Ingredients
Scale
- One 9x 13 inch Lemon Cake (made from mix, baked according to package directions and cooled)
- 3 T cornstarch
- 3 T water
- 1 lb blueberries (fresh or frozen)
- 1 T lemon juice
- ¾ cup sugar, divided
- 1 pint whipping cream
- 1 cup lemon curd
Instructions
- Make the blueberry filling (do ahead of time to allow for cooling). Stir the cornstarch and water together in a small bowl, making a smooth slurry. Set aside.
- Stir berries, lemon juice, and ½ cup of sugar together in a heavy bottomed saucepan over medium heat, until the mixture begins to boil.
- Lower the heat to a simmer. Stir the cornstarch slurry into the berries. Simmer for 2 to 3 minutes or until the mixture has thickened, stirring constantly. Place filling the refrigerator until completely cooled and very thick.
- Place the whipping cream and ¼ cup of the sugar in a mixing bowl. Use a mixer or hand whisk to whip the cream until it soft, stable peaks form. Gently fold the lemon curd into the whipped cream until they are completely combined.
- Slice the entire lemon cake into approximately 1-inch squares. The pan is deeper than an inch, so pieces will be rectangular “bricks” of cake when removed from pan.
- Layer half of the cake on the bottom of the trifle bowl. Begin at the outside, gently pressing the cake “bricks” against the side of the bowl, then moving toward the center. Layer half the blueberry filling onto of the cake. Top with half the lemon cream. Repeat the layers once more – cake, blueberry filling, lemon cream. Smooth the top layer of lemon cream with a spatula.
- Can be made up to 24 hours ahead. Cover bowl with plastic wrap and store in the freezer until ready to serve.