Blueberries & Cream Trifle

Ingredients

FOR THE CAKE:
Bake or purchase an angel food cake or vanilla pound cake. Allow to come to room temperature, then cut into 1″ cubes. (Optional- I trimmed off the crusts with a sharp knife before cutting into cubes.) Lay out in a single layer on a large baking sheet; set aside.
FOR THE SAUCE:
3 cups fresh blueberries (or frozen)
2/3 cup sugar
2 tablespoons cornstarch
1 cup cold tap water
1 tablespoon fresh lemon juice

Directions@ Foodies Network <CLICK HERE FOR DIRECTIONS

 

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