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Easy Creamy Lemon Blueberry Trifle Recipe with Vanilla Whipped Cream

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A fresh and indulgent layered dessert featuring lemon custard, blueberries, angel food or pound cake, and homemade vanilla whipped cream. Perfect for spring or summer, this trifle is quick to make and a crowd-pleaser.

Ingredients

Scale
  • 2 cups whole milk (480 ml)
  • 3/4 cup granulated sugar (150 g)
  • 3 large eggs (room temperature)
  • Lemon zest from 2 lemons
  • 1/3 cup lemon juice (80 ml)
  • 3 tablespoons all-purpose flour (24 g)
  • 2 tablespoons unsalted butter (28 g), softened
  • 1 cup heavy whipping cream (240 ml), cold
  • 2 tablespoons powdered sugar (15 g)
  • 1 teaspoon pure vanilla extract
  • 2 cups blueberries (300 g), fresh or frozen (thawed)
  • 8 oz angel food cake or pound cake (225 g), cut into 1-inch cubes

Instructions

  1. Make the Lemon Custard: In a medium saucepan, whisk together the sugar and flour until combined. Add the eggs and whisk until smooth. Gradually pour in the milk, whisking constantly to prevent lumps. Add the lemon zest and juice.
  2. Cook the Custard: Place the saucepan over medium heat. Stir constantly with a whisk or wooden spoon, scraping the bottom as you go. Cook for 7-10 minutes until the mixture thickens to a pudding-like consistency that coats the back of a spoon. Remove from heat and stir in the softened butter until melted and smooth. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface to avoid a skin, and chill for at least 2 hours.
  3. Prepare the Vanilla Whipped Cream: Chill a mixing bowl and beaters in the fridge for 15 minutes. Pour cold heavy cream, powdered sugar, and vanilla extract into the bowl. Beat on medium-high speed until soft peaks form, about 3-5 minutes. Refrigerate until ready to assemble.
  4. Prep the Blueberries and Cake: Rinse and dry fresh blueberries, or thaw frozen ones thoroughly and drain excess liquid. Cube the angel food or pound cake into roughly 1-inch pieces.
  5. Assemble the Trifle: In a clear trifle bowl, layer cake cubes, lemon custard, blueberries, and a dollop of vanilla whipped cream. Repeat layers two more times or until ingredients are used, finishing with whipped cream on top. Garnish with extra lemon zest or whole blueberries if desired.
  6. Chill Before Serving: Refrigerate the trifle for at least 1 hour before serving to meld flavors and soften the cake.

Notes

Avoid the white pith when zesting lemons to prevent bitterness. Chill mixing bowl and beaters before whipping cream for better results. If custard thickens too much after chilling, whisk gently before layering. Use gluten-free cake or ladyfingers for gluten-free option; coconut cream and nondairy milk for dairy-free. Assemble trifle shortly before serving to keep cake from becoming soggy. Flavors meld beautifully overnight if assembled in advance but add whipped cream just before serving.

Nutrition

Keywords: lemon blueberry trifle, creamy lemon dessert, vanilla whipped cream, easy trifle recipe, summer dessert, layered dessert, fresh fruit dessert

Find it online: https://bitefuljoy.com/easy-creamy-lemon-blueberry-trifle-recipe-with-vanilla-whipped-cream/