Skip to content blueberry council logo

U.S. Highbush Blueberry Council

Individual Blueberry Trifle
Individual Blueberry Trifle


  • 2 cups fresh blueberries, divided
  • 4 tablespoons sugar, divided
  • 1-½ teaspoons cornstarch
  • 1 container (about 6 ounces) nonfat vanilla yogurt
  • 4 ounces neufchatel cheese (reduced fat cream cheese) at room temperature
  • 2 tablespoons sweet sherry or orange juice (optional)
  • 2-½ cups pound cake in ½ inch cubes (half of 10 to 11 ounce package)


  1. In small saucepan, stir together ½ cup of the blueberries, 2 tablespoons of the sugar, the cornstarch, and ¾ cup water
  2. Bring to a boil
  3. Cook and stir until sauce is clear and thickened and berries pop, about 5 minutes
  4. Cool
  5. Add 1 cup of the blueberries
  6. Meanwhile, in small bowl, combine yogurt, neufchatel cheese, and remaining 2 tablespoons sugar until smooth
  7. Stir in sherry
  8. To serve in individual 6 to 8 ounce glasses: Spoon about ½ cup of the cake cubes into the bottom of each glass
  9. Top with heaping tablespoon of the blueberry sauce and about 2 tablespoons of the yogurt mixture
  10. Repeat
  11. Garnish each glass using remaining ½ cup blueberries
  12. Cover and refrigerate for at least 1 hour
  13. Alternatively, serve Blueberry Trifle in 1 quart glass bowl by arranging in layers, half of the cake cubes topped with half of the blueberry sauce and yogurt mixture
  14. Repeat
  15. Garnish with remaining ½ cup blueberries
  16. Cover and refrigerate for about 2 hours

Number of servings (yield): 6

Print This Page