Lemon Blueberry Trifle
Source of Recipe
Jenny Duce
List of Ingredients
1 16oz frozen prepared pound cake ( thawed)
2 lemons
1 1/2 c milk
1 8oz container sour cream
1 8oz container frozen whipped topping, thawed, divided
2- 3.4oz pkgs instant lemon pudding
1 pint fresh blueberries
1 square white chocolate for baking Recipe
1. Using a serrated bread knife, cut pound cake into 1-inch cubes; place in large bowl. Using
lemon zester/scorer, make several lengthwise scores in one lemon, top to bottom: slice into 6
slices. Cut each slice in half and set aside for garnish. Zest remaining lemon using short strokes; set aside. Juice lemon over pound cake;toss with a spatula
2. In a two quart bowl combine milk, sour cream, half of whipped topping and reserved lemon
zest; whisk until smooth using a wire whisk. Add pudding mix; whisk until mixture begins to
thicken.
3. Set aside 12 blueberries for garnish. To assemble trifle, place 1/3 of cake cubes in bottom of
a large bowl, top with 1/3 of the blueberries. Using a cheese grater, grate 1/4 of the white
chocolate over blueberries. Top with 1/3 of pudding mixture, pressing lightly. Repeat laters 2
more times, reserving the remaining grated chocolate for garnish. Using a spatula spread remaining pudding over entire top of trifle, creating a smooth surface.
4. Using an open star attachment on a cake decorating bag , fill bag with remaining whipped
topping. Decorate by piping 12 rosettes around edge of bowl. Place one lemon slice between
rosettes and one reserved blueberry on each rosette. Grate remaining chocolate in center.
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