If I have a favorite season in Maine, this may be it. For a very few weeks blueberries are in, and there’s nothing like wild Maine blueberries that burst in your mouth with sweetness. Believe me when I tell you they are a world apart from the ones you buy in the grocery.
And, when you’ve picked them yourself, they’re even more appreciated!
Like with lobster, I try using them in as many ways as possible. Around here, blueberry crisp topped with a scoop of homemade cinnamon ice cream is a real favorite,
but not far behind are blueberry muffins oozing with goodness.
The kids would tell you GrandP’s pancakes dripping with real Maine maple syrup are the bomb!
As of yesterday, however, there is something new to rave about, blueberry mousse, an easy to make dessert that is a scrumptious blend of lemon curd, cream and blueberries. Though I’d like to keep it a secret, I’m feeling generous today and will share the recipe.
Blueberry Mousse
For the lemon curd, combine 1 c. sugar, 1-1 1/2 T. lemon zest, 3 eggs and a pinch of salt in a sauce pan. With heat on medium, add 1 stick of butter and 1/2 c. lemon juice. When the mixture comes to a boil, lower the heat and stir constantly until it coats the back of a spoon. This takes about 5-10 minutes. Remove from the heat, cool to room temperature and place in the refrigerator for at least 1 hour. Makes about 1 1/2 cups.
Whip 1 c. cream until soft peaks form. Fold 1/2 c. of lemon curd into the whipped cream, then gently fold in remaining lemon curd and 1 1/2 c. fresh blueberries. Spoon into individual serving dishes and refrigerate for at least 4 hours. At serving time, top it with mint leaves.
That’s all there is to it. Should you want to make the recipe even simpler, use bought lemon curd. Stonewall Kitchen has a very good one. I think the mousse would also be wonderful with raspberries or strawberries or maybe a combination of berries. Now, that’s got me thinking about what’s next!
Joining
Lulu's Musings 
There is nothing quiet like fresh picked blueberries. All of your recipes look wonderful! Thanks so much for sharing with Full Plate Thursday and hope to see you again soon.
Miz Helen
Oh yum yum yum!! My good friend visits Maine every year and brings me a sweet bottle of Blueberry wine. Love it!!
A bottle of blueberry wine would, indeed, be a sweet one!
Wow! An unforgettable delicious treat!
The best part is its simplicity.
Great roundup! I couldn’t pick just one! Thank you for linking up with Thursday Favorite Things. Have a great weekend!
Linda, There is really no way to compare wild Maine blueberries to any other blueberries!! And now a mousse–YUM!! It looks delicious. I think I’ll find some blueberries today and make my favorite muffins. Linda
Muffins are always good and I keep some on hand most of the time. So glad to hear from you!
Lucky you to be away from Texas, and enjoying your time in Maine! It must be such a treat to enjoy fresh blueberries, and all the pics you’ve shared are mouth watering!! Thank you for sharing your newest mousse recipe with us. It looks scrumptious, but that blueberry crisp in the cast iron skillet is calling to me.
I don’t miss Texas summer at all and love the change of scenery that Maine offers. I’ll share the blueberry crisp recipe as several have asked for it. Stay tuned.
I have to say that the wild blueberries from Maine are the very best, there is nothing to compare them to! What a beautiful photo with the water in the background.
Looks delicious!
Sent from my iPhone🌴♻️
>
I have a wonderful old blueberry bush that produced so many berries this year. I just might have to make this lovely dessert. Thanks for sharing…
I want the recipe to the blueberry crisp!! please
I have a an iron skillet and am ready to go!!!