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Lemon Blueberry Triffle in a big glass bowl with layers of cakes, filling, lemon curd, and whipped cream.
Print Recipe
Lemon Blueberry Trifle
Prep Time
20 mins
Chill Time
4 hrs
Total Time
4 hrs 20 mins
 

My Lemon Blueberry Trifle turns lemon curd, whipped cream, angel food cake, and blueberries into an easy, irresistible no-bake summer dessert.

Servings: 10 servings
Author: Gemma Stafford
Ingredients
Instructions
  1. In the bowl of a stand mixer fitted with a whisk attachment (or using a handheld mixer), whip the cream to soft peaks. Set aside.

  2. In a 2 quart (2 liter) trifle dish, layer half of the blueberry topping, half of the angel food cake cubes, half of the lemon curd and half of the whipped cream.

  3. Repeat to create a second layer.

  4. Cover with plastic wrap and refrigerate for at least 4 hours (or up to overnight) to allow the flavors to meld.
  5. Serve chilled, garnished with some fresh blueberries and lemon slices, if desired. This is best served within 24 hours of assembly, but leftovers can be stored in the refrigerator for up to 2 days.
Recipe Notes
  • Use day-old or slightly dry angel food cake. It absorbs the lemon curd without becoming soggy.
  • Homemade or store-bought is easier. Store-bought or homemade angel food cake will work for this recipe.
  • Use Lemon Chiffon Cake if you prefer. It's quite delicious in this blueberry lemon trifle in place of the angel food cake.
  • Make clean, defined layers. Spread each layer gently and evenly, especially around the edges of the dish.
  • Do not overwhip the cream. Soft peaks will keep the texture light and prevent the filling from becoming dense. Do not whip to stiff peaks.
  • If using store-bought lemon curd, taste before using; if it is very sweet, add a squeeze of fresh lemon juice to balance the flavor.
  • Chilling for at least 4 hours is key. This allows the cake to soften for the perfect balance of textures and lets the flavors meld fully.
  • Add a finishing touch. For the best presentation, reserve a few blueberries to scatter on top just before serving.