Description
This Lemon Blueberry Trifle is a delightful layered dessert featuring moist pound cake, tangy lemon curd, fresh blueberries, and fluffy whipped cream. Perfect for gatherings, it combines bright citrus flavors with the sweetness of berries in an easy-to-assemble, visually stunning treat.
Ingredients
Scale
Cake
- 1 pound cake or angel food cake, cubed
Lemon Curd
- 1½ cups lemon curd (store-bought or homemade)
Fruit
- 2 cups fresh blueberries (or thawed and drained if frozen)
- 2 tbsp sugar (optional, for macerating blueberries)
Whipped Cream
- 2 cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Garnish
- Lemon zest
- Extra blueberries
Instructions
- Whip the Cream: Beat cold heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. This creates a light and airy whipped cream. Chill the whipped cream in the refrigerator until ready to use.
- Prep Berries: If desired, toss the blueberries with sugar and let them macerate for about 10 minutes. This brings out their natural juices and sweetness.
- Layer the Trifle: In a clear glass trifle bowl or large glass dish, start layering: begin with a layer of cubed pound cake, spoon lemon curd evenly over the cake, add a layer of whipped cream, then scatter a layer of blueberries on top. Repeat these layers until the bowl is filled, finishing with a final layer of whipped cream.
- Garnish & Chill: Decorate the top with lemon zest, extra blueberries, or a swirl of lemon curd for a beautiful presentation. Refrigerate the trifle for at least 1 hour to let the layers meld and chill before serving.
Notes
- Use store-bought lemon curd to save time, or make your own for a fresh touch.
- Macerating the blueberries is optional but enhances their sweetness and juiciness.
- This dessert is best served within 24 hours for optimal freshness.
- Substitute angel food cake for a lighter texture, or pound cake for a richer, denser base.
- For a dairy-free option, try coconut whipped cream and vegan cake alternatives, though the original recipe is not dairy-free.
