Red, White and Blueberry Trifle


We haven’t had trifle around here in a million years and when I saw this over at “Martha’s” I couldn’t help myself. I mean, really–all those lovely berries. Oh yeah…it was time.

Now, I’ll admit–some days the recipes from Ms. Stewart’s can be a bit more fussy than I have time, or inclination for. But this one was a surprise. It was easy enough to whip together while Baby Chomp was napping with plenty of time to spare. What I’m trying to say is–it’s well worth the trip to Costco for the ingredients.

Red, White and Blueberry Trifle

Ingredients

1/4 cup sugar

1/3 cup sugar

1/4 cup lemon juice

1/4 cup water

1 Sara Lee pound cake (12 ounces), cut into 3/4-inch-thick slices

1- 8 oz pkg. cream cheese

1 cup heavy cream

3 cups fresh blueberries

3 cups fresh raspberries

Directions

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 cut each slice.

Beat cream cheese with remaining 1/3 cup sugar on high speed until fluffy. With mixer on medium speed, gradually add cream and continue beating until mixture is light and airy.

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 serve to your family and all your snooty friends. They’ll love it!

Our family vote was:

Dang fine.

:}

Red, White and Blueberry Trifle
 
Ingredients
  • ¼ cup sugar
  • ⅓ cup sugar
  • ¼ cup lemon juice
  • ¼ cup water
  • 1 Sara Lee pound cake (12 ounces), cut into ¾-inch-thick slices
  • 1- 8 oz pkg. cream cheese
  • 1 cup heavy cream
  • 3 cups fresh blueberries
  • 3 cups fresh raspberries
Instructions
  1. In a small saucepan, bring ¼ cup sugar, lemon juice, and ¼ cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter cut each slice.
  2. Beat cream cheese with remaining ⅓ cup sugar on high speed until fluffy.
  3. With mixer on medium speed, gradually add cream and continue beating until mixture is light and airy.
  4. Arrange half the cake pieces in the bottom of a 2-quart serving dish.
  5. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish.
  6. Scatter half the blueberries and raspberries on top.
  7. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
  8. Cover, and refrigerate until chilled, at least 1 hour and serve to your family and all your snooty friends.

 

Happy Birthday Tracy!

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10 Replies to “Red, White and Blueberry Trifle”

  1. LOVE that you were able to overcome Martha’s snootiness! 🙂 Will be making this soon! Also, just want to compliment you on your website…the pictures and the header make me just WANT to read your site! And it is the FIRST site that I hit every morning after I read my Bible and write in my prayer journal! I hope that your weekend is great with all those cute boys and girls at your house!

    Love, Teresa in Memphis (and proud winner of the “I’m Thankful” contest)

  2. I love the 4th of July. Mostly because this is one of the few holidays the military and our country get honored.

  3. Launi, I made this tonight, used a yellow cake mix, drizzled the lemon syrup and let it dry slightly and added strawberries as well as raspberries and blueberries.
    I also doubled the cream mixture because a yellow cake is bigger than a pound cake. It was one of the most amazing desserts that I have ever had!!! Huge hit with all 18 members of the family. Thanks so much for sharing this.

  4. You are positively adorable! Thanks for all the kind words. I’m so happy that we get to be part of your morning! :}

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