This breakfast trifle is yummy, tangy, sweet, gooey, crunchy perfection!! It was super easy to make, and felt like a real accomplishment when I set it out on the table.
I started by making a simple Lemon Curd the day before. This recipe only took about 20 minutes, and is worthy of every second of your time.
Then I gathered up the other necessary ingredients:
1. Fresh juicy blueberries.
2. A good greek yogurt... we used fat free.
3. Lemon or Vanilla Pound Cake. Try our delicious Gram's Vanilla Pound Cake.
There is no particular order for layering your trifle. For visual impact, the goal is to make sure each individual layer is visible. I began with the fat free yogurt and alternated... yogurt, cake, yogurt, blueberries, yogurt, lemon curd, yogurt, blueberries, and then another dollop of yogurt. Layer as you like, and if you happen to have some mint or a leaf of basil, either one makes a nice garnish. We served our trifle up with a small bowl of crunchy granola to sprinkle on top, but you could also layer it in as you assemble your trifle.
My husband and I had ours with coffee and croissants. There was plenty leftover, and it was just as good on day two!
Blueberry Lemon Curd Breakfast Trifle
by The Table Today
4 oz Lemon Curd
1 Pint Clean Blueberries
6-8 oz Plain Greek Yogurt
1 Large Slice Lemon Pound Cake
4 oz Granola
Optional: Mint or Basil Leaf
Layer the first 4 ingredients as desired.
Garnish with a mint or basil leaf if desired.
Sprinkle with crunchy granola just before eating.
Photos by L. Wilkins from The Table Today., unless otherwise indicated by clicking on photo.