Description
This Lemon Blueberry Trifle is a vibrant, refreshing dessert featuring layers of moist pound cake, tangy lemon curd, fresh blueberries, and fluffy whipped cream. Perfect for gatherings or a light summer treat, it combines bright citrus flavors with sweet berries and creamy textures in an elegant presentation.
Ingredients
Scale
Cake Layer
- 1 pound cake or sponge cake, cubed (store-bought or homemade)
Fruit Layer
- 2 cups fresh blueberries
- 1 tablespoon lemon zest
Cream Layer
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Lemon Layer
- 1 cup lemon curd (store-bought or homemade)
Instructions
- Whip the cream: In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to whip the mixture until soft peaks form, indicating the cream is light and fluffy but still holds shape.
- Layer the cake: Begin assembling the trifle by placing a layer of cubed pound cake or sponge cake at the bottom of a trifle dish or individual serving cups.
- Add lemon curd: Spoon a generous layer of lemon curd over the cake cubes, spreading it evenly to ensure each bite has tangy lemon flavor.
- Layer whipped cream: Spread a layer of the whipped cream over the lemon curd, smoothing it out with a spatula to create a creamy surface.
- Top with blueberries: Sprinkle a layer of fresh blueberries on top of the whipped cream, adding a fresh and juicy contrast to the creamy layers.
- Repeat layering: Repeat the layers of cake, lemon curd, whipped cream, and blueberries, finishing with a top layer of whipped cream. Garnish the very top with additional blueberries and sprinkle with lemon zest for a fragrant finish.
- Chill: Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld and the dessert to chill thoroughly.
Notes
- Use day-old pound cake or sponge cake for better absorption of fillings without becoming too soggy.
- Lemon curd can be homemade or purchased from the store; homemade version adds a fresh burst of flavor.
- For a lighter version, substitute heavy cream with whipped coconut cream to make it dairy-free and vegan.
- Prepare the trifle at least 2 hours ahead to ensure flavors develop and layers set properly.
