Easy Blueberry Petit Fours

If you’ve ever eaten a petit four, you know what a different and delicious little treat they are.  If you’ve ever MADE petit fours, you know just how time consuming and potentially frustrating they can be when made the traditional way. (Trust me, I’ve made them several times.)  Well, I didn’t make these the traditional way: I changed it.

The process might be reminiscent of lasagna, but the outcome might be something you might have never experienced.

There’s no cutting out little circles or squares, spreading filling on those little pieces, stacking them together, and covering them with poured fondant.  All you have to do is slice your pound cake, layer it in a baking dish with some amazing blueberry curd, and top it all off with some stabilized whipped cream.

Plus, by cutting them before you serve them, your guests will never know just how easy they were to make.  It will be our little secret.

1/2 cup butter
3/4 cup sugar
3 eggs
1 cup cake flour
2 T dry powdered milk
1 T corn syrup
juice of half a small lemon
1/4 tspsalt
1/2 tspvanilla
1/4 tspnutmeg
1/2 tspbaking powder1 cup blueberries (fresh or frozen)
1 T water
1 cup sugar
1/4 cup butter
3 eggs, lightly beaten 1 tsp unflavored gelatin
4 tsp cold water
1 cup whipping cream
1/4 cup powdered sugarPound cake recipe fromcopycat.com, blueberry curd recipe frombeantownbaker.com, and stabilized whipped cream recipe fromwilton.com.