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To prepare the Blueberry Sauce, bring the sugar, water, and 6 c. blueberries to a boil in a heavy saucepan over medium heat.
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Reduce heat and simmer for 15 min.
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Puree in a blender and strain through a fine mesh sieve.
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Set aside; add in the lemon juice when cold.
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To prepare the Lemon Custard, whisk the Large eggs and egg yolks with the sugar.
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Whisk in the lemon juice and the heavy cream.
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Strain the mix through a fine mesh sieve.
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Divide custard between two 8-inch x 8-inch pans.
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Place the pans in a warm-water bath, with the water coming to a point about halfway up the rim of pans.
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Cover with foil, making sure not to splash any warm water on the custard.
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Bake at 300-F degrees till set, about 45 min.
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The custard should be slightly hard.
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Chill to chill.
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To prepare the Lb.
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Cake, blend the butter and sugar in a mixing bowl with a handheld mixer till fluffy, about 8 min.
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Add in whole Large eggs and yolks, one at a time, mixing for about 30 seconds between each addition.
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Add in almond extract, mix to combine.
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In a separate mixing bowl, sift together flour, cornmeal, baking pwdr, and salt.
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Fold dry mix into the cake batter.
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Pour the batter into 3 parchment-lined 8-inch-round cake pans.
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Bake for 30 min in a pre-heated 350-F degree oven till golden.
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Turn out on a wire rack to cold.
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To assemble the Blueberry-Lemon Trifle, slice the lb.
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cakes in half to create a total of 6 layers.
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Pour some cooled blueberry sauce in the bottom of an 8- or possibly 9-inch glass trifle bowl.
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Place one layer of lb.
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cake on top of the sauce and brush with more blueberry sauce, then add in a layer of custard about 1/2-inch thick and sprinkle a c. of fresh blueberries over the custard.
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(You should have about 3 pints of blueberries remaining for the layering and final garnish.)
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Repeat the layering process, ending with lb.
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cake, over that drizzle the remaining blueberry sauce.
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Refrigerateovernight or possibly at least 8 hrs.
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Remove from refrigerator at least one hour before serving.
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Garnish with whipped cream and blueberries.
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Kitchen Staff Tip: If you find which 9 pints of blueberries are a little out of your budget, you can always purchase prepared blueberry sauce, and use only 3 pints of fresh blueberries in the layers of your trifle.
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Some sauces are a bit thick and may need a little water for lightening.
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Rely on your own discretion in this regard when preparing your trifle; or possibly move next to a blueberry farm (either method should work fine).
