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Easy Creamy Lemon Blueberry Trifle Cups

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A quick and easy summer dessert featuring layers of tangy lemon cream, fresh blueberries, and light cake cubes, perfect for casual gatherings or a refreshing treat.

Ingredients

Scale
  • 1 cup (150g) fresh blueberries (or thawed frozen blueberries, drained)
  • Zest and juice of 2 medium lemons (about 3 tablespoons juice)
  • 1 cup (240ml) heavy cream, chilled
  • 1/4 cup (30g) powdered sugar
  • 4 ounces (115g) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 cups (about 200g) angel food cake or pound cake, cubed
  • Optional garnish: fresh mint leaves or extra lemon zest

Instructions

  1. In a large mixing bowl, beat 4 ounces (115g) softened cream cheese with 1/4 cup (30g) powdered sugar until smooth, about 2-3 minutes.
  2. Add the zest and juice of 2 lemons (approximately 3 tablespoons juice) and 1 teaspoon vanilla extract. Beat again until fully combined and creamy. If the mixture looks curdled, keep beating until smooth.
  3. In a separate chilled bowl, whip 1 cup (240ml) heavy cream until soft peaks form, about 3-4 minutes with an electric mixer on medium-high speed. Avoid overwhipping.
  4. Gently fold the whipped cream into the cream cheese mixture using a spatula with slow, sweeping motions to keep it airy and light.
  5. Cube 2 cups (about 200g) of angel food or pound cake into bite-sized pieces. Spread half of the cubes evenly into serving cups or glasses.
  6. Sprinkle about 1/2 cup (75g) fresh blueberries over the cake layer in each cup.
  7. Spoon or pipe about 1/3 cup (80ml) of the lemon cream mixture over the blueberries and cake. Smooth gently.
  8. Repeat layers with remaining cake cubes, more blueberries, and top with the rest of the lemon cream.
  9. Refrigerate the trifle cups for at least 1 hour before serving to let flavors meld and cream set.
  10. Just before serving, garnish with fresh mint leaves or a sprinkle of lemon zest.

Notes

Make sure cream cheese is softened to room temperature before mixing to avoid lumps. Whip cream to soft peaks to prevent overwhipping. Fold whipped cream gently into lemon mixture to keep it light and airy. If using frozen blueberries, thaw and drain well to avoid watery layers. Chill at least 1 hour before serving for best texture and flavor. Can be assembled up to 24 hours ahead and garnished just before serving. Does not freeze well due to cream component.

Nutrition

Keywords: lemon blueberry trifle, summer dessert, easy trifle cups, creamy lemon dessert, blueberry dessert, no bake dessert

Find it online: https://lucastable.com/easy-creamy-lemon-blueberry-trifle-cups-recipe-perfect-for-summer-desserts/