Posts Tagged blueberries
I don’t eat many sweets, but this is one I could not resist. When Bill made this for one of our cookouts, Susan and I ate the leftovers for breakfast for several days after. There are two key elements that make this so amazing. One is the lemon curd. The other is using Limoncello. (And here I thought only of using Limoncello in my Lemon Drop Martinis! Who knew?)
Of course, the pound cake is important as well. There are any number of great lemon pound cake recipes out there already, so I won’t bore you with that. Just remember one important thing if you bake your own: You’re not going to glaze it.
6 egg yolks
1 cup of sugar
4 lemons, zested and juiced
1/2 cup of unsalted butter, cut into chunks
1 pint each fresh strawberries (cut in half), fresh blueberries and fresh blackberries
2 cups of whipping cream
1 lemon pound cake, sliced
1/4 cup Limoncello
1 cup (1/2 pint) of cold heavy cream
3 tbs sugar
1/2 tsp pure vanilla extract
Fresh mint leaves (for garnish)
About a dozen fresh, whole strawberries (for the top)
Making the Lemon Curd
Combine the sugar, egg yolks, lemon juice and lemon zest in a glass, heat-resistant bowl.
Whisk vigorously over a simmering pot of water until the curd has doubled in volume and becomes very thick and yellow. This will take about 10-15 minutes.
Remove the bowl from the heat and then whisk in the butter.
Cool in the refrigerator for at least 2 hours.
Making the Whipped Cream
Whip the heavy cream in the bowl of an electric mixer. When it begins to thicken, add sugar and vanilla.
Whip until stiff peaks form.
Place in the refrigerator.
Assembling the Trifle
Mix the berries in a bowl.
Gently fold the whipped cream into the lemon curd to lighten it.
Line the bottom of a trifle bowl with pieces of the lemon pound cake. Brush the cake with Limoncello.
Add a layer of lemon curd, and then add a layer of the berries.
Repeat the process until all of the ingredients are used.
Finish the masterpiece with berries on top (remember to use the whole strawberries on the top of the trifle). Garnish with fresh mint leaves.
Chill for at least one hour before serving.
I remember when I was a kid we’d go to Jordan’s Basement with my mother. Frankly, it was horrible. The only way I’d agree to go without carrying on was to make her promise to buy me something. There was also the trip to the food area and those great blueberry muffins.
Bill contributed this recipe. I didn’t ask him how she managed to get the Jordan Marsh recipe, but I’ve made the smallest of changes to his recipe. For the sugar on top, I’m recommending Demerara sugar.
You can, of course, grease the muffin tins and cook directly in the tin. I, however, prefer to use the muffin cups inside the tin.
1/2 cup of butter, softened
1 cup of sugar
1 tsp of pure vanilla
2 cups of all-purpose flour
2 tsp of baking powder
1/2 tsp of salt
1/2 cup of milk
2.5 cups of fresh blueberries
Demerara sugar (for sprinkling on top)
Preheat your oven to 375 degrees. Either grease your muffin tins or place your muffin cups inside the tin.
Cream together the butter and sugar using a hand mixer. Add the eggs and vanilla and mix well.
Combine the flour, baking powder and salt. Add the dry ingredients to the butter and sugar mixture, alternating with the milk. Mix well with a hand mixer.
Gently fold in the blueberries.
Spoon the mixture into each of the muffin cups until they are about three-quarters full. Sprinkle Demerara sugar on top.
Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped butter and a nice, strong cup of coffee or espresso.