Lemon Blueberry Trifle

Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

A beautiful summer trifle, made even better when it is served with custard sauce.


  • 6 cups blueberries
  • 6 tablespoons Simple Syrup
  • 1 teaspoon freshly squeezed lemon juice
  • cups heavy (whipping) cream
  • 2 tablespoons sugar
  • cups Lemon Curd
  • 1 recipe Sponge Cake


    Put the blueberries, simple syrup, and lemon juice in a heavy-bottomed saucepot. Cook over medium heat until the berries begin to give off some of their liquid.

    Purée half of the blueberries in a food processor fitted with the metal blade. Stir the purée back into the other blueberries. Reserve 1 cup of blueberry sauce for later use.

    Put the cream and sugar in the bowl of an electric mixer. With the whisk attachment, whip on high speed until soft peaks form.

    Fold the whipped cream into the lemon curd.