Why You’ll Love This Recipe
This Lemon Blueberry Trifle is more than just a dessert; it’s a flavor experience:
- Refreshing Layers – The lemon sponge cake, fresh blueberries, and tangy lemon curd create layers of refreshing flavors that complement each other perfectly.
- Light and Creamy – The whipped cream and mascarpone cheese add a creamy, light texture that balances the zesty lemon and sweet berries.
- Perfect for Any Occasion – Whether it’s for a holiday, a special gathering, or just a weekend treat, this trifle is a showstopper.
- Make-Ahead – This dessert can be prepared ahead of time, allowing the flavors to meld together beautifully and making it an easy option for entertaining.
- Customizable – You can adjust the sweetness, add extra layers, or swap ingredients to suit your taste. This recipe is versatile and easy to tweak.
Ingredients
To create this delicious Lemon Blueberry Trifle, gather the following ingredients:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 pound cake, cut into cubes
- 1/2 cup lemon curd
- 1/2 cup mascarpone cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Follow these simple steps to create your delightful Lemon Blueberry Trifle:
Whipped Cream:
- Make the Whipped Cream: In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form. Once formed, set the whipped cream aside.
Blueberry Mixture:
- Prepare the Blueberries: In another bowl, combine the fresh blueberries, lemon zest, and lemon juice. Gently stir to mix, then set aside.
Mascarpone-Lemon Curd Mixture:
- Prepare the Mascarpone Mixture: In a separate bowl, whisk together the lemon curd and mascarpone cheese until smooth and fully incorporated. Set aside.
Assembly:
- Assemble the Trifle: Begin by placing a layer of pound cake cubes at the bottom of a large trifle dish or similar-sized serving bowl.
- Add Mascarpone-Lemon Curd Mixture: Spoon some of the mascarpone and lemon curd mixture over the pound cake cubes, spreading it evenly with the back of a spoon.
- Add the Blueberry Layer: Layer the blueberry and lemon mixture over the mascarpone layer, ensuring the berries are evenly distributed.
- Add Whipped Cream: Top the blueberry layer with a generous amount of whipped cream, smoothing it to cover the entire surface.
- Repeat the Layers: Repeat the process of layering pound cake cubes, mascarpone-lemon curd mixture, blueberry-lemon mixture, and whipped cream until all ingredients are used up.
- Top with Whipped Cream: Finish with a final layer of whipped cream on top, spreading it evenly across the surface.
Garnish and Chill:
- Garnish: For a garnish, you can place a few whole fresh blueberries and a sprinkle of lemon zest on top.
- Refrigerate: Cover the trifle with plastic wrap and refrigerate for at least 4 hours or overnight for the best results. The longer it sits, the more the flavors meld together.
Serve:
- Serve: Before serving, remove the plastic wrap and serve chilled. Ensure each portion includes a bit of each layer.
Servings and Timing
- Preparation Time: 25 minutes
- Rest Time: 1 hour (for chilling)
- Total Time: 1 hour 25 minutes
- Servings: 8 servings
Variations
- Lighter Whipped Cream: For a lighter texture, substitute half of the heavy cream with mascarpone cheese for a richer flavor.
- Frozen Berries: If fresh blueberries aren’t available, you can use frozen blueberries. Just be sure to thaw and drain them well before use to avoid excess liquid.
- Extra Lemon Flavor: Add a bit of lemon extract to the whipped cream or mascarpone-lemon curd mixture for an extra lemony punch.
- Decadent Layer: For a richer trifle, consider adding a layer of lemon-flavored gelatin or a thin layer of lemon syrup soaked into the pound cake.
Storage/Reheating
- Storage: Store the trifle in the refrigerator for up to 2 days. The layers may soften over time, but the flavors will continue to develop.
- Reheating: This dessert is meant to be served chilled, so no reheating is necessary.
