Introduction & Inspiration: Layers of Sunshine and Sweetness
These Individual Lemon Blueberry Trifles are a bright, refreshing, and utterly delightful dessert! I love how they combine the tangy sweetness of lemon cake with the creamy whipped cream, the burst of fresh blueberries, and the zesty kick of lemon curd. It’s a perfect combination.
The inspiration for this recipe came from my love for trifles. And a desire to create a dessert that was both beautiful and easy to make. I wanted something that would be perfect for spring and summer gatherings.
I also wanted to showcase the classic pairing of lemon and blueberry. Which is one of my all-time favorite flavor combinations. This recipe is the result of that.
These trifles are perfect for individual servings, making them ideal for parties, potlucks, or a special treat any time. They’re a guaranteed crowd-pleaser. And they’re surprisingly simple to assemble.
Nostalgic Appeal (with a Modern, Individual Twist)
Trifles, with their layers of cake, cream, and fruit, evoke a sense of nostalgia and classic dessert traditions. They remind me of family gatherings, holiday meals, and the simple pleasure of a layered, beautiful dessert.
These Individual Lemon Blueberry Trifles take that familiar concept. And add a modern twist with the individual servings and the bright, summery flavors of lemon and blueberry. It’s a new take.
There’s something inherently satisfying about the combination of moist cake, creamy whipped cream, tart lemon curd, and juicy blueberries. It’s a symphony of textures and flavors.
It’s the kind of dessert that’s perfect for sharing with loved ones. Or for enjoying all to yourself as a special treat. A moment of pure culinary delight.
Homemade Focus (and the Layers of Goodness)
I’m a strong advocate for homemade desserts, and these Individual Lemon Blueberry Trifles are a perfect example of why. Making your own cake, whipped cream, and (optionally) lemon curd allows you to control the ingredients, the flavors. Creating.
Store-bought versions of similar desserts often lack the fresh flavor and the perfect balance of sweetness and tartness that you can achieve with homemade. When you bake from scratch.
This recipe, while involving several components, is still very approachable. The lemon cake is a simple, one-bowl recipe. The whipped cream is easy to make.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the joy of creating a layered dessert from scratch. And to enjoy a delicious treat.
Flavor Goal
The flavor goal of these Individual Lemon Blueberry Trifles is to achieve a perfect balance of bright, tangy lemon, sweet blueberries, and creamy whipped cream. With a moist, tender lemon cake as the foundation.
The lemon cake, made with butter, sugar, an egg, vanilla extract, lemon extract, flour, baking powder, baking soda, salt, and buttermilk. Provides a moist, tender, and subtly tangy base.
The sweetened whipped cream, made with heavy whipping cream, vanilla bean paste (or vanilla extract), and pure maple syrup (or sugar). Adds a light, airy, and slightly sweet layer.
The lemon curd (either homemade or store-bought) provides a burst of intense lemon flavor and a creamy texture. The fresh blueberries add sweetness and a juicy burst of flavor. It is refreshing.
Ingredient Insights
Let’s take a closer look at the ingredients that make these Individual Lemon Blueberry Trifles so special. For the Lemon Cake:
Cake flour creates a tender, delicate crumb. If you don’t have cake flour, you can make a substitute. Baking powder, baking soda, and salt are essential.
Unsalted butter, softened, adds richness and flavor. Granulated cane sugar provides sweetness.
A large egg adds richness, structure. Vanilla extract and lemon extract enhance the flavors.
Buttermilk adds moisture and a subtle tanginess.
For the Sweetened Whipped Cream:
Heavy whipping cream is the base of the whipped cream. Make sure it’s cold.
Vanilla bean paste or vanilla extract adds flavor. Pure maple syrup (or sugar) adds sweetness.
For the Trifles:
Lemon Cake (as prepared above), cut into small cubes.
Sweetened Whipped Cream (as prepared above).
Lemon Curd (either homemade or store-bought). See note in original recipe.
Fresh blueberries: essential.
Essential Equipment
You’ll need a few basic kitchen tools:
A 9-inch cake pan.
Large and small bowls: for mixing.
A whisk.
An electric mixer (handheld or stand mixer) for making the cake batter and whipping the cream.
Half-pint (8-ounce) jam jars (or other individual serving glasses or bowls).
A rubber spatula.
