PUMPKIN BLUEBERRY TRIFLE

 

  • Cooking Time:
  • Servings: 10-12
  • Preparation Time:

Ingredients

  • 2 cups pumpkin puree
  • 3 eggs
  • 1 cup canola or grapeseed oil
  • 2 ½ cups granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 32-ounce bag frozen blueberries
  • juice and zest of 1 lemon
  • 1 pint heavy cream
  • 4 cups prepared vanilla pudding
  • 2 cups fresh blueberries

Directions

  • Make the pumpkin bread: Preheat the oven to 350 degrees F. In a large bowl, whisk together the pumpkin puree, eggs, oil, 2 cups sugar, vanilla, cinnamon, nutmeg, allspice, and cloves. Sprinkle the salt, flour, baking powder, and baking soda on top of the pumpkin mixture, then stir with a large spoon just until combined. Spray a 9-by-13-inch baking pan with nonstick cooking spray and pour in the batter. Bake about 40 minutes or until a toothpick comes out clean. Let cool, then crumble the pumpkin bread into large chunks with your fingers. (Alternatively, you can buy a large loaf of prepared pumpkin bread.)
  • Make the blueberry sauce: Put the frozen blueberries, remaining ½ cup sugar, lemon juice, and lemon zest into a saucepan. Bring to a boil, turn down the heat, and simmer about 1 hour, until the sauce is thickened and glossy. Remove from the heat and let cool.
  • Just before assembling the trifle, whip the cream with an electric mixer (or by hand if you’re sturdy) until it is fluffy and glossy.
  • Assemble the trifle: In a large glass bowl, put down a layer of pumpkin bread crumbs, a layer of pudding, and a layer of blueberry sauce. Repeat once more, ending with a layer of crumbs. Pile the whipped cream on top and scatter the fresh blueberries on the whipped cream. Let sit at least 2 hours before serving to give everything a chance to meld.

Notes

Recipe by Erika Kerekes for the U.S. Highbush Blueberry Council

Note: Trifle can also be made in small glasses for individual servings

Author Credit: Erika Kerekes

Website Credit: http://peacefulcooking.blogspot.com/2013/11/a-very-blueberry-thanksgiving.html

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