Light and Fluffy Lemon Blueberry Trifle
A quick and easy dessert featuring layers of light vanilla sponge cake, airy lemon cream, and fresh blueberries. Perfect for summer gatherings and last-minute treats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 ounces (225 grams) sponge cake or pound cake, cut into 1-inch cubes
- 1 ½ cups (225 grams) fresh blueberries, washed and dried
- ¾ cup (180 ml) lemon curd, homemade or store-bought
- 1 cup (240 ml) heavy whipping cream, chilled
- 2 tablespoons (25 grams) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- Zest of 1 lemon
- Fresh mint leaves (optional, for garnish)
Instructions
- Cut the sponge or pound cake into 1-inch cubes. Trim any dense edges for lighter texture if using store-bought cake. Set aside.
- In a chilled bowl, pour 1 cup (240 ml) of heavy whipping cream. Add 2 tablespoons (25 grams) powdered sugar and 1 teaspoon (5 ml) vanilla extract. Beat on medium-high speed until soft peaks form, about 3-5 minutes. Be careful not to overbeat.
- Gently fold the lemon curd (¾ cup/180 ml) into the whipped cream using a spatula. Fold slowly to keep the mixture airy and light. Add lemon zest from one lemon for extra freshness.
- Assemble the trifle by layering 1/3 of the cake cubes at the bottom of a serving dish. Spoon a generous layer of the lemon cream mixture on top, then scatter a handful of fresh blueberries. Repeat layering twice more—cake, lemon cream, blueberries—until the dish is filled.
- Cover the trifle with plastic wrap and refrigerate for at least 2 hours, preferably 4, to let flavors meld and cake soak up some lemon cream without becoming soggy.
- Just before serving, garnish with fresh mint leaves and a light dusting of powdered sugar if desired.
Notes
Chill bowl and beaters before whipping cream to avoid turning it into butter. Fold whipped cream gently into lemon curd to maintain airy texture. Use light vanilla sponge or pound cake to avoid sogginess. For gluten-free, use almond flour cake or gluten-free sponge. For dairy-free, substitute heavy cream with full-fat coconut cream and use dairy-free lemon curd.
Nutrition
- Serving Size: About 1 cup (240 ml)
- Calories: 280320
- Fat: 15
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: lemon blueberry trifle, easy dessert, summer dessert, lemon curd, whipped cream, sponge cake, quick dessert