Easy Lemon Blueberry Trifle (Print)
Light layers of lemon curd, blueberries, and whipped cream over sponge cake create this refreshing summer dessert.
# What You Need:
→ Cake Layer
01 - 1 pound store-bought or homemade pound cake or angel food cake, cubed into 1-inch pieces
→ Lemon Layer
02 - 1 1/2 cups lemon curd, store-bought or homemade
→ Cream Layer
03 - 1 1/2 cups heavy whipping cream, cold
04 - 3 tablespoons powdered sugar
05 - 1 teaspoon pure vanilla extract
→ Fruit Layer
06 - 2 cups fresh blueberries, rinsed and patted dry
07 - 1 tablespoon granulated sugar, optional for macerating
08 - Zest of 1 lemon for garnish
# How To Make It:
01 - In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer or hand whisk until stiff peaks form. Refrigerate until ready to assemble.
02 - Toss fresh blueberries with granulated sugar in a small bowl if desired, allowing them to macerate for 10 minutes to release natural juices.
03 - Arrange half of the cubed cake in an even layer at the bottom of a trifle dish or large glass bowl, pressing gently to create a stable base.
04 - Spread half of the lemon curd evenly over the cake cubes using a spatula, ensuring complete coverage for optimal flavor distribution.
05 - Scatter half of the blueberries over the lemon curd layer, distributing them evenly for consistent fruit in every serving.
06 - Spread half of the prepared whipped cream over the blueberries, creating a smooth layer that seals the fruit beneath.
07 - Layer the remaining cake cubes, followed by the remaining lemon curd, blueberries, and whipped cream, repeating the sequence to create distinct visual layers.
08 - Finish by sprinkling fresh lemon zest over the top layer and adding a few extra blueberries for visual appeal.
09 - Refrigerate the assembled trifle for at least 1 hour before serving to allow flavors to meld and cake to soften slightly. Serve chilled.
# Expert Advice:
01 -
- It comes together in just 20 minutes but tastes like you spent all day in the kitchen
- The combination of tart lemon and sweet blueberries is pure summer perfection
02 -
- The trifle tastes even better after sitting for a few hours so making it the night before is actually ideal
- Use a clear glass dish. Half the beauty is seeing those gorgeous layers through the side
03 -
- Cut the cake into uniform small cubes so they layer evenly and soak up flavors consistently
- Room temperature lemon curd spreads much easier than cold straight from the fridge