Lemon Blueberry Trifle
Dive into this zesty Lemon Blueberry Trifle that layers fluffy lemon cake, creamy mascarpone, and luscious blueberry sauce—perfect for any occasion!
Ingredients:
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 cups fresh blueberries
– 1/2 cup buttermilk
– 16 oz mascarpone cheese, softened
– 1/2 cup powdered sugar
– 1/4 cup fresh lemon juice
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 tablespoon lemon zest
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 2 large eggs
–
1 tablespoon cornstarch mixed with 2 tablespoons water
– 2 cups fresh or frozen blueberries
Instructions:
1. Preheat the oven to 350°F (175°C) and prepare a 9×9-inch baking pan. Mix flour, baking powder, salt, and set aside.
2. Cream butter and sugar, then add eggs, lemon juice, and zest. Alternate adding dry ingredients and buttermilk; bake for 25-30 minutes.
3. For the mascarpone cream, beat mascarpone until smooth, then fold in whipped heavy cream mixed with powdered sugar and vanilla.
4. Cook blueberries, sugar, and lemon juice until juicy, then add cornstarch mixture until thickened.
5. Layer cake cubes, mascarpone cream, blueberry sauce, and fresh blueberries in a trifle dish, ending with lemon zest on top. Chill for 1 hour before serving.
Nutritional Information: Approximately 400 kcal per serving; serves 8-10.
Time: Preparation time: 30 minutes | Cooking time: 30 minutes | Total time: 1 hour 30 minutes (including chilling)
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