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Lemon Blueberry Trifle

Lemon Blueberry Trifle Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar, divided
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp cold water
  • 8 oz cream cheese, softened
  • 1 cup heavy cream, cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1 store-bought pound cake (about 11 oz)
  • 1/2 cup heavy cream, cold
  • 1 tbsp powdered sugar
  • Fresh blueberries and lemon slices for garnish

Method
 

  1. Cook blueberries, 2 tbsp sugar, and lemon juice in a saucepan over medium heat for 3-4 minutes. Stir in cornstarch slurry and cook 2-3 more minutes until thick. Cool completely.
  2. Beat cream cheese until smooth. Add remaining granulated sugar, 2 tbsp powdered sugar, vanilla, and lemon zest. Beat in 1 cup heavy cream until firm peaks form.
  3. Cut pound cake into 1-inch cubes.
  4. In a 2-quart glass bowl, layer one-third of cake cubes, half the compote, and half the lemon cream. Repeat layers once, then top with remaining cake. Cover and chill at least 2 hours.
  5. Just before serving, whip 1/2 cup heavy cream with 1 tbsp powdered sugar until soft peaks form. Dollop over the trifle and garnish with fresh blueberries and lemon slices.

Notes

Chill time is not included in the prep or cook times above. You can make the blueberry compote up to 3 days ahead and store it in the fridge. For a faster version, swap the lemon cream with an equal amount of good store-bought lemon curd thinned with a few tablespoons of heavy cream.