Description
A bright and refreshing Lemon Blueberry Trifle featuring layers of moist pound cake, tangy lemon curd, fresh blueberries, and airy whipped cream. This no-bake dessert is perfect for gatherings and can be prepared in advance, allowing the flavors to meld beautifully after chilling.
Ingredients
Scale
Cake
- 1 pound cake or sponge cake, cubed (store-bought or homemade)
Fruit
- 2 cups fresh blueberries
Whipped Cream
- 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)
- 1 tablespoon lemon zest
Instructions
- Whip the Cream: In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a light and fluffy whipped cream.
- Layer Cake: Place a portion of cubed pound cake at the bottom of a trifle dish or individual serving cups to form the first layer.
- Add Lemon Curd: Spoon a generous layer of lemon curd evenly over the cake cubes, adding a tangy contrast to the sweetness of the cake.
- Layer Whipped Cream: Spread a layer of whipped cream smoothly over the lemon curd to balance the tartness.
- Add Blueberries: Sprinkle a layer of fresh blueberries on top of the whipped cream to add freshness and texture.
- Repeat Layers: Repeat the layering process—cake, lemon curd, whipped cream, and blueberries—until all ingredients are used, finishing with a top layer of whipped cream.
- Garnish and Chill: Garnish the top with additional blueberries and sprinkle lemon zest over the final whipped cream layer. Refrigerate the assembled trifle for at least 2 hours to allow flavors to meld and the dessert to set before serving.
Notes
- Use homemade lemon curd for a fresher taste or store-bought for convenience.
- For a lighter option, substitute whipped cream with whipped coconut cream to make it dairy-free.
- Ensure the cake cubes are not too dense to soak up the lemon curd and cream nicely.
- This trifle can be assembled a day ahead and refrigerated for optimal flavor.
