Lemon Blueberry Trifle Recipe

Nothing says “summer on a spoon” quite like Lemon Blueberry Trifle. This dreamy, no-bake dessert layers fluffy angel food cake, bursting blueberries, and luscious lemon curd with sweet clouds of whipped cream. It’s a foolproof showstopper that not only looks gorgeous in a glass dish but also brings tangy, fruity refreshment to any table—perfect for picnics, birthdays, or just a sunny day with friends. One bite and you’ll fall in love with how the lemon and blueberry flavors pop against the soft cake and rich cream—making this trifle your new go-to dessert.

Ingredients You’ll Need

  • Angel Food Cake:

    • 1 prepared angel food cake (store-bought or homemade), cut into 1-inch cubes

    Blueberry Layer:

    • 2 cups fresh blueberries (plus extra for garnish)

    Lemon Cream:

    • 1 cup lemon curd
    • 1½ cups heavy whipping cream
    • ¼ cup powdered sugar
    • 1 teaspoon vanilla extract
    • zest of 1 lemon (optional for garnish)

How to Make Lemon Blueberry Trifle

Step 1: Whip the Cream

Pour the heavy whipping cream into a large, chilled mixing bowl, then add the powdered sugar and vanilla extract. Using a hand mixer or stand mixer, whip the cream until stiff peaks form. You want the cream to hold its shape—this will give your Lemon Blueberry Trifle those beautiful, cloud-like layers.

Step 2: Fold the Lemon Curd

In a separate bowl, combine the lemon curd with half of your whipped cream. Gently fold the two together until smooth and fluffy—don’t stir too vigorously, or you’ll deflate your lovely whipped cream! This mixture will be lusciously tangy and perfectly light.

Step 3: Layer the Trifle

In your trifle dish or a clear glass bowl, begin by adding one-third of your cubed angel food cake in an even layer. Next, spoon on one-third of the lemon cream mixture, smoothing it to the edges. Sprinkle with one-third of the fresh blueberries. Repeat these layers twice more, so you have three stunning levels in your Lemon Blueberry Trifle. The colors and textures look so inviting through the glass!

Step 4: Top and Garnish

Spoon the remaining whipped cream on top for a dreamy, snow-white finish. To make your Lemon Blueberry Trifle irresistible, garnish the top with extra fresh blueberries and a generous sprinkle of lemon zest. If you want to get fancy, try making little swoops and peaks with your spoon.

Step 5: Chill and Set

Cover the trifle with plastic wrap and chill in the refrigerator for at least two hours. This time allows the flavors to meld and the cake to absorb some of the lemony, berry goodness—making every bite wonderfully moist and flavorful when you serve it.

How to Serve Lemon Blueberry Trifle

Lemon Blueberry Trifle Recipe - Recipe Image

Garnishes

A few simple garnishes make your Lemon Blueberry Trifle look absolutely spectacular. Scatter fresh blueberries right on top, and grate a little lemon zest over everything for an eye-catching, aromatic touch. You could even tuck in a sprig of mint or use thin lemon slices around the edge of the dish for extra flair—guests won’t be able to resist!

Side Dishes

This trifle sings as a showpiece on its own, but if you’d like to round out your dessert spread, pair it with crunchy almond biscotti, crisp butter cookies, or a bowl of sweet strawberries. Since Lemon Blueberry Trifle is so bright and creamy, something with a bit of crunch balances things out nicely.

Creative Ways to Present

For parties or picnics, try spooning the trifle into individual mason jars or clear glasses—so cute and perfect for grab-and-go servings. Use wine glasses or mini dessert cups for an elegant touch. You could even bring a deconstructed version by keeping cake cubes, berries, and cream in separate containers and letting everyone build their own Lemon Blueberry Trifle at the table!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Lemon Blueberry Trifle (which is rare!), simply cover the dish tightly with plastic wrap and store it in the refrigerator for up to 2 days. The flavors keep melding and the cake gets delightfully tender—just be aware that it may soften further over time.

Freezing

While freezing is not recommended for Lemon Blueberry Trifle, since the whipped cream and fresh fruit may lose their texture, you can freeze leftover angel food cake cubes ahead of time and use them in the trifle when ready to assemble. If you must freeze the assembled trifle, expect the texture to be more like ice cream cake once thawed.

Reheating

There’s no need to reheat this refreshing dessert. In fact, Lemon Blueberry Trifle is at its best when enjoyed chilled straight from the fridge. If you’ve frozen your trifle, allow it to thaw in the refrigerator overnight before serving.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries are a great alternative if fresh aren’t available. Just be sure to thaw and drain them well before layering so your trifle doesn’t turn soggy or overly blue.

What other cakes can I use instead of angel food cake?

Pound cake and sponge cake both make excellent substitutes. Each brings a slightly different texture: pound cake is richer and denser, while sponge cake is soft but just a touch firmer than angel food.

How far ahead can I make the trifle?

You can prepare Lemon Blueberry Trifle up to one day in advance—the flavors get even better as they rest! Just add garnishes right before serving to keep them looking fresh.

Is there a dairy-free version?

Absolutely! Substitute the whipped cream with a dairy-free whipped topping, and make sure your lemon curd is dairy-free (many store-bought varieties are). The rest of the ingredients are already naturally dairy-free.

Can I make this dessert in individual servings?

Definitely. Layer the ingredients in small glasses, jars, or cups for easy, elegant individual Lemon Blueberry Trifles that are perfect for parties, picnic baskets, or anytime you want a treat with built-in portion control.

Final Thoughts

There you have it—my swoon-worthy recipe for Lemon Blueberry Trifle, always a crowd-pleaser and a true taste of sunshine. I hope you’ll give it a try and experience just how easy, joyful, and delicious this no-bake dessert can be. Your friends and family are in for a treat!

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Lemon Blueberry Trifle Recipe

Lemon Blueberry Trifle Recipe

4.7 from 5 reviews

This Lemon Blueberry Trifle is a delightful no-bake dessert perfect for summer gatherings. Layers of angel food cake, lemon curd, fresh blueberries, and whipped cream create a light and refreshing treat that’s sure to impress.

  • Author: nadia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale

Angel Food Cake:

  • 1 prepared angel food cake (store-bought or homemade), cut into 1-inch cubes

Blueberry Layer:

  • 2 cups fresh blueberries (plus extra for garnish)

Lemon Cream:

  • 1 cup lemon curd
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • zest of 1 lemon (optional for garnish)

Instructions

  1. Prepare Whipped Cream: In a large mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  2. Make Lemon Cream: In a separate bowl, gently fold together the lemon curd and half of the whipped cream until smooth.
  3. Assemble Trifle: In a trifle dish or glass bowl, layer one-third of the cake cubes, followed by one-third of the lemon mixture, then one-third of the blueberries. Repeat layers two more times. Top with the remaining whipped cream and garnish with fresh blueberries and lemon zest. Chill for at least 2 hours before serving to allow flavors to meld.

Notes

  • You can substitute pound cake or sponge cake for the angel food cake if desired.
  • Frozen blueberries can be used if fresh ones are not available—just thaw and drain them first.

Nutrition

  • Serving Size: 1 cup
  • Calories: 310
  • Sugar: 25g
  • Sodium: 190mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 45mg

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