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Sweet blueberry compote and tangy lemon cream, layered with luscious lemon cake. My Easy Blueberry Lemon Trifle Recipe is a delicious, showstopping dessert. Perfect for Easter, Mother’s Day, and spring celebrations!

Blueberry Lemon Trifle – A Showstopping Dessert That’s Surprisingly Easy To Make

Thanks to the distinct layers of tender cake, colorful fruits, and flavorful fillings, trifles are a feast for the eyes. This is one of those impressive-looking desserts that makes people ooh and ahh even before they take the first bite.

Thankfully, this trifle tastes just as good as it looks. What’s not to love about cake, fruit, and cream? And one of the things I love most about these showstopping desserts is how incredibly easy they are to make.

But there’s no need to let your guests in on that last part. Go ahead and bask in the compliments as you set your gorgeous trifle down on the table. Then maybe wave a dismissive, modest hand and say, “Oh, shucks. It was easy.”

You won’t be lying. This beautiful Blueberry Lemon Trifle is absolutely scrumptious and incredibly easy.

Two Simple Shortcuts for Deliciously Easy Blueberry Lemon Trifle Recipe

Though I’m a big believer in “made from scratch”, I’ve got nothing against time-saving shortcuts. As long as they don’t compromise the taste of the dish.

My Easy Blueberry Lemon Trifle recipe uses two shortcuts that meet that standard – cake from a mix and jarred lemon curd.

Today’s cake mixes are not the dry, flavorless cake mixes of my youth. Many pre-packaged mixes available now will give you a cake that is moist, light, and as good or nearly as good as made from scratch. I used a Duncan Hines Perfectly Moist Lemon Supreme cake mix for my trifle. Baked in a 13×9 pan according to the package directions, it was moist, tender, and lemony.

If you love to bake and want to make a scratch lemon cake, go for it. But this cake mix is a time saver and gives a terrific result.

I also used Bonne Maman lemon curd for my lemon cream. It’s thick, sweet, and tangy, and required me to do nothing but open the jar. My supermarket stocks it in the baking aisle, near the canned pie filling. Some stores may stock jarred lemon with the jams and jellies.

You can also make your lemon curd if you’d like. Here’s a recipe if you’d like to try.

Prepping the Other Ingredients – Easy Blueberry Lemon Trifle Recipe

There are three components to my Blueberry Lemon Trifle – cake, lemon cream, and blueberry filling.

We’ve already talked about the cake – just bake according to the package. So, let’s move onto the lemon cream.

All you need to do here is gently fold the lemon curd into sweetened whipped cream. And by whipped cream, I mean REAL whipped cream, not whipped topping. Real whipped cream tastes much better and richer than store-bought whipped topping. And preparing it takes only minutes.

You’ll just pour it into a mixing bowl with the sugar, then beat it with a mixer until the soft but stable peaks form when you lift the beater. Once you’ve whipped the cream, all you’ll need to do is fold in the gently lemon curd, combining the cream and curd.

The third and final component is the blueberry filling. Yes, you can buy blueberry filling at the market. But fresh tastes better and is easy to make.

Just stir blueberries, sugar, and a little lemon juice together in a saucepan, bringing them to a boil. Then you’ll make a slurry of water and cornstarch, stir it into the blueberry mixture, and simmer to thicken.

The blueberry filling needs to cool completely before assembling the trifle, so factor that into your timing. It will thicken considerably once it’s cool.

Assembling the Blueberry Trifle Layers

Being able to see the layers is part of what makes a trifle so impressive looking. You may be able to use a glass bowl for this purpose, but a proper trifle bowl looks so pretty. I use a three-quart trifle bowl for this recipe. While it’s made specifically for trifles, I also use it for layered salads.

You can find trifle bowls on Amazon for less than $30.

The last step to making your trifle is simply layering the cake, blueberry filling, and lemon cream in your trifle bowl. You can do that however seems best to you. I’ve made this recipe more than once and tried it a couple of different ways. But I think the best method to create the distinct layers is this…

Place half of the cake in the bottom of the bowl, top with half the blueberry filling, and half the lemon cream. Then repeat these layers again, smoothing the lemon cream with a spatula before serving. (Those with sharp eyes will note that the trifle in the photos doesn’t quite follow my recommended layering. Yes, I got a little mixed up. These things happen.)

You can make your trifle up to twenty-four hours ahead of time. Just cover the top with plastic wrap and store it in the refrigerator until ready to serve.

If you’re looking for a showstopping finish to a special meal, you can’t go wrong with this Easy Blueberry Lemon Trifle Recipe. Give it a try soon!