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Lemon blueberry trifle in a clear bowl.

Lemon blueberry trifle

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Prep Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 4 lg eggs
  • 1 cup granulated sugar
  • 1 cup flour
  • 3 cups heavy whipping cream
  • 3/4 cup powdered sugar
  • 1 box lemon pudding mix
  • 1.5 cups milk
  • 2 cups fresh blueberries
  • 1 lemon for garnish optional

Method
 

  1. Preheat oven to 350 degrees. Cut parchment paper to fit the bottom of a 9"round cake pan. Grease the sides of the pan.
    In a large mixing bowl add the eggs and granulated sugar. Beat on high until the mixture is foamy and light yellow. Carefully add the flour and fold into the mixture with a wooden spoon. Pour batter into prepared pan.
    Bake for 25 minutes. Cool
  2. In a small bowl add the lemon pudding and the milk. Follow instructions on the box.
  3. Pour the whipping cream into a chilled mixing bowl. Beat on high for 1 minute. Turn to med speed and slowly add the powdered sugar. Once the powdered sugar is added, turn the speed back up to high and beat until a stiff peak forms when dipping the beater into the cream and pulling up.
  4. When the cake is cooled, cut the cake in half horizontally than cut into 1" squares. Using a trifle bowl or large bowl add a layer of the cut cake to cover the bottom, add a layer of the pudding followed by blueberries then top with whipped cream. Repeat 3 times.
    Garnish the top with blueberries and lemon slices if desired. Cover with plastic wrap and let sit in the fridge for at least 2 hours to allow the flavors to meld.
    Serve and enjoy! Store remaining cake in the refrigerator.