Lemon Blueberry Trifle
Brighten up your dessert table with this stunning Lemon Blueberry Trifle—a no-bake masterpiece that’s as easy to make as it is to impress! Layers of tender vanilla pound cake, tangy lemon curd, juicy fresh blueberries, and velvety whipped cream come together in a symphony of textures and flavors, creating a perfect balance of sweet and citrusy. Ideal for spring and summer gatherings, this quick 20-minute recipe is beautifully presented in a glass trifle dish or individual servings, highlighting its vibrant layers. Garnish with a sprinkle of lemon zest and fresh mint for a touch of elegance. Whether you're hosting a party or craving a decadent treat, this trifle hits all the right notes for a refreshing, crowd-pleasing dessert.
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Recipe Information
Ingredients
- 1.5 cups Lemon curd
- 2 cups Fresh blueberries
- 12 ounces Vanilla pound cake or sponge cake
- 2 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest (optional, for garnish)
- 5 leaves Fresh mint leaves (optional, for garnish)
Instructions
1. Slice the pound cake into small, bite-sized cubes (approximately 1-inch). Set aside.
2. In a large mixing bowl, pour the heavy whipping cream. Using an electric mixer, whip the cream on medium-high speed until soft peaks form, about 3-5 minutes.
3. Add the powdered sugar and vanilla extract to the whipped cream, and whip again briefly until stiff peaks form. Do not overwhip. Set aside.
4. Begin assembling the trifle in a large glass trifle dish or individual serving glasses. Start with a layer of cake cubes at the bottom.
5. Spread a layer of lemon curd evenly over the cake cubes. Use about 1/3 of the curd for this layer.
6. Add a layer of fresh blueberries on top of the lemon curd, using about 1/3 of the blueberries.
7. Spread a generous layer of whipped cream over the blueberries, using about 1/3 of the whipped cream.
8. Repeat the layering process (cake cubes, lemon curd, blueberries, whipped cream) two more times, or until your trifle dish is full, ending with a final layer of whipped cream on top.
9. Garnish the top of the trifle with lemon zest and fresh mint leaves, if desired.
10. Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld together.
11. Serve chilled and enjoy!
Nutrition Facts
Calories |
4578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.2 g | 353% | |
| Saturated Fat | 158.2 g | 791% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2143 mg | 714% | |
| Sodium | 1415 mg | 62% | |
| Total Carbohydrate | 461.9 g | 168% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 382.1 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 318 mg | 24% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
