Why You’ll Love This Recipe
Lemon Blueberry Trifle is a delightful dessert that brings together the best of summer flavors. The tangy lemon curd balances the sweetness of the blueberries and the soft, spongy cake. Each bite offers a perfect mix of creamy, fruity, and zesty goodness. Whether you’re serving it for a special event or just want to treat yourself, this trifle is easy to make and always impresses. The vibrant colors and light flavors make it a refreshing dessert choice that everyone will love.
Ingredients
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1 lemon pound cake or sponge cake, cut into cubes (store-bought or homemade)
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1 cup fresh blueberries (plus extra for garnish)
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1 cup heavy cream
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1/2 cup powdered sugar
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1 teaspoon vanilla extract
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1/2 cup lemon curd (store-bought or homemade)
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1 tablespoon fresh lemon zest (optional for added lemon flavor)
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Fresh mint leaves for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Begin by preparing your cake. If using store-bought pound cake or sponge cake, cut it into cubes. You can also make your own cake from scratch and let it cool before cutting it into cubes.
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In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
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In a trifle dish or large glass bowl, start layering the trifle:
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First, add a layer of cake cubes at the bottom.
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Then, spoon a layer of lemon curd over the cake cubes.
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Add a layer of fresh blueberries on top of the lemon curd.
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Spread a generous layer of whipped cream over the blueberries.
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Repeat the layers (cake, lemon curd, blueberries, whipped cream) until all ingredients are used, finishing with a layer of whipped cream on top.
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Garnish the top of the trifle with additional fresh blueberries, lemon zest, and mint leaves for a vibrant and decorative touch.
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Chill the trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
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Serve chilled and enjoy!
Servings and Timing
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Servings: 6-8
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Prep time: 15-20 minutes
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Chill time: 2 hours
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Total time: 2 hours 20 minutes
Variations
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Add fruit layers: You can add other fruits like strawberries, raspberries, or blackberries for a mixed berry trifle.
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Use a different cake: Swap the pound cake for angel food cake, shortcake, or even a gluten-free option to suit dietary preferences.
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Lemon mousse: Instead of whipped cream, you can use a light lemon mousse for a richer, creamier texture.
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Make it boozy: Add a splash of limoncello or a fruity liqueur between the layers for a more adult version of the trifle.
Storage/Reheating
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Storage: Store any leftover trifle in the refrigerator, covered with plastic wrap or a lid. It will keep for up to 2-3 days.
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Reheating: This dessert is served chilled, so there is no need for reheating. Simply remove from the fridge and enjoy.
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before layering in the trifle to avoid excess moisture.
2. Can I make the trifle in advance?
Yes, this trifle can be made up to 1 day ahead. In fact, letting it sit overnight helps the flavors meld together, making it even tastier.
3. Can I make homemade lemon curd?
Absolutely! Homemade lemon curd will add a fresh, zesty flavor to the trifle. You can easily find recipes for lemon curd online or use store-bought if you’re short on time.
4. Can I use a different type of cake?
Yes, you can substitute the lemon pound cake with other cakes, such as sponge cake, angel food cake, or even a vanilla or almond cake for a different flavor.
5. Is this recipe gluten-free?
If you need a gluten-free version, simply substitute the regular cake with a gluten-free cake or sponge cake.
6. How long will the trifle last in the fridge?
The trifle will last up to 2-3 days in the refrigerator. However, it’s best to eat it within the first 24 hours for the freshest texture.
7. Can I add other flavors to this trifle?
Yes, you can experiment with other flavors. For instance, you could add a bit of vanilla extract to the whipped cream or switch out the blueberries for other berries like strawberries or raspberries.
8. Can I use store-bought whipped cream?
Yes, store-bought whipped cream can be used as a time-saver, but homemade whipped cream will give the trifle a fresher taste and better texture.
9. How do I prevent the cake from getting soggy?
To prevent the cake from becoming too soggy, ensure that the layers are not soaked in too much lemon curd or whipped cream. Also, chilling the trifle before serving helps the cake absorb the flavors without becoming overly moist.
10. Can I make this trifle dairy-free?
Yes, you can make the trifle dairy-free by using a dairy-free whipped cream substitute and dairy-free lemon curd or making your own with plant-based ingredients.
Conclusion
Lemon Blueberry Trifle is a stunning and delicious dessert that combines bright, fresh flavors with indulgent creaminess. It’s perfect for any special occasion, from summer gatherings to holiday dinners, or even just as a treat for yourself. The layers of soft cake, tangy lemon curd, juicy blueberries, and fluffy whipped cream create a dessert that’s both beautiful and irresistibly tasty. Easy to make and even easier to enjoy, this trifle will surely become a favorite in your dessert repertoire!
Print
Lemon Blueberry Trifle
- Total Time: 2 hours 20 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Lemon Blueberry Trifle is a beautifully layered dessert that combines the refreshing flavors of lemon and the sweetness of blueberries. With layers of fluffy cake, tangy lemon curd, creamy whipped cream, and fresh fruit, this trifle is the perfect indulgence for any occasion. It’s light yet decadent and makes for a stunning centerpiece at any gathering.
Ingredients
1 lemon pound cake or sponge cake, cut into cubes (store-bought or homemade)
1 cup fresh blueberries (plus extra for garnish)
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup lemon curd (store-bought or homemade)
1 tablespoon fresh lemon zest (optional for added lemon flavor)
Fresh mint leaves for garnish (optional)
Instructions
- Begin by preparing your cake. If using store-bought pound cake or sponge cake, cut it into cubes. You can also make your own cake from scratch and let it cool before cutting it into cubes.
- In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- In a trifle dish or large glass bowl, start layering the trifle:
- First, add a layer of cake cubes at the bottom.
- Then, spoon a layer of lemon curd over the cake cubes.
- Add a layer of fresh blueberries on top of the lemon curd.
- Spread a generous layer of whipped cream over the blueberries.
- Repeat the layers (cake, lemon curd, blueberries, whipped cream) until all ingredients are used, finishing with a layer of whipped cream on top.
- Garnish the top of the trifle with additional fresh blueberries, lemon zest, and mint leaves for a vibrant and decorative touch.
- Chill the trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
- Serve chilled and enjoy!
Notes
- You can add other fruits like strawberries, raspberries, or blackberries for a mixed berry trifle.
- Swap the pound cake for angel food cake, shortcake, or even a gluten-free option to suit dietary preferences.
- Use a light lemon mousse instead of whipped cream for a richer, creamier texture.
- Add a splash of limoncello or a fruity liqueur between the layers for an adult version.
- Prep Time: 15-20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 30g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
