I feel like everyone should have their own easy Blueberry Muffin recipe from scratch, don’t you? Sure, a boxed mix will do in a pinch, but there’s something about knowing exactly what goes into your muffins and being able to customize them to your tastes.

Perfectly Moist Muffins

If you tend to have dry muffins and want to make sure this batch turns out perfectly moist, I’ve got some helpful tips for you:

• This recipe uses a combination of oil and butter, which already sets you on your way to moist muffins.
• Don’t overmix your batter! This can make your muffins too tough and dense.
• Don’t overfill your muffin cups. Fill them about ⅔-¾ full so the batter has room to rise and bake.
• Finally, watch your baking time. Over baking muffins will dry them out for sure!

Ingredients for Blueberry Muffins

You only need these pantry staples, plus some blueberries, to make these perfect blueberry muffins:

• 2 cups + 2 tablespoons all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 eggs
• 1 cup milk
• 4 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1 teaspoon lemon zest
• 1 1/2 cups fresh blueberries

How to Make Homemade Muffins with Blueberries

These delicious blueberry muffins are easy to make and come together in just a few easy steps:

1. First, preheat your oven to 425 degrees.
2. In a small bowl add 2 tablespoons of flour to the blueberries and stir to coat. This helps keep the blueberries from sinking to the bottom of the batter. Set these aside for now.
3. Combine all the dry ingredients in a large bowl. Make a well in the center of the flour mixture.
4. Whisk together the eggs, milk, butter, vanilla, vegetable oil, and lemon zest in a separate bowl. Add the wet ingredients to the dry ingredients, being careful not to over-mix. The batter will be a bit lumpy, and that’s okay!
5. Next, gently fold in the blueberries into the batter with a silicone spatula.
6. Pour the muffin batter into a greased muffin pan, filling each cup about two-thirds full. I like to use paper liners as well for easy cleanup.
7. Bake the muffins for 17-19 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool the muffins in the tin for 5 minutes, then remove them to a wire rack to finish cooling.

I like to serve my muffins warm, sliced open, and spread with a pat of butter. Delicious!

Recipe Variations

• Add coarse sugar on top for a nice crunch!
• For more lemon flavor, add a splash of lemon juice to the batter.
• Make a streusel or crumb topping for bakery-style muffins.
• Use a combination of berries for an extra berry flavor!

FAQs

Can I use frozen blueberries instead of fresh ones?

Yes, frozen blueberries mean you can enjoy these berry muffins all year long, not just during blueberry season! Don’t thaw the blueberries first, just follow the recipe as directed.

How do I store blueberry muffins to keep them fresh?

Muffins tend to get a bit soggy if not stored correctly. Let your blueberry muffins cool completely, line an airtight container with a paper towel, then place the muffins on top of the towel. You can also use a Ziploc bag.

Place an additional paper towel on top of the muffins, then cover and store at room temperature. When stored this way, your muffins will last 2-4 days.

Can you freeze blueberry muffins?

Yes, these muffins freeze beautifully! Once the muffins are completely cooled, wrap each one in plastic wrap, then place the wrapped muffins in a freezer bag. Freeze for up to 2 months.

To thaw, let the muffins sit at room temperature or heat gently in the microwave.

Can I make the batter ahead of time and bake it later?

Some experts recommend letting the batter rest overnight before baking. I have to admit I’ve never experimented with this, so I recommend baking the muffins right after you make the batter. If you have experience doing this, I’d love to hear how it works for you!

More Muffin Recipes

Have some extra bananas? Make these Banana Chocolate Chip Muffins to enjoy any time of day. I mean who needs them just for breakfast? An afternoon pick-me-up is the way to go! 

The fresh lemon juice and lemon zest add such brightness to these Lemon Poppy Seed Muffins. I love to freeze a batch of baked muffins so I can easily thaw them out for busy mornings!

