It’s been a blueberry summer.

Blueberry trifleLiving in Richmond, I’ve been lucky to grow a number of produce in both my backyard and frontyard. Apples, pears, cherries, raspberries, chives, potatoes, beans, tomatoes, alpine strawberries, yellow oregano, chives, mint… So blessed. The first half of summer was filled with raspberries and strawberries and the second half, cherries. Not a big fan of pitting cherries nor am I a fan of all the worms that we’ve gotten inside the actual cherries — it’s safe to say that I’m not a cherry lover. In fact, there’s still a huge bucket of cherries in my fridge just sitting there! Help?

Luckily, my friend G who owns a farm out in Abbotsford has been so generous to provide me with 10lbs of blueberries over the past couple of weeks. It’s been a mission of mine this year to use as much fresh produce as I can — and with blueberries, I have yet to disappoint.

And this next dish definitely exceeded my own expectations: blueberry trifle.

I made this dish mainly because:
1) There was a leftover vanilla mint loaf in my freezer.
2) We were having people over.
3) BLUEBERRIES.

And surprisingly, it is all completely vegan. I used a leftover vegan cake and vegan whipped cream. Fluke or yum!?

And even though I had never made a trifle until now, I still feel that it is one of those recipes that really don’t require a recipe at all. Trifle, to me, is basically just whipped cream, berries of some sort, and cake.

Warning: this does make a hell of a lot of trifle. I would probably say that this could feed atleast 12 people. Yup. And feel free to make this non-vegan if you’d like with whatever berries you have on-hand. Make it yours.
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What you’ll need:
– 1 lb fresh blueberries, rinsed
– 1 (8×4) vanilla mint lemon cake (or any standard cake), cooled and roughly crumbled
– 1 container (400mL) whipped cream
– 2 cans (400mL) coconut milk, refrigerated overnight, cream only, water reserved for later use
– Raspberry syrup (optional)
– Fresh mint (optional)

What you’ll need to do:
1. In a chilled mixing bowl, skim the coconut cream off the coconut water from the can. Save the coconut water for a different use.
2. Add the container of whipped cream and whip together. If you are making this in advanced, add a package of Dr. Oetker’s whipped cream stabilizer — it works like a dream.
3. In a very large glass bowl, roughly crumble part of your cake until it covers the bottom.
4. Add some blueberries on top to make a nice layer. Feel free to add a drizzle of raspberry syrup here as well if you like it.
5. With a spatula, take some of the coconut whipped cream and spread it over the blueberries.
6. Repeat this layer process until everything is used up.
7. Garnish the trifle with a small handful of blueberries and fresh springs of mint. Keep in the refrigerator. Makes 12+ servings.

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