Cake, Batter, and Bowl

Blueberry Lemon Trifles

Desserts

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

Pineapple Ice Cream Sundaes

It’s my birthday tomorrow and I’m turning the big 3-0!  I'm not exactly sure how this happened so quickly, but I’m excited for the future and by the fact that Apolinaras promised to bring home my favorite carrot cake cupcakes from Petsi’s Pies! Speaking of birthdays,...

Roasted Butternut Squash Mousse

I’ve always loved the Olympics (just hearing the theme song makes me smile!) and have been glued to the couch the past week enjoying the games every night. Since I usually don’t watch nearly this much TV, I’ve been keeping my restlessness at bay by multitasking and...

Tempura Banana Sundaes with Caramel Sauce

Man, ice cream is hard to photograph, especially when it’s smothered with warm tempura bananas and caramel sauce – major melt factor! I first swooned over tempura bananas in New Zealand at a Japanese restaurant in Auckland. They were crispy on the outside and gooey on...

Chocolate Chip Cookie Dough Ice Cream Pie

I can’t believe almost a week has gone by since my last post! I just got back from an extended weekend trip to NYC with my mom and we were enjoying the city so much that I didn’t quite get around to posting this recipe while we were there. We’ve been meaning to take...

Mini Sweet Potato Cheesecakes

My loaded sweet potato skins were featured on the Glamour Magazine Health and Fitness blog yesterday, how cool is that? Ever since I started my blog, I feel like I always have something to look forward to in my inbox, whether it’s an email update about a comment, a...

Sugar Cookie Dough Decorations

Happy 4th of July! I wanted to whip up a fun treat to celebrate the holiday this weekend and while I was mulling over the red, white, and blue color scheme, I was reminded of the Chicago Cubs Dessert Sushi I made last year. Suddenly a light bulb went off – I should...

Caramelized Plantain Dessert Quesadillas with Nutella

I recently read about Sugar High Fridays on Heather’s blog Diary of a Fanatic Foodie. It’s a fun monthly event dreamed up by Jennifer at The Domestic Goddess, where bloggers post an original dessert recipe. When I read Heather’s theme this month was desserts inspired...

Video: Sugar Cookie Dough Decorations

Who else looooves the Olympics?! I’ve been doing my best to avoid the web and twitter during the day so I don’t accidently read any spoilers before the broadcasts at night. I just love tuning in and watching all the events, and I want to cheer along and be surprised...