Start off your morning with these tasty Orange Cranberry Muffins. These are perfect for breakfast or brunch any time of year, and especially when the holidays roll around.

All Things Blueberry

I admit, I’m lacking in the blueberry recipes on the blog. But you might want to try this delicious Blueberry Smoothie for breakfast!  I also use blueberries in this Triple Berry Bread and these Mixed Berry Pie Bars. 

What’s your favorite way to eat blueberries?

Print

Blueberry Muffins

Fluffy, homemade Blueberry Muffins are easy to make with a tender inside, sweet blueberries and a hint of vanilla. This easy recipe is perfect for breakfast.

Course Breakfast

Cuisine American

Keyword Blueberry Muffins

Prep Time 10 minutes minutes

Cook Time 19 minutes minutes

Total Time 29 minutes minutes

Servings 16 muffins

Calories 152kcal

Ingredients

• 2 cups + 2 tablespoons all purpose flour reserve the 2 tablespoons
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 large eggs
• 1 cup milk
• 4 tablespoon butter melted
• 1 teaspoon vanilla
• 1/4 cup vegetable oil
• 1 teaspoon lemon zest
• 1 1/2 cups fresh blueberries

Instructions

• Preheat oven to 425 degrees, and prepare a muffin tin by spraying it with cooking spray.
• In a small bowl mix the 2 tablespoons of flour to blueberries, and gently combine so that they are well coated. Set aside.
• Combine all dry ingredients in a large bowl. Make a well in center of mixture.
• Whisk eggs, milk, butter, vanilla, vegetable oil, and lemon zest in a separate bowl. Add to dry ingredients- don't over mix (you should have lumps).
• Fold the blueberries into the batter carefully.
• Pour batter into greased muffin pan two-thirds full.
• Bake for 17-19 minutes or until golden brown and toothpick inserted comes out clean. Cool in tin for 5 minutes.

Nutrition

Serving: 1serving | Calories: 152kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 145mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg

This post was originally published June 15, 2017. It has been updated in format and with photos on January 25, 2024.

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Do you ever have those mornings when you know it will be a long day? Just the other day, I was going to make cereal, and I pulled out a small bowl for myself & then poured orange juice in it–not a good thing to start my morning with!

That’s when I wish I could snap my fingers and breakfast would be ready. Now, you can’t just snap your fingers and this Triple Berry Bread will appear, but if you make it today, snap your fingers tomorrow morning, and you will have a nice little breakfast waiting for you.

Berries are one of those things that can go in and on everything. If you don’t like fresh berries, then this bread is not for you. But let’s be honest– who doesn’t love berries?

I love berries. You have so many options – raspberries, blueberries, strawberries, cranberries, blackberries, mulberries, and goji berries. Come to think of it, I don’t know if I have ever actually tried a mulberry or goji berry. Have you?

Fresh vs. Frozen Berries

I highly recommend using fresh fruit since they are all in season right now. If you use frozen berries, thaw them and let them drain, then pat dry with a paper towel so we don’t add too much extra moisture to the batter. Too much moisture will also discolor the bread when the berries are mixed into the batter.

The best part about this recipe is that you can switch out some of the sweet berries. If you are not a fan of this combination of berries, throw in more of your favorites or even use some blackberries. The juices of the berries release once baked, making for such a moist loaf of bread.

It’s a great way to start your morning with a cup of coffee or chai. So, wake up and enjoy!

Triple Berry Loaf Bread Ingredients

This sweet bread uses a handful of pantry ingredients plus three different kinds of berries. Gather together the following items:

• 1/2 cup of fresh raspberries
• 1/3 cup strawberries
• 1/2 cup blueberries
• 5 tablespoons of softened butter
• 1 cup of sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour + 2 tablespoons for coating the berries
• 1 teaspoon baking powder
• 1/2 cup whole milk (2% is also fine!)

