Delicious blueberry sauce trifles

Delicious quick and easy to make trifle made with soft vanilla sponge cake, cheesecake topping and blueberry sauce, the ultimate show-stopping dessert for family and friends to enjoy for any occasion. They are a breeze to prepare and sure to impress everyone.

I love how easy these are to make for a late summer family dinner.  After a busy day in the garden I threw this together in no time whilst making the main meal. 

It can be made with homemade sponge cake or shop bought and fresh or frozen blueberries.  I made my own cake, a simple Victoria sponge and used fresh blueberries as I had a glut that I needed to use up.

My family absolutely love this dessert and I love that it's quick, tasty and makes everyone happy!

One of the great things about this trifle is you can make it all year round by using frozen blueberries, the sauce takes just minutes to make the vibrant colour is delightful!  It's perfect as a quick and easy festive treat or enjoyed throughout the year as one large trifle dish or small individual trifles.

[[ recipeID=recipe-9ksraeb7q, title=Delicious blueberry sauce trifles ]]

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Delicious blueberry sauce trifles

Delicious quick and easy to make trifle made with soft vanilla sponge cake, cheesecake topping and blueberry sauce, the ultimate show-stopping dessert for family and friends to enjoy for any occasion. They are a breeze to prepare and sure to impress everyone.

Servings:

Keywords: trifle, blueberry, sponge cake, cake, cheesecake

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins

Ingredients

Instructions

Ingredients

For the sponge

  • 115g Caster sugar
  • 115g butter
  • 155g Self raising flour
  • 2 medium free range eggs
  • 1/2 tsp vanilla paste

For the blueberry sauce

  • 30g granulated sugar
  • 2 tsp cornflour
  • 75ml water
  • juice from half a fresh lemon (approx 1 tbsp)
  • 250g fresh or frozen blueberries

for the cheesecake topping

  • 350ml double cream
  • 340g cream cheese (I use mascarpone)
  • 1/2 tsp vanilla paste
  • juice from half a fresh lemon
  • 80g icing sugar

Instructions

instructions

  1. To Make The Sponge: Pre-heat oven 180oC/350oF/Gas mark 4. Put sugar and butter in a mixing bowl and whisk until light and fluffy. Add the eggs one at a time and beat in vigorously to stop them curdling - if they start to curdle keep beating and add a table spoon of the flour. Once eggs are well mixed in to the mixture sift the self raising flour into the mixture and beat until well combined. Grease and line an 8 inch cake tin (square is best for this recipe as you will cut the cake into small square pieces to assemble the trifle, but round will also work). Put the cake mixture in the cake tin and place in oven for 15-20 mins until golden and baked through. Once cooked leave to cool completely.
  2. To Make The Blueberry Sauce: Whilst the cake is cooking - In a medium sauce pan, mix the granulated sugar and cornflour together. Whisk in water and lemon juice, ensure all the cornflour is well mixed so it doesn't go lumpy. Once the ingredients are well mixed and the cornflour is smooth, add the blueberries and stir into the mixture. Bring to a slow boil stirring frequently, boil on medium heat for 2/3 minutes until blueberries have softened and the sauce is thickened. Cool completely before using.
  3. To Make The Cheesecake Topping: Whisk the double cream in a mixing bowl until soft peaks form. In a different bowl whisk the cream cheese, lemon juice, vanilla paste and icing sugar until smooth and well combined. Fold the whipped double cream in to the cream cheese mixture, if the cream starts to become too soft gently whisk on a slow setting until the mixture is combined.
  4. To Make The Trifle: You can make this in individual trifle glasses or as one trifle in a larger trifle bowl. Slice the cake into small square pieces - you should get 12/16 small squares out of the 8 inch cake. Place cake pieces in the bottom of your glass/bowl. Add the cheesecake mix then add the blueberry syrup. Repeat this until the glass/bowl is full. Garnish with a small thin slice of lemon, shaved dark chocolate or sprinkles of cake.