- Prep: 35 minutes
- Cook: 1 hour
- Serves: 10-12
- Yield: 8-10 cups
- 3 1/2 cups heavy cream
- 1/4 cup sugar plus 2 tablespoons
- 1 teaspoon vanilla extract
- 1 cup lemon curd (Try Dorothy’s Huckleberry Lemon Curd)
- 3 pints fresh Idaho blueberries
- 1 teaspoon lemon zest
- 4 cups Sour Cream-Blueberry Pound Cake, cut into 1-inch cubes (see recipe below)
- Fresh blueberries, mint leaves, and lemon peel for garnish
- Sour Cream-Blueberry Pound Cake
- 3/4 cup butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/4 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons sour cream
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Place the heavy cream in a chilled mixing bowl and add the 1/4 cup of sugar and teaspoon of vanilla. Whisk on a high speed until the cream reaches still peaks and is very thick. Set the bowl of cream in the refrigerator until ready to assemble the trifle.
Place the blueberries in a large mixing bowl and stir in the 2 tablespoons of sugar and the lemon zest. Allow to sit for 10 minutes.
Carefully combine the cubes of cake in the bowl with the berries.
In a 3 quart glass bowl or trifle bowl, spoon in one third of the whipped cream and smooth over to make an even bottom layer.
Next spoon in half of the cake and berry mixture. Make sure to arrange more of the mixture along the outside of the bowl so the layers can be seen.
Spoon half of the lemon curd over the berries and then top with one third of the whipped cream.
Repeat with the other half of the berry and cake mixture and top again with the other half of the lemon curd.
Finish the dessert with the last layer of the whipped cream.
Smooth over the top and place the trifle bowl in the fridge until serving time.
Before serving, garnish the top of the trifle with berries, lemon peel and fresh mint leaves.
Sour Cream-Blueberry Pound Cake Below
Preheat oven to 350 degrees. To assist the cake to easily lift out of the pan after baking, cut a strip of parchment paper to fit the bottom and far sides of a 5×9 inch bread pan. Spray the pan with non-stick cooking spray and place the piece of parchment paper in the pan. Spray the paper in the pan again with the cooking spray.
Cream the butter and sugar in the mixing bowl until light and fluffy. Add in the eggs and the vanilla and mix again.
In a separate bowl, sift together the four, baking soda and salt. Alternate add the flour mixture and the sour cream to the butter mixture until all three are well combined.
Fold in the blueberries and lemon zest into the batter and spoon into the prepared bread pan.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 30 minutes and then carefully pull up on the ends of the parchment paper until the cake lifts out of the pan. Continue to cool cake until ready to serve.