Description
This delightful Lemon Blueberry Trifle combines layers of moist pound cake, tangy lemon curd, fresh blueberries, and luscious whipped cream. Perfect for a refreshing dessert, it is beautifully layered and chilled to meld flavors, making it an elegant yet simple treat to prepare for any occasion.
Ingredients
Scale
Cake
- 1 pound cake or sponge cake, cubed (store-bought or homemade)
Fruit
- 2 cups fresh blueberries
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)
- 1 tablespoon lemon zest
Instructions
- Whip the Cream: In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use a hand mixer or stand mixer to whip until soft peaks form, which means the cream holds a gentle peak when the beaters are lifted.
- Layer the Cake: Place a portion of the cubed pound cake evenly at the bottom of a trifle dish or individual serving cups to create the base layer.
- Add Lemon Curd: Spoon a generous layer of lemon curd over the cake cubes, spreading it evenly to cover the cake.
- Apply Whipped Cream: Dollop and smooth out a layer of the whipped cream over the lemon curd, creating a creamy layer.
- Top with Blueberries: Sprinkle a layer of fresh blueberries evenly over the whipped cream to add freshness and a burst of flavor.
- Repeat Layers: Continue layering cake cubes, lemon curd, whipped cream, and blueberries until you reach the top of the dish or cups, finishing off with a layer of whipped cream.
- Garnish and Chill: Garnish the final whipped cream layer with additional blueberries and sprinkle the lemon zest over the top. Cover and refrigerate the trifle for at least 2 hours to allow the flavors to meld and the dessert to set.
Notes
- For best results, use fresh, ripe blueberries for natural sweetness and texture.
- The trifle can be made a few hours ahead or overnight; just cover tightly to prevent the whipped cream from absorbing fridge odors.
- If you want a lighter dessert, substitute the heavy cream with a lower-fat whipped topping, but it may not whip as stiffly.
- You can make your own lemon curd at home to control sweetness and flavor intensity or use a high-quality store-bought version for convenience.
- The pound cake can be replaced with sponge cake if you prefer a lighter texture.
