Description
Indulge in the delightful flavors of this Lemon Blueberry Trifle, a refreshing and visually stunning dessert that combines the tangy sweetness of lemon curd and fresh blueberries with creamy whipped cream and tender cake layers. Perfect for summer gatherings or any time you crave a burst of fruity goodness.
Ingredients
Pound Cake Cubes:
- 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
Lemon Curd Layer:
- 2 cups lemon curd (homemade or store-bought)
Whipped Cream Layer:
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- Zest of 1 lemon
- Fresh mint leaves for garnish (optional)
Instructions
- Prepare Whipped Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
- Assemble Trifle: In a trifle dish or large glass bowl, layer half of the cake cubes on the bottom. Spread half of the blueberry jam over the cake, followed by 1 cup of fresh blueberries. Spoon 1 cup of lemon curd over the berries, then spread a layer of whipped cream. Repeat the layers with the remaining cake, jam, blueberries, lemon curd, and whipped cream.
- Garnish and Chill: Smooth the top and garnish with lemon zest, extra blueberries, and fresh mint leaves if desired. Refrigerate for at least 1 hour before serving to let the flavors meld.
Notes
- This trifle can be made a day in advance and chilled until serving.
- For extra texture, sprinkle crushed shortbread cookies or graham crackers between layers.
- Use raspberries or strawberries in place of blueberries for variety.
