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Blueberry Lemon Trifle

Blueberry Lemon Trifle

6 individual trifles


  • 2 cups (300 g) BC blueberries, fresh or frozen
  • ½ cup (100 g) Granulated sugar
  • 1 Tbsp (15 ml) Lemon zest, freshly grated
  • 2 Tbsp (30 ml) Lemon juice, freshly squeezed
  • ½ cup (100 g) Granulated sugar
  • 2 large (100 g) Eggs
  • 1 large (25 g) Egg yolk
  • 1 Tbsp (15 ml) Lemon zest, finely grated
  • ¼ cup (60 ml) Lemon juice, freshly squeezed
  • 2 tsp (10 ml) Cornstarch or all purpose flour
  • ¼ cup (60 g) Salted butter, cut into ½” cubes and chilled
  • ½ cup (120 ml) 35% Heavy whipping cream
  • 5 cups (350 g) Lemon loaf or sponge cake, cubed
  • ¼ cup (60 ml) Sweet sherry (substitute orange juice for non-alcoholic)
  • ¼ cup (38 g) BC Blueberries, fresh or frozen
  • 3 Tbsp (45 ml) Sliced almonds


  • To make the compote, boil the blueberries, sugar, lemon zest, and lemon juice over medium heat until thickened – about 5 – 10 minutes. Stir occasionally, breaking up the blueberries with the back of spoon.
  • To make the lemon cream, add sugar, eggs, lemon zest, juice and cornstarch to a saucepan over medium-low heat and whisk vigorously. Continue to whisk constantly for about 5 minutes until frothy and thickened into a pudding consistency. Do not boil.
  • Remove lemon mixture from heat and add the cold butter a few cubes at a time, whisking constantly for another 2-4 minutes.
  • Transfer lemon mixture to a large bowl, cover with plastic wrap directly on the curd to prevent a skin forming and set aside in the refrigerator until chilled.
  • In another bowl, whip the heavy cream until soft peaks form, then fold half into the chilled lemon curd. Set aside the remaining whipped cream for the topping.
  • Assemble the trifles by placing cubes of sponge cake in the base of six individual bowls, sprinkling with sweet sherry if desired. Add a spoonful of blueberry compote then the lemon cream, whipped cream, blueberries and almonds.