How to make Berry Bread

This is one of the easiest quick bread recipes! Here’s how to make it:

1. Prepare a 9-inch loaf pan by spraying it with nonstick cooking spray. Then, preheat the oven to 350 degrees F.
2. Combine all the berries in a medium bowl, then sprinkle 2 tablespoons of flour over the berries and stir to coat. This keeps the berries from sinking to the bottom of the batter while baking.
3. In a separate bowl, beat together unsalted butter and sugar, until light and fluffy. Add the eggs and vanilla, and mix well.
4. In a small bowl, whisk together the 1 1/2 cups of flour and baking powder. Add half (3/4 cup) of the flour mixture to the butter, and mix. Pour in half (1/4 cup) of the milk and mix well.
5. Add the rest of the flour and then milk, mixing again between each until the ingredients are combined and the batter is smooth.
6. Fold in the berries gently with a wooden spoon or rubber spatula. Place dough into the prepared loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Let the bread cool for 10 minutes in the pan, then remove to cool completely.

How to store leftover Berry Quick Bread

This delicious bread will keep well at room temperature for up to three days. Wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container.

Can you make Triple Berry Bread ahead of time and freeze it?

This is a perfect make-ahead recipe! Once your loaf has baked and cooled completely, wrap it tightly in plastic wrap. Then wrap it again in aluminum foil or place it in a freezer bag and freeze for up to three months!

To thaw, simply place the loaf on the counter to bring it to room temperature before serving. You can also reheat the bread by unwrapping it completely and placing it on a baking sheet. Heat in a 300-degree oven for up to 30 minutes or until heated through.

Other quick bread recipes

I love making quick breads! Here are some of my favorite recipes from the blog:

Pumpkin Pecan Chocolate Chip Bread is my favorite fall bread. Of course, I love all things pumpkin, but the chopped pecans and chocolate chips bring this to the next level!

Zucchini Apple Bread is both sweet and hearty, perfect for a filling breakfast bread. Make it at the end of summer with fresh garden zucchini!

Banana Nut Bread– this classic banana bread recipe is moist and fluffy, with the perfect amount of crunch from the chopped pecans! You need this in your life!

Do you want more Berry recipes?

If you need something to do with all your fresh berries, look no further! Try one of these sweet treats:

• Mixed Berry Pie Bars
• Mixed Berry Smoothie
• Blueberry Muffins
• Strawberry Rhubarb Oatmeal Bars
• 4th of July Berry Trifle

Happy baking!

Print

Triple Berry Bread

This Triple Berry Bread is bursting with flavor from fresh summer berries like raspberries, blueberries, and strawberries. It is perfect for everyone in your whole family.

Course Breakfast

Cuisine American

Keyword Triple Berry Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting Time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12 servings

Calories 149kcal

Ingredients

• 1 1/2 cups + 2 tablespoons all purpose flour divided
• 1/2 cup raspberries cut in half
• 1/3 cup strawberries quartered
• 1/2 cup blueberries
• 5 tablespoons butter softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1/2 cup whole milk

Instructions

• Preheat oven to 350 degrees.
• Combine all 3 types of berries and 2 tablespoons of flour into a bowl (this prevents the fruit from sinking to the bottom of the bread when baking).
• Beat together the butter and sugar until light and fluffy. Add the eggs and vanilla, and mix well.
• In a small bowl, whisk the baking powder and 1 ½ cups of flour together. Add half of the flour mixture (3/4 cup) to the butter mixture. Then add half of the milk. Mix. Add the rest of the flour, mix. Then the remaining milk and mix.
• Gently fold in the berries.
• Pour into a greased 9 X 5-inch bread pan and bake for 1 hour or until toothpick is inserted and comes out clean. Let the bread cool for 10 minutes before removing from the pan and slicing. However, bread will slice best when covered tightly with plastic wrap or aluminum foil after it has been cooled completely and left overnight.

Notes

Feel free to substitute with any other berries or just one type if you have a favorite.

