Description
These mini lemon blueberry trifles are a fresh, elegant dessert featuring layers of tangy lemon curd, juicy blueberries, airy cake, and whipped cream. Perfect for parties or a special treat, they’re easy to assemble and look stunning in individual jars or glasses.
Ingredients
- 1 cup lemon curd (store-bought or homemade)
- 1 tablespoon fresh lemon zest (from 1 lemon)
- 2 cups fresh blueberries (or frozen, thawed and drained)
- 2 tablespoons granulated sugar
- 2 teaspoons lemon juice
- 8 ounces pound cake, angel food cake, or sponge cake, cut into 1-inch cubes
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (optional)
- Extra blueberries and lemon zest, for garnish
- Mint leaves (optional, for garnish)
Instructions
- In a mixing bowl, combine blueberries, granulated sugar, and lemon juice. Stir gently and let sit to macerate while preparing other components.
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract (if using) until soft peaks form.
- Cut the cake into 1-inch cubes.
- Stir lemon zest into lemon curd. Whisk to loosen if needed.
- Set out 6 small jars or glasses (about 8 ounces each). Layer cake cubes (4-5 per glass), then spoon lemon curd mixture (about 2 tablespoons), followed by macerated blueberries (about 2 tablespoons), and a layer of whipped cream (about 2 tablespoons). Repeat layers until jars are full, finishing with whipped cream.
- Garnish with extra blueberries, lemon zest, and mint leaves if desired.
- Chill trifles for at least 30 minutes before serving for best texture.
Notes
For gluten-free, use gluten-free cake. For dairy-free, use coconut whipped cream and check lemon curd ingredients. Toast cake cubes lightly to prevent sogginess if assembling ahead. Use piping bags for cleaner layers. Trifles can be made up to 24 hours in advance; add final cream and garnish just before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini trifle (about 8 ounces)
- Calories: 320
- Sugar: 31
- Sodium: 160
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 44
- Fiber: 2
- Protein: 4
Keywords: lemon blueberry trifle, mini trifle, party dessert, easy trifle, lemon dessert, blueberry dessert, spring dessert, summer dessert, individual dessert, no bake dessert