Lemon Blueberry Trifle

Although this gluten-free trifle does not have a show-stopping presentation, its flavor will win you over.

Most trifles use some sort of dairy-filled custard or pudding, but I set out to make a trifle that was naturally dairy free.  A combination of lemon curd and blueberry sauce 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, I whipped and sweetened some coconut cream and served it on the side for those who wanted it.

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 get started.  It is best served the same day it is made.

5.0 from 2 reviews
Lemon Blueberry Trifle
Recipe type: Dessert
  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.
  5. Break half the cake into large chunks and put them in the bottom of a trifle bowl or other large bowl.
  6. Spoon half the blueberry topping on the cake, placing it in evenly distributed spots (it will not completely cover the cake).
  7. Place half the bananas in a single layer on top.
  8. Spoon half the lemon curd over the bananas, letting it run down the sides of the bowl.
  9. Repeat layers of cake, blueberry topping, bananas, and lemon curd.
  10. With a table knife, stick straight down into the trifle at various spots to allow the lemon curd to run down into the cake.
  11. Cover and chill until ready to serve.
  12. Using a spoon, scoop out the coconut cream, leaving the watery milk in the can (reserve for other use).
  13. Place the cream in a mixing bowl. Add the sugar and vanilla.
  14. Using a whisk attachment, whip the cream until light and fluffy.
  15. Spread on top of the trifle before serving. (Whipped cream should be made as close to serving time as possible.)
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. Some brands work better than others. Goya brand has worked for me. This can be kept in the refrigerator overnight, but the cake is best if it is served the same day.

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  1. 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.

  2. This trifle looks outstanding, Linda! Off to share … :-)


  3. Connie says:

    How much powdered sugar for the topping?

    • 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.

  4. 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!

  5. This looks amazing! and now I want one of those dishes on a stand to hold mine when I make this 😉 pretty picture!

  6. Yum! I think your presentation is pretty stunning! I love the glass bowl. This recipe looks pretty delicious.

  7. 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

  8. 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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