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Blueberry Lemon Trifle

on April 5, 2018
Blueberry Lemon Trifle
Prep time:
Total time:
Serves: 16 servings
If made correctly, this dessert should look as good as it tastes! [br][br][cap id=”attachment_9415″ align=”alignleft” width=”150″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/exps12386_MTC153706C03_03_4b-150×150.jpg” width=”150″ height=”150″ class=” size-thumbnail” title=”exps12386_MTC153706C03_03_4b”][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
  • 3 cups fresh blueberries
  • 2 cans (15-3/4 oz. each) lemon pie filling
  • 2 cups (8 oz.) lemon yogurt
  • 1 prepared angel food cake (8 to 10 oz.), cut into 1-inch cubes
  • 1 carton (8 oz.) whipped topping
  • Lemon slices and fresh mint
Instructions
  1. Set aside 1/4 cup blueberries for garnish.
  2. In a large bowl, combine pie filling and yogurt.
  3. In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice.
  4. Top with whipped topping.
  5. Cover and refrigerate for at least 2 hours.
  6. Garnish with reserved blueberries, and lemon and mint if desired.

 

Blueberry Pie

on April 5, 2018
Blueberry Pie
Prep time:
Total time:
Serves: 8 servings
There’s nothing like baking with fresh fruit. Pick it at the right time, there’s a perfect balance of sweet and tart. [br][br][cap id=”attachment_9407″ align=”alignleft” width=”150″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/download-2-1-150×150.jpg” width=”150″ height=”150″ class=” size-thumbnail” title=”download (2)”][/url]Photo Credit: Taste of Home[/cap]
Ingredients
  • 3/4 cup sugar
  • 3 tbsp cornstarch
  • 1/8 tsp salt
  • 1/4 cup cold water
  • 5 cups fresh blueberries, divided
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • 1 refrigerated pie crust (9 inches), baked
Instructions
  1. In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth.
  2. Add 3 cups blueberries. Bring to a boil; cook and stir until thickened and bubbly (approx. 2 minutes). Remove from the heat.
  3. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool.
  4. Pour into pastry shell. Refrigerate until serving.

 

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