Nutrition

Serving: 1serving | Calories: 149kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 57mg | Potassium: 69mg | Fiber: 1g | Sugar: 19g | Vitamin A: 72IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg

This was originally published 7/10/15. It has been updated in format and with pictures on 5/25/23.

The post Triple Berry Bread appeared first on Easy Recipes From Home.

When the weather warms up, I’m ready for all things summer! I have lemonade in my glass, burgers and hot dogs on the grill, and summer’s juiciest berries filling up my dessert tray. These berry bars are the perfect addition to my summertime menu, don’t you think?

Get ready because summertime is surely on the way.
As is berry picking!
It will be wonderful to use the fresh raspberries and blueberries that you’ve picked to make this fabulous dessert.
Heck, you could even make this dessert with chopped strawberries and blueberries if you don’t like raspberries.

What ingredients do I need for Berry Dessert Bars?

This recipe is so simple, in part because you can use the same ingredients for the bottom crust and the crumb topping! Here is what you need:

For the Crust and Crumble Topping

• 1 2/3 cups all-purpose flour
• 1 cup granulated sugar
• 12 tablespoons of cold butter, cubed

For the Fruit Filling

• 1 ½ cups fresh blueberries
• 1 ½ cups fresh raspberries
• 2 large eggs
• 1 cup granulated sugar
• ½ cup all-purpose flour
• ¾ cup sour cream

How to make Mixed Berry Pie Bars

These raspberry and blueberry pie bars are to die for, and yet they are so easy to make!

Prepare: Preheat the oven to 350 degrees F. Grease (or line with parchment paper) a 9×13-inch baking pan.

Make the Crust and Crumble: In a large mixing bowl, combine the crust/crumb topping ingredients (flour, sugar, and butter). Combine using a pastry cutter until crumbly. Set aside 1 ¼ cups of the flour mixture to use for the crumble topping.

Firmly press the remainder of the mixture into the baking dish, evenly covering the bottom of the pan. Bake the crust in the preheated oven for 15 minutes. Remove from the oven and fill as directed below.

Make the Fruit Filling: While the crust is baking, prepare the fruit filling. In a large bowl, combine 1 cup of sugar, ½ cup of flour, and sour cream. Mix well. Beat in the eggs until combined, then gently fold in the mixed berries.

Assemble and Bake: Gently spoon the berry mixture into the hot crust, covering it completely. Sprinkle the crumble mixture that was set aside over the top of the filling. Return the dish to the oven and bake for 1 hour, until the filling bubbles and the crust turns light golden brown.

Remove from the oven and cool on a wire rack for 10-15 minutes. This tastes best when served warm with whipped topping or a scoop of vanilla ice cream!

FAQs

Can I use frozen berries instead of fresh berries?

Yes, frozen berries can be used in place of fresh ones. The trick is to stir them in while frozen so they don’t bleed into the filling mixture.

Can I use different berries for these Mixed Berry Crumble Bars?

This recipe works great with just one kind of berry or a combination of your favorite kind of berries! This would be so amazing with blackberries to make these into TRIPLE berry crumb bars! Just follow your taste buds!

What sweetener can I use instead of white sugar?

You can use equal amounts of brown sugar or Stevia in place of white sugar.

Can I use vanilla extract to add more flavor to these Pie Bars?

Extracts are a fantastic way to elevate these pie bars to the next level! Use ½-1 teaspoon vanilla or almond extract to enhance this tasty dessert even more!

How do I store leftover Mixed Berry Pie Bars?

Cover any leftover pie bars with aluminum foil or plastic wrap, or transfer leftovers to an airtight container. Store it in the refrigerator for up to 3 days

Mixed Berry Pie Bars Troubleshooting

This recipe comes together easily, but you might struggle with making the perfect crumble. The thing that helps me the most is when I use a pastry cutter, stand mixer, or two forks to work the butter into the flour and sugar. If you overmix the dough, it starts looking more like cookie dough instead of a crumble.

