Blueberry and Lemon Trifle. This is just sublime! Layers of fresh Lemon Cake, Creamy Custard and Whipped Cream and of course a generous sprinkling of blueberries throughout. Please enjoy!
Blueberry and Lemon Trifle. This is a wonderful dessert, perfect for any time of year, and as you can see from the photos, I made this during the summer for an outdoor dessert.
It’s a very easy dessert to put together, and is made up of a lovely lemon pound cake, then a layer of creamy custard and topped off with some whipped cream, and of course the whole trifle has a scattering of fresh blueberries so with every bite, you get a burst of fruity juicy blueberry, combined with all the other goodies.
It is not a particularly ‘sweet’ dessert, as I don’t like sickly sweet, but you can, of course, adjust the sweetness to your liking no problem at all.
I have made this recipe completely from scratch, using some of my other recipes, but I will give you two options below, one for completely from scratch and one to make using readily bought ingredients.
I would recommend you try the from scratch version first as homemade is always better, but if you’re pushed for time or don’t feel confident, then you can choose which parts to make and which parts to have ready-made!
Please do enjoy and happy cooking!
Prep Time: From Scratch recipe 1 hr 30 minutes (included bake time for cake). If using Ready-made ingredients, 15 minutes
Cook Time: Nil
Yield: 6 – 8 servings
You will need a deep trifle dish or glasses like you see in my photos.
INGREDIENTS
There are 4 parts to the trifle; the cake, the blueberries, the custard layer, and the freshly whipped cream layer. You can make all or parts from scratch, you choose what you prefer!
1 1/2 Cups Fresh or Frozen Blueberries (you can swap the fruit if you prefer!)
4 x 1 inch thick slices of Lemon Pound Cake.
5 1/2 cups or 550 ml Custard / Jell – O Cook n Serve Vanilla
14 fl oz / 400 ml Whipping Cream or Cool Whip, divided
Zest & juice of 1/2 lemon
3 Tablespoon Powdered Sugar (optional to add to the whipping cream)
The Cake
To make my lemon pound cake from scratch please click the photo below. You will have about 2/3rds of cake left over which you can eat or freeze.
The Custard Filling
To make from scratch custard, click on the photo below. The recipe makes the exact amount you need for this trifle.
Please note, this is a pouring custard recipe so please add 2 tablespoons of cornstarch to the beaten egg yolks (to thicken).
INSTRUCTIONS
1. The Cake :
First of all bake the cake and allow to cool. Then cut 4 slices approximately 1 inch thickness and then cut each slice into 9 cubes. (3 cuts across and 3 cuts vertical.) Then arrange in the bottom of your bowl. (You can add more cake if you wish)
2. Make the custard filling.
When you have made the custard, place in a bowl and cover the surface with plastic wrap and allow to completely cool. You need the plastic wrap to stop a skin from forming. *** If making custard from scratch, please add 2 tablespoons of cornstarch to the egg yolks when beating to thicken the custard.
Once the custard has completely cooled, add the juice and zest of half a lemon to the custard.
Cover surface with plastic wrap and let cool. (please note this is a vanilla custard photo!)
3. Whip all the fresh cream until stiff, adding powdered sugar to taste, then gently combine HALF the whipped cream into the cold custard / Jello – O mix. If using Cool whip, add HALF the amount to the mix.
4. Assemble the trifle
Sprinkle some blueberries throughout the bowl, in between the cake pieces etc. Then pour your custard mix over the top. Add more blueberries and finally finish off with the remaining half of the whipped cream or cool whip. You can either pipe it on top or simply spread it.
The custard mix is quite ‘loose’ so be careful not to get the cream topping mixed into the custard!
Refrigerate of 3 -4 hours if you can wait that long! For best results, try to chill for 8 hours.
The custard mix is quite ‘loose’ so be careful not to get the cream topping mixed into the custard!
Refrigerate of 3 -4 hours if you can wait that long! For best results, try to chill for 8 hours.
We’d love to hear from you and what you thought of our Blueberry and Lemon Trifle recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Here are a few more of our delicious trifle recipes for you to enjoy!
Dreamy Chocolate Brownie Trifle
- 1 1/2 Cups Fresh or Frozen Blueberries you can swap the fruit if you prefer!
- 4 inch x 1 thick slices of Lemon Pound Cake
- 5 1/2 cups or 550 ml Custard / Jell - O Cook n Serve Vanilla
- 14 oz fl / 400 ml Whipping Cream or Cool Whip divided
- Zest & juice of 1/2 lemon
- 3 Tablespoon Powdered Sugar optional to add to the whipping cream
-
First of all bake the cake and allow to cool. Then cut 4 slices approximately 1 inch thickness and then cut each slice into 9 cubes. (3 cuts across and 3 cuts vertical.) Then arrange in the bottom of your bowl. (You can add more cake if you wish)
-
When you have made the custard, place in a bowl and cover the surface with plastic wrap and allow to completely cool. You need the plastic wrap to stop a skin from forming. *** If making custard from scratch, please add 2 tablespoons of cornstarch to the egg yolks when beating to thicken the custard.
-
Once the custard has completely cooled, add the juice and zest of half a lemon to the custard.
-
Whip all the fresh cream until stiff, adding powdered sugar to taste, then gently combine HALF the whipped cream into the cold custard mix. If using Cool whip, add HALF the amount to the custard mix.
-
Sprinkle some blueberries throughout the bowl, in between the cake pieces etc. Then pour your custard mix over the top. Add more blueberries and finally finish off with the remaining half of the whipped cream or cool whip. You can either pipe it on top or simply spread it.
-
The custard mix is quite 'loose' so be careful not to get the cream topping mixed into the custard!
-
Refrigerate of 3 -4 hours if you can wait that long! For best results, try to chill for 8 hours.
Please note prep time is for if you make the cake and custard from scratch. Total prep time will be 15 minutes if using ready made ingredients.
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