Description
Sweet blueberries, fluffy vanilla cream, and tender cake come together in this beautiful Blueberry Trifle. It’s an easy, crowd-pleasing dessert with gorgeous layers, refreshing berry flavor, and a creamy finish that’s perfect for parties, holidays, or a special family treat.
Ingredients
Scale
- 1 prepared 9-inch (23 cm) vanilla cake, approximately 12 oz (340 g), cut into cubes
- 3 cups (450 g) fresh blueberries, divided
- â…“ cup (67 g) granulated sugar
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (8 g) cornstarch
- 2 tablespoons (30 ml) cold water
- 2 cups (480 ml) cold heavy whipping cream
- ¼ cup (30 g) powdered sugar
- 2 teaspoons (10 ml) vanilla extract
- 4 oz (113 g) cream cheese, softened (optional)
Instructions
- Cut the cooled vanilla cake into approximately 1-inch (2.5 cm) cubes and set aside.
- Add 2 cups of blueberries, 3 tablespoons of granulated sugar, and the lemon juice to a saucepan. Cook over medium heat for 5–7 minutes, stirring until the berries release their juices.
- Mix the cornstarch with the cold water until smooth. Stir into the blueberries and cook for another 1–2 minutes until thickened. Cool completely.
- Beat the cold heavy whipping cream with the powdered sugar and vanilla until medium-stiff peaks form. For a richer filling, beat the softened cream cheese with the remaining granulated sugar until smooth, then gently fold in the whipped cream.
- Arrange half the cake cubes in a clear trifle bowl or individual glasses. Spoon over some blueberry sauce and fresh blueberries, then spread a layer of cream on top.
- Repeat the cake, blueberry sauce, fresh blueberry, and cream layers until the ingredients are used.
- Finish with the remaining cream and decorate with the reserved blueberries.
- Cover and refrigerate for at least 2 hours before serving. For the best texture, enjoy within 24 hours
- Prep Time: 25
- Category: Baking
- Cuisine: amircain