Name: 14 Mill Market | Food Halls Lemon Blueberry Supreme Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups fresh blueberries; 1 tbs granulated sugar; 1 tsp cornstarch; 2 tbs fresh lemon juice; 1 tsp lemon zest; 2 tbs water; 8 oz cream cheese, softened; 4 oz mascarpone cheese; 3 tbs powdered sugar; 1 tsp pure vanilla extract; 1 cup heavy cream (for folding); 1 cup heavy whipping cream; 2 tbs powdered sugar; 1 tsp pure vanilla extract; 1 cup lemon curd; 0.5 tsp lemon zest (optional, for extra brightness); 0.5 cups additional fresh blueberries (for topping); 4 to taste fresh mint leaves (optional)

Method

Blueberry Lemon Filling

Cook blueberries

In a small saucepan, combine 2 cups fresh blueberries, 1 tablespoon granulated sugar, 1 teaspoon cornstarch, 2 tablespoons water, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest. Stir to combine before heating.

Place saucepan over medium heat and bring mixture to a gentle simmer, stirring frequently. Once simmering, the cornstarch will activate and the mixture will thicken slightly (about 3–5 minutes). Use the back of a spoon to lightly crush some berries for a chunky but saucy filling.

Remove from heat and let cool to room temperature. If you prefer a smoother filling, press through a coarse sieve or pulse briefly with an immersion blender. Cool completely before layering (about 20–30 minutes).

Sweet Supreme Filling (Creamy Base)

Prepare cheeses

Ensure 8 oz softened cream cheese and 4 oz mascarpone are at room temperature. In a large mixing bowl, beat the cream cheese and mascarpone on medium speed until smooth and free of lumps (about 2–3 minutes).

Add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract. Beat again just until incorporated and smooth, scraping the bowl down as needed.

Fold in whipped cream

In a separate chilled bowl, whip 1 cup heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture in three additions using a spatula to keep the base light and airy. Do not overmix. Chill the finished sweet supreme filling in the refrigerator for at least 15 minutes to firm slightly.

Fresh Whipped Cream

Make whipped cream

Chill a medium bowl and beaters. Pour 1 cup heavy whipping cream into the bowl, add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until medium-stiff peaks form (about 2–3 minutes). Cover and refrigerate until assembly.

Lemon Curd Drizzle

Prepare curd

If using store-bought lemon curd (1 cup), stir in 1/2 teaspoon lemon zest to brighten flavor. If making lemon curd from scratch, cook and strain before cooling to room temperature. Warm slightly (to pouring consistency) in a small saucepan or microwave in 10–15 second bursts, stirring between, so it is pourable but not hot.

Assembly & Garnish

Layer the dessert

For 6 servings: divide the sweet supreme filling among 6 serving glasses or bowls (about 1/3 to 1/2 cup each). Spoon or pipe an even layer of the cooled blueberry lemon filling on top of the sweet supreme base (about 2–3 tablespoons each).

Add a generous dollop or swirl of the fresh whipped cream on top of the blueberries (about 2 tablespoons per serving).

Drizzle approximately 1–2 tablespoons warmed lemon curd over the whipped cream and berries on each serving. Use additional fresh blueberries (about 1–2 tablespoons per serving) and optional mint leaves to garnish.

Serve immediately for the freshest texture, or chill assembled desserts up to 2 hours before serving. If chilled, allow 5–10 minutes at room temperature before serving so the lemon curd softens slightly.