Can I make this the night before?

Yes. Assemble the trifle, cover, and refrigerate up to 12 hours. The muffin cake will absorb some yogurt moisture, which softens the crumb nicely.

Why bake the muffin cake in a rectangular pan instead of a muffin tin?

A rectangular shape yields flat, even layers that stack cleanly with yogurt and berries. Muffin tins create rounded domes that are harder to layer neatly.

Can I substitute the blueberries?

Yes. Raspberries, blackberries, or mixed berries work well. Frozen berries (thawed and drained) are also acceptable.

What if I don't have plain yogurt?

Greek yogurt adds richness; use the same amount. Vanilla yogurt will sweeten the trifle—reduce added sugar if you layer it.

How do I know when the muffin cake is done?

Bake until a toothpick inserted in the center comes out with a few moist crumbs, about 20–25 minutes. It should spring back lightly when pressed.

Breakfast Berry Trifle with Blueberry Muffin Cake

Name: Breakfast Berry Trifle with Blueberry Muffin Cake
Prep time: 20 min
Cook time: 1 h
Total time: 2 h 10 min
Yield: 4 servings
Ingredients: 1 ½ cups all purpose flour, plus 2 tsp, separated; 1 ½ tsp baking powder; ¼ tsp baking soda; ¼ tsp table salt; 5 tbsp unsalted butter, softened to room temperature; ½ cup granulated sugar; ½ tsp lemon zest; 1 large egg; ¾ cup plain yogurt; ¾ cups blueberries; 2 cups yogurt, plain or flavored; 2 cups mixed berries such as blueberries, raspberries, or blackberries

CookOSBeta

Breakfast Berry Trifle with Blueberry Muffin Cake | CookOS

Ingredients

1 ½ cups all purpose flour, plus 2 tsp, separated
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp table salt
5 tbsp unsalted butter, softened to room temperature
½ cup granulated sugar
½ tsp lemon zest
1 large egg
¾ cup plain yogurt
¾ cups blueberries
2 cups yogurt, plain or flavored
2 cups mixed berries such as blueberries, raspberries, or blackberries

12 Ingredients

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Instructions

1
Spray a Suvie pan with nonstick cooking spray and line with parchment.
2
In a medium bowl, whisk together flour, baking powder. baking soda, and salt.
3
Beat butter and sugar together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. Add egg and lemon zest, and beat to incorporate.
4
Reduce speed to low and add the flour mixture until just incorporated. Add the yogurt and mix until incorporated. Fold blueberries into the batter by hand (if using frozen blueberries, toss with 2 tsp of flour before incorporating), scraping the bottom of the bowl to ensure no pockets of flour remain.
5
Spread batter into the prepared pan, smoothing the top. Insert pan into your Suvie, input settings, and cook now or schedule.
6
Bottom Zone: Slow Cook High for 1 hour
7
Remove pan from your Suvie and allow the cake to cool in the pan for 10 minutes. Remove muffin cake from pan, transfer to a cooling rack, and allow to cool completely before assembling.
8
Cut muffin cake into 4 pieces. With a serrated knife parallel to the counter, cut muffin cake pieces in half. You should have 8 pieces total.
9
Spoon 2 tbsp yogurt into the bottom of a tall, clear glass followed by 2 tbsp berries. Top berries with one portion of cake, trimming edges of cake as necessary to fit into glass. Repeat process with another layer of yogurt, berries, and cake. Repeat process with remaining three glasses.