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Blueberry Lemon Trifle Recipe
Ash Tyrrell

Blueberry Lemon Trifle Recipe

I’ve always loved making desserts that feel both fancy and simple at the same time, and this Blueberry Lemon Trifle has quickly become one of my favorites. Every time I make it, the combination of tart lemon, sweet blueberries, and creamy layers makes me feel like I’m indulging in something truly special.
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Prep Time 20 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound fresh blueberries – Use fresh berries if you can; they hold their shape better than frozen.
  • 1 box lemon cake mix – I prefer using a light fluffy cake to balance the creamy layers.
  • 2 cups heavy whipping cream – Whip it yourself for the best texture; store-bought whipped cream can be too sweet.
  • 1/2 cup powdered sugar – This adds just the right amount of sweetness without overpowering the lemon.
  • 8 oz cream cheese softened – Makes the custard layer smooth and creamy; room temperature is key.
  • 1 can 14 oz sweetened condensed milk – Adds richness and sweetness to the custard without cooking.
  • 1/4 cup fresh lemon juice – Fresh juice makes all the difference; bottled juice tastes flat.
  • 1 teaspoon vanilla extract – Enhances all the flavors in the dessert.
  • Lemon zest for garnish – Optional but gives a fresh vibrant look and flavor.

Method
 

  1. Start by baking the lemon cake according to the package instructions. Once baked, let it cool completely; warm cake will melt the whipped layers. I usually cube it into bite-sized pieces for easier layering.
  2. In a bowl, beat softened cream cheese with sweetened condensed milk and vanilla until smooth. Add whipped cream gradually, folding it in to keep it airy. The result is a light, fluffy custard that’s perfectly sweet with a hint of lemon.
  3. Begin with a layer of cake cubes at the bottom, then add the creamy mixture, and top with fresh blueberries. Repeat until all ingredients are used, finishing with a layer of whipped cream and blueberries on top. I always make sure the top looks pretty—it’s the first thing people notice!
  4. Sprinkle lemon zest over the top for a pop of color and a fresh citrus aroma. You can also add a few mint leaves if you want a bright, eye-catching touch.

Notes

  • I always use fresh blueberries, but if you use frozen, make sure to thaw and drain them first.
  • Let the cake cool completely; warm cake makes the layers soggy.
  • I fold whipped cream gently into the custard to keep it light and fluffy.
  • For extra flavor, I sometimes brush lemon syrup on the cake layers before assembling.
  • Chill for at least 2 hours before serving to allow the flavors to meld beautifully.