Easy Lemon Blueberry Trifle (Printable version)
Light layers of lemon curd, blueberries, and whipped cream over soft sponge cake.
# What You'll Need:
→ Cake Layer
01 - 1 pound store-bought or homemade pound cake or angel food cake, cut into 1-inch cubes
→ Lemon Layer
02 - 1 1/2 cups lemon curd
→ Cream Layer
03 - 1 1/2 cups heavy whipping cream
04 - 3 tablespoons powdered sugar
05 - 1 teaspoon vanilla extract
→ Fruit Layer
06 - 2 cups fresh blueberries
07 - 1 tablespoon granulated sugar (optional)
08 - Zest of 1 lemon (for garnish)
# Directions:
01 - Whip the heavy cream with powdered sugar and vanilla extract in a mixing bowl until stiff peaks form. Set aside.
02 - Toss fresh blueberries with granulated sugar if desired and let stand for 10 minutes to release natural juices.
03 - Arrange half of the cake cubes in an even layer across the bottom of a trifle dish or large glass bowl.
04 - Spread half of the lemon curd evenly over the cake cubes using a spoon or spatula.
05 - Distribute half of the blueberries over the lemon curd layer.
06 - Spread half of the whipped cream over the blueberries in an even layer.
07 - Repeat the layering sequence with remaining cake cubes, lemon curd, blueberries, and whipped cream.
08 - Sprinkle lemon zest over the top and add a few extra blueberries for garnish. Refrigerate for at least 1 hour before serving.
# Expert advice:
01 -
- It comes together in literally 20 minutes with zero cooking required
- The lemon and blueberry combination tastes like sunshine on a spoon
- Everyone assumes you spent hours crafting something fancy
02 -
- The trifle tastes infinitely better after chilling so all those layers have time to become friends
- Clear glass dishes are not just pretty, they let you see if your layers are staying even as you build
03 -
- Cube your cake slightly smaller than you think you should, about 1 inch pieces work best
- Room temperature lemon curd spreads much more easily without tearing your cake layer