The Ultimate Makeover Blueberry Trifle Recipes

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BERRY TRIFLE



Berry Trifle image

Tyler Florence's berry trifle recipe from Food Network has strawberries, raspberries and blueberries layered between lots of whipped cream.

Provided by Tyler Florence

Categories     dessert

Time 43m

Yield 4 servings

Number Of Ingredients 11

1 pint blueberries
1 pint strawberries, hulled and cut into thick slices
2 pint raspberries
1 lemon, juiced
1/4 cup sugar
1 1/2 teaspoons cornstarch
1 quart whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 (11-ounce) jar lemon curd
1 store bought pound cake, sliced 1/2-inch thick

Steps:

  • Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
  • Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
  • In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
  • To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

BLUEBERRY LEMON TRIFLE



Blueberry Lemon Trifle image

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

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

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.

BLUEBERRY TRIFLE



Blueberry Trifle image

Fast, easy and a kid pleaser. Can be made the day before and chilled overnight so it's great for dinner parties, too. Very impressive looking if you have a trifle dish or tall glass bowl.

Provided by Momof7

Categories     Dessert

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 (3 ounce) packages instant vanilla pudding
4 cups nonfat milk
1 teaspoon almond flavoring
1 poundcake, cut into 1-inch cubes
16 ounces frozen blueberries
1/2 pint whipping cream
1/4 cup sugar

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! ***.

THE ULTIMATE MAKEOVER: BLUEBERRY TRIFLE



The ultimate makeover: Blueberry trifle image

Angela Nilsen discovers a lighter way to serve this ever-popular dessert

Provided by Angela Nilsen

Categories     Dessert

Time 1h

Number Of Ingredients 18

25g golden caster sugar
2 tsp custard powder
2½ tsp cornflour
350ml semi-skimmed milk
1 egg yolk
1 vanilla pod , slit lengthways
200ml/7 fl oz tub half-fat crème fraîche
50g golden caster sugar
2 eggs
50g self-raising flour
2 tbsp wild blueberry 'St Dalfour with no added sugar' fruit spread
3 tbsp marsala
2 tbsp golden caster sugar
zest 1 small lime
225g blueberries
200g / 8oz tub organic Greek yogurt
250g / 9oz tub light mascarpone
2 tsp golden caster sugar

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.

Nutrition Facts : Calories 292 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium

BLUEBERRY TRIFLE



Blueberry Trifle image

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

Provided by Jazz Lover

Categories     Dessert

Time 10m

Yield 12-14 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 (14 ounce) can sweetened condensed milk
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (12 ounce) carton frozen milk whipped topping, thawed
1 angel food cake
1 quart fresh blueberries

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.

Nutrition Facts : Calories 455, Fat 16.5, SaturatedFat 10.2, Cholesterol 54.8, Sodium 509.3, Carbohydrate 71, Fiber 1.3, Sugar 53, Protein 8.4

BLUEBERRY TRIFLE



Blueberry Trifle image

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

Provided by carolinafan

Categories     Dessert

Time 2h5m

Yield 14 serving(s)

Number Of Ingredients 12

1/2 cup sugar
3 tablespoons cornstarch
3 egg yolks
3/4 cup milk
3/4 cup light cream
1 teaspoon vanilla
6 cups blueberries, divided
1 (15 ounce) angel food cake, cut into 1-inch cubes
4 tablespoons blueberry-flavored syrup, divided
1 (9 1/2 ounce) jar blueberry preserves
2 cups heavy cream
1/4 cup powdered sugar

Steps:

  • To prepare custard whisk together sugar, cornstarch, egg yolks, milk, light cream and vanilla in a heavy saucepan; bring to a boil over medium heat, whisking constantly 1 minute or until thickened.
  • Remove from heat. Place pan in ice water; whisk until cool.
  • Cover; chill in the freezer for 1 hour.
  • To assemble trifle arrange 2 cups blueberries on bottom of 3-quart trifle bowl. Place half of cake cubes in trifle bowl.
  • Drizzle with 2 tablespoons blueberry syrup. Top with 2 cups blueberries. Drizzle with 2 tablespoons syrup.
  • Spoon 1 cup custard over syrup.
  • Top with remaining cake cubes. Spoon remaining 2 cups blueberries over cake cubes.
  • Spread preserves over blueberries. Spoon remaining 1 cup custard over preserves.
  • Beat heavy cream with electric mixer until foamy; gradually add powdered sugar, beating until stiff peaks form.
  • Spread over trifle.
  • Garnish with toasted almonds and fresh blueberries if desired.
  • Serve immediately.

Nutrition Facts : Calories 372.1, Fat 16.7, SaturatedFat 10, Cholesterol 97.3, Sodium 187.7, Carbohydrate 53.2, Fiber 1.8, Sugar 34.2, Protein 4.4

THE ULTIMATE MAKEOVER: BLUEBERRY MUFFINS



The ultimate makeover: Blueberry muffins image

We've created a deliciously light version of this classic muffin that contains virtually no saturated fat

Provided by Angela Nilsen

Categories     Afternoon tea, Breakfast, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 11

5 tbsp rapeseed oil
225g self-raising flour
115g wholemeal flour
2 tsp baking powder
zest ½ lemon and 1 tsp juice
85g golden caster sugar
50g light muscovado sugar
1 small very ripe banana with black skin (about 85g peeled weight)
1 egg
284ml pot buttermilk
225g fresh blueberries

Steps:

  • Heat oven to 200C/180C fan/gas 6. Use 1 tsp oil to lightly oil a 12-hole muffin tin (or use paper cases). Mix both flours with the baking powder and lemon zest. Reserve 1 tbsp caster sugar, then stir the rest into the flour with the muscovado.
  • Mash the banana well. In another bowl beat the egg, then stir in the banana, buttermilk and oil. Using a large metal spoon, very lightly stir into the flour mix, just to combine. Over-mixing will make the muffins tough. Toss in the blueberries and give just a few turns of the spoon to carefully stir them in without crushing.
  • Spoon the mixture into the tin - each hole should be very full. Bake for 20-25 mins until risen and golden.
  • Mix the reserved caster sugar with the lemon juice. When the muffins are done, remove from the oven, then brush with the sugar and lemon mixture while they are still hot. Gently loosen the edges of each muffin with a knife, then leave in the tin for 15 mins to cool a little as they're very delicate while hot. Remove to a wire rack. Best eaten the day of making, but will keep for up to 2 days.

Nutrition Facts : Calories 206 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.43 milligram of sodium

BLUEBERRY TRIFLE



Blueberry Trifle image

This trifle recipe is from "Taste of the South" magazine. It sounds absolutely fantastic and I can't wait to make it! There are other blueberry trifle recipes on Recipezaar, but none quite like this one. It sounds like the perfect summertime treat. NOTE: the prep time includes 2 hour refrigeration time in step 1.

Provided by Shelby Jo

Categories     Dessert

Time 2h55m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 1/2 cups sugar, divided
1/4 cup plus 2 tablespoons cornstarch
1 teaspoon salt
8 egg yolks, beaten
1 cup water
1/2 cup fresh lemon juice
1/2 cup butter
3 teaspoons vanilla extract, divided
4 cups heavy whipping cream
12 blueberry muffins, torn into bite sized pieces. (about 12 cups)
6 cups fresh blueberries
blueberries, & lemon-peel curl (to garnish)

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.

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