Easy Lemon Blueberry Trifle (Printable version)
A refreshing summer dessert featuring lemon curd, fresh blueberries, and whipped cream layered with soft sponge cake.
# Ingredient list:
→ Cake Layer
01 - 1 pound store-bought or homemade pound cake or angel food cake, cubed
→ Lemon Layer
02 - 1 1/2 cups lemon curd (store-bought or homemade)
→ Cream Layer
03 - 1 1/2 cups heavy whipping cream
04 - 3 tablespoons powdered sugar
05 - 1 teaspoon vanilla extract
→ Fruit Layer
06 - 2 cups fresh blueberries
07 - 1 tablespoon granulated sugar (optional, for macerating berries)
08 - Zest of 1 lemon (for garnish)
# Directions:
01 - Whip the heavy cream with powdered sugar and vanilla extract in a mixing bowl until stiff peaks form. Set aside.
02 - Toss blueberries with granulated sugar if desired and let sit for 10 minutes to release natural juices.
03 - Place half of the cake cubes in an even layer at the bottom of a trifle dish or large glass bowl.
04 - Spoon half of the lemon curd over the cake cubes and spread evenly.
05 - Distribute half of the blueberries over the lemon curd layer.
06 - Spread half of the whipped cream over the blueberries in an even layer.
07 - Layer the remaining cake cubes, lemon curd, blueberries, and whipped cream in the same order.
08 - Sprinkle lemon zest over the top and add a few extra fresh blueberries for decoration.
09 - Refrigerate for at least 1 hour before serving to allow flavors to meld and layers to set.
# Expert Tips:
01 -
- Assembly takes about fifteen minutes and zero baking skills
- The layers look impressive but require almost zero technique
02 -
- Let the trifle chill for at least an hour so the cake softens and all the flavors meld together
- A clear glass bowl matters because those layers are half the magic of this dessert
03 -
- Skip the electric mixer and whip by hand if you want to feel accomplished
- Double this for a crowd because it will disappear faster than you expect