Ingredients
Scale
- 2 cups fresh blueberries
- 1 cup lemon curd
- 2 cups whipped cream
- 1 package (8 oz) of pound cake, cut into cubes
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- Fresh mint leaves for garnish (optional)
Instructions
- Step 1: In a medium bowl, combine the fresh blueberries with the granulated sugar and lemon zest. Gently toss to coat and set aside to macerate for about 10 minutes.
- Step 2: In a large trifle dish or individual serving glasses, layer half of the pound cake cubes at the bottom.
- Step 3: Spread half of the lemon curd over the pound cake layer, followed by half of the blueberry mixture.
- Step 4: Add half of the whipped cream on top of the blueberry layer, smoothing it out gently.
- Step 5: Repeat the layers with the remaining pound cake, lemon curd, blueberries, and whipped cream until all ingredients are used up.
- Step 6: Chill in the refrigerator for at least 1 hour before serving. Garnish with fresh mint leaves if desired. Enjoy!
Notes
- For best results, store the assembled trifle in the refrigerator, where it can stay fresh for up to 2 days, but be mindful that the pound cake may become slightly soggy over time. Since this trifle is served cold, there’s no need to reheat it; simply take it out of the fridge and enjoy its refreshing flavors straight away. For an elevated presentation, serve in individual glasses and top each serving with a sprig of fresh mint for a pop of color and added freshness. To enhance the lemon flavor, consider adding a splash of lemon juice to the blueberry mixture while it macerates for an extra zing!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 18g