Lemon Blueberry Trifle (Printable Version)

Layers of sponge cake, tangy lemon curd, fresh blueberries, and whipped cream create this stunning no-bake dessert.

# What You Need:

→ Cake Layer

01 - 1 pound store-bought or homemade pound cake or angel food cake, cubed into 1-inch pieces

→ Lemon Layer

02 - 1 1/2 cups lemon curd, store-bought or homemade

→ Cream Layer

03 - 1 1/2 cups heavy whipping cream, cold
04 - 3 tablespoons powdered sugar
05 - 1 teaspoon pure vanilla extract

→ Fruit Layer

06 - 2 cups fresh blueberries, rinsed and patted dry
07 - 1 tablespoon granulated sugar (optional, for macerating)
08 - Zest of 1 lemon, for garnish

# How-To:

01 - Using an electric mixer or whisk, beat the cold heavy whipping cream in a chilled mixing bowl until soft peaks form. Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form. Set aside in the refrigerator until ready to assemble.
02 - If using the optional sugar, place the fresh blueberries in a bowl and toss with 1 tablespoon granulated sugar. Let sit for 10 minutes to macerate, which will draw out some juices and enhance the natural sweetness. Skip this step if you prefer a tart contrast.
03 - Arrange half of the cubed pound cake or angel food cake in an even layer at the bottom of a trifle dish or large glass bowl. Press gently to create a stable base for the layers.
04 - Spoon half of the lemon curd over the cake cubes, using the back of a spoon to spread it into an even layer. Ensure the curd covers most of the cake surface for optimal flavor distribution.
05 - Scatter half of the prepared blueberries over the lemon curd layer, distributing them evenly for visual appeal and consistent fruit flavor in each serving.
06 - Spread half of the whipped cream over the blueberries, creating an even layer that seals in the fruit. Use a spatula to smooth the top for a clean presentation.
07 - Repeat the layering process with the remaining ingredients: cake cubes, lemon curd, blueberries, and whipped cream. End with the whipped cream on top for a finished appearance.
08 - Sprinkle the fresh lemon zest over the top of the trifle and add a few extra blueberries as a garnish. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld and the cake to soften slightly. The trifle can be made up to 1 day in advance.

# Expert Tips:

01 -
  • The layers look impressive but come together in twenty minutes flat
  • Lemon and blueberry taste like summer captured in a bowl
02 -
  • Cake cubes that are slightly dry actually work better than fresh soft ones
  • The trifle needs time in the fridge for all the layers to marry together
03 -
  • Cube your cake slightly larger than you think you should
  • Buy extra blueberries for the top because everyone picks them off first

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