Lemon Blueberry Trifle

I’ve said it once and I’ll say it again; when it comes to entertaining, nothing beats an assembled dessert. Especially one that tastes better when you make it in advance. This trifle knocks it out of the park with the classic flavor combination of blueberry and lemon. It’s tart, sweet, creamy, and fresh all at once. Not to mention that it makes for one gorgeous dessert. If you don’t have a trifle dish, I recommend using a low-ball glass and turning these into single servings.

Serves 8.

·      1 lemon loaf cake—prepared per package instructions (such as Trader Joe’s)

·      2 pints fresh blueberries

·      1 lemon

·      ¼ cup granulated sugar

·      1-pint heavy whipping cream

·      ½ teaspoon vanilla extract

·      1/2 cup lemon curd

1.     Wash blueberries and remove any remaining stems, set aside to drain in a colander. Reserve a handful of blueberries to top the trifle. Transfer the washed blueberries to a mixing bowl. To the blueberries, add the juice of one lemon and two tablespoons of granulated sugar, mix to coat.

2.      Refrigerate the bowl of an electric mixer until chilled. Using an electric mixer and the cold mixing bowl, whip the heavy cream until thickened and stiff peaks form.  With the mixer on high, add vanilla extract and the remaining 2 tablespoons of sugar.

3.     Place a layer of  ½ inch slices of lemon cake at the bottom of a trifle bowl. Drizzle 2 tablespoons of the lemon curd over the cake, then add a quarter of the blueberries to the trifle bowl. Spread one cup of whipped cream in an even layer over the blueberries.

4.     Repeat the process, over again, until you have 4 layers of cake, lemon curd, blueberries, and whipped cream.

5.     Chill the trifle in the refrigerator for at least 30 minutes. Sprinkle a handful of the reserved blueberries on the top layer of whipped cream. Serve cold.