Lemon Blueberry Trifle

Gluten-Free Lemon Blueberry Trifle (made with angel food cake) at The Gluten-Free Homemaker

I cannot tell you how much friends and family love this Lemon Blueberry Trifle! With Mother’s Day coming up, it would be a perfect flavorful dessert to serve. Our family has eaten it twice this year for birthday celebrations.

Yellow Cake or Angel Food Cake?

One reason I’m re-posting the recipe is because for one of those birthdays I tried making the trifle with angel food cake. It worked beautifully. About half my family thought it was best with angel food cake and the other half with yellow cake, but everyone thinks it’s delicious both ways.

The picture at the top of this post and at the very bottom show the trifle with angel food cake and a whipped topping that did contain dairy. The picture just above the recipe shows it with yellow cake, before I added a coconut cream topping.

Making it Dairy Free

Most trifles use some sort of dairy-filled custard or pudding, but I originally set out to make a trifle that was dairy free. A combination of lemon curd and blueberry sauce that use butter substitutes add that needed moisture and texture to this dessert while bananas give it more fruit presence.

Trifles are also often topped with whipped cream or whipped topping, both of which contain dairy. Instead, you can use whipped and sweetened coconut cream. You could also serve any whipped topping (dairy free or not) on the side for those who want it. The trifle is great even without the topping, but some people like to add additional topping, especially when it gets to the bottom part of the bowl.

I have had mixed success with whipping coconut cream, and I think it is purely optional in this recipe. This trifle is not difficult to make, but be sure to read through the recipe and notes before you get started. It is best served the same day it is made.

Gluten-Free Lemon Blueberry Trifle (made with yellow cake) at The Gluten-Free Homemaker

5.0 from 5 reviews
Lemon Blueberry Trifle
Author: 
 
Ingredients
For Coconut Cream Topping
  • 2 cans coconut milk (not light), chilled
  • powdered sugar
  • vanilla
Instructions
Preparation
  1. Bake and cool the yellow cake.
  2. Prepare the lemon curd and let it sit until no longer hot but still warm.
  3. Prepare the berry topping and let it sit until no longer hot.
  4. Slice the bananas and toss them with the lemon juice to prevent browning. Drain.
Assembly
  1. Break half the cake into large chunks and put them in the bottom of a trifle bowl or other large bowl.
  2. Spoon half the blueberry topping on the cake, placing it in evenly distributed spots (it will not completely cover the cake).
  3. Place half the bananas in a single layer on top.
  4. Spoon half the lemon curd over the bananas, letting it run down the sides of the bowl.
  5. Repeat layers of cake, blueberry topping, bananas, and lemon curd.
  6. With a table knife, stick straight down into the trifle at various spots to allow the lemon curd to run down into the cake.
  7. Cover and chill until ready to serve. Top with whipped topping of choice just before serving, or serve as is.
Coconut Cream Topping
  1. Using a spoon, scoop out the coconut cream, leaving the watery milk in the can (reserve for other use).
  2. Place the cream in a mixing bowl. Add the sugar and vanilla.
  3. Using a whisk attachment, whip the cream until light and fluffy.
  4. Spread on top of the trifle before serving. (Whipped cream should be made as close to serving time as possible.)
Notes
The coconut milk needs to be very cold. Put the cans in the coldest part of your refrigerator overnight before trying to whip the cream.

This can be kept in the refrigerator overnight, but the cake is best if it is served the same day.

Gluten-Free Lemon Blueberry Trifle (made with angel food cake) at The Gluten-Free HomemakerMore Dessert Recipes



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Comments

  1. says

    Bob loves trifle, but I haven’t had the nerve to try it gluten free and dairy free. I think you gave me a good starting point. Thank you.

    • says

      Connie, there is no particular amount. It can be made without any sugar at all so it’s just a matter of how sweet you want it. Try 1/4 cup.

  2. Allison says

    Trifle is my favorite desserts, but I only have it at Chistmas. I’m thinking I’ll make this in the very near future! Yum!

  3. luci says

    Hi Linda I would like to know if you use only a box of cake mix for the whole recipe or two, it looks like you only put 2 layers of cake (1 box only) and split it in half please explain. thank you it looks great I would like to try it pretty soon

    • says

      Hi Luci. I use the yellow cake recipe that I link to. It is equivalent to a boxed mix that makes two layers (some gf mixes only make one round layer).

  4. Milly Parfitt says

    This is brilliant. I have gluten intolerance and I also cannot have dairy. Im glad I found this page.

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