Happy first day of spring! Spring is one of my favorite baking times of the year. The perfect time to make desserts with fruit. You will love this Lemon Blueberry Trifle, I know I did! Lemon pound cake, homemade lemon curd, fluffy whipped cream, and fresh blueberries make this the ultimate spring and summertime dessert. I love using these individual mason jars, they are so cute and personal to hand out to friends and family. You can also make this dessert in one large trifle bowl, I’ve done that as well and it works out perfectly! Learn how to make this Lemon Blueberry Trifle down below! Love the Big Booty Baker.
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How To Make: Lemon Blueberry Trifle
This trifle has 4 components to it:
- Lemon Pound Cake
- Lemon Curd
- Whipped Cream
- Blueberries
I like to start with the lemon curd because it takes time to set in the fridge. PRO TIP: Please strain your curd through a fine mesh sieve before mixing in the butter. This makes the curd super silky and smooth if not your curd will be lumpy and texture will not be desirable.
Next, the pound cake. I did a quick box cake mix but better. Combine cake mix, pudding mix, Next, the pound cake. I did a quick box cake mix but better. Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with an electric mixer for 2 minutes. Pour into pan.Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 25 minutes. Remove and let completely cool. Trim edges off and cut cake into bite sized cubes.
Then, the best whipped cream ever! I could eat this straight out of the bowl. (I might already do that, but..) In a large bowl with a hand mixer or in a stand mixer with a whisk attachment, beat heavy cream on high for a minute, gradually add in the sugar and then vanilla. Whip until stiff peaks form.
Lastly, time to assemble these cuties by adding a few pieces of cake to the bottom of the jar, followed by whipped cream, lemon curd, and blueberries. Repeat the layers over again can, whipped cream, lemon curd, and a few blueberries on top. Repeat with remaining jars. Refrigerate until ready to serve. Enjoy!
And there you have it, the best dessert to bring in the spring and summertime. This trifle would be great on an Easter dessert table or take with you on a picnic! Make sure to follow me on Instagram @thebigbootybaker to keep up with all the treats I make and beautiful cakes! Happy Baking!
If you love trifles try out my:
Lemon Blueberry Trifle
Ingredients
Lemon Cake
- 1 package Duncan Hines Lemon Supreme cake mix
- 1 3.4 ounce package instant lemon pudding mix
- 4 eggs
- 1 cup (240 ml) water
- ⅓ cup (79 ml vegetable oil
Lemon Curd
- 5 egg yolks
- ½ cup (100g) granulated sugar
- zest of 2 lemons
- ⅓ cup (ml) lemon juice about 3 lemons
- 6 tablespoons (86g) unsalted butter chopped into 1 tablespoon pieces
Whipped Cream
- 2 cups (470ml) heavy cream
- ½ cup (100g) granulated sugar
- 1 tsp vanilla extract
Toppings
- 1½ cups (285 g) blueberries
Instructions
For the Lemon Curd
- In a medium heavy saucepan whisk together the egg yolks and sugar, once combined add in the lemon zest and juice; whisk for one minute.
- Place saucepan over medium low heat and whisk constantly until mixture thickens (about 12 minutes).
- Once curd has thickened, remove from heat and strain out lemon zest through a fine mesh sieve. Add in the pieces of butter; let sit for a minute to melt. Then stir the curd and butter together until the curd is room temperature
- Transfer the curd to a small bowl or mason jar, cover and store in the fridge until ready to use.
For the Lemon Cake:
- Preheat oven to 350°F. Grease and flour 10-inch tube pan.
- Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
- Bake at 350°F for 50 to 60 minutes or until toothpick inserted in the center comes out clean. Cool in pan 25 minutes. Remove and let completely cool. Trim edges off and cut cake into bite sized cubes.
For the Whipped Cream:
- In a large bowl with a hand mixer or in a stand mixer with a whisk attachment, beat heavy cream on high for a minute, gradually add in the sugar and then vanilla. Whip until stiff peaks form.
Assemble:
- Start by adding a few pieces of cake to the bottom of the jar, followed by whipped cream, lemon curd, and blueberries. Repeat the layers over again can, whipped cream, lemon curd, and a few blueberries on top. Repeat with remaining jars. Refrigerate until ready to serve. Enjoy!
