Blueberry Lemon Trifle

Trying to stay true to my word, I'm going to try and write a few posts and post-date them so that I am technically blogging while away at the cottage for the weekend.

Bridal shower recaps first.

These are the favours that we put together for the shower.
Very easy and very affordable.
The flower pots I got at the Dollar Store - 3 for $1. Then they were filled with a ring pop and hersheys kisses. Once the pots were wrapped in ribbon and cellophane, we inserted a garden butterfly and a flower lollipop. Very cute. I know you can't see them so well in the photo above but it's such a beautiful picture, taken by the bride's very talented younger sister.

Now for the promised recipe.

Blueberry Lemon Trifle

To make this variation on Martha's Lemon Cherry Trifle:

1. Make an Angel Food cake - then cut it into cubes.
2. Make a lemon curd - in a small saucepan, combine 3 egg yolks, zest of 1/2 a lemon, 1/4 cup lemon juice, and 6 tbsp sugar. Whisk to combine and set over medium heat. Be sure to stir constantly with a wooden spoon. You'll know it is ready when the mixture thickens and sticks to the back of the spoon, usually about 5-7 minutes. Remove the suacepan from the heat and add in 4 tsbp butter, one tbsp at a time, stirring until melted in. Put mixture in a bowl and cover with plastic wrap, ensuring that the plastic wrap lies right against the top of the lemon curd to prevent a film from forming. Chill for at least 1 hour.
3. In the bowl of an electric mixer, beat 2 cups of heavy cream until soft peaks form.
4. In a trifle bowl, start by placing the angel food cake cubes so that the bottom is covered. Next, spread the lemon curd over the angel food cake. Sprinkle on top 4 cups of blueberries then top with the whipped cream. To finish the desert, sprinkle a frew blueberries on top with a few curls of lemon zest.

Well friends, that is all for today, unfortunately.

John's playing the neglected boyfriend card so I have to go and shower him with love and affection :)

Have a great weekend!