Description
This Lemon Blueberry Trifle is a refreshing and elegant dessert featuring layers of zesty lemon cake, creamy lemon-flavored filling, and sweet macerated blueberries. Perfect for warm-weather gatherings, this no-bake trifle combines bright citrus flavors with rich creaminess and juicy berries for a delightful treat.
Ingredients
Scale
Lemon Cake
- 1 box lemon cake mix (or homemade lemon cake if preferred)
- Eggs, oil, and water (as per the instructions on the cake mix box)
- 1 tablespoon lemon zest (optional, for extra lemon flavor)
Cream Filling
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Blueberry Mixture
- 2 cups fresh blueberries
- 1/4 cup granulated sugar (optional, for extra sweetness)
- 1 tablespoon lemon juice (optional, to brighten the flavor)
Garnish
- Fresh mint leaves (optional)
- Additional lemon zest (for decoration)
Instructions
- Prepare the Cake: Follow the instructions on the lemon cake mix box (or your homemade recipe) to bake the cake. Add 1 tablespoon of lemon zest to the batter for enhanced lemon flavor. Once baked and cooled, cut the cake into small cubes suitable for layering.
- Make the Cream Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar, vanilla extract, lemon juice, and lemon zest until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Macerate the Blueberries: Toss the fresh blueberries with granulated sugar and lemon juice. Let them sit for at least 10-15 minutes to macerate and release their juices, enhancing sweetness and flavor.
- Assemble the Trifle: In a large trifle dish or individual serving glasses, layer the lemon cake cubes, cream filling, and macerated blueberries. Repeat the layers until all ingredients are used, ending with a final layer of cream filling on top.
- Chill: Refrigerate the assembled trifle for at least 2 hours to allow the flavors to meld and the dessert to set properly.
- Garnish and Serve: Before serving, garnish the trifle with fresh mint leaves, additional lemon zest, and extra blueberries for a beautiful presentation. Serve chilled either directly from the dish or in individual portions.
Notes
- For a homemade lemon cake, use your favorite lemon pound cake or sponge cake recipe.
- You can substitute cream cheese with mascarpone for a richer taste.
- Adjust the amount of sugar in the blueberry mixture according to your sweetness preference.
- Ensure the cream cheese is softened to avoid lumps in the cream filling.
- The trifle can be prepared a day ahead; just keep it covered in the refrigerator.
- Use fresh, ripe blueberries for the best flavor. Frozen blueberries can be used but may release more liquid.
