Summer Blueberry Trifle
Indulge in the vibrant layers of a **Summer Blueberry Trifle**, a no-bake dessert that’s as stunning as it is delicious. Perfect for warm-weather gatherings, this recipe combines fluffy cubes of pound cake, a velvety vanilla custard made with whipped cream and pudding, and the natural sweetness of fresh, juicy blueberries. Light lemon zest adds a refreshing citrus note, while a garnish of mint lends an elegant finishing touch. Assembled in a trifle dish for a beautiful, crowd-pleasing presentation, this dessert comes together in just 25 minutes and requires no cooking, making it an easy yet impressive option for summer entertaining. Whether served at a casual picnic or a festive holiday barbecue, this trifle is the ultimate fruity dessert centerpiece!
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Recipe Information
Ingredients
- 12 ounces Pound cake or sponge cake
- 3 cups Fresh blueberries
- 2 cups Heavy cream
- 4 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 3.4 ounces Vanilla pudding mix (instant)
- 2 cups Milk
- 1 teaspoon Lemon zest
- 6 leaves Mint leaves (optional, for garnish)
Instructions
Cut the pound cake or sponge cake into 1-inch cubes and set aside.
In a large mixing bowl, prepare the vanilla pudding by whisking the instant pudding mix with 2 cups of cold milk until thickened. Chill in the refrigerator for 5 minutes.
In a chilled mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, then whip until stiff peaks hold. Reserve about 1/2 cup of whipped cream for garnish.
Gently fold the remaining whipped cream into the chilled pudding to create a creamy custard mixture.
In a trifle dish or large glass bowl, start layering. Begin with a layer of cake cubes at the bottom, followed by a layer of the custard mixture, then a layer of fresh blueberries.
Repeat the layers until the dish is filled, ending with a layer of custard on top. Be sure to reserve some blueberries for garnish.
Top the final layer with the reserved whipped cream. Garnish with the remaining blueberries, a sprinkle of lemon zest, and fresh mint leaves if desired.
Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 425 mg | 18% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 45.9 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 125 mg | 10% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 223 mg | 5% | |
*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.
