Best 5 Lemon Blueberry Trifle Pound Cake Recipes
Indulge in a delightful culinary journey with our tantalizing Lemon Blueberry Trifle Pound Cake, a symphony of flavors that will captivate your taste buds. This delectable dessert combines the zesty tang of lemon, the juicy sweetness of blueberries, and the comforting warmth of pound cake, creating a truly unforgettable experience. Discover the secrets behind this exquisite treat as we guide you through each layer, from the moist and fluffy pound cake base to the luscious lemon curd and the vibrant blueberry compote. Our comprehensive recipe includes variations for a classic pound cake and a gluten-free version, ensuring everyone can savor this delightful creation. Embark on a culinary adventure and transform your kitchen into a bakery, crafting this extraordinary dessert that is perfect for special occasions or simply as a sweet indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
BLUEBERRY LEMON TRIFLE
A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven-this trifle doesn't require baking. -Ellen Peden, Houston, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.
Nutrition Facts : Calories 230 calories, Fat 4g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 235mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
OUTRAGEOUS LEMON BERRY TRIFLE
I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.
Provided by cookiequeen
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
- Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
- Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g
LEMON-BLUEBERRY POUND CAKE
Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. -Rebecca Little, Park Ridge, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.
Nutrition Facts : Calories 434 calories, Fat 10g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 281mg sodium, Carbohydrate 80g carbohydrate (54g sugars, Fiber 1g fiber), Protein 7g protein.
LEMON BLUEBERRY TRIFLE
This recipe was adapted from The Pampered Chef. To reduce fat and calories, omit chocolate chips and substitute vanilla/plain non-fat yogurt for the sour cream and angel food cake for the pound cake. Can be made the night before.
Provided by Maureenie
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut pound cake into 1-inch cubes; place in large bowl.
- Zest lemon using short strokes; set aside.
- Juice lemon. Sprinkle lemon juice over pound cake; toss gently.
- In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
- Set aside 12 blueberries and 12 chocolate chips for garnish.
- To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Sprinkle the chocolate chips over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times.
- Top with remaining whipped topping. Garnish with blueberries and remaining chocolate chips.
- Cover with plastic wrap. Chill for at least 30 minutes.
Nutrition Facts : Calories 465.6, Fat 22, SaturatedFat 12.8, Cholesterol 125.8, Sodium 514.8, Carbohydrate 64.1, Fiber 1.2, Sugar 17.6, Protein 6.2
LEMON BLUEBERRY TRIFLE
Make and share this Lemon Blueberry Trifle recipe from Food.com.
Provided by CalicoCandy
Categories Dessert
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Prepare instant lemon pudding with milk according to package instructions.
- Mix well with yogurt.
- Tear angel food cake into 1 inch pieces.
- In trifle bowl, or other pretty glass bowl, layer cake pieces, pudding, berries, cool whip; repeat.
- Finish with cool whip.
- Refrigerate for a couple of hours before serving.
Tips:
Prepare the Cake Base in Advance: To save time, consider making the pound cake layer a day in advance. This will allow it to cool completely and develop a richer flavor.
Choose Fresh Blueberries: Fresh blueberries will provide the best flavor and texture for your trifle. If using frozen blueberries, thaw them completely and drain off any excess liquid before using.
Use High-Quality Lemon Curd: A good-quality lemon curd will make a big difference in the overall taste of your trifle. Look for a curd that is made with fresh lemons and has a smooth, creamy texture.
Don't Over-Whip the Cream: To achieve the perfect consistency for your whipped cream topping, whip it until it forms soft peaks. Over-whipping will result in a grainy texture.
Chill the Trifle Before Serving: Chilling the trifle for at least 30 minutes before serving will allow the flavors to blend and the cake to soften, resulting in a more cohesive and delicious dessert.
Conclusion:
With its combination of flavors and textures, the Lemon Blueberry Trifle Pound Cake is a delightful dessert that is perfect for any occasion. By following these tips, you can create a trifle that is both visually stunning and incredibly delicious. So, gather your ingredients and let's get baking!
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