Lemon Blueberry Trifle Recipe
Delight in this Lemon Blueberry Trifle Recipe featuring layers of pound cake, lemon curd, whipped cream, and fresh blueberries.
Equipment
- Mixing bowl
- Trifle dish or serving cups
Ingredients
Cake
- 1 pound pound cake or sponge cake, cubed store-bought or homemade
Fruit
- 2 cups fresh blueberries
Whipped Cream
- 1.5 cups heavy cream
- 0.25 cups powdered sugar
- 1 teaspoon vanilla extract
Lemon Layer
- 1 cup lemon curd store-bought or homemade
- 1 tablespoon lemon zest
Instructions
Preparation
- In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Place a portion of cubed pound cake at the bottom of a trifle dish or individual serving cups to form the first layer.
- Spoon a generous layer of lemon curd evenly over the cake cubes.
- Spread a layer of whipped cream smoothly over the lemon curd.
- Sprinkle a layer of fresh blueberries on top of the whipped cream.
- Repeat the layering process—cake, lemon curd, whipped cream, and blueberries.
- Finish with a top layer of whipped cream.
- Garnish the top with additional blueberries and lemon zest.
- Refrigerate the assembled trifle for at least 2 hours 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. 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.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg
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