Let’s Talk Frosting… I have only bought mascarpone cheese a handful of times. Email. By Jv5. After you finish assembling the cake, you should refrigerate it for at least 30 minutes before cutting to allow the filling and frosting to set. Frozen blueberries would make this cake far too soggy! Frozen blueberries mixed with sugar and lemon juice with a sweet, cake-like golden crust. Serve with blueberry sauce and a dollop of whipped cream. Here’s the thing about baking with frozen berries: they’re actually ideal, so long as you know how to handle them. You can use either fresh or frozen blueberries. Share. I like to freeze it in chocolate moulds or larger ice block moulds so that I can thaw just as much as I … Frosting and Icing Recipes ... Made this cake up when our freezer died and I was stuck with an entire bag of frozen blueberries that had thawed. It's relatively low fat, jam-packed with nutrients from the blueberries, and was a real hit taste-wise with the whole family. How to store blueberry sauce / filling. Facebook Tweet. It freezes very well. Save Pin Print. You may also need to use more flour to coat them than the fresh ones. While we are talking blueberries, don’t substitute fresh blueberries for the frozen kind. Mascarpone frosting adds a touch of tang to balance the sweet blueberry filling. Storing and serving . With the simple prep steps below, we’ll show you how to avoid blue-tinged batter, runny pies, soggy-bottomed desserts and the rest of the flaws associated with frozen berries. If using frozen berries, don’t defrost them. Store your blueberry sauce in a preserving jar with an airtight lid for 7-10 days. It’s best as a warm dessert (or breakfast) served with creamy vanilla ice cream and my own addition of almond-flavored frosting. Did I mention blueberry filling can be frozen? Blueberry cobbler has never been so good. Once mastered, you can apply these rules whenever you’re craving a fresh, blueberry baked good! 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