Blueberry Lemon Trifle

This trifle has everything: fresh blueberries, tart lemon curd, and fluffy whipped cream. It’s so good, it’s guaranteed to be the crown jewel of any summer party!

  • Serves: 8-10 servings
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • 3 c. Fresh Blueberries
  • 1 (8-10 oz) Angel Food Cake, cut into 1 inch cubes
  • 3 c. Whipped Cream, stiffly beaten
  • Lemon Curd
  • 3 Lemons
  • 1 1/2 c. Sugar
  • 1/4 lb. Unsalted Butter, at room temperature
  • 4 extra large Eggs
  • 1/2 c. Lemon Juice
  • 1/8 tsp. Salt


  1. To make the lemon curd, zest the lemons being careful to avoid the white pith; combine zest with the sugar and cream together with the butter. Add eggs individually, then add lemon juice and salt, mixing until combined. Transfer mixture to a saucepan and cook over low heat until thickened, stirring constantly. Do not allow to boil. Remove from heat and chill completely before using.

  2. To assemble the trifle, set aside 1/4 c. blueberries for garnish. In a large trifle dish, arrange a layer of cake pieces followed by 1 cup of lemon curd and one cup of blueberries. Repeat for 2 more layers, then top with whipped cream; refrigerate for 2 hours. Before serving, top with remaining blueberries.

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