Lemon Blueberry Trifle
Refreshing Lemon Blueberry Trifle with Creamy Mascarpone
Ingredients:
For the Lemon Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup buttermilk
For the Mascarpone Cream:
16 oz mascarpone cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the Blueberry Sauce:
2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water
For Assembling the Trifle:
2 cups fresh blueberries
Lemon zest for garnish
Directions:Prepare the Lemon Cake:
reheat the oven to 350°F (175°C) and flour a 9×9-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon juice and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely, then cut into 1-inch cubes.
Prepare the Mascarpone Cream:
In a large mixing bowl, beat the mascarpone cheese until smooth.
In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
Gently fold the whipped cream into the mascarpone cheese until well combined.
Prepare the Blueberry Sauce:
In a medium saucepan, combine the blueberries, sugar, and lemon juice.
Cook over medium heat until the blueberries release their juices, about 5 minutes.
Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes. Remove from heat and let cool.
Assemble the Trifle:
In a large trifle dish or individual serving glasses, layer half of the lemon cake cubes on the bottom.
Spoon half of the mascarpone cream over the cake cubes.
Drizzle half of the blueberry sauce over the cream, followed by a layer of fresh blueberries.
Repeat the layers with the remaining cake cubes, mascarpone cream, blueberry sauce, and fresh blueberries.
Garnish the top with lemon zest.
Serve:
Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld.
Serve chilled and enjoy the refreshing combination of lemon and blueberries!
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 30 minutes (including chilling time)
Kcal: 400 kcal per serving | Servings: 8-10 servings
