I picked up this recipe while going grocery shopping one day, brought it home and forgot about it. Just recently I discovered it in my grocery receipt drawer and found this written on the back of the card, "bc, hurry up and make this!" (For anybody who's wondering, bc is just a nickname my brothers call me.) So last week we went blueberry picking and I finally decided to make it! As my brother said, "It's unlike most blueberry desserts. It's different and that's what makes it so good!" Hope you all enjoy it as much as my family did!
-1/2 cup sugar
-3 tbsp. cornstarch
-3 egg yolks
-3/4 cup milk
-3/4 cup light cream
-1 tsp. vanilla extract
-6 cups blueberries, divided
-1 (15oz.) angel food cake, cut into 1-inch cubes
-4 tbsp. blueberry syrup, divided
-1 (9.5 oz.) jar blueberry preserves (optional)
-2 cups heavy cream
To prepare custard, whisk together sugar, cornstarch, egg yolks, milk, light cream and vanilla in heavy saucepan; bring to boiling over medium heat, whisking constantly 1 minute or until thickened. Remove from heat. Place pan in ice water; whisk until cool.
To assemble trifle, arrange 2 cups of the blueberries on bottom of 3-quart trifle, bowl. Place half of cake cubes in trifle bowl. Drizzle with 2 tablespoons blueberry syrup. Top with 2 cups of the blueberries. Drizzle with remaining 2 tablespoons syrup.
Spoon 1 cup custard over syrup. Top with remaining cake cubes. Spoon remaining 2 cups blueberries over cake cubes. Spread preserves over blueberries. Spoon remaining 1 cup custard over preserves.
Beat heavy cream with electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle. Garnish as desired. Serve immediately. (Serves 14)