Blueberry Lemon Trifle Recipes

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BLUEBERRY LEMON TRIFLE

A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven-this trifle doesn't require baking. -Ellen Peden, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 6



Blueberry Lemon Trifle image

Steps:

  • Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.

Nutrition Facts : Calories 230 calories, Fat 4g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 235mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

3 cups fresh blueberries, divided
2 cans (15-3/4 ounces each) lemon pie filling
2 cups lemon yogurt
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Lemon slices and fresh mint

BLUEBERRY LEMON TRIFLE

I love blueberry and lemon together! This is so simple and very pretty. It's a little different than the other recipes posted as it uses lemon pie filling instead of pudding. From Taste of Home. Prep time includes refrigeration.

Provided by carolinajen4

Categories     Dessert

Time 2h10m

Yield 12-14 serving(s)

Number Of Ingredients 7



Blueberry Lemon Trifle image

Steps:

  • Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
  • In a 3-1/2 quart serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover a refrigerate for at least 2 hours.
  • Garnish with reserved blueberries, lemon slices and mint leaves.

3 cups fresh blueberries, divided
2 (15 3/4 ounce) cans lemon pie filling
2 (8 ounce) cartons lemon yogurt
1 prepared angel food cake, cut into 1-inch cubes
1 (8 ounce) carton frozen whipped topping, thawed (I make my own)
lemon slice (optional)
of fresh mint (optional)

LEMON BLUEBERRY TRIFLE

Make and share this Lemon Blueberry Trifle recipe from Food.com.

Provided by CalicoCandy

Categories     Dessert

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 6



Lemon Blueberry Trifle image

Steps:

  • Prepare instant lemon pudding with milk according to package instructions.
  • Mix well with yogurt.
  • Tear angel food cake into 1 inch pieces.
  • In trifle bowl, or other pretty glass bowl, layer cake pieces, pudding, berries, cool whip; repeat.
  • Finish with cool whip.
  • Refrigerate for a couple of hours before serving.

1 purchased angel food cake
1 (8 ounce) container lemon yogurt
1 (6 ounce) package instant lemon pudding
3 cups milk
1 pint fresh blueberries
12 ounces Cool Whip

LEMON, BLUEBERRY, AND GINGERBREAD TRIFLES

Categories     Milk/Cream     Mixer     Ginger     Dessert     Bake     Christmas     Blueberry     Lemon     Spice     Winter     Chill     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 25



Lemon, Blueberry, and Gingerbread Trifles image

Steps:

  • Make gingerbread:
  • Preheat oven to 350°F. Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with wax paper. Butter and flour paper, knocking out excess flour.
  • In a bowl whisk together flour, baking soda, salt, and spices. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well.
  • Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly. Invert gingerbread onto a rack and cool completely. Peel off wax paper. Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap. Cut gingerbread into 1/2-inch cubes.
  • Make blueberry sauce:
  • In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups. Cool sauce completely and chill, covered. Blueberry sauce may be made 2 days ahead and chilled, covered.
  • Make lemon mousse:
  • In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.
  • Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours.
  • In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered.
  • Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2-cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse. Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce. Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order.
  • Chill trifle, covered, at least 6 hours or overnight. Garnish trifle with zest.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
1/3 cup unsulfured molasses
2 tablespoons vegetable oil
2 large eggs
For blueberry sauce
1 1/2 pounds frozen blueberries (about 5 cups)
3/4 cup sugar
1/2 cup water
1 tablespoon fresh lemon juice
For lemon mousse
8 large egg yolks
1 cup sugar
3/4 cup fresh lemon juice (from about 3 large lemons)
7 tablespoons unsalted butter, cut into pieces and softened
1 tablespoon freshly grated lemon zest (from about 2 large lemons)
1 cup well-chilled heavy cream
Garnish: fresh lemon zest, removed with a vegetable peeler and cut into julienne strips

STRAWBERRY, BLUEBERRY AND LEMON TRIFLE

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 15



Strawberry, Blueberry and Lemon Trifle image

Steps:

  • For the blueberry lemon curd: In a medium pot, stir the blueberries, lemon juice, granulated sugar and salt to combine, then cook over medium heat, stirring frequently, until the berries break down and the mixture becomes juicy, 5 to 7 minutes. While the mixture heats, whisk together the eggs and egg yolks in a medium bowl.
  • When the blueberries are soft and broken down, strain the mixture into the bowl with the eggs, pressing firmly on the solids inside the strainer to release all of the liquid (discard the solids). Whisk the hot liquid well to combine with the eggs, then return it to the pot.
  • Place the pot over medium-low heat and cook, whisking constantly, until the mixture begins to thicken, 3 to 5 minutes. Once it starts to thicken, switch to a silicone spatula to help ensure you get into the corners of the pot. Whisk or stir in the butter 1 piece at a time, stirring well after each addition. Remove from the heat.
  • Strain the curd into a medium bowl, cover directly with plastic wrap and transfer to the fridge to cool completely (or speed up the process by straining onto a baking sheet and covering directly with plastic wrap).
  • For the strawberry sauce: In a medium pot, toss the strawberries and lemon juice together to combine. Cook over medium heat until the mixture starts to become juicy, 1 to 2 minutes. In a medium bowl, whisk the granulated sugar, cornstarch and salt together to combine.
  • Sprinkle the sugar mixture over the fruit in the pot and stir well to combine. Continue to stir over medium-low heat until the mixture thickens, 1 to 2 minutes. Transfer to a bowl or storage container and store in the refrigerator to cool completely.
  • To assemble the trifle: Place the cream in the bowl of an electric mixer fitted with the whip attachment. Add the powdered sugar and vanilla and whip to stiff peaks.
  • To assemble, start with a layer of whipped cream (using about 1/5 of the cream) in the base of a 9-inch trifle dish, then scatter a layer of angel food cake on top (using about 1/4 of the cake). Top the cake with about half of the blueberry lemon curd, using the back of a spoon to help nudge it into an even layer.
  • Repeat this step, but this time replace the curd with half of the strawberry mixture.
  • Repeat the steps with the whipped cream, blueberry and strawberry layers, continuing to build up layers in the trifle, finishing with a layer of whipped cream. Refrigerate until ready to serve (up to 8 hours).

