Summer Blueberry Trifle
Indulge in the vibrant layers of a **Summer Blueberry Trifle**, a no-bake dessert that’s as stunning as it is delicious. Perfect for warm-weather gatherings, this recipe combines fluffy cubes of pound cake, a velvety vanilla custard made with whipped cream and pudding, and the natural sweetness of fresh, juicy blueberries. Light lemon zest adds a refreshing citrus note, while a garnish of mint lends an elegant finishing touch. Assembled in a trifle dish for a beautiful, crowd-pleasing presentation, this dessert comes together in just 25 minutes and requires no cooking, making it an easy yet impressive option for summer entertaining. Whether served at a casual picnic or a festive holiday barbecue, this trifle is the ultimate fruity dessert centerpiece!
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Ingredients
- 12 ounces Pound cake or sponge cake
- 3 cups Fresh blueberries
- 2 cups Heavy cream
- 4 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 3.4 ounces Vanilla pudding mix (instant)
- 2 cups Milk
- 1 teaspoon Lemon zest
- 6 leaves Mint leaves (optional, for garnish)
Directions
Step 1
Cut the pound cake or sponge cake into 1-inch cubes and set aside.
Step 2
In a large mixing bowl, prepare the vanilla pudding by whisking the instant pudding mix with 2 cups of cold milk until thickened. Chill in the refrigerator for 5 minutes.
Step 3
In a chilled mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, then whip until stiff peaks hold. Reserve about 1/2 cup of whipped cream for garnish.
Step 4
Gently fold the remaining whipped cream into the chilled pudding to create a creamy custard mixture.
Step 5
In a trifle dish or large glass bowl, start layering. Begin with a layer of cake cubes at the bottom, followed by a layer of the custard mixture, then a layer of fresh blueberries.
Step 6
Repeat the layers until the dish is filled, ending with a layer of custard on top. Be sure to reserve some blueberries for garnish.
Step 7
Top the final layer with the reserved whipped cream. Garnish with the remaining blueberries, a sprinkle of lemon zest, and fresh mint leaves if desired.
Step 8
Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
| Serving size | (1853.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3780.3 |
| Total Fat 233.2g | 0% |
| Saturated Fat 136.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 864.1mg | 0% |
| Sodium 2577.9mg | 0% |
| Total Carbohydrate 340.3g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 232.9g | |
| Protein 36.4g | 0% |
| Vitamin D 214.7IU | 0% |
| Calcium 819.6mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 1463.3mg | 0% |
Source of Calories