Ingredients
8 fresh peaches, halved and grilled or 1 large can peaches in natural juice, drained
1 package fresh blueberries, divided
1/2 cup peach preserves
2 to 3 tablespoons granulated sugar
1 tablespoon chopped fresh mint
1 tablespoon lemon juice
1 cup whipping cream
1/2 teaspoon lemon juice
1/4 cup powdered sugar
Preparation
Microwave preserves in a large microwave-safe bowl at HIGH 30-45 seconds or until melted. Toss peaches and 1 1/2 cups blueberries with warm preserves. Stir in granulated sugar and next 2 ingredients. Reserve 1/2 blueberries for garnish.
Cut cake into 32 equal pieces (cubed)
Beat whipping cream and lemon juice at medium speed with an electric mixer until foamy; gradually add powdered sugar , beating until soft peaks form.
Arrange about one-third of cake pieces in a 3 qt. trifle dish. Top with one third of peach mixture. Repeat layers twice. Top with whipped cream. Cover and chill 1 hour. Top with remaining 1/2 cup blueberries just before serving.
