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Lemon-Blueberry Trifle


Oh no! The inlaws are coming unexpectedly, and there's just no time to make an elaborate dinner. Have your partner start the grill while you whip up a trifle with leftover cake (or a store-bought version, we won't tell) and fresh berries. Then sit back, relax with a sparkly drink, and bask in the sunshine and compliments.

At a glance

4 servings


Choose your measure:

  • 2 cups cubed cake: pound cake, lemon cake, or angel food cake
  • 10-ounce jar lemon curd
  • 1 cup heavy cream, whipped
  • 1/2 cup vanilla syrup, or the syrup flavor of your choice
  • 2 cups fresh blueberries (1 pint) or 1/2 cup blueberry jam


  1. Whisk 3/4 of the lemon curd into the whipped cream, and reserve the remaining lemon curd.
  2. Using mini trifle dishes, or a large trifle bowl, alternate layers of cake cubes, sprinkles of syrup, lemon whipped cream, and blueberries or jam, until everything is used up. Be sure to add a nice layer of lemon curd in the middle and to save some of the lemon whipped cream for garnish.
  3. Garnish the trifle with the reserved whipped cream, and fresh berries, if desired.
  4. Refrigerate the trifle for 2 to 3 hours before serving to allow the cake to absorb the syrup.
  5. Store any leftover trifle, covered, in the fridge for up to 3 days.