INGREDIENTS

INSTRUCTIONS

To prepare the Blueberry Sauce, bring the sugar, water, and 6 cups
blueberries to a boil in a heavy saucepan over medium heat. Reduce
heat and simmer for 15 minutes. Puree in a blender and strain through
a fine mesh sieve. Set aside; add the lemon juice when cool.  To
prepare the Lemon Custard, whisk the eggs and egg yolks with the
sugar. Whisk in the lemon juice and the heavy cream. Strain the
mixture through a fine mesh sieve.  Divide custard between two 8-inch x
8-inch pans. Place the pans in a  hot-water bath, with the water coming
to a point about halfway up the  rim of pans. Cover with foil, making
sure not to splash any hot water  on the custard.  Bake at 300-F
degrees until set, about 45 minutes. The custard should  be slightly
firm. Refrigerate to chill.  To prepare the Pound Cake, blend the
butter and sugar in a mixing  bowl with a handheld mixer until fluffy,
about 8 minutes.  Add whole eggs and yolks, one at a time, mixing for
about 30 seconds  between each addition. Add almond extract, mix to
combine.  In a separate mixing bowl, sift together flour, cornmeal,
baking  powder, and salt. Fold dry mixture into the cake batter.  Pour
the batter into 3 parchment-lined 8-inch-round cake pans. Bake  for 30
minutes in a pre-heated 350-F degree oven until golden brown.  Turn out
on a wire rack to cool.  To assemble the Blueberry-Lemon Trifle, slice
the pound cakes in half  to create a total of 6 layers.  Pour some
cooled blueberry sauce in the bottom of an 8- or 9-inch  glass trifle
bowl.  Place one layer of pound cake on top of the sauce and brush with
more  blueberry sauce, then add a layer of custard about 1/2-inch thick
and  sprinkle a cup of fresh blueberries over the custard. (You should
have  about 3 pints of blueberries remaining for the layering and final
garnish.)  Repeat the layering process, ending with pound cake, over
which  drizzle the remaining blueberry sauce.  Chill overnight or at
least 8 hours. Remove from refrigerator at  least one hour before
serving. Garnish with whipped cream and  blueberries.  Kitchen Staff
Tip: If you find that 9 pints of blueberries are a  little out of your
budget, you can always purchase prepared blueberry  sauce, and use only
3 pints of fresh blueberries in the layers of  your trifle. Some sauces
are a bit thick and may need a little water  for lightening. Rely on
your own discretion in this regard when  preparing your trifle; or move
next to a blueberry farm (either  method should work fine).  Posted to
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jun 21, 1999, converted by MM_Buster
v2.0l.

A Message from our Provider:

“Never give the devil a ride — he will always want to drive.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 843
Calories From Fat: 330
Total Fat: 37.4g
Cholesterol: 388.2mg
Sodium: 303.1mg
Potassium: 371.5mg
Carbohydrates: 124.5g
Fiber: 8.1g
Sugar: 93.3g
Protein: 10.8g