Stop when your butter pieces are about pea-sized. You can add a bit more flour if needed as you work the dough to get the right consistency.

More recipes featuring Juicy Berries

If you love these Berry Pie Bars, you will love these berry recipes:

• Mixed Berry Smoothies are a great way to start off your day! They are fresh and creamy with all the flavors of your favorite fruits.
• Strawberry Rhubarb Oatmeal Bars combine two of summer’s favorite flavors with a buttery oatmeal crumble.
• This Triple Berry Bread is bursting with flavor from fresh raspberries, blueberries, and strawberries and is perfect for everyone in your whole family.
• This Fourth of July Trifle combines layers of cake, sweet cream, and fresh berries for a fun holiday treat!

Tasty Fruit Pie Recipes

If you love fruit pies, you have to try one of these sweet homemade pies:

• Cherry Hand Pies
• Apple Pie

Print

Mixed Berry Pie Bars

These delicious Mixed Berry Pie Bars combine your favorite fresh berries with a buttery crust and crumble. It’s all the flavor of a pie without the hassle of making a pie crust!

Course Dessert

Cuisine American

Keyword Mixed Berry Pie Bars

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12 servings

Calories 369kcal

Ingredients

Crust and Crumble Topping

• 1 2/3 cups all-purpose flour
• 1 cup granulated sugar
• 12 tablespoons cold butter cubed

Fruit Filling

• 1 1/2 cups fresh blueberries
• 1 1/2 cups fresh raspberries
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 3/4 cup sour cream

Instructions

• Preheat oven to 350 degrees F. Grease (or line with parchment paper) a 9×13 inch baking dish.
• Prepare the crust/topping. In a large mixing bowl, combine 1 2/3 c. flour, 1 c. sugar, and the cubed butter until crumbly. Set aside 1-1¼ c. of the dough for crumble topping.
• Firmly press the remainder of the dough into the baking dish, evenly covering the bottom.
• Bake crust at 350 degrees for 15 minutes.
• While the crust is baking, prepare the filling. In a large bowl, combine 1 c. sugar, ½ cup of flour, and sour cream. Mix well.
• Beat in the eggs.
• Gently fold in berries.
• Once the crust is baked, remove it from the oven, and gently spoon the filling over the crust while it is hot.
• Sprinkle the dough that was set aside over the top of the filling mixture.
• Bake for 1 hour until the filling is bubbling and the crust is lightly golden-brown.
• Serve warm or allow to cool for 10-15 minutes before cutting it into individual servings.

Notes

• Store in the refrigerator for up to three days.
• Equal amounts of brown sugar or stevia can be used to substitute white sugar.
• Frozen berries can be used in place of fresh berries. The trick is to keep them frozen so that they don’t bleed into the filling mixture.

Nutrition

Serving: 1serving | Calories: 369kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 107mg | Potassium: 93mg | Fiber: 2g | Sugar: 36g | Vitamin A: 497IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg

The post Mixed Berry Pie Bars appeared first on Easy Recipes From Home.

Summer’s officially starting, and fresh berries are in order, which also means it’s the perfect time of year for an optional no- bake summer dessert.

Even if you aren’t going to have a party with a red, white, and blue theme, this twist on a traditional English trifle needs to be added to your menu.
It will be an easy dessert for a busy weeknight and is perfect for entertaining, too.

SAVE THIS NO-BAKE BERRY TRIFLE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

What is a trifle?

A trifle is a layered dessert which is of British origin. It is traditionally made with sponge fingers soaked in an alcohol, pudding, fruit, and topped with heavy whipping cream or syllabub – an old English dessert made with cream and alcohol.
However, there are now many variations on the trifle and it has become quite a popular dessert. It is so easy to make with pound cake, and a pudding mixture and/or cream cheese mixture, making it the perfect dessert when entertaining. It can feed a lot of people and can be served as a last minute dessert when company’s coming.

