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Ingredients

  • 1 package (3.4 ounces) instant lemon pudding mix
  • 2 cups cold milk
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 store-bought pound cake, cut into cubes
  • 2 cups fresh blueberries
  • 1/4 cup lemon curd
  • 1/4 cup sliced almonds (optional)

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Lemon Blueberry Trifle

Created by: Howcan Team

Ingredients

  • 1 package (3.4 ounces) instant lemon pudding mix
  • 2 cups cold milk
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 store-bought pound cake, cut into cubes
  • 2 cups fresh blueberries
  • 1/4 cup lemon curd
  • 1/4 cup sliced almonds (optional)

Instructions

  • In a large bowl, whisk together 1 package of instant lemon pudding mix and 2 cups of cold milk for 2 minutes. Let it stand for 5 minutes or until soft-set.
  • In another bowl, beat 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract until soft peaks form.
  • Gently fold the whipped cream into the lemon pudding mixture until well combined.
  • In a trifle dish or a large glass bowl, layer half of the pound cake cubes, half of the lemon pudding mixture, and half of the fresh blueberries. Repeat the layers with the remaining ingredients.
  • Drizzle 1/4 cup of lemon curd over the top layer of blueberries.
  • Sprinkle with 1/4 cup of sliced almonds, if desired.
  • Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
  • Serve chilled and enjoy!
Dessert
American

Lemon Blueberry Trifle is a delightful dessert that originated in England. This luscious treat is a layered dessert consisting of sponge cake or ladyfingers, lemon curd, whipped cream, and fresh blueberries. The tangy lemon curd and the sweet burst of blueberries create a perfect harmony of flavors. Renowned chefs like Nigella Lawson and Gordon Ramsay have popularized this dessert, and it has become a staple in many British and American households. The best version of this dish can be found in quaint English tea rooms or upscale patisseries. The key to a perfect Lemon Blueberry Trifle lies in the quality of the lemon curd and the freshness of the blueberries. For a twist, some chefs infuse the lemon curd with a hint of lavender or add a splash of Limoncello for an extra kick. Whether enjoyed at a fancy restaurant or homemade with love, Lemon Blueberry Trifle is a true crowd-pleaser.

30 min

|

8

|

320 calories

Instructions

  • In a large bowl, whisk together 1 package of instant lemon pudding mix and 2 cups of cold milk for 2 minutes. Let it stand for 5 minutes or until soft-set.
  • In another bowl, beat 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract until soft peaks form.
  • Gently fold the whipped cream into the lemon pudding mixture until well combined.
  • In a trifle dish or a large glass bowl, layer half of the pound cake cubes, half of the lemon pudding mixture, and half of the fresh blueberries. Repeat the layers with the remaining ingredients.
  • Drizzle 1/4 cup of lemon curd over the top layer of blueberries.
  • Sprinkle with 1/4 cup of sliced almonds, if desired.
  • Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
  • Serve chilled and enjoy!
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