This blueberry lemon trifle recipe is a perfect spring or summer dessert! The moist almond flour cake is topped with a tart lemon curd, fresh blueberries, and a dollop of coconut whipped cream! It's a treat that's SCD and Paleo friendly. The recipe is gluten free, grain free, dairy free, and refined sugar free.
True confession; I love cake but decorating one is something I find intimidating, which is why this gluten-free lemon curd trifle is a perfect dessert for me!
It's a deconstructed cake that looks appetizing and pretty without any of the decorating fuss!
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What is a trifle?
This simple dessert originated in England and typically consists of three layers of sponge cake, custard, and fruit with a whipped cream topping.
This particular trifle consists of a vanilla almond flour cake, a creamy lemon curd, lots of blueberries, and a topping of whipped coconut cream!
Sounds good, right?!
Ingredients
- blanched finely ground almond flour
- baking soda
- fine sea salt
- honey
- dairy-free milk (coconut, almond, or cashew milk will all work)
- eggs
- vanilla extract
- lemon juice
- coconut oil
- blueberries
- lemon curd
- whipped coconut cream
Ingredient tips:
Clover honey is a great choice when it comes to baked goods because it's light in color and sweet without any bitter aftertaste.
My Dairy Free Lemon Curd recipe is perfect for this trifle. If you want extra curd, double the recipe.
I love everything coconut, so I like topping this blueberry lemon trifle recipe with Whipped Coconut Cream but if you're not a fan of coconut or prefer a sweeter topping, then this Honey Italian Meringue is for you!
Directions
In a large bowl whisk together the almond flour, baking soda, and sea salt. Set aside.
In the bowl of stand mixer fitted with the paddle attachment, mix together the honey, milk, eggs, vanilla extract, lemon juice, and coconut oil.
With the mixer running on low speed, slowly add the dry ingredients and continue mixing until just incorporated.
Don't over mix the batter or the cake will sink in the middle.
Pour the batter into a greased and parchment paper lined cake pan.
The cake is done once the top is a light brown in color and a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for 10 minutes before gently turning it out of the pan. Let the cake cool completely before taking a knife and cutting the cake into one inch squares.
Place the cubes of cake in a single layer on the bottom of a trifle dish
.
Spread about ½ cup of lemon curd over the cake and top with blueberries.
Construct one more layer of cake, lemon curd, and blueberries before topping with either Whipped Coconut Cream or Honey Italian Meringue.
Decorate and garnish the trifle with a lemon rind or lemon slices and enjoy!
Blueberry lemon trifle tips:
- The cake can be made the day before assembling the trifle. Simply cover with plastic wrap and store in the refrigerator.
- The lemon curd can be made up to two days in advance.
- It's best to make the whipped coconut cream or meringue (whichever you decide to use) the day the dessert is assembled, but will hold up once on the trifle
- To make individual servings, use ramekins or decorative glasses.
Here are more dairy-free desserts you're sure to love!
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe
Blueberry Lemon Curd Trifle
Ingredients
Almond Flour Cake
- 3 cups finely ground blanched almond flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 large eggs at room temp
- ½ cup honey
- ½ cup dairy free milk coconut, almond, or cashew milk
- 2 Tablespoons melted coconut oil plus more for greasing pan
- ½ Tablespoon vanilla extract
- ¼ teaspoon fresh lemon juice
Lemon Curd
- 2 cups lemon curd recipe also linked below
Whipped Coconut Cream
- 1 cup whipped coconut cream or honey Italian meringue recipes linked below
Blueberries
- 16 ounces fresh blueberries
Instructions
- Preheat oven to 325F. Grease an 8x8 square baking pan with coconut oil and line the bottom with parchment paper. Set aside.
- In a large bowl whisk the almond flour, baking soda, and sea salt. Set aside.
- Place the honey, milk, vanilla extract, lemon juice, and coconut oil in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until well combined.
- With the mixer still running, add the eggs one at a time until well incorporated. Slowly add the flour mixture to the bowl, stopping to scrape down the sides as needed. Don't over mix.
- Pour the batter into the prepared baking pan and bake on the middle rack of the oven for 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely before taking a sharp knife and gently cutting the cake into 1 inch squares.
- Place the cake squares in a single layer along the bottom of a trifle dish. Spread ½ cup of lemon curd over the cake before generously adding blueberries on top of the curd.
- Add a second layer of cake to the trifle and spread the remaining lemon curd on top before adding the rest of the blueberries. Place the whipped coconut cream in the center of the trifle and if desired, garnish with a lemon peel or lemon slices.
- The trifle can be assembled the day before serving or it can be served immediately. Cover leftovers with plastic wrap and store in the refrigerator for 3 to 4 days.
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