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Fresh Star-Spangled Blueberry Lemon Trifle Cups

blueberry lemon trifle cups - featured image
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A quick and easy 5-minute summer dessert featuring layers of fresh blueberries, zesty lemon curd, whipped cream, and pound cake cubes served in individual cups. Perfect for refreshing summer occasions and last-minute gatherings.

Ingredients

Scale
  • 2 cups (300 grams) fresh blueberries
  • ¾ cup (180 ml) lemon curd (store-bought or homemade)
  • 1 cup (240 ml) whipped cream, lightly sweetened
  • 6 ounces (170 grams) pound cake or sponge cake, cut into small cubes
  • 1 tablespoon (12 grams) granulated sugar (optional, to sweeten berries)
  • Fresh lemon zest from 1 lemon, for garnish
  • Mint leaves, a few sprigs for garnish (optional)

Instructions

  1. Rinse 2 cups (300 grams) of fresh blueberries under cold water. Drain well and place in a medium bowl. If desired, sprinkle with 1 tablespoon (12 grams) of granulated sugar and toss gently. Let sit to draw out natural juices.
  2. Cut about 6 ounces (170 grams) of pound cake or sponge cake into roughly 1-inch (2.5 cm) cubes, keeping them similar in size.
  3. In a chilled bowl, whip 1 cup (240 ml) of heavy cream until soft peaks form. Add a teaspoon of sugar if you want it sweeter. Avoid over-whipping.
  4. Assemble the trifle cups by layering about 2 tablespoons of cake cubes at the bottom of each cup, followed by 1 to 2 tablespoons of lemon curd, then 2 tablespoons of blueberries, and a layer of whipped cream. Repeat layers if cups are tall enough, finishing with whipped cream on top.
  5. Garnish each cup with fresh lemon zest and a small mint leaf or two.
  6. Chill the assembled cups in the refrigerator for at least 30 minutes or up to 2 hours before serving to let flavors meld and cake soften slightly.

Notes

[‘If lemon curd is too thick, warm slightly in the microwave for 10 seconds to ease spooning.’, ‘Layer quickly to prevent whipped cream from melting, especially in warm kitchens.’, ‘Use room temperature cake to avoid sogginess and help soak up lemon curd juice.’, ‘Whip cream to soft peaks for best texture; avoid over-whipping.’, ‘Assemble cups a few hours ahead and cover tightly to keep whipped cream fresh.’, ‘Drain excess liquid from berries to prevent soggy cake.’, ‘Frozen blueberries can be used if thawed and drained well.’, ‘For gluten-free, substitute cake with almond flour or gluten-free cake.’, ‘For dairy-free, use coconut whipped cream and dairy-free lemon curd.’]

Nutrition

Keywords: blueberry dessert, lemon curd, trifle cups, summer dessert, easy dessert, no bake dessert, patriotic dessert, quick dessert

Find it online: https://sizzlesprout.com/fresh-star-spangled-blueberry-lemon-trifle-cups-easy-5-minute-summer-dessert-recipe/