How to make a blueberry trifle?

To make a blueberry trifle, layer sponge cake cubes, lemon curd, whipped cream, and fresh blueberries in a trifle bowl or individual jars. For the best results, start with a cake base, then alternate fruit and cream layers. Chill for 2–4 hours before serving to let the flavors meld. For step-by-step ideas, try the No-Churn Mocha Chocolate Cookies Ice Cream which also uses creamy layering techniques.

Do blueberry and lemon go together?

Yes, absolutely. Blueberries are naturally sweet and slightly earthy, while lemon adds bright acidity and freshness. Together, they create a balanced and vibrant flavor combination that elevates any dessert—especially in this easy lemon blueberry trifle recipe.

What are the best layers for a trifle?

The best trifle layers combine cake (like sponge or pound), cream (whipped or pudding), fruit (blueberries, strawberries), and something to bind them—like lemon curd or syrup. Layering them properly ensures a balanced bite of soft, creamy, tart, and sweet.

Is it better to make a trifle the day before or day of?

It’s better to make this easy lemon blueberry trifle recipe the day before. Resting time allows the flavors to develop, and the cake absorbs the creams and syrups without getting mushy. Just add the final whipped topping layer right before serving.

What kind of fruit is best in trifle?

Fresh berries like blueberries, raspberries, and strawberries are ideal. They hold their shape, offer vibrant color, and pair well with lemon and cream. Avoid overly juicy fruits unless you plan to drain or cook them into a compote.

What do you soak a sponge in for trifle?

Use a light lemon syrup, fruit juice, or limoncello to soak sponge cake before layering. It adds moisture and flavor without making the cake soggy. For a family-friendly option, skip the alcohol and use citrus juice with a bit of honey or sugar.

Easy Lemon Blueberry Trifle Recipe (No-Bake, 5-Star)

Description

This easy lemon blueberry trifle recipe layers tender pound cake, tart lemon curd, fluffy whipped cream, and sweet fresh blueberries into a no-bake showstopper. Light, fruity, and ready in under 20 minutes, it’s the perfect make-ahead dessert for spring and summer gatherings. Serve it in a classic trifle bowl or individual jars for effortless elegance and refreshing flavor.

Ingredients

Scale

1 pound cake (store-bought or homemade), cut into 1-inch cubes
2 cups fresh blueberries (or thawed frozen, well-drained)
1 cup lemon curd (store-bought or homemade)
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest (plus more for garnish)
Fresh mint leaves (optional, for garnish)

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Instructions

In a large mixing bowl, whip the heavy cream with powdered sugar, vanilla extract, and lemon zest until soft peaks form.
Fold 1/4 cup of lemon curd into the whipped cream to infuse lemon flavor (optional).
In a large trifle dish or individual jars, add a layer of pound cake cubes.
Spoon a thin layer of lemon curd over the cake.
Add a layer of whipped lemon cream, then a generous layer of blueberries.
Repeat layers until the bowl is full, finishing with whipped cream and a few blueberries on top.
Garnish with extra lemon zest and mint leaves.
Refrigerate for at least 2 hours or overnight before serving.

Notes

Pound cake, sponge cake, or angel food cake all work well.

Make it boozy by lightly brushing cake with limoncello or lemon syrup.

For a lighter option, swap whipped cream with Greek yogurt.

Best served chilled; keeps well in the fridge for up to 2 days.

Great make-ahead dessert for brunches, BBQs, and holidays.

Prep Time: 20 minutes
Chill Time: 2 hours
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 310 kcal
Sugar: 19g
Sodium: 160mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg