Maine Blueberry Lemon Curd Trifle
Sweet blueberry cake is layered with bright and buttery lemon curd, interspersed with fresh blueberries in this beautifully, delicious summer trifle!
Blueberry Lemon Curd Trifle
For the Cake: 1 ½ cups granulated sugar ½ cup Shortening or butter or half/half 2 eggs 1 cup milk 1 teaspoon vanilla extract 4 cups all-purpose flour 4 teaspoons baking powder ½ teaspoon salt 1 1/2 cups blueberries , fresh or frozen*
For the Lemon Curd: 4 large egg yolks 2/3 cups granulated sugar 1 tablespoon finely grated lemon rind 1/3 cup fresh lemon juice pinch of salt 6 tablespoons butter at room temperature
1 cup fresh blueberries
2 1/2 cups whipped sweetened cream (optional)
To make the cake:
Add sugar and shortening to a large mixing bowl or stand mixer and mix until well creamed together. Add eggs, milk and vanilla and mix until combined.
In a separate bowl stir together flour, baking powder and salt, then add to the creamed mixture. Stir in blueberries by hand. Batter will be thick.
Pour batter into a greased 9x13 inch pan. Bake at 375 degrees for 35-45 minutes. Don't over bake or the cake will be dry. Cool cake completely and let sit out overnight, uncovered. (To allow the cake to dry out more quickly, break it into large chunks and let sit out overnight or several hours.)
To Make Lemon Curd:
-Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into a medium, heavy-bottomed, non-aluminum saucepan. Cook over medium heat, using a whisk to stir until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of Hollandaise sauce, about 10 minutes or until mixture coats the back of a spoon, just before it’s about to break into a boil.
-Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd until the butter is melted and blended. Pour curd into a bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
To Assemble the Trifle:
-In a clear glass trifle dish, or glass bowl with high sides or large glass pitcher, break up the cake into small chunks as you layer 1/3 of the cake into the bottom of the glass container. Then layer 1/3 of the lemon curd on top and spread over the cake.
-Loosely sprinkle 1/3 of the fresh blueberries over the lemon curd layer.
-If using sweetened whipped cream, dollop a thin layer of cream over the blueberries.
-Repeat the layers 2 more times, or until all your ingredients are used. Top with sweetened whipped cream or leave last layer of blueberries exposed, with extra cream served on the side.
-Chill for at least 2 hours before serving or overnight. Serves 8 - 10
Break up 1/3 of the cake into the bottom of the glass container.
Layer 1/3 of the lemon curd over the cake.
Sprinkle 1/3 of the blueberries over the lemon curd layer.
Top the trifle with sweetened cream, if desired or leave the last layer of blueberries exposed.
PERSNICKETY NOTES:
*We first sampled this trifle with Maine Blueberries, which are smaller than the average blueberry and perhaps a bit sweeter. However, they are expensive and only readily available in Maine. But you can use regular blueberries as well, which are easier to come by.
*The tender blueberry cake recipe above is a nice one for trifle, but you can also use pound cake or angel food cake, which is more traditional in trifle. The important thing is to let the cake dry out a bit and some even suggest using it when it is stale. But who among us can wait that long!
*For a super shortcut version, use store purchased pound cake or angel food cake, or use a blueberry coffee cake mix and then instead of making your own lemon curd (which is very easy), purchased lemon curds do the trick. Mackay, Dickinsons and Bonne Maman all make delicious curds.
