Recipes

Blueberry Fruit Cakes

by StudioLink's Diet.
July 10, 2026
View the Studiolink

The featured TikTok video cannot be embedded. Click here to view.

Made by Hanan

Follow her on:

These elegant Blueberry Fruit Cakes are inspired by the iconic fruit-shaped desserts made famous by Cédric Grolet. Each glossy blueberry shell hides a silky vanilla mascarpone cream wrapped around a vibrant blueberry center, creating a stunning dessert that’s every bit as delicious as it is beautiful.

Ingredients:

0.5x
1x
2x
4x
 
For the Cream
  •   250 g marscapone (cold)
  •   200 ml heavy cream (cold)
  •   3 tbsp sweetened condensed milk
  •   300 ml milk
  •   2 vanilla pods
  •   1 tsp vanilla extract
  •   3 eggs (yolks)
  •   100 g sugar
  •   30 g flour
  •   2 tsp Sanapart
 
For the Fruit Filling
  •   500 g frozen blueberries
  •   250 g fresh blueberries
  •   3 tbsp brown sugar
  •   1 lemon (juiced)
 
For the Glaze
  •   150 g cocoa butter
  •   150 g white chocolate coverture
  •   navy food coloring
  •   black food coloring
Shop With Instacart

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. In a saucepan, whisk together the MILK, SUGAR, EGG YOLKS, FLOUR, vanilla extract, and the seeds and pods from the vanilla beans.
  2. Cook over medium heat, whisking constantly until the mixture thickens into a smooth pastry cream.
  3. Transfer the pastry cream to a shallow dish, cover directly with plastic wrap or foil, and refrigerate for at least 5 HOURS.
  4. Beat the MASCARPONE with the sweetened condensed milk for about 10 seconds.
  5. Add the HEAVY CREAM and Sanapart, then whip until thick and creamy.
  6. Beat the chilled pastry cream until smooth, then gently fold it into the mascarpone mixture.
  7. Heat the FROZEN BLUEBERRIES with the brown sugar until softened.
  8. Blend until smooth, then fold in the chopped FRESH BLUEBERRIES and lemon juice.
  9. Pour the blueberry mixture into small silicone molds and freeze for at least 3 HOURS.
  10. Fill larger blueberry-shaped silicone molds halfway with the vanilla cream.
  11. Add one frozen blueberry insert to the center of each mold.
  12. Cover with more vanilla cream and smooth the tops.
  13. Freeze for another 4–5 HOURS until completely firm.
  14. Melt the WHITE COUVERTURE with the COCOA BUTTER, stirring every 30 seconds until smooth.
  15. Color the glaze with navy and black fat-soluble food coloring and cool to 38°C (100°F).
  16. Insert skewers into the frozen cakes and dip each one twice into the glaze.
  17. Carefully remove the skewers and smooth the small holes with a knife if needed.
  18. Refrigerate for about 2 HOURS before serving so the center becomes creamy and silky.

Leave a Reply