Blueberry Trifle

(from cokerlj’s recipe box)

Haven’t tried.
Make in a large goblet for individual servings.

Source: Brookshire's

Categories: Desserts, haven't tried


  • 1 tablespoon sugar
  • zest of 1 lemon
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 4 slices of a Sarah Lee frozen pound cake cut into small cubes
  • 1 cup canned blueberry pie filling, chilled
  • whipped cream for topping


  1. In a small bowl, combine sugar and lemon zest until sugar becomes moist.

  2. In a medium bowl, combine heavy cream, vanilla and all but 1 teaspoon of the sugar/lemon zest mixture.

  3. Beat mixture with an electric mixer until medium-firm peaks form.

  4. Spoon or pipe a layer of cream mixture into the bottom of each jar or small trifle dish. Add a layer of blueberry filling and then cake, saving two or three pieces for the tops of each.

  5. Repeat cream and filling layers; top with whipped cream and reserved cake cubes.

  6. Sprinkle with a few strings of reserved zest.

  7. Serve immediately.

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