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Berry Trifle Recipe

Photo source: Grandmother's Kitchen

You can make this berry trifle recipe in one large serving bowl or you can divide it up into individual bowls.

Ingredients

Blueberry Sauce
4 cups fresh blueberries
2 Tablespoon water
4 Tablespoons granulated sugar
pinch salt
2 teaspoons cornstarch
2 teaspoons cold water
3 teaspoons lemon juice
1/2 teaspoon vanilla extract
(Makes about 2 cups)

Hot Milk Cake
Makes one 9-inch cake
1 tablespoon butter
1 1/2 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 large size eggs
1 1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup milk

Creamy Layer
2 (8 ounce) packages cream cheese
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 cup sour cream
2 cups heavy cream (whipping cream)

Directions

Blueberry Sauce

Make the blueberry sauce ahead of time so that is will be cooled when you use it in your trifle.

In a small pot combine the blueberries, water, sugar and salt.

Stir together and cook over medium heat until the sugar is dissolved, then bring to a boil.

Reduce the heat to low and simmer for about 7 minutes or until the berries burst.

Pour a small amount of the hot blueberry juice into the cornstarch, stir to combine then pour the cornstarch mixture back into cooking sauce.

Stir and cook for another 2 minutes, then remove from the heat.

Transfer the blueberries into a container.

Keep refrigerated until ready to use.

Hot Milk Cake

Preheat the oven 325 degrees F.

Lightly butter and flour a 9" square baking pan and set aside.

In a medium sized bowl mix together the flour, baking powder and salt.

In a mixing bowl beat the eggs and sugar until thick, about 5 minutes the beat in the vanilla.

Meanwhile in a saucepan on the stovetop, heat milk and butter until simmering. Stir and watch to not scorch.

Slowly add the egg mixture in a slow and steady stream as you continue beating until well combined.

Fold the dry ingredients into the hot milk mixture until just combined. Don't over beat.

Pour the batter into the prepared pan.

Bake for 55-60 minutes or until golden brown and the cake is starting to pull away from the sides of the pan.

Remove from the oven and let sit on a cooling rack for 15 minutes.

Loosed the cake from the pan using a spatula or knife, invert onto a wire rack.

When cooled turn over again. Once cooled you can cut the cake into small chunks for the trifle.

Creamy Layer

Place a glass or metal mixing bowl and beaters into the freezer to chill for 15 minutes. We will use this bowl to make the whipping cream.

While the bowl is chilling, in another mixing bowl,cream together the cream cheese, confectioners' sugar, and vanilla extract. Add the sour cream to the cream cheese mixture and blend thoroughly.

Remove the chilled bowl and beaters from the freezer and pour in the heavy cream. Use your electric mixer to beat until firm peaks form. Fold the whipped cream into the cheese mixture.

Assembly

When making trifles, you can choose to make in one big trifle dish, or you can build individual trifles.

Start with a cake layer, then alternate, creamy filling, blueberry sauce, and cake layers.

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