Best Blueberry Trifle Recipes

BLUEBERRY LEMON TRIFLE

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.

LEMON CURD AND BLUEBERRY TRIFLE

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.

STRAWBERRY, BLUEBERRY AND LEMON TRIFLE

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).

STRAWBERRY AND BLUEBERRY ANGEL FOOD TRIFLE

Steps:

• 1. Mix Vanilla Pudding by package directions chill for 2 hours or until set
• 2. Dice up Angel Food cake or bake One cool cut it up
• 3. Wash clean cut up berries
• 4. Layer All ingredients and Repeat until get to the top add pudding Whipped Cream top with blueberries and strawberry

PEACH & BLUEBERRY TRIFLE

Steps:

• In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in orange zest and vanilla. Cool 30 minutes. Press waxed paper onto surface of filling. Refrigerate until cold, about 1 hour., To assemble, place half of the cake cubes on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the peaches and blueberries, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and additional peaches and blueberries.

BLUEBERRY PEACH TRIFLE

Steps:

• In a large bowl, combine the condensed milk, water and lemon zest. Whisk in pudding mix. Chill 5 minutes. , Fold in whipped cream. Spoon 2 cups pudding mixture into 4-qt. glass serving bowl; top with half of cake cubes, all the peaches, half of remaining pudding mixture, remaining cake cubes and blueberries. Spread remaining pudding mixture to within 1 in. of edge of bowl. Chill for at least 4 hours.

RED, WHITE AND BLUEBERRY TRIFLE

Steps:

• Trim and quarter the strawberries and set aside. Combine the blueberries, blackberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest, juice and salt in a medium saucepot. Bring to a simmer over medium heat and continue to cook, stirring occasionally, until the berries break down and the sauce thickens, 15 to 20 minutes. Remove from the heat and cool.
• Place the cream cheese, 1/4 cup cream, the remaining 1/4 cup granulated sugar and the vanilla extract in a large bowl and beat on medium speed until smooth and fluffy. In a second large bowl, whip the remaining cream until stiff peaks form. Fold about one-quarter of the whipped cream into the cream cheese mixture until lightened, and then fold in the remaining whipped cream.
• To assemble the trifle, rip or cut the angel food cake into 2-inch pieces. Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large bowl. Top with about half the blueberry sauce, half the cream and half the quartered strawberries. Repeat the layers with the remaining cake, berry sauce, cream and strawberries. Cover with plastic wrap and chill 8 hours or overnight. Before serving either dust with confectioners' sugar or heat the apple jelly in the microwave for 25 seconds to loosen, and then brush over the strawberries.

RED, WHITE, AND BLUEBERRY TRIFLE

Steps:

• Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
• With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
• Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
• Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

BLUEBERRY TRIFLE

Steps:

• In a large saucepan, combine 2 cups sugar, corstarch, and salt, mixing well. Add egg yolks and water to sugar mixture, whisking well to combine.
• Cook over medium heat, stirring often until mixture thickens, about 15-20 minutes. Remove from heat.
• Add lemon juice, butter, and 2 teaspoons vanilla, stirring well. Cover and refrigerate at least 2 hours.
• In a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form. Add remaining 1 teaspoon vanilla and beat until stiff peaks form.
• In the bottom of a trivle bowl, layer half of the blueberry muffins. Top muffins with 3 cups blueberries. Top blueberries with half of whipped cream. Top whipped cream with two thirds of lemon mixture. Top remaining 3 cups blueberries and remaining blueberry muffins.
• In a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine. Spread over muffin layer.
• Garnish with additional blueberries and a lemon-peel curl if desired.

STRAWBERRY/BLUEBERRY ANGEL FOOD CAKE TRIFLE

Steps:

• 1. Whisk condensed milk and water in a bowl. Whisk in pudding and mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in the whipped topping
• 2. Arrange half of the cake in the bottom of a 14 cup trifle dish. sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake and then more blueberries and top with the cream mixture. Finish by arranging the berries on top in a pretty pattern. Cover and refrigerate for at least and hour before serving.

BLUEBERRY TRIFLE

Steps:

• Combine pudding mixes and milk according to package directions. Add almond flavoring to mixture.
• Layer 1/3 of pudding mixture on bottom of trifle dish. Layer 1/3 of pound cake cubes over pudding. Layer 1/3 of blueberries over pound cake.
• Repeat layering of pudding, cake and blueberries twice.
• Chill for 3-10 hours.
• When ready to serve, beat whipping cream and sugar at fast speed for 3-4 minutes until desired consistency.
• Spread whipped cream on top of trifle and serve.
• *** Also great with 'Zaar #18601 as the cake base! ***.

