1/2 pound cake cube
2 cups fresh or frozen blueberries (thawed)
1 jar Blueberry Lemon + Thyme Jam
1 jar Lemon Curd (11.5 oz)
Whipped Cream (1 pint) with 1/3 cup sugar

 










Slice or cube pound cake. Place layer of cake in bottom of deep trifle dish. Spread with thin layer of lemon curd (1/2 jar). Next spread ½ jar Blueberry Lemon + Thyme jam over the curd. Top with layer of fruit. Then spread a layer of whipped cream (half the pint of whipped cream). Then repeat the layers in the same order. Top with berries, lemon zest and fresh thyme.

Note: Can use different fruits and Sallie’s Greatest Jams in this dish. For example Peach with Peach + Mint Jam, Strawberries with Strawberry + Basil Jam or Figs with Lemon Fig + Basil Jam.

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