Blueberry Lemon Trifle

Blueberry Lemon Trifle

Makes 8 servings

Ingredients

  • 16 oz. pound cake, cubed
  • Juice
  • ½ cup granulated sugar
  • 1/3 cup fresh lemon juice, mixed with ¼ cup water
  • Custard
  • 4 eggs
  • 1 cup granulated sugar
  • 1/3 cup fresh lemon juice
  • ½ cup butter, cut up
  • Filling
  • 4 cups fresh blueberries
  • ¼ cup granulated sugar
  • 1 tsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • Topping
  • 2 cups whipping cream, whipped with 3 tablespoons granulated sugar
  • 2 cups fresh blueberries

Directions

  1. In a saucepan, stir and boil sugar and lemon-water mixture; reduce heat; simmer 1 minute. Cool.
  2. In a double boiler, stir eggs and sugar. Stir in lemon juice and butter; stir and cook until thickened. Cool.
  3. In a saucepan, stir and cook blueberries, sugar and lemon juice until thickened; stir in vanilla. Cool.
  4. In a 3 quart glass bowl, layer in thirds, cake, juice, custard, filling and 1 cup whipped cream. Top with remaining whipped cream and fresh blueberries. Chill well before serving. Store in refrigerator.