Blueberry lemon trifle is a refreshing and elegant dessert that layers light, fluffy cake with zesty lemon curd, juicy blueberries, and whipped cream. This trifle is a perfect harmony of sweet and tart, with the vibrant lemon flavor brightening the rich creaminess and the fresh blueberries adding a burst of fruity goodness. Served in a glass dish, the beautiful layers of yellow and blue make this dessert a stunning centerpiece for any occasion, whether it’s a summer picnic, a holiday celebration, or a casual family gathering. Simple to assemble yet sophisticated in flavor, this trifle is a delightful way to impress your guests with minimal effort.
Ingredients:
For the Lemon Curd:
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, cubed
For the Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the Trifle:
- 1 pound cake or angel food cake, cut into 1-inch cubes
- 2 cups fresh blueberries (or thawed frozen blueberries)
- Fresh mint leaves, for garnish (optional)
Instructions:
- Make the Lemon Curd:
- In a medium heatproof bowl, whisk together the lemon juice, lemon zest, granulated sugar, and eggs until well combined.
- Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water.
- Add the butter cubes to the mixture and cook, stirring constantly, for about 10-15 minutes, or until the mixture thickens and coats the back of a spoon.
- Remove from heat and let the lemon curd cool. Once cooled, cover and refrigerate for at least 30 minutes to set.
- Prepare the Whipped Cream:
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form. Set aside.
- Assemble the Trifle:
- In a trifle dish or a large glass bowl, layer one-third of the cake cubes on the bottom.
- Spoon one-third of the lemon curd over the cake cubes, spreading it evenly.
- Add a layer of fresh blueberries, using about one-third of the berries.
- Top with one-third of the whipped cream, spreading it to cover the blueberries.
- Repeat the layers two more times: cake cubes, lemon curd, blueberries, and whipped cream, ending with a layer of whipped cream on top.
- Garnish and Serve:
- Decorate the top of the trifle with additional fresh blueberries and a few mint leaves for a pop of color.
- Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld.
This blueberry lemon trifle is a delightful combination of light cake, tangy lemon curd, fresh blueberries, and creamy whipped topping. It’s a perfect make-ahead dessert that not only tastes amazing but also looks stunning, making it a wonderful choice for any celebration. Enjoy a spoonful of this layered goodness that captures the essence of summer in every bite!
