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1
Cut the pound cake into 1/2 inch slices. Make sure you have 12 slices (not including the ends). Set aside.
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2
Make honey sage sauce. Put lemon juice and honey in a small saucepan over medium heat. Heat until simmering, then add sage leaves. Continue simmering for 5 minutes, then take it off the heat and allow sage leaves to steep for about half an hour. Remove sage leaves when cool.
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3
While honey sage sauce is cooling, put 2 cups blueberries in a medium saucepan with 1/2 cup water and 1/2 cup sugar. Bring to a boil over medium heat. In a small bowl mix cornstarch with 2 tablespoons of water. Add this into the blueberries, stirring quickly but gently to incorporate. Continue boiling for a few additional minutes until the mixture coats the back of a spoon. Remove from heat, then add the cold butter, one piece at a time, stirring until incorporated. Stir in lemon zest. Allow the sauce to cool, then add the last cup of blueberries.
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4
For the mascarpone whip, beat mascarpone with the whisk attachment of an electric mixer. With mixer on, add heavy cream and whip until soft to medium peaks form. Add vanilla. (If you like sweeter desserts, add 2 tablespoons of powdered sugar as well.)
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5
To assemble: Use six 8-ounce mason jars. Cut each slice of pound cake into rounds that are roughly the size of the jars. Do this with a biscuit cutter (or cut by hand with a knife.) Put one round in the bottom of each jar. Spoon a thin layer of honey sage sauce over the pound cake and allow it to soak in a little. Next, layer 1/2 an inch of the blueberry sauce, then 1/2 inch of mascarpone whip. Repeat these layers once. Garnish with more blueberries and sage leaves, if desired.
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6
Inspired by a recipe from My Baking Addiction.
