This is a basic recipe for a Mascarpone and Cream Cheese Blueberries Frosting.  I also used the leftovers to make cheesecake truffles.  I’ll probably make a parfait today with raspberries, whipped cream, pieces of leftover cake and this frosting.

It might sound silly but I actually dreamed with blueberries this past Wednesday, so the next morning I went to the grocery store and bought a bunch fresh and frozen.  I wasn’t feeling in the mood to bake a cake but I did want to eat some. I bought one of my favorite lemon pound cakes that has barely any icing and worked with it.

Mascarpone and Cream Cheese work perfectly together for me.  I didn’t add any sugar to this recipe since I wanted the tangy flavor of the blueberries to really come through the fat of the cheeses.

I partially frosted the cake because I’m one of those people who remove half of the frosting when eats cake.  I love frosting but a little bit goes a long way for me, I’m sure 15 year old JC would scream at 30 year old JC “shame on you!” haha, but oh well, I like what I like!

I served coconut shaves on top of this cake because I wanted a crunchy texture but without adding too much or taking anything away, the coconut shaves really did it for me and visually speaking it added a clean contrast to the beautiful purple icing.

This is a good recipe for a Lemon Buttermilk Cake from Epicurious that you can use should you feel like baking to try this frosting!

Recipe for a Blueberry Lemon Mascarpone-Cream Cheese Frosting
Cooking & Prep Time: 30 minutes – Yields: 3 cups of frosting

Ingredients:
8 oz Mascarpone Cheese
8 oz 1/3 Less Fat Cream Cheese
2 tsp Vanilla Extract
Juice of 1 lemon
Zest of 1 lemon
1 Pint (2 cups) of fresh Blueberries (if you use frozen just add a few more minutes to the cooking time)

Directions:
In a big glass bowl, mix the cheeses together with a spatula, once mixed, add the lemon zest and 1 tsp of vanilla extract.  Chill in the fridge.
Cook the blueberries in a pot with the lemon juice for 8-10 minutes in low-medium temperature or until the blueberries have almost broken down and reduced by a 25%.
Before turning off the stove, add the remaining vanilla extract.
Chill the blueberries puree and once it has cooled off completely, mix it with the cheese mixture.

NOTES:
1- As you can see I’ve added no sugar to the frosting, so if you have a sweet tooth just make sure to add several spoonfuls of sugar to the blueberries in the pot, taste a lot and remember once it cools off it will taste less sweeter so adjust as you prefer.
2- If you freeze the frosting for 30 minutes, you can roll balls of this mixture on chopped toasted almonds and coconut and makes delicious truffles

¡a comer!