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Luscious Lemon Blueberry Trifle Delight

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A quick and easy layered dessert featuring tangy homemade lemon curd, fresh blueberries, fluffy whipped cream, and pound cake cubes. Perfect for potlucks, family gatherings, or a refreshing summer treat.

Ingredients

Scale
  • 1 pound cake or sponge cake, cut into 1-inch cubes
  • 1/2 cup fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 6 tablespoons unsalted butter, cut into small pieces
  • 2 cups heavy whipping cream, chilled
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries
  • Optional: fresh mint leaves
  • Optional: additional lemon zest or thin lemon slices

Instructions

  1. Make the Lemon Curd (about 20 minutes): In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and lemon zest until combined. Set the bowl over a saucepan of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water. Stir constantly with a whisk or wooden spoon until the mixture thickens and coats the back of a spoon, about 10-15 minutes. Remove from heat and whisk in the butter pieces until smooth. Transfer to a jar or bowl and chill in the fr…
  2. Prepare the Whipped Cream (about 10 minutes): In a large chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn to butter!
  3. Cut the Cake: Cube the pound or sponge cake into 1-inch pieces. You want bite-sized chunks that will soak up the lemon curd juices but still hold their shape.
  4. Assemble the Trifle (about 10 minutes): In your trifle bowl, start with a layer of cake cubes. Spoon a generous layer of lemon curd over the cake, then scatter a handful of blueberries. Follow with a thick layer of whipped cream. Repeat these layers until you reach the top of the bowl, finishing with whipped cream and a sprinkle of blueberries and lemon zest for garnish.
  5. Chill: Refrigerate the trifle for at least 2 hours, preferably longer, so the flavors meld and the cake softens slightly.

Notes

Use the double boiler method to avoid scrambling eggs when making lemon curd. Chill bowl and beaters before whipping cream to help it thicken faster. If lemon curd is too thick when cold, stir gently before layering. Assemble close to serving time but chilling for a few hours enhances flavor melding. Frozen blueberries can be used if thawed and drained well. For dairy-free, substitute heavy cream with coconut cream and butter with plant-based alternatives. For gluten-free, use gluten-free cake.

Nutrition

Keywords: lemon blueberry trifle, lemon curd dessert, blueberry dessert, easy trifle recipe, summer dessert, layered dessert, homemade lemon curd

Find it online: https://evabakery.com/luscious-lemon-blueberry-trifle-delight-easy-5-step-homemade-recipe/