Description
This Lemon Blueberry Trifle is a delightful layered dessert combining moist pound cake cubes, tangy lemon curd, luscious whipped cream, and fresh blueberries, perfect for a refreshing treat that brightens any occasion. Easy to assemble and chilled for a couple of hours, it offers a beautiful presentation and a perfect balance of creamy, fruity, and citrus flavors.
Ingredients
Scale
Cake
- 1 pound cake or sponge cake, cubed (store-bought or homemade)
Fruit
- 2 cups fresh blueberries
- 1 tablespoon lemon zest
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)
Instructions
- Whip the Cream: In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip the mixture until soft peaks form, creating a light and fluffy whipped cream.
- Layer Cake: Place a portion of the cubed pound cake at the bottom of a trifle dish or individual serving cups, ensuring an even base layer.
- Add Lemon Curd: Spoon a generous layer of lemon curd over the cake cubes to introduce a tangy citrus flavor.
- Spread Whipped Cream: Add a layer of whipped cream over the lemon curd, smoothing it out evenly to cover the previous layers.
- Sprinkle Blueberries: Scatter a layer of fresh blueberries on top of the whipped cream to add bursts of juicy sweetness.
- Repeat Layers: Repeat the layers of cake, lemon curd, whipped cream, and blueberries, finishing with a layer of whipped cream on top.
- Garnish and Chill: Garnish the final layer with additional blueberries and sprinkle with lemon zest. Refrigerate the assembled trifle for at least 2 hours before serving to allow the flavors to meld and the dessert to set.
Notes
- Use fresh, ripe blueberries for the best flavor and texture.
- Store-bought lemon curd and pound cake work fine, but homemade versions elevate the dessert.
- Make sure to chill the trifle well so it’s refreshing and the layers hold together.
- You can prepare this dessert up to a day in advance and keep it refrigerated.
- For a lighter option, substitute heavy cream with whipped topping or a lower-fat alternative, though texture will vary.