BLUEBERRY LEMON TRIFLE

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.

THE ULTIMATE MAKEOVER: BLUEBERRY TRIFLE

Steps:

• Make the custard: blend the sugar, custard powder and cornflour with 1 tbsp milk to make a runny paste. Beat in the egg yolk. Pour the remaining milk into a pan, scrape in the vanilla seeds, add the pod, then allow to come just to the boil. Stir this into the cornflour paste, then pour into a clean pan. Cook over a medium heat, stirring all the time, until thickened. Remove from the heat, then stir in the crème fraîche until smooth. Pour into a bowl, cover the surface with cling film to stop a skin forming, allow to cool, then chill until completely cold.
• Make the cake: heat oven to 180C/ fan 160C/gas 4. Lightly oil and line the base of a 20cm round cake tin. Put the sugar and eggs into a bowl. Whisk with electric beaters for 5 mins until very thick, paler in colour and the consistency of whipped cream. Sift over the flour and quickly, but lightly, fold it in. Spoon the mixture into the tin and carefully level it, being careful not to squash it. Bake for 25 mins until risen, then remove and cool on a wire rack. Peel off lining paper. Halve the cake so you have a semi-circle. (The other half can be frozen for another time.) Split the semi-circle in half with a knife, then sandwich back together with fruit spread.
• Put the sugar and lime zest for the fruit into a pan with 2 tbsp water. Bring slowly to the boil until the sugar has dissolved, then bubble for 1½-2 mins until syrupy. Tip in the blueberries, then cook very briefly, stirring once or twice only, just until they start to burst and release their juices (but still stay whole) and you get a purple syrup. Set aside to cool.
• The sponge and custard layers can be built up to 2-3 hrs ahead of when you want to serve. Cut the jammy sponge into cubes, then place in the base of a glass dish. Drizzle over the Marsala. Keep about ¼ of the berries back for the top, then spoon the rest over the sponge with a little syrup. Discard the pod from the custard, then pour it over the fruit.
• Just before serving, beat the yogurt, mascarpone and sugar together until smooth and creamy. Pile onto the custard, then drizzle over the reserved fruit and syrup. Use a skewer to swirl some of the juices through the creamy topping. Serve straight away or the syrup discolours the topping. This is best eaten the same day.

LEMON BLUEBERRY TRIFLE

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.

PEACHES AND CREAM TRIFLE WITH BLUEBERRY SAUCE

Steps:

• For the peaches: Add the blueberries, 2 tablespoons brown sugar and 1 cup water to a medium saucepan and bring to medium heat. Simmer until syrupy, about 10 minutes. Remove from the heat.
• Meanwhile, punch out circles from the pound cake using a ring mold and reserve.
• Put the peaches, 1/2 cup brown sugar and 2 tablespoons water in a small saucepan and cook, covered, over medium heat until the peaches are soft and tender, 5 to 10 minutes.
• For the maple pecans: Preheat the oven to 350 degrees F.
• Mix the pecans, maple syrup, olive oil and salt in a bowl. Spread on the prepared baking sheet and bake for 15 minutes. Break apart into pieces.
• For the vanilla whipped cream: Add the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip to soft peaks. Add the granulated sugar and vanilla and whip to stiff peaks.
• To assemble: In a wide-mouth serving glass or parfait dish that fits the circles of pound cake, layer a pound cake circle, a layer of blueberries, another pound cake circle, a layer of peaches, a large dollop of whipped cream and a sprinkle of nuts. Repeat with the remaining ingredients in 5 more glasses.

LEMON BLUEBERRY TRIFLE (SUGAR FREE)

Steps:

• Cut pound cake into cubes and place in large colander. Sprinkle juice from 1 lemon over cake. Toss gently.
• In separate bowl combine milk, sour cream and half of whipped topping, whisk until smooth. Add pudding and whisk until pudding begins to thicken.
• Set 10 blueberries aside for garnish (optional). Place 1/3 of cake in bottom of bowl(glass bowl make a pretty presentation). Top with 1/3 of blueberries. Then top with 1/3 of the pudding mixture and spread evenly. Repeat layers 1-2 more times.
• You can decorate the top with remaining whipped cream and reserved berries if you would like.

