From the kitchen of WGNV's Kathy Kexel
1 loaf of Lemon Poppyseed bread or Lemon Pound Cake (homemade or storebought), sliced ½” thick
1 package instant lemon pudding mix or jar of lemon curd
Blueberry coulis or syrup
1 pint fresh or frozen blueberries
Fresh mint leaves, sugared or plain (optional)
Prepare lemon pudding according to package instructions. Drizzle blueberry syrup onto a pretty dessert plate. Place one slice of lemon loaf on syrup. Top with a dollop of lemon pudding or curd. Add another slice of lemon loaf. Drizzle with blueberry syrup. Add dollop of lemon pudding. Toss a small handful of blueberries on top of pudding and around plate. (If you have hearty eaters, you may want to make it three layers high) Garnish with mint leaf.
Kathy’s notes: This dessert can be as simple or as complex as you like. It comes together very quickly if you keep blueberries and lemon bread or pound cake in your freezer and have lemon pudding and blueberry syrup in the pantry…and no one will know that you did not slave for hours making it. It’s a perfect dessert for bridal or baby showers.
If you really want to go all out and have the time, make the Lemon Poppyseed bread in miniature loaves (see Lemon Poppyseed Bread recipe) the day before. Make your own lemon curd (fresh lemon juice, egg yolks, sugar and cornstarch) and your own blueberry coulis (one pint blueberries, one cup sugar, one cup water; crush blueberries; cook over medium heat, stirring constantly until blueberries disintegrate and mixture boils; strain and pour syrup into scalded pint jar; refrigerate until needed.)
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