FAQs
1. Can I make this trifle ahead of time?
Yes, the trifle can be made a day ahead. In fact, allowing the trifle to sit overnight helps the flavors meld and makes it even more delicious.
2. Can I use a different type of fruit?
Yes! You can swap blueberries for other berries like strawberries, raspberries, or blackberries, depending on your preference or what’s in season.
3. Can I use store-bought pound cake?
Yes, store-bought pound cake works perfectly if you’re short on time, though homemade cake will add a bit more flavor and texture.
4. Can I make this trifle gluten-free?
To make it gluten-free, simply substitute gluten-free pound cake for the regular one, and ensure the other ingredients, like the mascarpone and lemon curd, are gluten-free as well.
5. How do I make sure the trifle layers don’t get soggy?
To prevent sogginess, avoid making the trifle too far in advance and ensure the cake isn’t too wet when layering. Adding the whipped cream last helps keep the layers intact.
6. Can I add more cream to the trifle?
If you prefer a creamier trifle, feel free to increase the amount of whipped cream or mascarpone. Just be sure to balance the sweetness and flavor.
7. How do I store leftovers?
Leftovers can be stored in the refrigerator in an airtight container for up to 2 days. The trifle is best enjoyed fresh but will still taste delicious after being stored.
8. Can I make this trifle vegan?
Yes, use dairy-free mascarpone and whipped cream, along with a vegan pound cake to make this dessert completely vegan.
9. How do I prevent the whipped cream from deflating?
Make sure to whip the cream to soft peaks before using it in the trifle. If you find that the whipped cream deflates too much, try stabilizing it with a small amount of gelatin or cornstarch.
10. Can I make this trifle in individual servings?
Yes! You can layer the ingredients in individual serving glasses for a more elegant presentation.
Conclusion
Lemon Blueberry Trifle is the ultimate dessert for anyone who loves bright, fresh flavors and creamy textures. It’s the perfect combination of lemony zest, sweet berries, and light cream, making it a show-stopping treat for any occasion. Whether you’re making it for a family dinner or a celebration, this trifle will surely be a crowd favorite. Enjoy every delicious bite!
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Lemon Blueberry Trifle: A Refreshing Burst of Flavor
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Lemon Blueberry Trifle is a refreshing and light dessert that layers lemon sponge cake, fresh blueberries, tangy lemon curd, mascarpone cheese, and fluffy whipped cream. It’s the perfect balance of sweet, tart, and creamy—ideal for any special occasion or casual gathering.
Ingredients
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh blueberries
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 pound cake, cut into cubes
1/2 cup lemon curd
1/2 cup mascarpone cheese
Instructions
- In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form. Set aside.
- In a separate bowl, combine fresh blueberries, lemon zest, and lemon juice. Gently stir and set aside.
- In another bowl, whisk together lemon curd and mascarpone cheese until smooth. Set aside.
- Layer the trifle by placing a layer of pound cake cubes in the bottom of a large trifle dish. Spoon some of the mascarpone-lemon curd mixture over the cake, spreading evenly.
- Top with a layer of the blueberry mixture, ensuring the berries are evenly distributed.
- Add a generous layer of whipped cream on top, smoothing it evenly.
- Repeat the layering process with remaining ingredients until all are used, finishing with a final layer of whipped cream on top.
- Garnish with a few whole fresh blueberries and a sprinkle of lemon zest. Cover and refrigerate for at least 4 hours or overnight for best results.
- Before serving, remove plastic wrap and serve chilled, ensuring each portion has a bit of each layer.
Notes
For a lighter texture, substitute half of the heavy cream with mascarpone cheese.
Use frozen berries if fresh blueberries are unavailable, ensuring they’re thawed and drained to avoid excess liquid.
Add extra lemon extract to the whipped cream for a more pronounced lemon flavor.
For a richer trifle, add a layer of lemon-flavored gelatin or soak the pound cake in lemon syrup.
- Prep Time: 25 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 110mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