3 cups blueberries
3/4 cup lemon juice
1 cup granulated sugar
Pinch fine sea salt
2 large eggs plus 4 large egg yolks
6 tablespoons unsalted butter, cut into 1/2-inch cubes
2 pounds strawberries, hulled and thinly sliced
1 tablespoon lemon juice
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch fine sea salt
1 quart heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 angel food cake, torn into bite-size pieces

LEMON CURD AND BLUEBERRY TRIFLE

Categories     Milk/Cream     Mixer     Berry     Dairy     Dessert     Fourth of July     Mother's Day     Backyard BBQ     Cream Cheese     Blueberry     Lemon     Summer     Shower     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 19



Lemon Curd and Blueberry Trifle image

Steps:

  • For lemon curd:
  • Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Remove from heat. Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil). Strain curd through sieve into bowl. Press plastic wrap directly onto surface of curd; chill overnight.
  • For lemon syrup:
  • Combine all ingredients in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool.
  • For filling:
  • Using electric mixer, beat cream cheese, 1/2 cup sugar, 1/4 cup whipping cream, and vanilla in large bowl until smooth. Beat 2 cups whipping cream and 1/4 cup sugar in another large bowl until peaks form. Fold whipped cream into cream cheese mixture in 2 additions.
  • Puree 1 container blueberries and 1/4 cup lemon syrup in processor. Transfer to medium bowl. Add 1 1/2 containers blueberries and mash with potato masher until chunky puree forms. Reserve remaining blueberries for garnish.
  • Arrange 1/3 of pound cake cubes (about 2 generous cups) in bottom of 14-cup glass trifle dish. Drizzle with 7 tablespoons lemon syrup. Spoon 1/3 of cream cheese filling (about 2 cups) over cake in dollops; spread to sides of dish. Spoon half of blueberry puree over; spread to sides of dish. Spoon half of lemon curd (about 1 1/4 cups) over blueberry puree in dollops, then spread to sides of dish. Repeat layering with 1/3 of cake cubes, 7 tablespoons lemon syrup, 1/3 of cream cheese filling, and remaining blueberry puree, then remaining cake cubes, 7 tablespoons lemon syrup, and remaining lemon curd. Spread remaining cream cheese filling over. Sprinkle with reserved blueberries. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Spoon trifle into dessert dishes.

Lemon curd
1 1/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
2/3 cup fresh lemon juice
1 tablespoon grated lemon peel
1/8 teaspoon salt
5 large eggs, beaten to blend
Lemon syrup
1 cup water
1 cup sugar
1/3 cup fresh lemon juice
1 tablespoon (packed) grated lemon peel
Filling
1 8-ounce package cream cheese, room temperature
3/4 cup sugar
2 1/4 cups chilled heavy whipping cream
1/4 teaspoon vanilla extract
3 1/2-pint containers fresh blueberries
1 12-ounce purchased pound cake, cut into 1-inch cubes

OUTRAGEOUS LEMON BERRY TRIFLE

I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.

Provided by cookiequeen

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10



Outrageous Lemon Berry Trifle image

Steps:

  • Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
  • Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
  • Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g

2 cups heavy whipping cream
2 cups milk
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons lemon juice
2 cups heavy whipping cream
¾ cup confectioners' sugar
1 dash vanilla extract
1 (9 inch) angel food cake, cubed
3 cups sliced fresh strawberries
2 cups fresh blueberries

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From tasteofhome.com


BLUEBERRY TRIFLE WITH LEMON WHIPPED CREAM - AT LARA'S TABLE
Instructions. Chill 2 large bowls in the refrigerator or freezer. These bowls need to be glass or stainless steel to ensure your whipped cream does not deflate. Tear your angel food cake into ½ in cubes. Place your whipping cream into one of your chilled bowls. Start mixing your cream with a mixer or whisk.
From atlarastable.com


    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #fruit     #easy     #dinner-party     #holiday-event     #kid-friendly     #summer     #vegetarian     #dietary     #seasonal     #berries     #blueberries     #brunch     #3-steps-or-less     #4-hours-or-less

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