That’s it! This recipe is relatively simple in terms of equipment.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
FOR THE LEMON CAKE:
- 1 cup Cake Flour
- ½ tsp. Baking Powder
- ¼ tsp. Plus ⅛ Teaspoon Baking Soda
- ¼ tsp. Salt
- ½ stick Butter, Softened
- â…“ cup Granulated Cane Sugar
- 1 Egg
- ¾ tsp. Vanilla Extract
- ½ tsp. Lemon Extract
- ½ cup Buttermilk
FOR THE SWEETENED WHIPPED CREAM:
- 1 cup Heavy Whipping Cream
- ¼ tsp. Vanilla Bean Paste Or Vanilla Extract
- 1 Tbsp. Pure Maple Syrup {or Sugar}
FOR THE TRIFLES:
- ½ Lemon Cake (See Recipe)
- Sweetened Whipped Cream (See Recipe)
- 1 cup Lemon Curd (See Note)
- 2 cups Fresh Blueberries
Remember to use fresh, high-quality ingredients whenever possible. Especially the butter, eggs, lemon, and blueberries.
Step-by-Step Instructions
Ready to assemble some beautiful and delicious Individual Lemon Blueberry Trifles? Here’s a detailed, step-by-step guide:
1. Make the Lemon Cake:
Butter a 9-inch cake pan.
Preheat the oven to 300°F (150°C).
In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated cane sugar until light and fluffy.
Add the egg and beat well.
Beat in the vanilla extract and lemon extract.
Add half of the dry ingredients to the wet ingredients and mix until just combined.
Add the buttermilk and beat until combined.
Add the remaining dry ingredients and mix just until combined. Be careful not to overmix.
Pour the batter into the prepared cake pan. Smooth it out into an even layer.
Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes.
Cool the cake completely before assembling the trifles.
2. Make the Sweetened Whipped Cream: In a medium bowl, whip the heavy whipping cream, vanilla bean paste (or vanilla extract), and maple syrup (or sugar) until medium-stiff peaks form.
3. Assemble the Trifles:
Slice half of the cooled lemon cake into small cubes.
Place a few of the cake cubes in the bottom of each half-pint (8-ounce) jam jar (or other individual serving glasses or bowls).
Add a dollop or two of the sweetened whipped cream on top of the cake cubes.
Drop in a layer of fresh blueberries.
Spread a spoonful of lemon curd on top of the blueberries.
Repeat the layers once more: cake cubes, whipped cream, blueberries, and lemon curd.
4. Serve or Chill: Serve the trifles immediately, or store them, covered, in the refrigerator for a few hours to allow the flavors to meld. Enjoy!
Troubleshooting
Here are some potential issues:
Problem: The cake is dry.
Solution: Make sure you’re not overbaking the cake. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale). And use the correct amount of buttermilk.
Problem: The whipped cream is too soft.
Solution: Make sure you’re using cold heavy cream and that you’re whipping it to medium-stiff peaks. You can also add a stabilizer, such as gelatin or cream of tartar, to the whipped cream.
Problem: The lemon curd is too runny (if making homemade).
Solution: Make sure you’re cooking the curd long enough, until it’s thick enough to coat the back of a spoon.
Problem: Cake is sinking. Solution: Check oven temperature.
Problem: Cake is bland. Solution: Add lemon zest to batter.
Tips and Variations
Here are some extra tips:
Tip: For an even more intense lemon flavor, add a teaspoon of lemon zest to the cake batter.
Tip: If you don’t have buttermilk, you can make a substitute by adding ½ tablespoon of white vinegar or lemon juice to ½ cup of milk and letting it sit for 5 minutes.
Tip: To save time, you can use a store-bought lemon cake or pound cake instead of making your own.
Variation: Use different types of berries, such as raspberries or strawberries, instead of blueberries.
Variation: Add a layer of crumbled shortbread cookies or graham crackers to the trifles.
Variation: Drizzle the trifles with a simple lemon glaze made from powdered sugar and lemon juice.
Variation: Add a layer of lemon mousse.
Variation: Omit lemon curd, and simply add lemon zest to the whipped cream.
Serving and Pairing Suggestions
Serving suggestions for this dessert:
Serving Suggestions:
Serve the trifles chilled, straight from the refrigerator.
Serve them as a dessert for a spring or summer party, a potluck, a picnic, or any casual gathering.
They’re perfect for individual servings, making them easy to serve and enjoy.
They are beautiful and elegant.
Pairing Suggestions:
These trifles pair well with a variety of beverages.
A cup of tea (especially Earl Grey or lemon tea).
