Description
Lemon Blueberry Trifle brings a cheerful splash of summer right to your dessert table, layering tangy citrus notes with sweet, plump berries in a stunning glass dish that makes your guests do a double-take. Creamy layers of luscious custard, tender cake, and juicy blueberries create a refreshing treat perfect for warm afternoons when something light and delightful calls your name.
Ingredients
Scale
Cake Base:
- 1 pound cake or angel food cake, cubed
Primary Filling:
- 1.5 cups lemon curd
- 2 cups fresh blueberries
Cream and Garnish:
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- Lemon zest
- Extra blueberries
Instructions
- Whip 2 cups of heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract using an electric mixer until soft peaks form. Refrigerate the cream mixture immediately.
- Place 2 cups fresh blueberries in a small bowl and sprinkle with 2 tablespoons sugar. Allow berries to macerate for 10 minutes at room temperature.
- Select a clear glass trifle dish or large serving bowl for your dessert assembly. Create the first layer by evenly distributing ⅓ of the pound cake cubes across the bottom.
- Carefully drizzle ½ cup lemon curd over the cake cubes, ensuring even coverage.
- Spread ⅓ of the chilled whipped cream across the lemon curd layer.
- Scatter ½ cup macerated blueberries over the whipped cream.
- Repeat layering process two more times, starting with cake cubes and ending with a final layer of whipped cream.
- Garnish the top with fresh lemon zest and additional blueberries for visual appeal.
- Refrigerate the trifle for a minimum of 1 hour before serving to allow flavors to meld and settle.
Notes
- Cream whips best when heavy cream and mixing bowl are super cold from the refrigerator.
- Fresh blueberries work perfectly, but frozen can substitute if thawed and drained well.
- Layer ingredients gently to keep cake cubes intact and maintain distinct texture between components.
- For a gluten-free version, swap pound cake with gluten-free cake or use almond flour cake as the base layer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Trifles
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 337 kcal
- Sugar: 30 g
- Sodium: 105 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 85 mg