Meyer Lemon Blueberry Trifle
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 1 1/2 tablespoons Meyer lemon juice
- 1 1/2 tablespoons Meyer lemon zest
- 1 cup granulated sugar plus 2 additional tablespoons
- 1 cup unsalted butter at room temperature, 2 sticks
- 5 large eggs beaten
Meyer Lemon Curd
- 1 1/4 cup sugar
- 4 large eggs
- 1 tbsp light corn syrup
- 3/4 cup Meyer lemon juice about 6 or 7
- 1/2 cup unsalted butter cut into chunks
- 1 1/2 cup blueberries
- 1/3 cup sugar
- 1 tbsp cornstarch
- 1/2 cup water
- 1 cup fresh blueberries
- 8 oz package cream cheese
- 1/4 cup sugar
- 2 cups heavy cream
- 3 tbsp Cointreau
- Preheat oven to 325°F, and prepare a 9×5-inch loaf pan.
- Sift the flour, baking powder, and salt together in a bowl.
- In a separate small bowl, blend the sour cream and Meyer lemon juice.
- In a third, large bowl—or mixer—combine the sugar and Meyer lemon zest. You may want to use your (clean) fingers to thoroughly blend them together.
- Add the butter to the sugar/lemon zest, beating until the mixture is pale colored and fluffy in texture.
- Add the eggs one or two at a time, mixing the batter thoroughly.
- Next, alternate adding a third of the sour cream mixture with a third of the flour mixture, repeating until all the ingredients are incorporated.
- Continue to beat until the batter is thoroughly and evenly blended.
- Pour the batter into the loaf pan and smooth over the top surface.
- Bake for about 60 minutes, until a knife inserted into the center comes out just barely moist.
- Let the cake cool for 10 to 15 minutes before turning it out of the pan.
Meyer Lemon Curd
- Juice the Meyer lemons to make up the 3/4 cup.
- Add the eggs and sugar to a medium saucepan. Blend together thoroughly.
- Whisk in the corn syrup and Meyer lemon juice.
- Add the butter in chunks and turn the heat to a medium high setting. Whisk the mixture to blend continuously.
- The curd should start to thicken after about 5 to 10 minutes of constant stirring.
- Remove from the heat when it just begins to bubble, and pour the curd into a bowl.
- Cover the surface with plastic. Once the curd has cooled to room temperature, place in the refrigerator until you are ready to use.
- Add 1/2 cup of the blueberries to a small saucepan. Smash them up using a fork or the back of a spoon.
- Stir in the sugar and cornstarch.
- Add the water to the saucepan along with the rest of the blueberries.
- Bring the saucepan to a boil at a medium setting. Allow it to simmer for about 10 minutes.
- Remove the saucepan from the heat and pour the sauce into a bowl. Allow it to cool and once it’s at room temperature, store in the refrigerator until needed.
- Cut the pound cake into 1-inch cubes.
- Add the cream cheese to a large bowl. Whip to a smooth texture and then whisk in the sugar and 2 cups of cream. Continue to whip the mixture until stiff peaks form.
- Begin assembling the trifle with 1/3 of the blueberry sauce, follow with 1/3 the Meyer lemon curd, then 1/3 the pound cake cubes. Sprinkle with Cointreau.
- Next layer, add 1/3 of the fresh blueberries and finally 1/3 of the cream cheese mixture.
- Repeat the layers until everything is incorporated, saving a few blueberries to decorate the top.