Blueberry Trifle with Lemon Whipped Cream
It’s summertime friends, and with that comes cookouts! I wanted to share one of my husband’s favorite summer desserts Blueberry Trifle with Lemon Whipped Cream. This simple dessert is light and airy, full of flavor, and perfect for your next summer gathering.
One of the easiest things about this dessert is that you can buy all of the ingredients except the lemon whipped cream. If your favorite grocery store carries pre-baked angel food cake, buy it. Summer is a time to relax and enjoy time with friends and family. It will make a wonderful dessert.
Baking Your Own Angel Food Cake
If you want to bake your own angel food cake for the Blueberry Trifle with Lemon Whipped Cream, you won’t believe how easy it is. However, let me give you a few tips. First, you need an old-fashioned tube pan. And then you need a glass bottle that will fit in the hole in the center of the tube. This is so you can turn your pan UPSIDE DOWN TO COOL after it bakes.
Now an angel food cake mix is super simple to make. You only need the mix, water, and the pan. The key is allowing the cake to cool upside down for 1 ½ hours after it comes out of the oven. This technique keeps the cake from deflating after it is baked. Super simple and so delicious fresh!
Lemon Whipped Cream
The lemon whipped cream is what makes the Blueberry Trifle with Lemon Whipped Cream so special. If you have never made homemade whipped cream there are few things to remember. Use only glass or stainless-steel bowl and utensils. Fats like butter and oil are never fully removed plastic bowls and utensils. And fats will deflate your whipped cream. The other thing to remember is “fold in the lemon curd” don’t stir. And you can add more lemon curd if you want your whipped cream more “lemony”.
I have a completely separate video on making the lemon whipped cream here.
Trifle Dish
It is not necessary to use a trifle dish. However, I will say this, I love mine. I have found it to be a lifesaver more than once. If you ever have a cake fall apart just when you least expect it. You can quickly transition your plan to a trifle. Add some whipped cream to your icing and you have filling for your layers. Just pretend that was your plan all along. Here is one from Royalty Arts for $29.99 very similar to mine from Amazon.
Blueberry Trifle with Lemon Whipped Cream
Ingredients
- 1 angel food cake torn into small pieces
- 4 cups heavy whipping cream
- 4 tbsp powdered sugar
- 2 tbsp corn starch
- ¾-1 c lemon curd
- 24 oz fresh blueberries
Instructions
- Chill 2 large bowls in the refrigerator or freezer. These bowls need to be glass or stainless steel to ensure your whipped cream does not deflate.
- Tear your angel food cake into ½ in cubes.
- Place your whipping cream into one of your chilled bowls.
- Start mixing your cream with a mixer or whisk.
- Once you have small bubbles in your cream add your powdered sugar.
- Mix for another minute and add your corn starch.
- Continue to mix until you have stiff peaks.
- Sit your whipped cream aside.
- In your other chilled bowl add your lemon curd.
- Whisk your lemon curd to break it up and spread it out in your bowl.
- With a metal spoon add a small amount of whipped cream to your lemon curd and begin to fold it in.
- Continue to fold your whipped cream into your lemon curd mixture until it is all incorporated.
- Start layering your Trifle. Layers are cake, cream, blueberries. Finish with cream on top.
- Garnish with a slice of lemon, blueberries and a sprig of mint.
