Delicious Lemon Blueberry Trifle Recipe for Any Occasion

If you’re craving a dessert that’s both refreshing and indulgent, a lemon blueberry trifle might just become your new favorite treat. With layers of zesty lemon curd, sweet blueberries, and pillowy whipped cream nestled between soft cake, this vibrant dessert is as stunning as it is delicious. Ready to discover why it’s perfect for your next summer gathering? Keep reading!

Description

Lemon blueberry trifle is the dessert equivalent of a sunny summer afternoon in a bowl. Layers of fluffy lemon cake, homemade lemon curd, plump fresh blueberries, and clouds of whipped cream come together in a dish that is as stunning to look at as it is to eat. Every spoonful is delightfully creamy and tangy, offering a refreshing contrast to the natural sweetness of the blueberries and the soft richness of the cake.

This trifle is not just a dessert—it is a celebration. With its vibrant colors, bright citrus notes, and juicy berries, it feels like a garden party layered in a glass dish. Whether served in a classic trifle bowl or presented in individual jars or glasses, lemon blueberry trifle brings a burst of sunshine to potlucks, brunches, and holiday tables alike. It is a timeless treat that blends elegance with comfort in every bite.

Why You’ll Love This Recipe

Lemon blueberry trifle is the kind of recipe that looks like you spent hours in the kitchen, but it is remarkably simple to put together. It is perfect for make-ahead preparation, travels well, and can be easily customized to suit your taste or dietary preferences. Whether you use a homemade lemon cake or store-bought pound cake, the layers come together seamlessly to create a showstopping dessert.

This trifle also offers flexibility in both presentation and portions. Make it in a large trifle bowl for gatherings or fill individual cups for easy, mess-free servings. It is a fantastic choice for spring and summer entertaining but can just as easily bring brightness to the colder months. Plus, with fresh fruit as a highlight ingredient, it offers a lighter, fresher finish compared to heavier desserts.

Serving and Storage Tips

Refrigerate the assembled trifle for at least 1 hour before serving to allow the flavors to meld and the layers to set. It is best enjoyed within 24 to 48 hours, as the cake will start to absorb too much moisture beyond that point. Store it covered with plastic wrap or an airtight lid in the refrigerator.

This dish is not ideal for freezing, as freezing and thawing can negatively affect the texture of the whipped cream and fruit. However, you can prepare individual components like the lemon curd and lemon cake up to 2 days in advance and store them separately. Assemble the layers a few hours before serving for best results.

Ingredients

• 1 loaf lemon pound cake or lemon sponge cake
• 2 cups fresh blueberries
• 1 cup lemon curd
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons granulated sugar
• 1 ½ cups heavy whipping cream
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar

Equipment

• Trifle bowl or large glass bowl
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Knife
• Zester
• Measuring cups and spoons

Instructions

1. Cut the cake: Slice the lemon cake into 1-inch cubes. If using homemade cake, ensure it is fully cooled or chilled before cutting to prevent crumbling.
2. Sweeten the berries: In a medium bowl, combine the fresh blueberries with lemon juice and granulated sugar. Gently stir and let sit for 10 to 15 minutes. This process, called maceration, enhances their natural sweetness and draws out beautiful blueberry juices.
3. Make the whipped cream: In a chilled bowl, beat the heavy whipping cream with vanilla extract and powdered sugar until stiff peaks form. I like mine just barely past the soft peak stage for that luscious, cloud-like texture. Be careful not to overbeat.
4. Add lemon zest: Grate the zest from one lemon and gently fold half of it into your fresh whipped cream. This tiny touch adds such a fresh pop and lovely aroma in each bite.
5. Begin layering: Start with a layer of lemon cake cubes at the bottom of your trifle bowl. If your bowl is deep, aim for three complete layers. For shorter glassware, two layers usually work well.
6. Spread lemon curd: Spoon a generous layer of lemon curd over the cake. Spread it out gently with a spatula for even sweetness.
7. Add the blueberries: Spoon a layer of the macerated blueberries over the curd. Let some of that beautiful syrup drizzle through the layers for extra flavor.
8. Top with whipped cream: Add a thick, fluffy layer of the whipped cream to finish that round of layering. Smooth it gently or leave it a bit rustic for charm.
9. Repeat: Continue layering in the same order: cake, lemon curd, blueberries, then whipped cream, until your bowl is full or you’ve used up your ingredients. Finish with a crown of whipped cream, fresh blueberries, and the rest of the lemon zest over the top.
10. Chill and serve: Refrigerate your trifle for at least 1 hour before serving. This helps the flavors unite and softens the cake just enough. Serve chilled with long-handled spoons for that perfect layered scoop.

Nutrition per serving

For extra brightness, use freshly squeezed lemon juice and never skip the zest. Leftovers keep beautifully for up to 2 days in the fridge. Store tightly covered to keep the whipped cream from absorbing fridge odors.

FAQ

We hope you enjoyed this article about lemon blueberry trifle! If it inspired you or made you hungry, let us know in the comments. And if you found it helpful, please consider pinning the article or any image to Pinterest—it really helps more people discover our content. Don’t forget to like the pin too—your support means the world and motivates us to create even more delicious ideas!

Lemon Blueberry Trifle

Lemon blueberry trifle is the dessert equivalent of a sunny summer afternoon: layers of fluffy lemon cake, tangy lemon curd, fresh blueberries, and clouds of whipped cream. This refreshing and elegant dessert is perfect for celebrations, potlucks, brunches, and holiday tables.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 325 kcal

Ingredients

  

1x2x3x

• 1 loaf lemon pound cake or lemon sponge cake
• 2 cups fresh blueberries
• 1 cup lemon curd
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons granulated sugar
• 1 ½ cups heavy whipping cream
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar

Instructions

 

• Slice the lemon cake into 1-inch cubes and set aside.
• In a medium bowl, toss the blueberries with granulated sugar and lemon juice. Let them sit for 10 to 15 minutes to macerate and release juices.
• In a separate bowl, beat the heavy whipping cream with vanilla extract and powdered sugar until stiff peaks form, about 3 to 5 minutes.
• Zest the lemon and fold half of the zest into the whipped cream for a bright citrus flavor.
• To assemble the trifle, start with a layer of cake cubes at the bottom of your trifle bowl.
• Spoon a layer of lemon curd over the cake, smoothing it gently with a spatula.
• Add a layer of the sugared blueberries, allowing some of the juices to drizzle over the curd.
• Spoon a generous layer of whipped cream on top.
• Repeat the layers until the bowl is full, finishing with whipped cream and a sprinkling of fresh blueberries and remaining lemon zest on top.
• Refrigerate for at least 1 hour before serving. Serve chilled with a long spoon for scooping down through all the delicious layers.

Nutrition

Calories: 325kcalCarbohydrates: 34gProtein: 3gFat: 20gSodium: 140mgFiber: 1gSugar: 23g

Keyword lemon trifle, blueberry dessert, summer dessert, make ahead dessert, lemon blueberry trifle

Tried this recipe?Let us know how it was!