Blueberry Trifles

After the holidays, it is nice to back away from rich desserts.  However, once in a while, it's okay to treat yourself, so here is my favorite recipe for blueberry trifles...  Enjoy!

Makes 4 single-serving trifles

The Cake

3 tablespoons all purpose flour 

1 tablespoon potato starch

¼ teaspoon baking powder (see my recipe for corn-free baking powder here)

2 egg whites
3 tablespoons granulated sugar 
1 teaspoon vanilla extract

2 egg yolks

1 tablespoon white vinegar

The Whipped Topping
1 egg white, at room temperature
1 tablespoon granulated sugar
1/4 teaspoon cream of tartar

The Garnish
¼ cup blueberries
allspice (or cinnamon)


Preheat oven to 350 degrees F.

To prepare the cake:
In a large mixing bowl, mix flour, starch, and baking powder together and set aside.

In a medium mixing bowl, mix the egg whites, sugar, and vanilla extract until stiff peaks form with an electric mixer. Add one egg yolk at a time while mixing on low speed. Gradually add flour mixture. Add vinegar and gently mix it in with the batter.

Pour batter into a greased spring form pan and bake for 25-30 minutes or until golden brown. Do not open the oven door for the first 15 minutes or the cake will fall. When done, let the cake cool in the pan for a couple of hours.

To prepare the whipped topping:
Once the cake is cooled and you're ready to layer the trifles, beat egg whites, sugar, and cream of tartar with an electric mixer until stiff peaks form.

To assemble the dessert:
Cut the cake into two horizontal layers. With a glass turned upside down, cut circles out of the cake.

Place a thin circle of cake in the bottom of a glass, then add a layer of whipped topping and blueberries.  Repeat, until a top layer of cake is arranged on top of the glass as a lid.

Garnish the top with whipped cream, blueberries, and a sprinkle of allspice or cinnamon. Serve right away with tall tea spoons.

There will be some cake left over. Enjoy it with coffee, or spread preserves over it and have it for breakfast or a snack.