Meyer Lemon Blueberry Trifle
The bright color of Meyer lemons and contrasting dark blue pop of blueberries makes this luscious trifle a feast for the eyes as well as the palate. It’s the perfect addition to any Sunday brunch and it’s sure to impress discerning guests along with family and friends. Meyer lemons, with their sweeter flavor and delightful fragrance, add their tang to the pound cake along with a smooth curd for a double taste sensation.
Ingredients
Pound Cake
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 1 1/2 tablespoons Meyer lemon juice
- 1 1/2 tablespoons Meyer lemon zest
- 1 cup granulated sugar plus 2 additional tablespoons
- 1 cup unsalted butter at room temperature, 2 sticks
- 5 large eggs beaten
Meyer Lemon Curd
- 1 1/4 cup sugar
- 4 large eggs
- 1 tbsp light corn syrup
- 3/4 cup Meyer lemon juice about 6 or 7
- 1/2 cup unsalted butter cut into chunks
Blueberry Sauce
- 1 1/2 cup blueberries
- 1/3 cup sugar
- 1 tbsp cornstarch
- 1/2 cup water
Trifle
- 1 cup fresh blueberries
- 8 oz package cream cheese
- 1/4 cup sugar
- 2 cups heavy cream
- 3 tbsp Cointreau
Instructions
Pound Cake
- Preheat oven to 325°F, and prepare a 9×5-inch loaf pan.
- Sift the flour, baking powder, and salt together in a bowl.
- In a separate small bowl, blend the sour cream and Meyer lemon juice.
- In a third, large bowl—or mixer—combine the sugar and Meyer lemon zest. You may want to use your (clean) fingers to thoroughly blend them together.
- Add the butter to the sugar/lemon zest, beating until the mixture is pale colored and fluffy in texture.
- Add the eggs one or two at a time, mixing the batter thoroughly.
- Next, alternate adding a third of the sour cream mixture with a third of the flour mixture, repeating until all the ingredients are incorporated.
- Continue to beat until the batter is thoroughly and evenly blended.
- Pour the batter into the loaf pan and smooth over the top surface.
- Bake for about 60 minutes, until a knife inserted into the center comes out just barely moist.
- Let the cake cool for 10 to 15 minutes before turning it out of the pan.
Meyer Lemon Curd
- Juice the Meyer lemons to make up the 3/4 cup.
- Add the eggs and sugar to a medium saucepan. Blend together thoroughly.
- Whisk in the corn syrup and Meyer lemon juice.
- Add the butter in chunks and turn the heat to a medium high setting. Whisk the mixture to blend continuously.
- The curd should start to thicken after about 5 to 10 minutes of constant stirring.
- Remove from the heat when it just begins to bubble, and pour the curd into a bowl.
- Cover the surface with plastic. Once the curd has cooled to room temperature, place in the refrigerator until you are ready to use.
Blueberry Sauce
- Add 1/2 cup of the blueberries to a small saucepan. Smash them up using a fork or the back of a spoon.
- Stir in the sugar and cornstarch.
- Add the water to the saucepan along with the rest of the blueberries.
- Bring the saucepan to a boil at a medium setting. Allow it to simmer for about 10 minutes.
- Remove the saucepan from the heat and pour the sauce into a bowl. Allow it to cool and once it’s at room temperature, store in the refrigerator until needed.
Trifle
- Cut the pound cake into 1-inch cubes.
- Add the cream cheese to a large bowl. Whip to a smooth texture and then whisk in the sugar and 2 cups of cream. Continue to whip the mixture until stiff peaks form.
- Begin assembling the trifle with 1/3 of the blueberry sauce, follow with 1/3 the Meyer lemon curd, then 1/3 the pound cake cubes. Sprinkle with Cointreau.
- Next layer, add 1/3 of the fresh blueberries and finally 1/3 of the cream cheese mixture.
- Repeat the layers until everything is incorporated, saving a few blueberries to decorate the top.
Notes
You can make the Meyer lemon pound cake, Meyer lemon curd, and blueberry sauce a day ahead of time
Tried this recipe?Let us know how it was!
