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Luscious Lemon Blueberry Trifle

lemon blueberry trifle - featured image
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A refreshing and crowd-pleasing summer dessert featuring layers of lemon-infused pound cake, juicy blueberries, and lightly sweetened whipped cream with a hint of lemon zest.

Ingredients

Scale
  • 8 ounces lemon-infused pound cake, cut into 1-inch cubes
  • 2 cups fresh blueberries, rinsed and patted dry
  • 1 ½ cups heavy whipping cream, chilled
  • ¼ cup powdered sugar, sifted
  • Zest of 1 medium lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 4 ounces cream cheese, softened (optional)

Instructions

  1. Pour the chilled heavy cream into a large mixing bowl. Using an electric mixer on medium speed, whip the cream until it starts to thicken, about 2-3 minutes.
  2. Add the powdered sugar, lemon zest, lemon juice, and vanilla extract. Continue whipping on medium-high speed until soft peaks form, about another 2 minutes. Be careful not to overwhip.
  3. Optional: In a separate bowl, beat the softened cream cheese until smooth. Gently fold about ½ cup of the whipped cream into the cream cheese to lighten it, then fold this mixture back into the remaining whipped cream.
  4. Cut the lemon-infused pound cake into roughly 1-inch cubes. Ensure blueberries are rinsed and completely dry.
  5. In a trifle bowl, layer pound cake cubes evenly to cover the bottom. Spoon a generous layer of whipped cream over the cake and smooth gently.
  6. Sprinkle a layer of fresh blueberries evenly on top.
  7. Repeat layering pound cake, whipped cream, and blueberries until the bowl is filled, aiming for at least three layers.
  8. Cover the trifle with plastic wrap and refrigerate for at least 2 hours or overnight to let flavors meld and cake soak up the cream.
  9. Before serving, dust the top with lemon zest or add a few extra blueberries for garnish.

Notes

Chill bowl and beaters before whipping cream for best results. Fold cream cheese gently to keep whipped cream airy. Assemble quickly to prevent cake from becoming mushy. Can be made ahead and refrigerated overnight. For dairy-free, substitute coconut cream and vegan cake base.

Nutrition

Keywords: lemon blueberry trifle, summer dessert, whipped cream dessert, easy trifle recipe, lemon pound cake dessert, blueberry dessert

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