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Creamy Blueberry Lemon Trifle

creamy blueberry lemon trifle - featured image
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A quick and easy 5-layer dessert featuring tangy lemon curd, fresh blueberries, fluffy whipped cream, and cake cubes, perfect for summer gatherings and potlucks.

Ingredients

  • Fresh lemon juice (about 3-4 lemons, ½ cup / 120 ml)
  • Lemon zest (from 2 lemons)
  • Granulated sugar (1 cup / 200 g)
  • Eggs (3 large)
  • Unsalted butter (6 tbsp / 85 g), softened
  • Heavy whipping cream (2 cups / 480 ml), cold
  • Powdered sugar (¼ cup / 30 g)
  • Vanilla extract (1 tsp)
  • Fresh blueberries (3 cups / 450 g)
  • Optional: splash of lemon juice or sprinkle of sugar for tart berries
  • Angel food cake or pound cake (about 10 oz / 280 g), cubed

Instructions

  1. Make the Lemon Curd (about 20 minutes): In a saucepan, whisk together fresh lemon juice, zest, sugar, and eggs until smooth. Cook over medium-low heat, stirring constantly, until thickened and coats the back of a spoon (10-12 minutes). Remove from heat and stir in softened butter until smooth. Let cool completely or chill in fridge.
  2. Whip the Cream (10 minutes): Chill mixing bowl and beaters. Beat cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. Keep chilled.
  3. Prepare the Blueberries: Rinse and pat dry fresh blueberries. If using frozen, thaw and drain well. Toss with lemon juice or sugar if desired.
  4. Cube the Cake: Cut angel food or pound cake into 1-inch cubes.
  5. Assemble the Trifle (15 minutes): In a glass trifle bowl or serving glasses, layer cake cubes, lemon curd, blueberries, and whipped cream. Repeat layers, finishing with whipped cream. Garnish with blueberries and lemon zest.
  6. Chill Before Serving: Refrigerate assembled trifle for at least 2 hours or overnight to let flavors meld.

Notes

Whip cream to soft peaks to hold shape but remain tender. Stir lemon curd constantly on low heat to avoid scrambling eggs. Chill trifle for at least 2 hours for best texture and flavor melding. Frozen blueberries can be used if thawed and drained well. For dairy-free, use coconut cream and vegan cake base. Lemon curd can be made a day ahead.

Nutrition

Keywords: blueberry lemon trifle, lemon curd dessert, whipped cream dessert, summer dessert, easy trifle recipe, layered dessert

Find it online: https://forkifyfun.com/creamy-blueberry-lemon-trifle-recipe-easy-5-layer-dessert-to-impress/