Blueberry Lemon Trifle

🍋 Blueberry Lemon Trifle

Ingredients

For the cake

• 1 pound cake or vanilla sponge cake, cut into 1-inch cubes
• 2 cups fresh blueberries
• 1 lemon, thinly sliced, for garnish

For the lemon cream

• 1 package (8 oz / 225 g) cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar

For the lemon pudding layer

• 1 package (3.4 oz / 96 g) instant vanilla or lemon pudding mix
• 2 cups cold milk

Instructions

1. Make the pudding:
   Whisk the pudding mix with cold milk for about 2 minutes, until thick. Refrigerate for 5–10 minutes.
2. Prepare the lemon cream:
   Beat softened cream cheese with ½ cup powdered sugar, vanilla, lemon juice, and lemon zest until smooth.
3. Whip the cream:
   In another bowl, beat heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream-cheese mixture.
4. Combine the cream:
   Fold the prepared pudding into the lemon cream mixture until smooth and creamy.
5. Layer the trifle:
   In a large trifle bowl, arrange:
   • A layer of cake cubes
   • A layer of lemon cream
   • A generous layer of blueberries
6. Repeat:
   Continue layering until the bowl is nearly full. Finish with a generous layer of whipped lemon cream.
7. Decorate:
   Top with fresh blueberries and thin lemon slices, just like the pictured dessert.
8. Chill:
   Cover and refrigerate for at least 2–4 hours before serving. Overnight chilling gives the cake an even softer, more flavorful texture.

🍰 Tip

For the closest result to the picture, use fresh blueberries and homemade whipped cream, and assemble the trifle in a clear glass bowl so the layers are visible.