Baked Brie with Blueberry Sauce

This recipe has been featured on The Recipe Girl blog: Baked Brie with Fresh Blueberry Sauce.

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Baked Brie w/ Blueberry Sauce

Yield: 8 servings

Prep Time: 15 min

Cook Time: 20 min

This one has 'summer' written all over it! It's perfect for a backyard barbecue in the middle of July. The sweetness of the blueberries marry very well with the brie.


1 cup fresh blueberries, stems picked off
1/4 cup brown sugar
1 1/2 Tablespoons cornstarch
2 Tablespoons shallots, chopped finely
2 Tablespoons cider vinegar
1 Tablespoon grated fresh ginger (or 1/2 tsp. ground ginger)
1 stick cinnamon
1/8 tsp salt
1 (8 ounce) brie round (Costco carries a nice sized round Brie for this recipe)


1. Combine all ingredients (except brie) in a large saucepan. Bring to a boil over medium heat, and cook 2 minutes. Remove cinnamon stick. Cover and chill blueberry mixture until ready to use (or let sit, covered, at room temperature for up to one hour).

2. Preheat oven to 350 degrees F.

3. Place brie round on baking sheet. With a sharp knife, cut through rind around the top edge of the brie (just make a cut into the top layer of the brie all the way around, but don't remove it). Bake 15 minutes, or until cheese is soft and melted. Carefully move hot brie to a serving plate. With a sharp knife, carefully cut under the top of the brie (under the rind) and remove. Top brie with blueberry mixture.


*Serve with assorted crackers or baguette slices.
*If chilling the blueberry mixture, be sure to take it out of the refrigerator and let it lose some of its chill before placing it onto the hot brie.


Leave a Comment

6 Responses to “Baked Brie with Blueberry Sauce”

  1. 1

    Ruthie — August 14, 2009 @ 8:34 PM

    Wow! What an unusual idea! Looks divine for a party and visually lovely. A must try. Thanks

  2. 2

    Ande B. — January 15, 2012 @ 12:49 PM

    Thank you for posting this scrumptious recipe! I made it last night and decided to wrap the brie and blueberry sauce in pie dough and served with some sliced baguette. OH MY GOSH! I love ginger and dug the fact that it wasn’t overly sweet. Thank you again Lori.

  3. 3

    Susan Peterson — July 25, 2013 @ 3:12 PM

    Rather then cutting off the top of the brie and thereby losing some cheese, I prefer to scrape the rind off a chilled wheel with a serrated knife. Works like a charm and no waste.

  4. 4

    Linda — August 25, 2014 @ 8:26 AM

    This looks and sounds so good. I definitely want to try this soon. thanks foor sharing.

  5. 5

    Maya Rad — September 6, 2014 @ 8:11 AM

    Hi, I sooooo want to try this. Sounds yum!
    Silly question but to “bring to boil”….there is not much liquid in there, how much water do I need to add to this? Thanks

  6. 6

    Lori Lange — September 15, 2014 @ 10:54 AM

    Liquids will come out naturally- and it will begin to boil. No other liquid additions are necessary.