Blueberry Lemon Trifles

I’m so happy berries are finally in season! For the past couple of weeks we have just been annihilating as many as possible straight from the container – 2 pounds of blueberries only last a couple days around here. But, I’ve been yearning to use the new mini trifle dishes I scored from the Crate and Barrel outlet store during our trip to Portland, so I finally managed to set some fruit aside to use in these blueberry lemon trifles.

Lemons and blueberries are just made for each other. The trifles contain layers of a creamy lemon custard (well, it’s technically not a custard but it tastes just as indulgent as one – I simply mixed thick Greek yogurt with a bit of lemon curd from Trader Joe’s), a homemade blueberry sauce, fresh blueberries, and chunks of soft sugar cookies full of lemon zest, almond extract, and dried blueberries – SO good! I split an 8×8-inch pan of cookies into just 6 trifles, but if you want a lighter dessert you can certainly use less. These cute little desserts are perfect to enjoy at a summer dinner party because you can make all the components in advance and just assemble them right before serving.

p.s. Don’t forget to enter my giveaway for an adorable apron from Shabby Apple!

Blueberry Lemon Trifles
Printable Recipe

Ingredients:

Cookies:
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
1 teaspoon finely grated lemon zest
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup dried blueberries

Blueberry Sauce:
1 cup blueberries
2 tablespoons granulated sugar
2 tablespoons water
1 tablespoon lemon juice

For Trifle Assembly:
3 cups vanilla non-fat Greek yogurt
6 tablespoons lemon curd
3 cups blueberries

Directions:
To make the cookies, heat oven to 350˚F. In a large bowl, cream butter and sugar together. Mix in egg and almond extract; stir in flour, lemon zest, baking powder, and salt until soft dough forms. Stir in dried blueberries. Spread dough in bottom of a greased 8×8-inch square pan. Bake 18 to 20 minutes or until light golden brown on the edges and a toothpick in the center comes out clean. Cool completely, about 1 hour, and cut into 64 squares (you’ll have 4 leftover for nibbling!).

To make the blueberry sauce, place blueberries, sugar, water, and lemon juice in a small nonstick pan over medium heat. Simmer for 5 minutes or until sugar is dissolved and berries have broken down. Let cool about 10 minutes and then pulse in a food processor until smooth, about 10 seconds.

To assemble the trifles, whisk yogurt and lemon curd in a large bowl until smooth. Spread a thin layer of yogurt over the bottom of six mini trifle dishes. Top with five squares of cookie, a bit of blueberry sauce and some fresh blueberries. Layer once more the yogurt, five squares of cookie, a bit of blueberry sauce, and some fresh blueberries. Top with remaining yogurt, blueberry sauce, and garnish with fresh blueberries. Makes 6 trifles.

Nutrition: 564 calories, 22.5g fat, 3.8g fiber, 16.0g protein per trifle
Cost: $2.10 per trifle

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31 Responses to Blueberry Lemon Trifles

  1. Those sugar cookies sound heavenly! I love anything lemon and blueberry together. These trifles are beautiful!

    I just went to Portland at the end of last week and made a stop at the C&B outlet on the way home!

  2. These look great and those mini trifle dishes are so cute! I saw something similar at pier 1 imports that I almost bought on impulse! Now I have a reason to go back and get them!

  3. These little trifle dish are super duper cute! And the trifles sound SO GOOD. They would last even less time than strawberries do..and that’s saying something.

  4. Wow, this looks fabulous! I LOVE annihilating blueberries straight from the container, too, but I also really enjoy baking with them :) Perfect summer dessert!

  5. Oh man I bet these are SO delicious! I just had some TJs greek yogurt for the first time yesterday and I love it. What a perfect creation for summertime fruit!

  6. What a great idea to use greek yogurt in a trifle! I’ve used it for almost everything else, but never thought of this. This will be fantastic with the homemade yogurt from Sophia’s in Belmont. I can’t wait to try. Thank you!

  7. I was totally planning on making a trifle for the fourth, but didn’t end up on dessert duty! Your mix sounds fantastic! I love how you made it a healthier dessert. YUM!

  8. trifles are simply awesome–anything that tastes better on day 4 than it did at the beginning is a winner to me. hooray for blueberries with lemon!

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