Description
Indulge in the refreshing flavors of summer with this delightful Lemon Blueberry Trifle. Layers of moist pound cake, tangy lemon curd, fresh blueberries, and fluffy whipped cream create a stunning dessert that’s as easy to make as it is delicious.
Ingredients
Scale
Pound Cake Layer:
- 1 (16-ounce) pound cake or angel food cake, cubed
Filling:
- 2 cups fresh blueberries
- 1 cup lemon curd
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- 1 teaspoon lemon zest (optional)
- Extra blueberries and lemon slices for topping
Instructions
- Prepare Whipped Cream: In a large bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
- Assemble Trifle: In a trifle dish, layer half of the cake cubes, followed by half of the lemon curd, blueberries, and whipped cream. Repeat layers with remaining ingredients.
- Garnish and Chill: Finish with a dollop of whipped cream, lemon zest, blueberries, and lemon slices. Refrigerate for at least 1 hour before serving.
Notes
- You can use store-bought whipped topping instead of homemade cream.
- Frozen blueberries can be substituted for fresh; thaw and drain before use.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 30g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
