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blueberry trifle

★★★★★ 1
AugustaPat avatar
a recipe by
Pat Morris
@AugustaPat
Augusta, GA

“Yummy, yummy for my tummy!” This makes me smile whenever I think of my son (now adult) using this expression when he was a little boy and tasted a sweet dessert –this Blueberry Trifle, as well as my Strawberry and Lemon Curd Trifle is one of the dishes that made him use this phrase. Strawberries are ripening here in Georgia and Blueberries will be ready to eat in a couple of months. I love to make berry trifles in the spring & summer. When my son was about 8 years, he made an individual trifle while I made the larger one in the trifle dish. He loved helping and enjoying his own.

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★★★★★ 1
serves 4 (1/2 cup) servings or 6 (1 cup) servings.
method No-Cook or Other

Ingredients For blueberry trifle

  • 8 slice
    (1/2") pound cake -can also use a sponge or butter cake or ladyfingers
  • 2 Tbsp
    grand marnier or other spirits, optional
  • 1 c
    blueberry sauce (recipe follows)
  • 1/2 lb
    fresh blueberries (approx 2 cups)
  • 1 c
    heavy whipping cream
  • 2-3 Tbsp
    granulated white sugar
  • 2/3 c
    mascarpone cheese
  • 1 tsp
    vanilla extract
  • 4
    (crushed) gingersnap cookies (or other cookie crumbs or nuts)

How To Make blueberry trifle

  • 1
    Cut eight 1/2 inch slices of pound cake, if you are making inividual trifles.(Measure the diameter of four glasses or cups, and use a cookie cutter to cut the pound cae slices into eight rounds so that they fit snugly into the glasses. NOTE: If making in a large trifle dish, place slices of the cake in the bottom (and layers) of the dish so that they will fit snug on the bottom (and layers) of the trifle dish.
  • 2
    Place the heavy whipping cream, sugar, mascarpone and vanilla extract in a large bowl. Whip until soft peaks form.
  • 3
    To assemble the trifles: Place one slice of pound cake in the botom of each trifle glass (or larger slices in the bottom of a large trifle dish). Sprnkle each slice of cake with about 1 teaspoon Grand Marnier (if desired). Next spoon about 1-2 tablespoons fo Bueberry Sauce on top of each round or slice of cake.
  • 4
    Cover the sauce wih a few of the fresh blueberries. Place a large dollop of the whipped cream/mascarpone mixture on top of the berries. Repeat the layers, starting with the pound cake.
  • 5
    Cover and refrigerate for 4 to 24 hours to allow the flavors to mingle.
  • 6
    Just before serving, sprinkle trifle with some crushed Gingersnap cookies, nuts or blueberries.
  • 7
    BLUEBERRY SAUCE: 1-2 TABLESPOONS JUICE 3/4 - 1 CUP GRANULATED SUGAR (TO TASTE) 1/2 TABLESPOON CORNSTARCH 1/8 TEASPOON CINNAMON (OPTIONAL) 1/8 TEASPOON SALT 2/3 CUP WATER 1 POUND OR 3 CUPS FRESH BLUEBERRIES 1/8 TEASPOON PURE VANILLA EXTRACT (OPTIONAL) PLACE THE SUGAR, CORNSTARCH, CINNAMON, SALT AND WATER IN A MEDIUM-SIZED SAUCEPAN AND STIR UNTIL SMOOTH. STIR IN THE BLUEBERRIES AND PLACE THE SAUCEPAN OVER MEDIUM HEAT. COOK THE SAUCE UNTIL THE LIQUID THICKENS AND BECOMES CLEAR (SOME OF THE BLUEBERRIES WILL BREAK DOWN AND OTHERS WILL REMAIN WHOLE.) TASTE TO SEE IF SWEET ENOUGH AND IF YOU WANT A THINNER SAUCE, ADD MORE WATER. STIR IN THE VANILLA EXTRACT, IF USING, AND THE LEMON ZEST AND JUICE. TASTE AND ADD MORE LEMON JUICE, IF NEEDED. LET COOL AND THEN COVER AND REFRIGERATE. MAKES ABOUT 3 CUPS.
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