Lemon Blueberry Trifle

I love this Lemon Blueberry Trifle—it’s bright, creamy, and layered with fresh berries, tangy lemon custard, and fluffy whipped cream. Each bite feels like a burst of summer sweetness in an elegant dessert that’s fun to assemble and stunning to serve.

Why I’ll Love This Recipe

I’ll love this trifle because it combines fresh blueberries, zesty lemon, and rich cream in a visually appealing and easy-to-build dessert. It’s light yet indulgent, perfect for entertaining or ending a meal on a fresh note without heaviness. I customize the sweetness and layer it in any clear dish for a beautiful presentation.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen blueberries

• Lemon curd (homemade or store-bought)

• Pound cake, angel food cake, or sponge cake, cubed

• Whipped cream (homemade or whipped topping)

• Vanilla extract (optional for whipped cream)

• Lemon zest (optional for garnish)

directions

1. I start by cubing the cake into bite-sized pieces and placing them in a layer at the bottom of a trifle dish or large glass bowl.

2. I spoon a generous layer of lemon curd over the cake cubes, letting it soak in slightly.

3. I scatter a layer of blueberries evenly over the lemon curd.

4. I add a thick layer of whipped cream, spreading it to cover the berries gently.

5. I repeat the layers—cake, lemon curd, blueberries, whipped cream—until I reach the top of the dish, finishing with whipped cream.

6. I garnish with extra blueberries, lemon zest, or a sprig of mint if desired.

7. I chill the trifle in the fridge for at least an hour (longer if possible) to let the flavors meld and the cake soften.

Servings and timing

• Servings: about 8–10 depending on portion size

• Prep Time: 20 minutes

• Chill Time: minimum 1 hour, up to overnight

• Total Time: approximately 1 hour (plus chilling time)

Variations

• I substitute raspberries or strawberries for blueberries depending on availability.

• I swirl vanilla pudding or custard with the lemon curd for a richer layer.

• I make mini trifles in individual cups for easy serving.

• I fold lemon zest into the whipped cream for extra citrus punch.

• I drizzle a blueberry compote in place of fresh berries for added sweetness and color.

storage/reheating

I keep the trifle covered in the refrigerator for up to 2 days. I don’t freeze it because the whipped cream and fruit change texture when frozen. I serve it cold—chilled is key to keeping the layers distinct and refreshing.

FAQs

What’s the best cake to use in a trifle?

I like using pound cake or angel food cake because they soak up the lemon curd without getting soggy too fast.

Can I use frozen blueberries?

Yes—I thaw them first (and drain) so they don’t water down the dessert. Fresh is ideal for texture and flavor.

Is it okay to make the trifle in advance?

Absolutely—I often assemble it the night before. It tastes even better after chilling as the flavors blend.

Can I reduce the sweetness?

Yes—I tone down sweetness by choosing lightly sweetened whipped cream or using less sugar in the lemon curd.

Can I use store-bought lemon curd or whipped cream?

Yes—store-bought options work well and save time while still delivering excellent flavor in the trifle.

Conclusion

This Lemon Blueberry Trifle is a bright, beautiful dessert that’s easy to build and delightful to eat. The combination of creamy lemon, juicy blueberries, tender cake, and fluffy cream makes it feel elegant yet relaxed. I love serving it on warm days or ending a gathering with something fresh and festive.