Blueberry Custard Trifle – A Beautiful, Berry-Filled Dessert
Looking for a dessert that’s as beautiful as it is delicious? This Blueberry Custard Trifle checks every box—it’s creamy, fruity, and layered to perfection. With juicy blueberries, silky custard, and soft cake, every spoonful is a bite of summer.
It’s easy to assemble, serves a crowd, and looks stunning on a dessert table—making it the perfect choice for any special occasion or dessert.
For more blueberry recipes check out Blueberry Crumb Cake.
For more trifle recipes check out Chocolate Nut Trifle, Tri Color Fruit Trifle and Fruity Trifle Spread
This Article by EstherO. originally appeared in Mishpacha Magazine.
Photography by Dan Engongoro
Blueberry Custard Trifle
Ingredients
Cake:
- 3 eggs
- 1 cup plus 2 tbsp sugar
- 1 tsp vanilla
- ¼ cup plus 2 tbsp oil
- ½ tbsp lemon juice
- 1¼ cup flour
- 1 tsp baking powder
- ⅓ cup water
Blueberry Filling:
- 1 12 oz. bag frozen blueberries
- 3 tsp corn starch
- ⅓ cup sugar
- 3 tbsp lemon juice
Whip:
- 16 oz. whip
- ¼ cup instant vanilla pudding
- 1 lb. custard
Instructions
Cake Instructions:
- Preheat oven to 350 degrees.
- Line a disposable cookie sheet with parchment and spray it with Pam.
- On high speed-beat eggs and sugar for 15 minutes.
- Lower the speed and add vanilla, oil and lemon juice.
- Alternate the flour, baking powder and water.
- Bake 10-15 minutes.
Blueberry Filling Instructions:
- Combine all ingredients in medium saucepan. Bring to a boil and then simmer for 15 minutes, stirring continuously.
- Use a hand blender and blend until no lumps remain.
- Place the filling in a disposable pastry bag and set aside
Whip Instructions:
- Whip the dessert topping until it holds its shape.
- Lower the speed and add pudding and custard.
- Mix till smooth.
- Fit a pastry bag with a tip and fill the bag with the whip. Set aside.
Assembling:
- Turns one your trifle cups upside down and use it as a cookie cutter for the cake layers. You can also use a cookie cutter if you prefer.
- Press one layer of cake into the bottom of each trifle cup.
- Snip the end of the bag with the blueberry filling. Squeeze a thin layer of the blueberry filling on the cake and freeze the trifle cups.
- Pipe a layer of whip on top of the blueberry layer and freeze.
- Squeeze another thin layer of blueberry filling on top of the whip layer.
- Place another cake layer on top of the blueberry layer.
- Pipe some more whip over the cake.
- Garnish with blueberries and mint leaves.
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