Description
A refreshing and visually stunning dessert made with layers of fluffy lemon cream, fresh blueberries, and soft angel food cake. This trifle is the perfect balance of tangy and sweet, making it an ideal treat for spring or summer gatherings.
Ingredients
Scale
- 1 pound of fresh blueberries
- 1 lemon (zested and juiced)
- 1 cup of heavy whipping cream
- 1 cup of lemon curd
- 1 cup of vanilla pudding
- 8 ounces of angel food cake (or sponge cake), cubed
- 2 tablespoons of powdered sugar
- Mint leaves (for garnish, optional)
Instructions
- Wash the fresh blueberries gently and set them aside. If using frozen blueberries, thaw and drain them thoroughly.
- In a mixing bowl, whisk the heavy whipping cream and powdered sugar until stiff peaks form.
- Fold in the lemon curd and lemon juice gently to create the lemon cream layer.
- Cube the angel food cake into bite-sized pieces. Optionally, soak the cake cubes in a little diluted lemon juice or simple syrup for added moisture.
- In a large trifle bowl or individual glasses, start layering: begin with cake cubes, followed by lemon cream, then blueberries. Repeat until the bowl is full.
- Top with a final layer of lemon cream and a sprinkle of blueberries. Garnish with mint leaves if desired.
Notes
- For a dairy-free version, use coconut whipped cream and non-dairy lemon curd.
- Gluten-free cake options work well as substitutes.
- You can substitute blueberries with raspberries or strawberries for variety.
- Chill the trifle for at least an hour before serving for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 22g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: lemon blueberry trifle, easy dessert, no-bake trifle, summer dessert, fruit trifle