Blueberry Lemon Cream Trifle

Blueberry Lemon Cream Trifle

A delicious layered dessert inspired by the photo, with juicy blueberries, creamy lemon filling, soft cake, and a fresh lemon zest topping.

Ingredients

For the blueberry layer:

• 2 cups fresh or frozen blueberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp cornstarch
• 2 tbsp water

For the lemon cream:

• 8 oz (225 g) cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 cup heavy whipping cream

For layering:

• 1½–2 cups pound cake or vanilla sponge cake, cut into small cubes
• ½ cup fresh blueberries
• ½ cup fresh cherries, pitted and halved (optional)
• Extra lemon zest
• Fresh mint leaves, for garnish

Instructions

1. Make the blueberry sauce:
   Add blueberries, sugar, lemon juice, and lemon zest to a saucepan. Cook over medium heat for about 5–7 minutes, stirring occasionally, until the berries soften and release their juices.
2. Mix cornstarch with water until smooth. Stir it into the blueberries and cook for another 1–2 minutes, until thickened. Let it cool completely.
3. Make the lemon cream:
   Beat cream cheese and powdered sugar until smooth. Add vanilla, lemon juice, and lemon zest.
4. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the cream cheese mixture.
5. Assemble the dessert:
   In a glass, add a layer of blueberry sauce, followed by lemon cream, fresh blueberries, and cake cubes.
6. Repeat the layers until the glass is full. Finish with a generous layer of lemon cream.
7. Garnish:
   Top with fresh blueberries, cherries, a little lemon zest, and mint leaves.
8. Refrigerate for at least 1 hour before serving. For the best flavor, chill for 2–4 hours.

Tip: You can replace the pound cake with ladyfingers, vanilla sponge cake, or crushed graham crackers.