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Refreshing Lemon Blueberry Trifle Recipe Easy Homemade Dessert with Whipped Cream

lemon blueberry trifle - featured image
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A light and indulgent dessert featuring layers of pound cake, lemon curd, fresh blueberries, and whipped cream. Perfect for any occasion, this trifle is quick to assemble and bursting with fresh, vibrant flavors.

Ingredients

Scale
  • 8 ounces (225 grams) pound cake or sponge cake, cubed
  • 2 cups (300 grams) fresh blueberries
  • 1 cup (240 ml) lemon curd
  • 1 ½ cups (360 ml) heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Lemon zest from 1 lemon

Instructions

  1. Cube about 8 ounces (225 grams) of pound cake into bite-sized pieces. Rinse and dry 2 cups (300 grams) of fresh blueberries. Zest one lemon and set aside.
  2. Chill your mixing bowl and beaters in the fridge for about 15 minutes beforehand if possible. Pour 1 ½ cups (360 ml) of heavy whipping cream into the bowl. Add 2 tablespoons granulated sugar and 1 teaspoon vanilla extract. Using an electric mixer or whisk, beat on medium-high speed until soft peaks form, about 3-5 minutes. Be careful not to overbeat.
  3. Place half of the cubed pound cake into the bottom of your trifle bowl. Spread half a cup (120 ml) of lemon curd evenly over the cake cubes.
  4. Spoon about 1 cup (150 grams) of fresh blueberries over the lemon curd layer.
  5. Dollop about one-third of your whipped cream over the berries and gently spread to cover.
  6. Repeat layers with remaining pound cake cubes, another half cup (120 ml) of lemon curd, remaining blueberries, and the rest of the whipped cream as the final layer.
  7. Sprinkle lemon zest over the top. Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight.
  8. Serve chilled, scooping generous portions into dessert bowls.

Notes

Keep cream, bowl, and beaters cold for best whipped cream results. Do not overbeat the cream to avoid turning it into butter. Use firm, fresh blueberries to prevent watery trifle. Let the trifle chill for at least 2 hours to allow flavors to meld. For dairy-free, substitute coconut cream for heavy cream and almond or gluten-free cake for pound cake.

Nutrition

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

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