What can I use if I don’t have a trifle bowl?

This fourth of July Trifle can be put into a large clear glass bowl will do or even a punch bowl. You’ll want to use a deep glass dish for this easy recipe to display the pretty layers. Be creative!
You can even use mason jars or small bowls to make individual servings and just divide the ingredients evenly among them.

Equipment needed

• Measuring Spoons
• Measuring Cups
• Two 8-inch Round Cake Pans
• Cooling Rack
• Sharp Knife
• Cutting Board
• Trifle Bowl or Large Bowl
• Hand Mixer or Stand Mixer
• Spatula
• Offset Spatula

What do I need to make this recipe?

• Vanilla Cake Mix (plus box ingredients), or Angel Food Cake
• Instant Vanilla Pudding 
• Whole Milk
• Cool Whip or Stabilized Whipped Cream
• Fresh Strawberries 
• Fresh Blueberries 

How do I make this easy trifle recipe?

1. Begin by baking the cake following the instructions listed on the box. This can be done in advance to save time.
2. Mix the milk and the pudding together in a large bowl. Fold in half of the Cool Whip, and refrigerate to set, about 10 minutes.
3. Begin layering the trifle starting with the cake. You can either leave it intact, cutting the edges to fit it into the trifle dish, or cut it into cubes and arrange them on the bottom of the trifle dish.
4. Add half of the pudding, about 1 ½ cups, and smooth with an offset spatula.
5. Evenly distribute the chopped strawberries onto the pudding.
   Cover with the second cake or again, cut into cubes.
   Spread the remaining pudding over the cake.
   Add the blueberries.
   Spread the rest of the Cool Whip on top of the trifle, and decorate with additional remaining strawberries, blue berries, sprinkles, or other toppings, if desired.
6. Place into refrigerator until ready to serve.

Could I prepare the pudding in advance? 

Yes! You could definitely make the pudding ahead of time. I wouldn’t recommend making it more than a day in advance. Keep the pudding in the fridge and feel free to assemble the cake layers and barriers the next day or just before serving.

Can I use frozen fruit instead of fresh? 

I do not recommend using frozen fruit as it is a lot harder to decorate with. Frozen fruit tends to bleed and will color the pudding layers. Frozen fruit also doesn’t keep as long as fresh fruit. Your trifle would have to be enjoyed the same day.

What substitutes could I use for the cake layers? 

This trifle recipe is very versatile and a real crowd pleaser. You could use white cake or any other cake flavor. You can also use any other cake-like dessert. Some fun options to try would be premade cupcakes (frosted or not), or even Twinkies! Have fun with it!

What can I use in place of Cool Whip?

This Stabilized Whipped Cream is a great substitution for Cool Whip and is made without gelatin. It works very well in all recipes that call for Cool Whip and can also be used by itself to cover pies, cakes, fresh fruit, and more.

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Easy Dessert Recipes

Cookies are a great option for a party!
We love these Maple Shortbread and Peanut and Cookie Butter Chocolate Chip Cookies. Both of them have always been a hit with my family.

No dessert table should be without my Millionaire Shortbread aka Twix Bars. One bite and I promise you’ll fall in love. I think they’re even better than the candy bar.
Another bar that’s perfect for entertaining are my Strawberry Rhubarb Oatmeal Bars. They’ve got all the flavor of summer.

Try the twist on the classic Oatmeal Cookie and add some butterscotch to them. They’re hard to resist!
And speaking of butterscotch, these Salted Butterscotch Pretzel Chocolate Chip Cookies have so much flavor in every bite that you might not be able to eat just one.

Make this patriotic trifle for your Memorial Day and fourth of July celebration. With layers of cake, pudding and whipped cream, and extra berries on top, it’s a fabulous recipe for the perfect summer dessert!

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4th of July Trifle

A little twist on the traditional English trifle, this dessert is easy to make and so much fun to eat. It's very easily customized with any cake or pudding flavors, and packed with your favorite or seasonal fruits, this trifle is assembled in minutes.

