Lemon Blueberry Trifle Recipe
If you’re looking for a show-stopping dessert that’s both stunning and blissfully easy to assemble, the Lemon Blueberry Trifle is a must-try. Juicy blueberries mingle delightfully with fluffy whipped cream, tangy lemon curd, and tender cubes of cake for something that’s at once refreshing and indulgent. Each spoonful is bursting with bright citrus and sweet berry flavor, layered together for an irresistible treat perfect for gatherings or a simple weeknight delight.
Ingredients You’ll Need
-
Pound Cake:
- 1 prepared pound cake or angel food cake, cut into 1-inch cubes
Blueberry Layer:
- 2 cups fresh blueberries (plus extra for garnish)
- 1/2 cup blueberry jam or preserves
Whipped Cream:
- 2 cups cold heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Lemon Layer:
- 1 cup lemon curd
- Fresh mint leaves for garnish (optional)
How to Make Lemon Blueberry Trifle
Step 1: Whip the Cream
Start by pouring the cold heavy cream into a large mixing bowl along with the powdered sugar and vanilla extract. Using a hand mixer or stand mixer, beat the mixture until soft peaks form. This will take just a few minutes, so keep a close eye—the cream should be pillowy and hold its shape but still look lush and smooth. Set it aside while you prepare your other ingredients.
Step 2: Prep the Cake and Blueberries
Cut your pound cake or angel food cake into 1-inch cubes. Use a serrated knife to avoid smooshing the cake and to get nice, neat pieces. Give your blueberries a quick rinse and gently pat them dry. If you’re using blueberry jam that’s extra thick, you can thin it out with a splash of water for easier drizzling.
Step 3: Layer the Trifle
Grab your trifle dish or a large, clear glass bowl for the best presentation. First, scatter half of the cake cubes across the bottom. Drizzle half of the blueberry jam over the cake, making sure to hit as many pieces as you can. Sprinkle on half of your fresh blueberries. Then, dollop and gently spread half of the lemon curd over the berries—don’t worry if it’s not perfect. Spoon on half of the whipped cream and spread it into a fluffy layer. Repeat this sequence once more to build a second beautiful set of layers.
Step 4: Top and Chill
After your last swirl of whipped cream, garnish the top of your Lemon Blueberry Trifle with plenty of extra fresh blueberries and a handful of mint leaves, if you like. All that’s left is to chill it in the refrigerator for at least 1 hour. This short nap helps the flavors meld and the texture to settle into something truly spectacular.
How to Serve Lemon Blueberry Trifle
Garnishes
The classic finish is a generous scattering of fresh blueberries and a sprig or two of mint atop your trifle. For a dazzling effect, you can add delicate lemon zest curls or even a dusting of powdered sugar just before serving. These simple touches add not only beauty but also a burst of fresh aroma and visual appeal.
Side Dishes
While Lemon Blueberry Trifle is the undisputed star of any dessert table, you can pair it with crisp biscotti, almond cookies, or a platter of fresh summer fruits for a well-rounded finale. Serve with strong coffee or tea to complement the creamy, citrus-filled layers.
Creative Ways to Present
Don’t feel limited to one big dish! For parties, portion the trifle into individual glasses or cute mason jars for a grab-and-go treat. Layering in tall parfait glasses creates a dramatic, vertical effect. Or serve in mini trifle bowls at a brunch for an elegant, personalized touch. However you do it, everyone will be wowed by both the look and flavor of your Lemon Blueberry Trifle.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Lemon Blueberry Trifle (lucky you!), simply cover the dish tightly with plastic wrap or transfer the trifle to airtight containers. Store in the refrigerator and enjoy within 2 to 3 days for best texture and flavor. The cake will continue to soak up the flavors, becoming even more luscious.
Freezing
Freezing is not recommended for Lemon Blueberry Trifle. The whipped cream and lemon curd can separate, and the texture of the cake gets compromised once thawed. If you do need to freeze any components, stick to just the cake cubes and add fresh layers when ready to assemble.
Reheating
This trifle is happily served cold—no reheating required! In fact, it tastes best right out of the fridge, so just scoop and serve any leftovers for a cool, refreshing dessert.
FAQs
Can I make Lemon Blueberry Trifle the day before serving?
Absolutely! Making it a day ahead actually deepens the flavors as the layers have more time to blend. Just assemble as directed, cover, and keep refrigerated until you’re ready to serve.
What can I use instead of pound cake?
Angel food cake is a fabulous lighter option, or even a simple vanilla sponge cake works well. If you want extra lemon flavor, lemon loaf cake is a terrific twist.
Is there a dairy-free alternative?
You can swap the heavy cream for coconut whipped cream and use a dairy-free cake base. There are excellent vegan lemon curds available, or try making your own for a completely plant-based Lemon Blueberry Trifle.
How do I keep the trifle from becoming soggy?
Assembling and chilling the trifle within a few hours of serving keeps the layers distinct but still melds them for the best texture. If you want extra crunch, add a layer of crushed cookies or granola just before serving.
Can I substitute other berries?
Of course! Blackberries or raspberries make delightful additions, or you can mix them with the blueberries for a triple-berry trifecta. Just remember, the key phrase is Lemon Blueberry Trifle for that classic combo.
Final Thoughts
This Lemon Blueberry Trifle is my go-to dessert when I want something that’s as easy to make as it is impressive to look at and eat. If you’re craving layers of sunny citrus, bursting blueberries, and clouds of cream, I hope you’ll give this recipe a spot on your table—and watch it quickly become a new favorite!
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Lemon Blueberry Trifle Recipe
- Total Time: 20 minutes (plus chilling)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy lemon curd, fresh blueberries, and airy whipped cream in this refreshing Lemon Blueberry Trifle. Perfect for summer gatherings or special occasions, this no-cook dessert is sure to impress!
Ingredients
Pound Cake:
- 1 prepared pound cake or angel food cake, cut into 1-inch cubes
Blueberry Layer:
- 2 cups fresh blueberries (plus extra for garnish)
- 1/2 cup blueberry jam or preserves
Whipped Cream:
- 2 cups cold heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Lemon Layer:
- 1 cup lemon curd
- Fresh mint leaves for garnish (optional)
Instructions
- Prepare Whipped Cream: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
- Layer Trifle: In a trifle dish or large glass bowl, layer half of the cake cubes. Drizzle half of the blueberry jam over the cake, then sprinkle with half of the fresh blueberries. Spread half of the lemon curd over the berries, followed by a layer of half the whipped cream. Repeat the layers with the remaining cake, jam, blueberries, lemon curd, and whipped cream.
- Garnish and Chill: Garnish the top with extra blueberries and fresh mint leaves if desired. Chill for at least 1 hour before serving to allow flavors to meld.
Notes
- You can substitute Greek yogurt or mascarpone cheese for some of the whipped cream for a tangier flavor.
- For an extra lemon kick, stir a bit of lemon zest into the whipped cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
