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.
- 1 recipe yellow cake or angel food cake
- 1 recipe lemon curd
- 1 recipe blueberry topping
- 2 cups sliced bananas
- 2 Tablespoons lemon juice
- 2 cans coconut milk (not light), chilled
- powdered sugar
- Bake and cool the yellow cake.
- Prepare the lemon curd and let it sit until no longer hot but still warm.
- Prepare the berry topping and let it sit until no longer hot.
- Slice the bananas and toss them with the lemon juice to prevent browning. Drain.
- Break half the cake into large chunks and put them in the bottom of a trifle bowl or other large bowl.
- Spoon half the blueberry topping on the cake, placing it in evenly distributed spots (it will not completely cover the cake).
- Place half the bananas in a single layer on top.
- Spoon half the lemon curd over the bananas, letting it run down the sides of the bowl.
- Repeat layers of cake, blueberry topping, bananas, and lemon curd.
- With a table knife, stick straight down into the trifle at various spots to allow the lemon curd to run down into the cake.
- Cover and chill until ready to serve. Top with whipped topping of choice just before serving, or serve as is.
- Using a spoon, scoop out the coconut cream, leaving the watery milk in the can (reserve for other use).
- Place the cream in a mixing bowl. Add the sugar and vanilla.
- Using a whisk attachment, whip the cream until light and fluffy.
- Spread on top of the trifle before serving. (Whipped cream should be made as close to serving time as possible.)
This can be kept in the refrigerator overnight, but the cake is best if it is served the same day.
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