French Blueberry Loaf with Mascarpone and Lemon Curd Sauce
1 8-oz container of mascarpone cheese
1/4 cup powdered sugar
1/2 tsp vanilla extract
1 DLM French Blueberry Loaf
1 cup Thursday Cottage Lemon Curd
1/2 pint fresh blueberries
Using an electric mixer, combine the mascarpone cheese, sugar, and vanilla until blended. Slice the loaf lengthwise into thirds. Spread the bottom two layers with the cheese filling. Rebuild the loaf into its original shape. Wrap with plastic wrap and foil, and store in the refrigerator (may be made 2 days ahead). Slice and serve with Thursday Cottage Lemon Curd and fresh blueberries.