Lavender Blueberry Trifle For Unique Dessert Lovers

In a mixing bowl, combine all-purpose flour, baking powder, and dried lavender.

In another bowl, beat softened butter and sugar until creamy. Gradually add the eggs one at a time, mixing well after each addition.

Fold in the flour mixture and lemon zest. Pour into a prepared pan and bake at 180°C (350°F) for 25-30 minutes or until golden brown.

In a saucepan, combine fresh blueberries, sugar, water, and lemon juice. Heat on medium until boiling, then reduce to a simmer.

Let it cook for about 10-15 minutes until thickened. Remove from heat and let cool completely.

Using an electric mixer, beat cream cheese and powdered sugar until smooth and creamy.

In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.

Lastly, add fresh blueberries to the mixture and carefully combine.

Cut the baked lavender biscuit into cubes and layer it at the bottom of a trifle dish.

Add a layer of blueberry confit, followed by a layer of blueberry cheesecake.

Repeat the layers until all ingredients are used, finishing with the cheesecake layer on top.

Chill in the refrigerator for at least 2 hours before serving.