Blueberry Cake and Trifle | Idaho Preferred

Ingredients

• 3 1/2 cups heavy cream
• 1/4 cup sugar plus 2 tablespoons
• 1 teaspoon vanilla extract
• 1 cup lemon curd (Try Dorothy’s Huckleberry Lemon Curd)
• 3 pints fresh Idaho blueberries
• 1 teaspoon lemon zest
• 4 cups Sour Cream-Blueberry Pound Cake, cut into 1-inch cubes (see recipe below)
• Fresh blueberries, mint leaves, and lemon peel for garnish
• 3/4 cup butter, softened
• 1 1/4 cups sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plus 2 tablespoons sour cream
• 1 cup fresh blueberries