Blueberry Muffin Mousse

We are still reaping the benefits of our blueberry picking (and will be for awhile since I froze a ton of them!)  We have been using them in smoothies, Blueberry Lemonade, in pancakes, and eating them plain.  The good news is they are super good for you and we are not sick of them yet! I had some pound cake in the freezer and decided I would WHIP this up!

Ingredients:

• 1 Cup plus 3/4 Cup Heavy Whipping Cream
• 3 +2 Tablespoons Powdered Sugar
• 1/2 Cup Milk
• 3/4 Cup Fresh Blueberries
• 2 Tablespoons of Mascarpone
• 4-5 Slices of Pound Cake

Serves 4

In a medium bowl (so cream doesn't splatter) combine 3/4 cup heavy whipping cream and 2 tablespoons of powdered sugar.  Beat with electric mixer on high until peaks form and it turns to whipped cream.  It's almost like magic!  Place in refrigerator until ready to use.

In a separate bowl, smash blueberries with a fork.  Then add the remainder of ingredients and beat with  electric hand mixer until it thickens.  Cut pound cake into cubes and distribute among dessert bowls.  Pour mixture over pound cake.  Refrigerate for 30 minutes.  Top with whipped cream and additional fresh blueberries.  Serve the same day.

Blueberry Muffin Tops


Frozen Blueberry Cheesecake Bites


Blueberry Cheesecake

Grilled Pound Cake with Fresh Blueberries and Whipped Cream

Blueberry season is in full swing so we are eating them all the time! The boys and I picked several pounds.  We pick at a local place call Eagletree Farm it is pretty close to us, it only takes about 20 minutes to get there and it is well worth the drive!!!  I have been making and baking all kinds of yummy treats like Blueberry Muffin Tops, Frozen Blueberry Cheesecake Bites, Blueberry Lemonade, and Frozen Yogurt Covered Berries.  Blueberries freeze great so you can have them year round.  I have lots more yummy stuff on my list to make so I will probably have to pick some more before the season comes to an end.  

Ingredients:

• 1 Loaf of Pound Cake (sliced into about 3/4 inch slices)
• About 1 1/2 Cups of Fresh Blueberries
• 1 Cup of Heavy Whipping Cream
• 2 1/2 Tablespoons of Powdered Sugar
• Sugar Crystals (optional)
• Lemon Extract (optional)

Depending on size of pound cake loaf, serves about 6

In a mixing bowl with tall sides, combine powdered sugar and heavy cream.  If you would like to flavor with an extract now would be the time.  I had planned to add a drop of lemon extract, but I realized I was out but I will try it next time.  With an electric hand mixer beat them together.  After about two minutes cream will start to thicken, continue for about 30 seconds more until it is thick and fluffy.  The very first time I made whipped cream this way, I thought I had just witnessed a magic trick.  It is pretty darn cool.  Put in fridge until ready to use.

Next, heat cast iron grill pan, place pound cake in skillet and "grill" until slightly browned.  My pound cake was pretty buttery so I didn't place any additional butter on the bread or in the skillet and it browned nicely.  But you may want to lightly butter both sides before grilling to get the nice carmelized texture.  

While you are "grilling" the pound cake, mash about a cup of blueberries with a fork making a blueberry smash sauce.  Top grilled cake slices with blueberry sauce, whipped cream, and additional fresh blueberries. Sprinkle a little crystal sugar and ENJOY!

If you are looking for some other recipes using blueberries check out the recipes below
Blueberry Muffin Tops


Frozen Blueberry Cheesecake Bites


Blueberry Muffin Mousse

Blueberry Muffin Tops

Nathan's playgroup is coming over today. The kids are always hoping there will be something yummy to snack on.  These Muffin Tops are the perfect muffin/cookie combination for everyone to enjoy!

Ingredients:

• 1 cup blueberries
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup salted butter (softened)
• 1 egg
• 1/3 cup milk
• 1 teaspoon almond extract
• 2 teaspoons lemon zest
• Crystal Sugar Sprinkles
• 1 cup Sugar

Makes about 30 Muffin Tops

 First combine baking powder, salt, and flour in a bowl and set aside.  Next cream together butter and sugar then add in egg.  After that is mixed well add lemon zest, milk, and almond extract.

After that is mixed well slowly add in dry ingredients.  Gently stir in blueberries by hand.

Refrigerate dough for about 30 minutes.  Preheat oven to 375, then form dough into balls and sprinkle tops with Crystal Sugar Sprinkles and bake 11-13 minutes.

Now you will be able to enjoy the best part of the muffin!

Here are some other blueberry recipes that my family loves!

Frozen Blueberry Cheesecake Bites


Blueberry Muffin Mousse