Weird, I know, but when I was sniffing around the interwebs looking for inspiration for a Valentine’s Day dessert, I wasn’t thinking chocolate. I wanted something a little different, something fruit-based. I spotted a photo of a pretty blueberry trifle in a glass jar, followed the link to My Baking Addiction and discovered a recipe that looked promising … but it was a little richer than I was in the mood for. Still, that photo inspired me to create a dessert with blueberries and, um, cake.
I’ll confess that I’m newly geeked about the ‘cute food in jars’ trend that’s been going on for awhile. [See Cheesecake in a Jar and Smores in a Jar.] This was my first dessert-in-a-jar attempt, and it made perfect use not only of the leftover quatre-quarts poundcake I made two weeks ago, but also of the recently acquired pair of 9-ounce Weck ‘Mold’ jars that I picked up at Crate & Barrel. [Yay!]
adapted from My Baking Addiction
individual blueberry trifles with whipped yogurt cream
for the yogurt cream
1/3 cup heavy whipping cream
1/2 cup plain lowfat Greek yogurt
1 Tbsp. powdered sugar
In a chilled bowl, whip cream until soft peaks form. Add powdered sugar and whip to incorporate. Gently fold in Greek yogurt.
for the blueberry sauce (adapted from My Baking Addiction)
1 cup blueberries
1/4 cup sugar
1/4 cup water
1 Tbsp. fresh lemon juice
1 Tbsp. cornstarch mixed with 1 Tbsp. cold water
1/4 tsp. vanilla
zest of 1/2 lemon
Stir together blueberries, sugar, water and lemon juice in a small saucepan; bring to a low boil over medium heat. Stir in cornstarch/water mixture and cook, stirring, for about 5 minutes until the sauce thickens nicely. Remove from heat and stir in vanilla and lemon zest. Cool.
1 cup cubed poundcake (I used leftovers from Dorie Greenspan’s quatre-quarts recipe I made recently)
In jars or individual serving dishes or glass jars (I used Weck 9-ounce Mold jars), layer cubed poundcake, whipped yogurt cream and blueberry sauce; repeat, ending with blueberry sauce. Serve chilled.