Lemon Blueberry Trifle
A stunning no-bake dessert with layers of tangy lemon cream, fresh blueberries, and fluffy cake. Perfect for summer gatherings and potlucks.
Equipment
- Large trifle bowl or individual serving glasses
- Electric mixer or stand mixer
- Large mixing bowls
- Serrated knife
- Measuring cups and spoons
Ingredients
- 1 pound cake or angel food cake cut into 1-inch cubes (about 8 cups)
- 8 ounces cream cheese softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup lemon curd store-bought or homemade
- 2 cups cold heavy whipping cream
- 4 cups fresh blueberries divided
- 1/2 cup blueberry preserves or jam optional, for extra sweetness
- 3 tablespoons limoncello or lemon juice for brushing cake (optional)
- Fresh lemon slices and mint leaves for garnish
Instructions
- Cut the pound cake or angel food cake into 1-inch cubes (about 8 cups total). Set aside while you prepare the lemon cream filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes on medium speed. Add the powdered sugar, vanilla extract, lemon juice, and lemon zest. Mix until well combined and smooth.
- Fold in the lemon curd gently until fully incorporated. The mixture should be thick but still spreadable.
- In a separate chilled bowl, whip the cold heavy whipping cream until it forms stiff peaks, about 3 to 4 minutes on high speed. You want it thick enough to hold its shape but not over-whipped.
- Gently fold about half of the whipped cream into the lemon cream mixture to lighten it up, then fold in the remaining whipped cream until fully incorporated.
- Begin layering in a large trifle bowl or individual serving glasses. Start with a layer of cake cubes on the bottom. If using, brush or drizzle limoncello or lemon juice over the cake cubes.
- Spread a generous layer of the lemon cream over the cake, then scatter fresh blueberries on top. If using, dollop small spoonfuls of blueberry preserves over the berries.
- Repeat the layers: cake, lemon cream, blueberries, and preserves. For a large trifle bowl, layer everything three times. For smaller individual dishes, two layers should suffice.
- Finish with a final layer of lemon cream on top. Cover the trifle and refrigerate for at least 2 hours, or up to 6 hours before serving.
- Right before serving, top with remaining whipped cream, additional fresh blueberries, lemon slices, and mint leaves if desired. Serve chilled.
Notes
- Make sure your cream cheese is truly softened to room temperature before beating to avoid lumps in the lemon cream.
- Use a chilled bowl and beaters when whipping the cream for better volume and faster whipping time.
- Don't skip the resting time in the refrigerator. The flavors meld together and the cake becomes tender and moist.
- For best results, use fresh blueberries in season. They'll be sweeter and have more flavor than out-of-season berries.
- This trifle is best served within 24 hours of assembling, though it can be stored in the refrigerator for up to 2 days.