Layered trifle with pound cake and blueberries is pure decadence! This springtime dessert is piled high with rich pound cake, thick vanilla pudding, fresh blueberries and fluffy whipped cream. It would make the perfect addition to any spring, summer, or Easter table setting!
What in The World Is a Trifle?
A trifle is a traditional British dessert which includes a combination of jellies, sponge cake, cream and custard. This delicious combo is typically layered in a tall glass serving bowl to show the beautiful, colorful layering. Trifle is also served cold.
A Simply Perfect Warm Weather Dessert
This blueberry layered dessert is very light and refreshing, making it perfect for springtime or summertime gatherings. It’s our plan to take a blueberry and poundcake trifle to our Easter celebration. This trifle serves a very large crowd!
Another reason to fall in love with trifle? It’s so simple! If you don’t have the time to make a homemade pound cake, a store bought pound cake works just as well. We have often used an almond liquor pound cake that we can find at our local Aldi store. You could potentially use ready made pudding or whipped cream as well (though it won’t be as delicious OR healthy!;) As always, we encourage you to do your best and use what you have!
Trifle is a Great Way to Use Eggs
Lastly this recipe is great for using up eggs! Though that may sound funny to some, those of us with ducks or chickens often have to find ways to use up eggs. This trifle recipe is the perfect solution to your over abundance of eggs!
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Layered Trifle with Pound Cake and Blueberries Recipe
The Pound Cake
This recipe has some sentimental value to us. This pound cake was something that our mother said her grandmother ALWAYS had on the table. And it’s no wonder because it’s delicious! Here is my rendition of my great grandmother Reynold’s pound cake recipe.
Pound Cake Ingredients
**Optional** Long Soak Sourdough Variation
Pound Cake Directions
With a standup mixer, cream the coconut oil and powdered sugar together VERY well, until fluffy and smooth.
- Begin adding flour and eggs, starting with flour, then an egg, then flour again, then an egg, etc. Mix well between each addition. Be sure to add flour first and last in the cycle.
Lastly, add in the vanilla and salt. Mix well between each step.
- **If you plan to try the 24 hour sourdough soak option** add these ingredients at the end. Levain first, mixing well, then kefir milk. Mix well again. Cover with plastic wrap and a tea towel, then set aside in a cool place for 24 hours. Allow the pound cake batter to come to room temperature before baking.
Greasing the Bundt Pan
Be sure to grease the bundt pan thoroughly, getting each crack and cranny. Be sure to grease to the top of the pan. Place about 1/4 Cup of powdered sugar into the pan, sprinkling it over the entire surface of the greased area. Remove any excess powdered sugar.
- Place the pound cake batter into the prepared bundt pan. Bake at 325 degrees for about an hour and fifteen minutes, or until a toothpick comes out clean.
Once the pound cake is baked, allow it to rest in the pan for 10 minutes. After the 10 minutes, remove the cake to a cooling rack and allow to cool completely.
Homemade Vanilla Pudding Recipe
A MUST for Every Layered Trifle!
In a saucepan on the stovetop:
3 Cups of milk
½ Cup of sugar
1 generous pinch of salt
In a small mixing bowl:
6 egg yolks
3 Tbsp of sugar
6 Tbsp flour
6 Tbsp cornstarch
When the pudding is completed add:
1 Tbsp of vanilla
4 Tbsp of butter
Vanilla Pudding Directions
- In a heavy bottomed saucepan, place the milk, ½ Cup of sugar, and salt. On medium heat, allow the milk to get hot, but NOT boiling. Pay close attention and stir often so that the milk does not scorch. Turn it on low and keep an eye on it.
In a separate small mixing bowl, add the egg yolks, 3 Tbsp of sugar, flour and cornstarch. Mix very well. It helps to use a hand mixer to make sure the mixture is smooth and not lumpy.
- Once the milk is hot (but not boiling), ladle about 1 Cup of the hot milk into the egg mixture. *Turn the remaining milk on the stovetop off.*
Blend the egg and hot milk mixture together very well using a hand mixer.
- Now add the egg mixture back to the remaining milk in the saucepan. Return heat to medium/high. Stir with a whisk constantly. Whisk and whisk until the mixture becomes a thick pudding. Remove from the stovetop and place the pudding into a small mixing bowl. Add the vanilla and butter and stir well.
Allow the pudding to cool.
Preparing the Blueberries for the Layered Trifle
- 6 Cups of frozen blueberries
- ½ Cup of jam
- Pinch of salt
- 1 Tbsp vanilla
- Zest and juice of a lemon
- 2 to 4 Tbsp of sugar (Sweeten to your taste! It’s nice to have a little more of a tang with the blueberries.)
¼ to ½ Cup of fruit liquor of your choice
- Allow the berries to steep for at least a few hours before incorporating into the trifle. Optionally, you can mash the berries up a bit with a potato masher once they are well steeped.
Homemade Whipped Cream
- 2 Cups of heavy whipping cream
- 2 Tbsp powdered sugar
- Pinch of salt
- 1 tsp of vanilla
Whip with a hand mixer or upright mixer on high, until fluffy and slightly stiff. Watch carefully and be sure not to over whip or you’ll end up with butter!
Now to Start Layering the Blueberry Trifle
In a deep glass serving bowl, start with a layer of thinly sliced pound cake. Next place a generous layer of blueberries. After that, place a layer of homemade vanilla pudding. Lastly, place a layer of fresh whipped cream.
Repeat the process again; cake, blueberries, pudding, and whipped cream, until you have 3 or 4 layers. End the last layer with whipped cream on the top.
Finally, crumble an extra slice of pound cake and sprinkle the crumbs on top of the blueberry pound cake trifle. Place the layered trifle into the fridge until you are ready to serve.
Tips and Tricks for Trifle Making
- If you don’t have a special “trifle” bowl, don’t sweat it! Any large bowl will work. It will be delicious either way!
- Be sure to check out your local Aldi for the almond pound cakes I mentioned before. These are great to use for trifle when you are in a time pinch!
- This layered blueberry trifle is perfect for making ahead! In fact, I think it tastes better once the layers have had a chance to soak together and develop flavor!
- Use what you have! If you do not have blueberries, any berries will do! Strawberries, mixed berries, you name it. Try using other fruits, too, if you like!
- Not enough fruit on hand for your trifle? Substitute what you lack with jam!
We sincerely hope you enjoyed this simple layered berry trifle recipe! Once you try it we guarantee you won’t be disappointed. If you do try this recipe, please let us know how it turned out in the comments below! Enjoy!