Description
Indulgent Lemon Blueberry Trifle brings summer’s sweetest memories to life with layers of creamy custard, tangy lemon curd, and plump blueberries. Delicate textures and bright flavors dance together, promising a dessert that refreshes and delights you with each spoonful.
Ingredients
Scale
Main Ingredients:
- 1 pound fresh blueberries
- 4 cups lemon cake, cubed
- 2 cups heavy cream
Cream Components:
- 1 (8 oz) package cream cheese
- 1/2 cup powdered sugar
- 2 tbsp lemon zest
Flavor Enhancers:
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 2 tbsp honey
- 1/4 cup sliced almonds (optional)
Instructions
- Whip the heavy cream in a large mixing bowl until stiff peaks form, then set aside in the refrigerator to chill.
- In a separate bowl, beat cream cheese until smooth and creamy, gradually incorporating powdered sugar, lemon zest, lemon juice, vanilla extract, and honey until the mixture becomes light and fluffy.
- Gently fold the whipped cream into the cream cheese mixture, creating a silky and airy filling.
- Arrange a layer of cubed lemon cake at the bottom of a clear glass trifle dish or individual serving glasses.
- Sprinkle a generous amount of fresh blueberries over the cake layer, ensuring even distribution.
- Carefully spread a thick layer of the cream cheese mixture over the blueberries, using a spatula to create an even surface.
- Repeat the layering process: cake cubes, blueberries, and cream filling, creating 2-3 layers depending on the dish size.
- For the final touch, garnish the top with remaining blueberries and optionally sprinkle sliced almonds for added crunch.
- Refrigerate the trifle for at least 2 hours before serving to allow flavors to meld and the dessert to set properly.
- Serve chilled, revealing the beautiful layers when scooped into individual portions.
Notes
- Gently fold whipped cream into cream cheese mixture to maintain its airy texture and prevent deflating the delicate volume.
- Choose day-old lemon cake for better absorption of flavors and more stable layering structure in the trifle.
- Drain blueberries thoroughly before adding to prevent excess liquid from making the dessert soggy and compromising the creamy layers.
- Make this dessert gluten-free by substituting lemon cake with gluten-free pound cake or almond flour-based sponge cake for those with dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg