Lemon-Blueberry Trifle

Active Time:

45 mins

Total Time:

3 hrs 45 mins

Servings:

12

Nutrition Profile:

Sesame-Free Nut-Free Soy-Free Vegetarian

This Lemon-Blueberry Trifle makes the perfect ending to a summer cookout. There’s nothing like homemade pastry cream (pudding from the box doesn’t even compare). And the lemon-blueberry combo screams summer! We make this trifle easier to put together by using store-bought angel food cake. Feel free to swap the blueberries with another of your favorite berries—or use mixed berries. They all add antioxidants and some fiber, and any of them go great with lemon. Keep reading for our expert tips and tricks to make this wonderfully sweet, tart dessert all summer long.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

To prepare this recipe in advance, store the pastry cream in an airtight container with plastic wrap or buttered parchment paper placed directly on the surface. It can be refrigerated this way for up to three days. The assembled trifle can also be covered and refrigerated for up to 24 hours.
If you like the texture of lemon zest in the pastry cream, you don’t need to strain it.
If you don’t have bottled simple syrup, you can make a small amount to use in this recipe. Combine 1½ Tbsp. sugar and 3 Tbsp. water in a small microwaveable bowl. Microwave on High until bubbling and the sugar is dissolved, about 1 minute. Measure out 2 Tbsp. for the recipe and discard the rest.
Substitute part or all of the lemon with lime zest and juice to make lemon-lime or lime pastry creams. Also, any type of berry can be used instead of blueberries or in combination.

Nutrition Notes

As their color suggests, blueberries are loaded with antioxidants. This, combined with their fiber, vitamins and minerals, helps link them to reduced chronic inflammation and disease, lower blood pressure and cholesterol, and improved cognitive function. Blueberries may even benefit aging skin.
Like other citrus fruits, lemons are high in vitamin C and antioxidants and provide some fiber. Lemons are associated with improved immunity and skin health, and may reduce your risk of kidney stones. The vitamin C in lemons will also help your body better absorb plant-based iron.
While angel food cake does not provide much in the way of nutrition, it is a low-calorie, low-fat vehicle to load up with healthy ingredients. And you can’t replicate the taste and texture of angel food cake with anything else—so enjoy!

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Ingredients

1/2 cup granulated sugar plus 2 tablespoons, divided
3 tablespoons cornstarch
1/8 teaspoon salt
5 cold large egg yolks
2 cups whole milk
1 tablespoon grated lemon zest, plus more for garnish
5 tablespoons lemon juice (from 2 lemons), divided
2 tablespoons unsalted butter, cut into 1/2-inch pieces
3 (6-ounce) containers fresh blueberries (about 4 cups)
6 cups (1-inch) cubes angel food cake
2 tablespoons simple syrup (see Tips)

Directions

Half-fill a large bowl with ice water; set aside. Whisk 1/2 cup sugar, cornstarch and salt in a medium heatproof bowl. Whisk in egg yolks until the mixture is pale yellow, smooth and fluffy, about 1 minute.

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Combine milk and lemon zest in a medium saucepan; bring to a gentle simmer over medium heat, stirring occasionally. Remove from heat. Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly, until all of the milk mixture has been incorporated. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture begins to bubble and has thickened, about 3 minutes. Remove from heat; whisk in butter until combined. Pour through a fine-mesh sieve into a clean medium heatproof bowl. Immediately place plastic wrap or buttered parchment paper directly on the surface of the pastry cream to prevent a skin from forming. Place the bowl in the prepared ice bath; let cool for 30 minutes. Remove from the ice bath and refrigerate until chilled, about 2 hours.

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Stir 2 tablespoons lemon juice into the chilled pastry cream; set aside. Stir blueberries and the remaining 2 tablespoons sugar together in a large bowl, mashing some berries to release juices; let stand, uncovered, at room temperature, until the berries are glossy, about 5 minutes.

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Gently toss cake, simple syrup and the remaining 3 tablespoons lemon juice together in a large bowl until coated. Place half of the cake in an even layer in the bottom of a small (2-quart) trifle bowl or medium glass bowl. Spoon half of the pastry cream over the cake, smoothing into an even layer. Spoon half of the blueberries with juices in an even layer over the pastry cream. Repeat the layers with the remaining cake, pastry cream and blueberries. Garnish with lemon zest, if desired.

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling

To make ahead

Refrigerate pastry cream (Steps 1-2) in an airtight container, with plastic wrap or buttered parchment paper placed directly on the surface, for up to 3 days. Cover and refrigerate assembled trifle for up to 24 hours.

Nutrition Information

Serving Size: about 2/3 cup

Calories 192, Fat 5g, Saturated Fat 3g, Cholesterol 86mg, Carbohydrates 33g, Total Sugars 24g, Added Sugars 16g, Protein 4g, Fiber 1g, Sodium 143mg, Potassium 128mg

Frequently Asked Questions

Why is it called a trifle?

The name comes from a word used in Old French, trufle, which meant whimsical, frivolous or unimportant. In other words, it’s a cake that’s fun to look at and eat.
Should a trifle be made the night before?

This trifle is delicious when served the same day or within 24 hours. If you wait too long, the cake could become soggy from the ingredients.
How do you serve a trifle?

This cake is usually served in a large, clear, straight-sided glass bowl so every pretty layer can be seen and enjoyed. A long spoon is used to dish it out so that you can dig down from the top of the cake to the very bottom and pull out a serving that contains every layer.

EatingWell.com, June 2024

Additional reporting by

Carrie Myers, M.S.

and

Linda Frahm