Easy Lemon Blueberry Trifle (Printable)

Layered dessert with lemon curd, fresh blueberries, whipped cream, and sponge cake. A refreshing treat perfect for warm weather.

# 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

→ Cream Layer

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

→ Fruit Layer

06 - 2 cups fresh blueberries
07 - 1 tablespoon granulated sugar
08 - Zest of 1 lemon

# Steps:

01 - Whip the heavy cream with powdered sugar and vanilla extract in a mixing bowl until stiff peaks form. Set aside.
02 - Toss fresh blueberries with granulated sugar in a small bowl. Let sit for 10 minutes to release natural juices.
03 - Arrange half of the cubed cake in an even layer at the bottom of a trifle dish or large glass bowl.
04 - Spread half of the lemon curd evenly over the cake cubes using a spatula.
05 - Distribute half of the macerated blueberries over the lemon curd layer.
06 - Spread half of the whipped cream over the berries, creating an even layer.
07 - Layer remaining cake cubes, lemon curd, blueberries, and whipped cream in the same order.
08 - Top with fresh lemon zest and additional whole blueberries for visual appeal.
09 - Refrigerate for at least 1 hour before serving to allow flavors to meld and layers to set.

# Expert Advice:

01 -
  • The bright lemon cuts through rich whipped cream like sunshine breaking through clouds
  • You can assemble it ahead and actually enjoy your own party for once
02 -
  • Don't assemble this more than 24 hours ahead or the cake will turn to mush
  • Clear glass dishes show off the layers, but this tastes just as good in a regular bowl
03 -
  • Use a rubber spatula to spread the curd so you don't tear the cake
  • The trifle actually tastes better on day two, if it lasts that long

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