Quick blueberry trifle

(7 ratings)

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Michelle Hall's blueberry trifle
Michelle Hall's blueberry trifle
  • Makes: 6 individual trifles

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Splashing out

'This trifle recipe came from my mum and it's really good for parties. Blueberries are full of vitamins and antioxidants, which make up for the high calories!'


  • 900g (2lb) blueberries (fresh or frozen)
  • 50g (2oz) caster sugar
  • 1 lemon, juice
  • 130g lemon sponge, cut into cubes
  • 340g jar lemon curd (use supermarket basic range)
  • 450ml (3/4 pt) whipping cream
  • 18 Amaretti biscuits crushed

Make your own lemon sponge with our recipe


  1. Place blueberries in a saucepan with sugar and lemon juice and cook over low heat until sugar dissolves and berries release juice, remove from heat and cool.
  2. Cut the sponge into cubes and place in serving bowl.
  3. Pour the blueberries over the sponge, keeping two tbsp back for decoration.
  4. Put lemon curd in a bowl and stir in the cream, it should thicken almost immediately. Pour over the sponge and blueberries, then chill (you can prepare this the day before).
  5. Before serving sprinkle over Amaretti biscuits and the remaining blueberries.

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Average rating

  • 3
(7 ratings)

Your comments


This is a gorgeous dessert and so easy. I have made it several times, and use toasted slivered almonds as a topping as I don't always have Amaretti biscuits.

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