Print

Luscious Lemon Blueberry Trifle Recipe Easy Homemade Mascarpone Cream Dessert

lemon blueberry trifle - featured image
Print Recipe

A bright and refreshing lemon blueberry trifle layered with moist lemon cake and silky mascarpone cream, perfect for summer brunches or casual dinners.

Ingredients

  • All-purpose flour – 1 ½ cups (180g / 6.35 oz)
  • Baking powder – 1 ½ tsp
  • Salt – ¼ tsp
  • Unsalted butter, softened – ½ cup (115g / 4 oz)
  • Granulated sugar – 1 cup (200g / 7 oz)
  • Large eggs, room temperature – 3
  • Fresh lemon zest – 2 tsp
  • Fresh lemon juice – 2 tbsp
  • Whole milk – ½ cup (120ml / 4 fl oz)
  • Mascarpone cheese – 8 oz (225g), chilled
  • Heavy cream – 1 cup (240ml / 8 fl oz), cold
  • Powdered sugar – ⅓ cup (40g / 1.4 oz), sifted
  • Vanilla extract – 1 tsp
  • Lemon zest – 1 tsp
  • Fresh blueberries – 2 cups (300g / 10.5 oz)
  • Optional: a handful of sliced strawberries or raspberries
  • Granulated sugar – ½ cup (100g / 3.5 oz) for simple syrup
  • Water – ½ cup (120ml / 4 fl oz) for simple syrup
  • Fresh lemon juice – 1 tbsp for simple syrup

Instructions

  1. Make the Lemon Cake Base: Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch or round cake pan. Whisk together flour, baking powder, and salt in a bowl.
  2. In a separate large bowl, cream softened butter and sugar until light and fluffy (3-5 minutes). Beat in eggs one at a time, then add lemon zest and lemon juice.
  3. Alternate adding dry ingredients and milk, starting and ending with dry. Mix until just combined.
  4. Pour batter into pan and bake 25-30 minutes or until toothpick inserted in center comes out clean. Let cool completely.
  5. Prepare Simple Syrup: In a small saucepan, combine sugar, water, and lemon juice. Heat gently, stirring until sugar dissolves. Let cool completely.
  6. Whip Mascarpone Cream: Beat cold heavy cream in a chilled bowl until soft peaks form.
  7. In another bowl, mix mascarpone, powdered sugar, vanilla extract, and lemon zest until smooth.
  8. Gently fold whipped cream into mascarpone mixture until well combined but still light and airy. Avoid overmixing.
  9. Assemble Trifle: Cut cooled lemon cake into 1-inch cubes. Drizzle simple syrup over half the cake cubes to moisten.
  10. In trifle bowl or individual glasses, layer cake cubes, mascarpone cream, and blueberries. Repeat layers, finishing with mascarpone cream and fresh blueberries on top.
  11. Chill and Serve: Cover and refrigerate for at least 2 hours or overnight. Serve chilled.

Notes

Keep mascarpone and heavy cream cold until whipping to avoid curdling. Use simple syrup to keep cake moist and add lemon brightness. Chill trifle at least 2 hours or overnight for best flavor melding. Uniform cake cubes help with even layering and presentation. Fresh lemon zest enhances flavor significantly.

Nutrition

Keywords: lemon blueberry trifle, mascarpone cream dessert, easy lemon dessert, summer dessert, layered trifle, homemade trifle, blueberry dessert

Find it online: https://flurpchef.com/luscious-lemon-blueberry-trifle-recipe-easy-homemade-mascarpone-cream-dessert/