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Peaches and Cream Trifle with Blueberry Sauce

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  • Level: Easy
  • Total: 55 min
  • Active: 20 min
  • Yield: 6 servings
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1 pint blueberries

1/2 cup plus 2 tablespoons brown sugar

One 16-ounce frozen pound cake, cut in half across the equator 

4 peaches, peeled and cubed 

Maple Pecans:

1 1/2 cups pecans

2 tablespoons maple syrup 

1 tablespoon olive oil 

1 teaspoon kosher salt 

Vanilla Whipped Cream:

1 1/2 cups heavy whipping cream

1 teaspoon granulated sugar 

1 teaspoon vanilla extract


Special equipment:
a ring mold that fits the mouth of your serving glass
  1. For the peaches: Add the blueberries, 2 tablespoons brown sugar and 1 cup water to a medium saucepan and bring to medium heat. Simmer until syrupy, about 10 minutes. Remove from the heat.
  2. Meanwhile, punch out circles from the pound cake using a ring mold and reserve.
  3. Put the peaches, 1/2 cup brown sugar and 2 tablespoons water in a small saucepan and cook, covered, over medium heat until the peaches are soft and tender, 5 to 10 minutes.
  4. For the maple pecans: Preheat the oven to 350 degrees F.
  5. Mix the pecans, maple syrup, olive oil and salt in a bowl. Spread on the prepared baking sheet and bake for 15 minutes. Break apart into pieces.
  6. For the vanilla whipped cream: Add the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip to soft peaks. Add the granulated sugar and vanilla and whip to stiff peaks.
  7. To assemble: In a wide-mouth serving glass or parfait dish that fits the circles of pound cake, layer a pound cake circle, a layer of blueberries, another pound cake circle, a layer of peaches, a large dollop of whipped cream and a sprinkle of nuts. Repeat with the remaining ingredients in 5 more glasses.
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