Blueberry and Citrus Sorbet “Layer Cake”

Blueberry and Citrus Sorbet Layer Cake



  • ½ cup finely chopped walnuts
  • ¼ cup plus 2 tablespoons blueberry preserves or jam, divided
  • 1 pint orange sorbet, slightly softened
  • 1 pint lemon or other citrus sorbet, slightly softened
  • 1 cup fresh blueberries



  • Line the bottom and sides of an 8 x 4 -inch loaf pan with a double layer of waxed paper, folding the paper to fit smoothly
  • In a small bowl, stir together walnuts and ¼ cup of the blueberry preserves
  • Set aside
  • Spoon orange sorbet into the lined pan, smoothing the top to make an even layer
  • Spread the reserved walnut-preserves mixture evenly over the orange sorbet
  • Spoon the lemon sorbet evenly over the preserves and smooth the top
  • Cover tightly with aluminum foil
  • Freeze several hours or overnight
  • Just before serving, in a medium bowl, stir remaining 2 tablespoons preserves until smooth
  • Fold in fresh blueberries
  • Invert the cake onto a chilled serving plate
  • Remove the pan and waxed paper
  • spoon about one-fourth of the blueberry mixture down the center of the cake
  • Cut the cake into 8 (1-inch) slices
  • Serve on chilled dessert plates
  • Top each slice with a spoonful of the remaining fresh berry mixture
  • Serve immediately


Quick notes

Per portion: 219 calories, 43.8 g carbohydrate, 4.5 g total fat, 0 saturated fat

Number of servings (yield): 8

Recipe courtesy of U.S. Highbush Blueberry Council

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