Course Dessert

Cuisine American

Keyword 4th of July Trifle, Trifle

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 people

Calories 330kcal

Equipment

• measuring cups
• measuring spoons
• 2 8-inch round cake pans
• cooling rack
• sharp knife
• cutting board
• Trifle Bowl or large deep bowl
• hand or stand mixer or whisk
• silicone spatula
• medium bowl
• offset spatula

Ingredients

• 16.25 ounces white cake mix or flavor of your choice
• 1 cup water
• 1/2 cup vegetable oil
• 3 egg whites or whole eggs
• 3.4 ounces instant vanilla pudding
• 2 cups whole milk
• 8 ounces Cool Whip divided
• 2 1/2 cups diced fresh strawberries plus additional whole or sliced berries for top
• 1 1/2 cups fresh blueberries plus additional for top

Instructions

• Prepare two 8-inch round cakes per the instructions on the box and allow them to cool completely. This can be done in advance. If your cakes have a rounded top, you can cut them to level, but it is not necessary.
• Place the pudding into the medium bowl and add the milk. Using a mixer, beat for two minutes or mix together with a whisk for same amount of time.
• Fold in half of the cool whip, and place into the refrigerator for at least 10 minutes.

Assembly

• Begin by placing one of the cooled cakes into the bottom of the trifle dish. If needed, trim the edges to fit into the bowl or cut the cake into cubes.
• With an offset spatula, spread half of the pudding, about 1 ½ cups over the cake.
• Cover the pudding with all of the diced strawberries.
• Gently place the second cake into the dish.
• Spread the remaining pudding on top of the second cake.
• Evenly distribute the blueberries.
• Spread the remaining Cool Whip over the blueberries and top with additional fresh berries or other toppings.

Notes

Note: if using a cake that is pre-made, the amount of time needed to make this dessert will decrease. Also, for accurate nutritional information, I have added the ingredients needed to bake the cake. Please follow the ingredients listed on the box as there may be differences.

Nutrition

Serving: 1person | Calories: 330kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 360mg | Potassium: 179mg | Fiber: 2g | Sugar: 31g | Vitamin A: 113IU | Vitamin C: 19mg | Calcium: 162mg | Iron: 1mg

The post 4th of July Trifle appeared first on Easy Recipes From Home.

How was your weekend? Granddaddy and Grandmama came to visit John Grayson so we had a fun filled weekend. I also painted those bookcase crates for his nursery since they were here to entertain him (AKA time for Lauren to get stuff done on her to do list).

And a huge milestone was hit – the day he turned 2 months old he also slept through the night!! Too bad I did not have a good night’s sleep. Oh well, cross your fingers he will try again this week.

Now about this smoothie I have had it quite a few times for breakfast since I create a lot of quick freezer smoothie packs that are easy to throw in the blender for breakfast. But since July is National Blueberry Month it seemed fitting to share now.

The mix of the antioxidants from the blueberries, Omega 3 fatty acid & fiber from the flax seed, vitamin K from the spinach…okay you get my drift of how healthy it is but it is also super delicious. To prove my point – taste tester John had it and was extremely surprised when I told him spinach was a part of it.

This like all my other smoothies contain my go to smoothie base – 1 banana, 1/2 cup Greek yogurt, and 1 tablespoon flax seed (obviously purely for the health benefit). What’s your favorite smoothie mix?

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Blueberry Smoothie

Ingredients

• 1 1/2 cup blueberries
• 1 banana
• 1/2 cup loosely packed spinach leaves
• 1/3 cup whole milk
• 1/2 cup Greek yogurt
• 1 tablespoon ground flax seed

Instructions

• Combine all ingredients in a blender and blend until smooth.

Notes

Make a couple of batches ahead of time and store in a freezer bag. Place in the fridge the night before to thaw for the next morning.

 Menu for the Week

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