• Blueberry Sauce Ingredients:
  • 9 pints Blueberries, divided
  • 1 cup Granulated Sugar
  • 1/2 cup Water
  • 2 Tbs. Lemon juice
  • Baked Lemon Custard Filling Ingredients:
  • 2 large Eggs
  • 8 Egg Yolks
  • 1 1/2 cups Granulated Sugar
  • 1 cup Lemon Juice
  • 2 1/2 cups Heavy Cream
  • Pound Cake Ingredients:
  • 10-oz. Unsalted Butter, softened
  • 1 1/4 cups Granulated Sugar
  • 4 large Eggs
  • 6 Egg Yolks
  • 1 tsp. Almond Extract
  • 1 cup plus 1 Tbs. Cake Flour, divided
  • 3/4 cup Fine Cornmeal
  • 3 1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • Whipped Cream


To prepare the Blueberry Sauce, bring the sugar, water, and 6 cups blueberries to a boil in a heavy saucepan over medium heat. Reduce heat and simmer for 15 minutes. Puree in a blender and strain through a fine mesh sieve. Set aside; add the lemon juice when cool.

To prepare the Lemon Custard, whisk the eggs and egg yolks with the sugar. Whisk in the lemon juice and the heavy cream. Strain the mixture through a fine mesh sieve.

Divide custard between two 8-inch x 8-inch pans. Place the pans in a hot-water bath, with the water coming to a point about halfway up the rim of pans. Cover with foil, making sure not to splash any hot water on the custard.

Bake at 300-F degrees until set, about 45 minutes. The custard should be slightly firm. Refrigerate to chill.

To prepare the Pound Cake, blend the butter and sugar in a mixing bowl with a handheld mixer until fluffy, about 8 minutes. Add whole eggs and yolks, one at a time, mixing for about 30 seconds between each addition. Add almond extract, mix to combine. In a separate mixing bowl, sift together flour, cornmeal, baking powder, and salt. Fold dry mixture into the cake

Pour the batter into 3 parchment-lined 8-inch-round cake pans. Bake for 30 minutes in a pre-heated 350-F degree oven until golden brown. Turn out on a wire rack to cool.

To assemble the Blueberry-Lemon Trifle, slice the pound cakes in half to create a total of 6 layers.

Pour some cooled blueberry sauce in the bottom of an 8- or 9-inch glass trifle bowl.

Place one layer of pound cake on top of the sauce and brush with more blueberry sauce, then add a layer of custard about =-inch thick and sprinkle a cup of fresh blueberries over the custard. (You should have about 3 pints of blueberries remaining for the layering and final garnish.)

Repeat the layering process, ending with pound cake, over which drizzle the remaining blueberry sauce.

Chill overnight or at least 8 hours. Remove from refrigerator at least one hour before serving. Garnish with whipped cream and blueberries.

Serves 12

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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
Blueberry-Lemon Custard Trifle