When you’re a family of two, it’s important to learn how to transform leftovers, to breathe new life into them, so you don’t find yourself eating the same thing over and over again.
Even when something is yummy, time can take it’s toll before getting the chance to eat it all. This is especially true of homemade baked goods – breads, muffins, cookies, cakes and such – which usually taste best the day they are made and have a very short shelf life.
Which is why I found myself looking for a way to use what remained of Nigella’s Mother-In-Law’s Madeira Cake recently. Though delicious, after a couple of days on the counter, the cake had begun to dry out.
It was too good to toss. (There was a time I probably would have just sat down and polished it all off to prevent it from “going to waste” and then washed and put away the dishes to “hide the evidence.” But thankfully, my days of acting like a human garbage disposal are mostly behind me.)
So, I transformed it into this easy Lemon Blueberry Trifle. Inspired by two Nigella Lawson trifle recipes: the orange blackberry trifle from Nigella Kitchen: Recipes from the Heart of the Home and the Lemon Raspberry Plate Trifle from How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking, this deliciously easy lemon blueberry trifle is essentially slices of pound cake, drenched with a tangy lemon syrup and topped with whipped cream to which I added a little lemon curd and blueberries.
This easy, creamy and indulgent lemon blueberry trifle was a big hit when I served it for Rod’s birthday.
- 12 ounces pound cake (store bought or homemade)
- 1 cup heavy cream
- 1 tablespoon lemon curd
- 1 pint blueberries
- 4 tablespoons lemon juice (from about 1-1/2 lemons)
- zest of 1 lemon (if desired)
- ½ cup confectioners’ sugar
- 4 tablespoons limencello (lemon flavored liqueur)
- Cut the cake into slices and arrange them on a plate.
- To make the lemon syrup, put the lemon juice, half the lemon zest (if using) and confectioners sugar in a small saucpean and heat gently until the sugar dissolves. Remove from the heat and stir in the Limencello.
- Pour the syrup evenly over the slices of cake to soak them.
- Whip the cream: Place the heavy cream and lemon curd into a large bowl. Beat with an electric mixer until it holds soft peaks.
- Dollop and spread on the whipped cream over the soaked cake and then arrange the blueberries over the top of the whipped cream. Sprinkle with the remaining lemon zest if desired.
Make Ahead Notes: You can arrange the cake and top it with the lemon syrup a couple of hours before serving. When you are ready to serve, top with the whipped cream, blueberries and zest.