Blueberry Aigre-Doux Trifle


A simple and easy dessert!


1  7-ounce Jar Sessions Blueberry Aigre-Doux
4 cups pound cake or yellow cake pieces
2 cups heavy cream
zest of 1 lemon
1/4 cup sugar
fresh blueberries for garnish


In a 2 3/4-quart dish, empty contents of blueberry aigre-doux into the bottom.

Press the 4 cups of pound cake on top; let sit overnight, refrigerated.

The next day, combine the cream, sugar and zest in a mixer with a wire whip.

Whip the cream until soft peaks form; spread on top of pound cake.

Serve immediately or chill and serve later that day.

Garnish with fresh blueberries.