Blueberry Lemon Trifle | BC Blueberry Council

Ingredients

• 2 cups (300 g) BC blueberries, fresh or frozen
• ½ cup (100 g) Granulated sugar
• 1 Tbsp (15 ml) Lemon zest, freshly grated
• 2 Tbsp (30 ml) Lemon juice, freshly squeezed
• 2 large (100 g) Eggs
• 1 large (25 g) Egg yolk
• 1 Tbsp (15 ml) Lemon zest, finely grated
• ¼ cup (60 ml) Lemon juice, freshly squeezed
• 2 tsp (10 ml) Cornstarch or all purpose flour
• ¼ cup (60 g) Salted butter, cut into ½” cubes and chilled
• ½ cup (120 ml) 35% Heavy whipping cream
• 5 cups (350 g) Lemon loaf or sponge cake, cubed
• ¼ cup (60 ml) Sweet sherry (substitute orange juice for non-alcoholic)
• ¼ cup (38 g) BC Blueberries, fresh or frozen
• 3 Tbsp (45 ml) Sliced almonds