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Easy Three-Layer Pound Cake Trifle Recipe with Blueberries and Whipped Cream for Perfect Summer Dessert

three-layer pound cake trifle - featured image
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A simple, quick, and delicious summer dessert featuring layers of buttery pound cake, fresh blueberries, and lightly sweetened whipped cream. Perfect for casual gatherings and easy to customize.

Ingredients

Scale
  • 1 store-bought or homemade pound cake, sliced into 1-inch cubes
  • 2 cups fresh blueberries (or thawed frozen blueberries)
  • 2 tablespoons granulated sugar (optional)
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the blueberries by tossing them with granulated sugar and lemon juice in a medium bowl. Let sit for about 10 minutes to release juices.
  2. Cube the pound cake into 1-inch pieces.
  3. Whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form, about 5-7 minutes.
  4. In a large glass trifle bowl, place a layer of pound cake cubes evenly at the bottom.
  5. Spoon half of the blueberry mixture, including some juice, over the pound cake layer.
  6. Spread half of the whipped cream over the blueberries gently with a spatula.
  7. Repeat the layers: pound cake cubes, remaining blueberries, and whipped cream, finishing with a top layer of whipped cream.
  8. Cover and refrigerate the trifle for at least 2 hours to allow flavors to meld and the cake to soften.

Notes

Use a dense, buttery pound cake for best results. If using frozen blueberries, thaw and drain well to avoid sogginess. Keep cream and bowl cold when whipping to achieve best volume. Chill the trifle for at least 2 hours for optimal texture and flavor melding. For dairy-free, use coconut cream whipped topping; for gluten-free, substitute with gluten-free pound cake.

Nutrition

Keywords: pound cake trifle, blueberry trifle, whipped cream dessert, summer dessert, easy trifle recipe, layered dessert

Find it online: https://bakebelle.com/easy-three-layer-pound-cake-trifle-recipe-with-blueberries-and-whipped-cream-for-perfect-summer-dessert/