Best 8 Lemon Blueberry And Gingerbread Trifles Recipes

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Do you ever get tired of eating the same old desserts? If so, then you need to try lemon blueberry and gingerbread trifles. This delightful dessert is sure to please everyone at your next gathering. The combination of zesty lemon, sweet blueberries, and gingerbread flavors is absolutely irresistible. Best of all, you can make this simple dessert in just a few minutes. So what are you waiting for? Gather your ingredients and let's get started!

Let's cook with our recipes!

LEMON CURD TRIFLE WITH FRESH BERRIES



Lemon Curd Trifle with Fresh Berries image

Provided by Tyler Florence

Categories     dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 11

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Limoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

Steps:

  • To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
  • To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

LEMON, BLUEBERRY, AND GINGERBREAD TRIFLES



Lemon, Blueberry, and Gingerbread Trifles image

Categories     Milk/Cream     Mixer     Ginger     Dessert     Bake     Christmas     Blueberry     Lemon     Spice     Winter     Chill     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 25

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
1/3 cup unsulfured molasses
2 tablespoons vegetable oil
2 large eggs
For blueberry sauce
1 1/2 pounds frozen blueberries (about 5 cups)
3/4 cup sugar
1/2 cup water
1 tablespoon fresh lemon juice
For lemon mousse
8 large egg yolks
1 cup sugar
3/4 cup fresh lemon juice (from about 3 large lemons)
7 tablespoons unsalted butter, cut into pieces and softened
1 tablespoon freshly grated lemon zest (from about 2 large lemons)
1 cup well-chilled heavy cream
Garnish: fresh lemon zest, removed with a vegetable peeler and cut into julienne strips

Steps:

  • Make gingerbread:
  • Preheat oven to 350°F. Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with wax paper. Butter and flour paper, knocking out excess flour.
  • In a bowl whisk together flour, baking soda, salt, and spices. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well.
  • Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly. Invert gingerbread onto a rack and cool completely. Peel off wax paper. Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap. Cut gingerbread into 1/2-inch cubes.
  • Make blueberry sauce:
  • In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups. Cool sauce completely and chill, covered. Blueberry sauce may be made 2 days ahead and chilled, covered.
  • Make lemon mousse:
  • In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.
  • Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours.
  • In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered.
  • Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2-cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse. Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce. Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order.
  • Chill trifle, covered, at least 6 hours or overnight. Garnish trifle with zest.

GINGERBREAD AND LEMON CURD TRIFLE WITH BLACKBERRY SAUCE



Gingerbread and Lemon Curd Trifle with Blackberry Sauce image

Provided by Bobby Flay

Categories     dessert

Time 5h5m

Yield 8 to 12 servings

Number Of Ingredients 24

Nonstick vegetable oil spray
3 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons minced crystallized ginger
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 teaspoons grated lemon peel
Lemon Curd Filling, recipe follows
Blackberry Sauce, recipe follows
2 (11-ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks
2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
1/4 cup sugar
Pinch salt
2 tablespoons framboise (raspberry liqueur)
1 tablespoon fresh squeezed lemon juice

Steps:

  • Position rack in center of oven and preheat to 350 degrees F.
  • Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
  • To assemble:
  • Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.
  • Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.
  • Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.

GINGERBREAD & LEMON CURD TRIFLE W/ BLACKBERRY SAUCE



Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce image

Bobby Flay recipe from www.foodtv.com. I have yet to make this recipe, but I was intrigued by the different flavors, and colours. Hope you like it.

Provided by Cristina Barry

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 24

nonstick vegetable oil cooking spray
3 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons minced crystallized ginger
10 tablespoons unsalted butter, room temperature
1 cup packed golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 teaspoons grated lemon peel
2 (11 ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with
sugar, and
vanilla, beaten to soft peaks
2 pints fresh blackberries or 2 pints frozen blackberries, thawed
1/4 cup sugar
1 pinch salt
2 tablespoons raspberry liqueur, framboise
1 tablespoon fresh squeezed lemon juice

Steps:

  • Position rack in center of oven and preheat to 350 degrees F.
  • Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper.
  • Sift flour and next 6 ingredients into medium bowl.
  • Mix in crystallized ginger.
  • Using an electric mixer, beat butter in large bowl until fluffy.
  • Beat in brown sugar.
  • Beat in eggs, 1 at a time.
  • Gradually beat in molasses, followed by 1 cup boiling water.
  • Mix in grated lemon peel.
  • Gradually mix in dry ingredients.
  • Transfer batter to prepared pan.
  • Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.
  • Transfer to a rack to cool for 15 minutes.
  • Run a knife around the pan sides.
  • Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
  • Blackberry Sauce:.
  • Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.
  • Transfer to a blender and blend until smooth.
  • Pour through a strainer into a bowl.
  • Stir in the framboise and lemon juice.
  • Set aside until ready to use.
  • To assemble:
  • Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce.
  • Repeat 2 more times.
  • Top with remaining whipped cream.
  • Cover and refrigerate for at least 4 hours or overnight before serving.

OUTRAGEOUS LEMON BERRY TRIFLE



Outrageous Lemon Berry Trifle image

I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.

Provided by cookiequeen

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

2 cups heavy whipping cream
2 cups milk
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons lemon juice
2 cups heavy whipping cream
¾ cup confectioners' sugar
1 dash vanilla extract
1 (9 inch) angel food cake, cubed
3 cups sliced fresh strawberries
2 cups fresh blueberries

Steps:

  • Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
  • Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
  • Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g

BLUEBERRY LEMON TRIFLE



Blueberry Lemon Trifle image

A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven-this trifle doesn't require baking. -Ellen Peden, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 6

3 cups fresh blueberries, divided
2 cans (15-3/4 ounces each) lemon pie filling
2 cups lemon yogurt
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Lemon slices and fresh mint

Steps:

  • Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.

Nutrition Facts : Calories 230 calories, Fat 4g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 235mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY GINGERBREAD



Blueberry Gingerbread image

Great tasting and a definite twist for gingerbread! Not overpowering. When storing, do not cover tightly, the top will become very moist instead of nice and crunchy. Serve plain or with a generous dollop of whipped cream.

Provided by JO IN ARLINGTON

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 13

½ cup vegetable oil
1 cup white sugar
3 tablespoons molasses
1 egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon salt
1 cup fresh or frozen blueberries
1 cup buttermilk
2 tablespoons sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
  • In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
  • Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 41.4 g, Cholesterol 16.3 mg, Fat 10 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 231.5 mg, Sugar 23.8 g

LEMON GINGERBREAD TRIFLE



Lemon Gingerbread Trifle image

A yummy dessert for an adult party. Luscious layes of Lemon and reaspberry liqueurs, gingerbread, and lemon whipped cream - what's not to love? I got the basic idea from somewhere, but cannot remember - mea culpa, and added a bit to it. Looks lovely and tastes divine! Note: prep time does not reflect cooking the gingerbread first.

Provided by Lakme

Categories     Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 lb gingerbread (your own favorite recipe and add candied ginger)
1 cup limoncello (Italian Lemon Liqueur)
1 cup Chambord raspberry liquor (French Raspberry Liqueur)
1 pint whipping cream
3 tablespoons sugar
1 tablespoon lemon zest
1 tablespoon lemon juice

Steps:

  • Cube the gingerbread into 1 inch cubes.
  • Whip the cream, adding sugar, lemon zest and juice.
  • In clear glass bowl with straight sides: layer 1/3 gingerbread cubes, then sprinkle with 1/3 cup Limoncello, then 1/3 whipped crem mixture, then 1/3 cup chambord.
  • Repeat layers two more times.
  • Chill for at least three hours to develop flavors.
  • Enjoy!

Nutrition Facts : Calories 299.2, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 30.2, Carbohydrate 8.9, Fiber 0.1, Sugar 6.5, Protein 1.6

Tips:

  • Choose ripe, fresh blueberries: They will burst with flavor and add a beautiful pop of color to your trifles.
  • Make sure your gingerbread slices are evenly sized: This will help them stack neatly in the trifle dishes.
  • Don't overwhip the cream: You want it to be light and fluffy, but not stiff.
  • Add the lemon zest and juice just before serving: This will help preserve their bright flavor.
  • Chill the trifles for at least 30 minutes before serving: This will allow the flavors to meld and the trifle to set.

Conclusion:

Lemon blueberry and gingerbread trifles are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. Whether you like your desserts tart, sweet, or somewhere in between, these trifles are sure to please everyone. So next time you're looking for a special dessert to impress your friends and family, give these lemon blueberry and gingerbread trifles a try.

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