A glass of lemonade or iced tea.
A sparkling wine, such as Prosecco or Champagne.
A glass of milk.
They are a delightful treat.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 6 servings):
- Calories: Approximately 400-500
- Protein: 5-7 grams
- Fat: 20-30 grams (mostly from the butter, heavy cream, and egg)
- Carbohydrates: 45-55 grams
- Fiber: 1-2 grams
This is a general estimate. These Individual Lemon Blueberry Trifles are a relatively rich dessert, due to the butter, sugar, heavy cream, and lemon curd.
They do provide some vitamins and antioxidants from the blueberries.
You can reduce the fat and calories.
Print
Individual Lemon Blueberry Trifles
Description
These Individual Lemon Blueberry Trifles are a bright, refreshing, and utterly delightful dessert! I love how they combine the tangy sweetness of lemon cake with the creamy whipped cream, the burst of fresh blueberries, and the zesty kick of lemon curd. It’s a perfect combination
Ingredients
FOR THE LEMON CAKE:
- 1 cup Cake Flour
- ½ tsp. Baking Powder
- ¼ tsp. Plus ⅛ Teaspoon Baking Soda
- ¼ tsp. Salt
- ½ stick Butter, Softened
- â…“ cup Granulated Cane Sugar
- 1 Egg
- ¾ tsp. Vanilla Extract
- ½ tsp. Lemon Extract
- ½ cup Buttermilk
FOR THE SWEETENED WHIPPED CREAM:
- 1 cup Heavy Whipping Cream
- ¼ tsp. Vanilla Bean Paste Or Vanilla Extract
- 1 Tbsp. Pure Maple Syrup {or Sugar}
FOR THE TRIFLES:
- ½ Lemon Cake (See Recipe)
- Sweetened Whipped Cream (See Recipe)
- 1 cup Lemon Curd (See Note)
- 2 cups Fresh Blueberries
Instructions
1. Make the Lemon Cake:
Butter a 9-inch cake pan.
Preheat the oven to 300°F (150°C).
In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated cane sugar until light and fluffy.
Add the egg and beat well.
Beat in the vanilla extract and lemon extract.
Add half of the dry ingredients to the wet ingredients and mix until just combined.
Add the buttermilk and beat until combined.
Add the remaining dry ingredients and mix just until combined. Be careful not to overmix.
Pour the batter into the prepared cake pan. Smooth it out into an even layer.
Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes.
Cool the cake completely before assembling the trifles.
2. Make the Sweetened Whipped Cream: In a medium bowl, whip the heavy whipping cream, vanilla bean paste (or vanilla extract), and maple syrup (or sugar) until medium-stiff peaks form.
3. Assemble the Trifles:
Slice half of the cooled lemon cake into small cubes.
Place a few of the cake cubes in the bottom of each half-pint (8-ounce) jam jar (or other individual serving glasses or bowls).
Add a dollop or two of the sweetened whipped cream on top of the cake cubes.
Drop in a layer of fresh blueberries.
Spread a spoonful of lemon curd on top of the blueberries.
Repeat the layers once more: cake cubes, whipped cream, blueberries, and lemon curd.
4. Serve or Chill: Serve the trifles immediately, or store them, covered, in the refrigerator for a few hours to allow the flavors to meld. Enjoy!
Recipe Summary and Q&A
Let’s recap this delightful Individual Lemon Blueberry Trifles journey!
Summary: These Individual Lemon Blueberry Trifles are a layered dessert featuring cubes of moist lemon cake, creamy sweetened whipped cream, fresh blueberries, and a tangy lemon curd. They’re easy to assemble and perfect for spring and summer gatherings.
Q&A:
Q: Can I make these trifles ahead of time?
A: Yes, you can assemble these trifles up to a few hours in advance and store them, covered, in the refrigerator. The flavors will meld and the cake will soften slightly as they sit.
Q: Can I freeze these trifles?
A: I don’t recommend freezing these trifles, as the texture of the whipped cream and the cake may change upon thawing. They’re best enjoyed fresh.
Q: I don’t have jam jars. Can I use something else?
A: Yes, you can use any type of individual serving glasses or bowls, such as wine glasses, parfait glasses, or small mason jars.
Q: I’m allergic to dairy. What can I use as substitutions? A: There are many dairy-free whipped creams, butters, milks, and cream cheese.
Q: Can I use store-bought lemon curd? A: Yes, you can.