RED, WHITE AND BLUEBERRY TRIFLE

Steps:

• Blueberry and White Chocolate Whipped Cream:.
• The night before, gently melt the white chocolate in a heatproof bowl in the microwave. Bring the cream to a simmer. Pour half of the cream over the chocolate and whisk it together until it's glossy and smooth. Add the remaining cream and whisk to combine. If you want to get technical, finish this mixture with a hand blender to perfect the emulsion.
• Let this sit in the refrigerator overnight or at least 6 hours.
• Hand or in a stand mixer, whisk the cool cream until it forms soft peaks. Add the lime juice, zest, salt and preserves. Whisk until medium peaks form. DO NOT OVER WHIP, you will have white chocolate butter... Not Delicious.
• Set aside in the refrigerator until you are ready to assemble.
• Confetti Cake:.
• Pre-heat oven to 325 degrees F.
• Spray a cookie sheet / jelly roll pan with non-sick spray and line it with parchment paper.
• Put the flour, baking powder, baking soda and salt in a medium bowl and whisk until blended together. In a large mixing bowl, whisk the oil and sugar together, it's actually easier to do this by hand than with an electric mixer. If you really like the mixer, use it. Add the eggs and whisk until smooth, you don't have to spend a lot of time on this, just whisk it together. Add the buttermilk and vanilla and whisk until incorporated. Add the dry ingredients in two installments, whisking until blended. Whisk in the sprinkles.
• Spread the batter evenly on the prepared pan and bake for 18 to 25 minutes until the cake is golden brown and the center springs back when gently pressed. Let cool.
• Macerated Strawberries:.
• Cut the tops off the strawberries and slice them vertically into coins. Place the coins into a bowl and sprinkle with the sugar, zest and juice. Let this sit for a few minutes, the strawberries will release their juices.
• Assembly:.
• Cut the cake into 2 inch cubes and scatter in a layer on the bottom of the vessel. Spread 1/3rd of the blueberry white chocolate whipped cream in an even layer on top followed by a later of the strawberries. Repeat layers until you have used all the product. Store in the refrigerator until ready to serve. The trifle will hold chilled for 2 days.
• White Chocolate Firework Stars:.
• In a microwave safe bowl, Gently heat the white chocolate in the microwave until half of it is melted. Vigorously stir the chocolate, the residual heat will melt the remaining pieces. Spread onto a 13" by 18" sheet of parchment paper. Sprinkle the popping candy on top. Once the chocolate starts to set, punch out star shapes. If you don't have a star cutter, you can cut them free hand with a sharp paring knife or break the chocolate into shards once it is set. Store this garnish tightly wrapped in the refrigerator as humidity will cause the popping candy to melt.Alternate garnishes include sparklers, anything red white or blue, flags (edible or non-edible).
• Notes: The fast and easy approach: Use a box of confetti cake instead of making it from scratch. If you don't want to take the time to make the white chocolate whipped cream, whip 3 cups of regular heavy cream with 3 tablespoon of powdered sugar and proceed with the recipe. You can also use whipped topping and fold in fresh blueberries.

LEMON BLUEBERRY TRIFLE

Steps:

• Cut pound cake into 1-inch cubes; place in large bowl.
• Zest lemon using short strokes; set aside.
• Juice lemon. Sprinkle lemon juice over pound cake; toss gently.
• In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
• Set aside 12 blueberries and 12 chocolate chips for garnish.
• To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Sprinkle the chocolate chips over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times.
• Top with remaining whipped topping. Garnish with blueberries and remaining chocolate chips.
• Cover with plastic wrap. Chill for at least 30 minutes.

BLUEBERRY TRIFLE

Steps:

• Mix together cream cheese, and powdered sugar.
• Add milk and pudding mix; mix well.
• Fold in 1 1/2 cups of whipped topping.
• Place half of the cake cubes in a 3 quart glass bowl.
• Layer with half of the berries and pudding mixture.
• Cover with remaining cake cubes.
• Layer mixtue with remaining berries and pudding mixture.
• Spread remaining whipped topping over top.

PEACH BLUEBERRY TRIFLE

Steps:

• Microwave preserves in a large microwave-safe bowl at HIGH 30-45 seconds or until melted. Toss peaches and 1 1/2 cups blueberries with warm preserves. Stir in granulated sugar and next 2 ingredients. Reserve 1/2 blueberries for garnish. Cut cake into 32 equal pieces (cubed) Beat whipping cream and lemon juice at medium speed with an electric mixer until foamy; gradually add powdered sugar , beating until soft peaks form. Arrange about one-third of cake pieces in a 3 qt. trifle dish. Top with one third of peach mixture. Repeat layers twice. Top with whipped cream. Cover and chill 1 hour. Top with remaining 1/2 cup blueberries just before serving.