I have been talking a lot with my Gramma about blueberries and berry season in general.
We both firmly agree that it is one the best times of the year.
We also agree that it is a time you need to take advantage of the recipe possibilities that come along with such fresh ingredients.
Yesterday, she tested out this recipe for lemon blueberry trifles.
Now, she is the type of person who knows a good blueberry recipe from a bad one, and she is not afraid to say if a recipe needs work or could be improved upon.
The fact that she is satisfied with this recipe definitely means something.
So I’m going to share it with you guys today 🙂
Here is the recipe:
YIELD: approximately 4 trifles
1/4 cup sugar, or to taste
zest of one medium lemon
8 ounces Mascarpone cheese
3/4 cup heavy cream
1 tsp pure vanilla extract
4 slices of pound cake, each cut into 8 small cubes
1 cup Homemade Blueberry Sauce or Canned Blueberry Pie Filling
1. In a small bowl, combine sugar and lemon zest mix with clean fingertips until the
sugar becomes moist and fragrant.
2. In a medium bowl, combine the Mascarpone, heavy cream, vanilla, and sugar/lemon
zest mixture. Beat mixture with an electric mixer until medium-firm peaks form.
3. Spoon or pipe a layer of Marscapone whip into the bottom of each jar or small trifle
dish. Next, add a layer of pound cake (4 cubes) followed by a layer of blueberry sauce.
4. Trifles can be refrigerated up to three hours before serving.
Homemade Blueberry Sauce
July 18th, 2011YIELD: about 8 servings
2 cups fresh or frozen blueberries
1/2 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch, mixed with 2 tablespoons cold water
1/2 teaspoon vanilla extract
Zest of 1 lemon (about 1 tablespoon)
1. In a saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar
and lemon juice. Stir frequently, and bring to a low boil.
2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
3. Slowly stir the corn starch into the blueberries, taking care not to crush the
blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the
back of a metal spoon, about 5 minutes.
4. Remove from heat and gently stir in vanilla and lemon zest.
– The amount of sugar that you use will depend on the sweetness of your berries, simply
adjust the amount to suite your taste.
– If this sauce is too thick for you, slowly add in water until you reach the desired
– No lemons on hand? This homemade blueberry sauce recipe tastes really great with
orange juice and zest.
Really pretty right? And we all know desserts are better when you can eat the whole thing and not feel bad about it 😉