Blueberry Custard Trifle

By MOH

Ingredients

• CAKE:
• 3 eggs
• 1 cup plus 2 tbsp. sugar
• 1 tsp. vanilla
• 6 tbsp. oil
• 1/2 tbsp. lemon juice
• 1 1/4 cup flour
• 1 tsp. baking powder
• 1/3 cup water
• BLUEBERRY FILLING:
• 1 12oz. bag frozen blueberries
• 3 tsp. corn starch
• 1/3 cup sugar
• 3 tbsp. lemon juice
• VANILLA CREAM:
• 16 oz. whipping cream
• 1/2 cup instant vanilla pudding
• 1 pound (454 grams) vanilla custard
• GARNISH:
• a couple whole blueberries

Preparation

Step 1

1. For the CAKE; Preheat the oven to 350 degrees. Line a 9 by 13 pan with parchment paper and spray with pam.Beat eggs and sugar on high speed for 15 minutes. Add rest of ingredients on low speed.Bake for 14 minutes.
2. For the BLUEBERRY filling; In a medium saucepan, combine all ingredients over high flame.Bring to a boil,then reduce flame and let simmer for 15 minutes,stirring continuously. Allow to cool and blend until no small pieces remain.
3. For the VANILLA cream; Beat the whipping cream on high speed until stiff. Lower the speed, then add pudding and custard.
4. To ASSEMBLE; Press one layer of cake into each trifle cup, then spread some blueberry filling, freeze for 2 hours. Spread a layer of vanilla cream, freeze for 1 hour. Add another layer of blueberry filling, then a layer of cake. Finish with vanilla cream on top and a whole blueberry and mint leave.
NOTES: If making in a large trifle double cake recipe and bake a bit longer. Make half the amount of custard and spread in middle. Double the blueberry filling. Use plain whipped cream for the top.