This Lemon Blueberry Trifle is the ultimate dessert for warm-weather gatherings, offering a perfect balance of tangy lemon curd, sweet blueberries, and light, fluffy cake. The layers of flavor come together beautifully to create a refreshing treat that everyone will love.
Why You’ll Love This Recipe
I love this recipe because it’s not only delicious but also incredibly easy to put together. The combination of fresh blueberries, tangy lemon curd, and creamy whipped cream is simply irresistible. Whether you’re hosting a spring or summer gathering or just craving a light, refreshing dessert, this trifle is sure to impress. The best part? It’s no-bake, so I can prepare it in advance and let it chill while I focus on other things.
Ingredients
1 pound cake or sponge cake, cubed (store-bought or homemade)
2 cups fresh blueberries
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
1 cup lemon curd (store-bought or homemade)
1 tablespoon lemon zest
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large mixing bowl, I whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
In a trifle dish or individual cups, I start by layering a portion of cubed cake at the bottom.
I spoon a layer of lemon curd over the cake cubes.
Then I add a layer of whipped cream, smoothing it out evenly.
I sprinkle a layer of fresh blueberries on top of the whipped cream.
After that I repeat the layers, finishing with a layer of whipped cream and garnishing with blueberries and lemon zest on top.
I refrigerate the trifle for at least 2 hours to allow the flavors to meld together before serving.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 2 hours 20 minutes
Servings: 6 servings
Variations
Cake Base: Instead of using pound cake, I can try a sponge cake or angel food cake for a lighter texture.
Fruit: While blueberries are the star of this recipe, I can mix in raspberries, strawberries, or blackberries for a different flavor.
Lemon Flavor: For a more intense lemon taste, I can increase the lemon zest or add a tablespoon of lemon juice to the whipped cream.
Non-Dairy Option: I can substitute the heavy cream with coconut cream or a non-dairy whipped topping to make this dessert dairy-free.
Storage/Reheating
This trifle stores well in the refrigerator for up to 3 days. I recommend covering it with plastic wrap or a lid to keep the flavors fresh. I don’t recommend freezing it, as the whipped cream may separate upon thawing. Reheating isn’t necessary since this is a chilled dessert.
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FAQs
How far in advance can I make this trifle?
I can prepare the trifle up to 24 hours in advance. Just make sure to refrigerate it for at least 2 hours before serving to allow the flavors to meld.
Can I use frozen blueberries instead of fresh ones?
Yes, I can use frozen blueberries, but I recommend thawing them first and draining any excess moisture to avoid making the trifle soggy.
Can I use store-bought lemon curd?
Absolutely! Store-bought lemon curd works just as well as homemade, making this dessert even easier to prepare.
Can I make this trifle without cake?
Yes, I can skip the cake and replace it with a layer of graham crackers or even a gluten-free alternative for a different texture.
Can I make this dessert in individual cups?
Yes! This trifle can be served in individual cups for a more personal touch at a party or gathering. Just be sure to layer the ingredients evenly.
Conclusion
This Lemon Blueberry Trifle is the perfect dessert for any occasion. With its light and refreshing flavor, it’s sure to be a crowd-pleaser. The layers of lemon curd, cake, whipped cream, and fresh blueberries create a harmonious balance of textures and flavors that I can’t get enough of. Whether I’m hosting a gathering or just looking for a simple, yet elegant dessert, this trifle is always a winner
📖 Recipe:
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Lemon Blueberry Trifle
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A refreshing and light dessert featuring layers of tangy lemon curd, sweet blueberries, and fluffy cake, perfect for warm-weather gatherings.
Ingredients
1 pound cake or sponge cake, cubed (store-bought or homemade)
2 cups fresh blueberries
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup lemon curd (store-bought or homemade)
1 tablespoon lemon zest
Instructions
- Whip the heavy cream with powdered sugar and vanilla extract in a large mixing bowl until soft peaks form.
- In a trifle dish or individual cups, start by layering a portion of cubed cake at the bottom.
- Spoon a layer of lemon curd over the cake cubes.
- Add a layer of whipped cream, smoothing it out evenly.
- Sprinkle a layer of fresh blueberries on top of the whipped cream.
- Repeat the layers, finishing with a layer of whipped cream and garnishing with blueberries and lemon zest on top.
- Refrigerate the trifle for at least 2 hours before serving.
Notes
This trifle can be prepared up to 24 hours in advance, but make sure to refrigerate for at least 2 hours before serving.
Frozen blueberries can be used, but thaw and drain them first to avoid excess moisture.
You can make this trifle in individual cups for a more personal presentation.
For a non-dairy version, substitute heavy cream with coconut cream or non-dairy whipped topping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 40mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
