Easy Lemon Blueberry Trifle (Printable version)

Light layered dessert with lemon curd, fresh blueberries, and whipped cream over sponge cake

# What you'll need:

→ Cake Layer

01 - 1 pound store-bought or homemade pound cake or angel food cake, cubed

→ 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
08 - Zest of 1 lemon

# Directions:

01 - Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
02 - Toss blueberries with granulated sugar and let sit for 10 minutes to release natural juices.
03 - Arrange half of the cake cubes evenly in the bottom of a trifle dish or large glass bowl.
04 - Spread half of the lemon curd over the cake cubes in an even layer.
05 - Distribute half of the blueberries over the lemon curd.
06 - Spread half of the whipped cream over the blueberries.
07 - Layer remaining cake cubes, lemon curd, blueberries, and whipped cream in the same order.
08 - Sprinkle lemon zest over the top and add a few extra blueberries for visual appeal.
09 - Refrigerate for at least 1 hour before serving to allow flavors to meld and layers to set.

# Expert Advice:

01 -
  • It comes together in literally 20 minutes but tastes like you spent all day in the kitchen
  • The make ahead nature means you can actually enjoy your own party instead of frantically prepping dessert
02 -
  • I learned the hard way that warm whipped cream melts instantly so keep your cream chilled until the exact moment you are ready to assemble
  • The trifle actually tastes better after sitting for several hours because the cake has time to soften and absorb all the flavors
03 -
  • Cube your cake slightly smaller than you think you should because they will expand as they absorb moisture
  • If your lemon curd is very thick stir in a teaspoon of milk to make it more spreadable

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