Are you craving a dessert that's both refreshingly light and incredibly delicious? Look no further! This Blueberry Lemon Trifle is the perfect answer. It's a stunningly simple recipe, perfect for a quick weeknight treat or a delightful addition to your next gathering. This easy dessert balances the sweetness of juicy blueberries with the tangy zest of lemon, creating a flavor explosion in your mouth. Get ready to impress your friends and family with this homemade masterpiece – it's one of the best recipes you'll ever try!
Ingredients:
This easy recipe requires simple, readily available ingredients. You probably already have many of them in your pantry!
-
For the Blueberry Layer:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
-
For the Lemon Custard:
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon cornstarch
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
-
For the Biscuit Layer:
- 1 package (10 ounces) refrigerated biscuits
-
For the Whipped Cream Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Let's get cooking! These step-by-step instructions will guide you through creating this quick dinner dessert.
1. Prepare the Blueberry Layer:
- In a medium saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices (about 5-7 minutes).
- Remove from heat and let cool completely.
2. Make the Lemon Custard:
- In a medium saucepan, whisk together heavy cream, milk, sugar, eggs, cornstarch, lemon zest, and lemon extract.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer (about 5-7 minutes).
- Remove from heat and pour into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let cool completely.
3. Assemble the Trifle:
- Preheat oven according to biscuit package directions. Bake biscuits until golden brown. Once cooled, cut into bite-sized pieces.
- In a trifle bowl or individual serving glasses, layer the ingredients in this order: a layer of biscuits, a layer of cooled blueberry mixture, a layer of cooled lemon custard, and repeat the layers as desired, ending with a layer of whipped cream.
4. Make the Whipped Cream Topping:
- In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the top layer of the trifle.
5. Chill and Serve:
- Refrigerate the trifle for at least 30 minutes to allow the flavors to meld and the custard to set.
- Serve chilled and enjoy this delicious and healthy meal!
Tips and Variations:
- For a richer flavor, use homemade biscuits instead of store-bought.
- You can substitute raspberries or other berries for the blueberries.
- Add a sprinkle of lemon zest on top of the whipped cream for an extra burst of citrus flavor.
- If you don't have cornstarch, you can use arrowroot powder as a substitute.
- For a gluten-free version, use gluten-free biscuits.
Nutritional Information (per serving, approximate):
Calories: Around 350-400 (depending on portion size and ingredients used)
This information is an estimate and may vary based on specific ingredients and portion sizes.
This Blueberry Lemon Trifle is a perfect example of a delicious and easy recipe that's perfect for any occasion. It’s a quick dinner dessert, a healthy alternative to heavier sweets, and a beautiful presentation to impress your guests. Give it a try and let your taste buds experience the magic of summer in every bite!