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U.S. Highbush Blueberry Council

Blueberry and Citrus Sorbet “Layer Cake”
Blueberry and Citrus Sorbet “Layer Cake”


  • ½ cup finely chopped walnuts
  • ¼ cup plus 2 tablespoons blueberry preserves or jam, divided
  • 1 pint orange sorbet, slightly softened
  • 1 pint lemon or other citrus sorbet, slightly softened
  • 1 cup fresh blueberries


  1. Line the bottom and sides of an 8 x 4 -inch loaf pan with a double layer of waxed paper, folding the paper to fit smoothly
  2. In a small bowl, stir together walnuts and ¼ cup of the blueberry preserves
  3. Set aside
  4. Spoon orange sorbet into the lined pan, smoothing the top to make an even layer
  5. Spread the reserved walnut-preserves mixture evenly over the orange sorbet
  6. Spoon the lemon sorbet evenly over the preserves and smooth the top
  7. Cover tightly with aluminum foil
  8. Freeze several hours or overnight
  9. Just before serving, in a medium bowl, stir remaining 2 tablespoons preserves until smooth
  10. Fold in fresh blueberries
  11. Invert the cake onto a chilled serving plate
  12. Remove the pan and waxed paper
  13. spoon about one-fourth of the blueberry mixture down the center of the cake
  14. Cut the cake into 8 (1-inch) slices
  15. Serve on chilled dessert plates
  16. Top each slice with a spoonful of the remaining fresh berry mixture
  17. Serve immediately

Number of servings (yield): 8


Per Portion:

219 calories

43.8 g carbohydrate

4.5 g total fat

0 saturated fat

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