thepioneerwoman
Individual Lemon Blueberry Trifles
Cake. Whipped Cream.
👥 6 Servings⏱️ Prep & Cook: 33 min⏳ Prep: 30 min🔥 Cook: 3 min👤 Erica Kastner📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
For the lemon cake:
FOR THE LEMON CAKE:Lemon Cake (See Recipe)1/2
2
Butter a 9-inch cake pan. Preheat oven to 300ºF (150ºC).
3
In a small bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together butter and sugar. Add egg and beat well. Beat in vanilla and lemon extracts.
Egg1
4
Add half of the dry ingredients to the wet ingredients and mix. Add buttermilk and beat. Add remaining dry ingredients and mix just until combined.
5
Pour batter into prepared pan, smooth it out, and bake in preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about ⏱️ 30 minutes. Cool completely before making the trifles.
6
For the sweetened whipped cream:
FOR THE SWEETENED WHIPPED CREAM:Sweetened Whipped Cream (See Recipe)
7
In a medium bowl, whip the cream, vanilla, and syrup or sugar until medium-stiff peaks form.
8
To make the trifles:
9
Slice half of the cake into small cubes. Place a few of the cubes in the bottom of a half-pint (8-ounce) jam jar. Add a dollop or two of the whipped cream. Drop in a layer of blueberries. Spread a spoonful of lemon curd on top. Repeat the layers once more. Do the same with remaining jam jars.
10
Serve immediately or store, covered, in the refrigerator for a few hours.
11
Notes:
12
1. For homemade lemon curd, see the Food & Friends section of The Pioneer Woman.
13
2. Cake recipe adapted from my Triple Lemon Naked Layer Cake, which was adapted from Aimée Wimbush-Bourque of Simple Bites.
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