Blueberry Lemon Bliss Trifle Recipe
Introduction
Discover the vibrant flavors of Blueberry Lemon Bliss Trifle, a refreshing and delightful dessert perfect for any occasion. Layers of moist cake, creamy lemon filling, and luscious blueberry sauce come together to create a visually stunning and delicious treat.
Ingredients
- 1 prepared pound cake or angel food cake, cut into cubes
- 2 tbsp lemon juice (for brushing)
- 225 g (8 oz) cream cheese, softened
- 1 cup lemon curd
- 1 cup heavy whipping cream (cold)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 2 tsp cornstarch
- 1 tbsp lemon juice
- ¼ cup water
- Fresh blueberries (for garnish)
- Whipped cream (for garnish)
- Lemon zest or lemon slices (for garnish)
- Extra drizzle of lemon curd (for garnish)
Instructions
- Step 1: In a small saucepan, combine blueberries, granulated sugar, cornstarch, 1 tablespoon lemon juice, and water. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy, about 5–7 minutes. Remove from heat and let cool completely before layering.
- Step 2: In a large bowl, beat the softened cream cheese until smooth. Add the lemon curd and mix until creamy. In a separate bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the lemon mixture until light and fluffy.
- Step 3: In a large trifle dish or individual glasses, begin with a layer of cake cubes. Lightly brush the cake with 2 tablespoons lemon juice to add brightness. Spoon a layer of the lemon cream over the cake, then add a layer of the cooled blueberry sauce. Repeat layers until the dish is filled, finishing with lemon cream and blueberry sauce on top.
- Step 4: Garnish the top with whipped cream, fresh blueberries, lemon zest or lemon slices, and an extra drizzle of lemon curd for a beautiful finish. Chill the trifle in the refrigerator for 2–3 hours to allow the flavors to meld before serving.
Tips & Variations
- Use angel food cake for a lighter texture or pound cake for a richer option.
- If using frozen blueberries for the sauce, thaw them first for best results.
- For extra zing, add a teaspoon of lemon zest to the lemon cream mixture.
- To make individual servings, layer ingredients in clear glasses for an elegant presentation.
Storage
Store the trifle covered in the refrigerator for up to 2 days for the best freshness. Avoid freezing, as the cream layers may separate when thawed. Before serving leftovers, give it a gentle stir if desired and garnish again for a fresh look.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this trifle ahead of time?
Yes, preparing the trifle a few hours or even the day before helps the flavors meld beautifully. Just cover it well and keep it refrigerated until ready to serve.
What can I substitute for lemon curd?
If you don’t have lemon curd, you can use a mixture of lemon juice and sugar thickened with a bit of cornstarch, or try using a good-quality store-bought lemon pudding as an alternative.
PrintBlueberry Lemon Bliss Trifle Recipe
This Blueberry Lemon Bliss Trifle is a vibrant and refreshing dessert featuring layers of tender pound cake, luscious lemon cream, and a glossy homemade blueberry sauce. Perfectly balanced with tangy lemon and sweet blueberries, this trifle is an elegant yet easy-to-make treat ideal for family gatherings and special occasions.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
- 1 prepared pound cake or angel food cake, cut into cubes
- 2 tbsp lemon juice (for brushing)
Lemon Cream
- 225 g (8 oz) cream cheese, softened
- 1 cup lemon curd
- 1 cup heavy whipping cream (cold)
- ½ cup powdered sugar
- 1 tsp vanilla extract
Blueberry Sauce
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 2 tsp cornstarch
- 1 tbsp lemon juice
- ¼ cup water
Garnish
- Fresh blueberries
- Whipped cream
- Lemon zest or lemon slices
- Extra drizzle of lemon curd
Instructions
- Prepare Blueberry Sauce: In a small saucepan, combine the blueberries, granulated sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring continuously, until the mixture thickens and becomes glossy, approximately 5–7 minutes. Remove from heat and allow it to cool completely before using.
- Make Lemon Cream: In a large bowl, beat the softened cream cheese until smooth and creamy. Add lemon curd and mix thoroughly until well combined. In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the lemon mixture until the texture is light and fluffy.
- Layer the Trifle: Using a large trifle dish or individual glasses, start by layering cubes of the pound or angel food cake. Lightly brush the cake cubes with lemon juice to impart a fresh citrus flavor. Spoon a layer of lemon cream over the cake, followed by a layer of the cooled blueberry sauce. Continue repeating these layers until the dish is filled, finishing with lemon cream and blueberry sauce on top.
- Garnish and Chill: Top the assembled trifle with whipped cream, fresh blueberries, lemon zest or lemon slices, and a drizzle of extra lemon curd for a glossy and flavorful finish. Refrigerate the trifle for 2 to 3 hours before serving to allow the flavors to meld beautifully.
Notes
- Ensure the blueberry sauce is completely cooled before layering to prevent the lemon cream from becoming runny.
- Use fresh lemon curd for the best flavor; store-bought varieties work well too.
- Angel food cake can be used as a lighter alternative to pound cake.
- Chilling the dessert overnight enhances the flavors even more.
- For a dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives.
Keywords: blueberry lemon trifle, lemon dessert, layered trifle, berry dessert, lemon curd dessert, creamy trifle
