Let me tell you—this Meyer Lemon Blueberry Trifle is the dessert you’ll keep coming back to! It’s creamy, tangy, and just sweet enough, with layers of soft cake, zesty lemon curd, juicy blueberries, and whipped cream.
What’s not to love? It’s super kid-friendly, easy to make ahead, and looks so fancy without being fussy.
Perfect for family dinners, holidays, or anytime you want to impress without breaking a sweat!
What You’ll Need
Ingredients:
- 1 pound cake (store-bought or homemade), cut into 1-inch cubes
- 1 ½ cups Meyer lemon curd (store-bought or homemade)
- 2 cups fresh blueberries
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 Meyer lemon (optional garnish)
Tools & Utensils:
- Large trifle dish or individual serving glasses
- Hand mixer or stand mixer with whisk attachment
- Spatula
- Zester or microplane
- Knife and cutting board
Pro Tips
- Use fresh Meyer lemons. Their natural sweetness and mild tang are what make this dish pop!
- Chill your bowl and whisk. For the fluffiest whipped cream, place your mixing bowl and whisk in the fridge for 10 minutes before whipping.
- Don’t over-soak the cake. When layering with curd, less is more—too much lemon curd can make the cake soggy.
- Make it kid-friendly. If you’re making this for little ones, layer the trifle into individual glasses so everyone gets their own special serving.
- Experiment with fruit. If blueberries aren’t your thing, swap them for raspberries or strawberries for a fun twist.
Substitutions & Variations
- No Meyer lemons? Use regular lemons mixed with a splash of orange juice for a similar taste.
- Store-bought whipped cream: Feel free to skip making your own and grab a tub of whipped topping if you’re in a pinch.
- Gluten-free version: Use a gluten-free pound cake or sponge cake.
Make-Ahead Tips
You can prep this trifle a day ahead. Assemble all the layers, cover tightly with plastic wrap, and refrigerate. Just add the zest and garnish right before serving!
How to Make Meyer Lemon Blueberry Trifle
1. Whip the Cream
In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
2. Layer the Trifle
Start by adding a layer of pound cake cubes at the bottom of your trifle dish. Add a generous spoonful of lemon curd on top, spreading it evenly. Follow with a layer of whipped cream, then a handful of blueberries. Repeat until all ingredients are used, ending with whipped cream on top.
3. Add the Finishing Touches
Top with fresh blueberries, a few curls of Meyer lemon zest, and maybe a sprig of mint for extra flair.
Leftovers & Storage
Cover any leftovers tightly with plastic wrap and store in the fridge for up to 2 days. Note that the cake may soften further over time, but it’ll still taste amazing.
Wrap-Up
This Meyer Lemon Blueberry Trifle is the kind of dessert that turns an ordinary day into something special. It’s easy, vibrant, and sure to bring smiles all around. If you try it, I’d love to hear how it turned out for you! Drop a comment below with your thoughts, questions, or tweaks—I’m all ears. Let’s keep sharing the love for delicious family recipes!
