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
Scale
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
