Lemony Cream, Blueberry and Almond Streusel Trifle

Based on this recipe: https://www.oogio.net/blueberry-cream-and-crumble-trifle/ , blueberry layer based on this. 

Yields: ~12-14 individual desserts (in 4 fl oz cups)

Ingredients

Almond Streusel

• 1/2 stick (2 tbsp / 2 oz / 57 grams) unsalted butter, cold, cubed
• 2 oz (57 grams) all purpose flour
• 2 oz (57 grams) sugar
• 2 oz (57 grams) blanched almonds (either whole, slivered or sliced)

Lemony Cream

• 8 oz (227 grams) sour cream
• 150 grams greek yogurt
• 1 cup (240 ml) heavy whipping cream
• 90 grams powdered sugar
• 1 tsp lemon/lime juice
• zest of 1/2 lemon/lime
• 1 tbsp vanilla pudding mix (powder)

Blueberry mix

• ~200 grams blueberries (fresh or frozen)
• 50 grams sugar
• zest of 1/2 lemon/lime
• splash of water

How to Make

1. Blueberry Mix:
1. In a small pot, place all blueberry mix ingredients and cook over medium heat for a few minutes until all sugar has melted and mixture is bubbling. 
2. Remove from heat and let cool completely in room temperature before assembly. 
2. Almond Streusel:
1. Pre-heat oven to 350F.
2. Place all streusel ingredients in a food processor, and process until crumbs forms. 
3. Spread crumbs on a cookie sheet lined with parchment paper.
4. Bake for 10-12 minutes, until crumbs turn golden.
5. Cool completely in room temperature before assembly.
3. Lemony Cream:
1. Place all lemony cream ingredients in a stand mixer with a whipping balloon attachment and mix until thick cream forms.
2. Transfer cream to a pastry bag (no tip necessary).
4. Assembly
1. In each 4 oz cup:
1. place ~1 teaspoon of streusel.
2. cover with cream (until cup is ~1/3 full).
3. cover with ~1 tbsp of the blueberries mix (with as little liquid as possible).
4. cover with another teaspoon of streusel.
5. cover with more cream (until cup is ~full).
5. Enjoy! Leftovers can be kept in an airtight container in the refrigerator for 3-4 days.