Pioneer Woman Individual Lemon Blueberry Trifles

Pioneer Woman Individual Lemon Blueberry Trifles build a soft, from-scratch lemon cake into layered jam-jar desserts with tangy lemon curd, fresh blueberries, and fluffy sweetened whipped cream that come together in about an hour and 15 minutes.

Each trifle uses only half the cake, so you’ve got the other half for snacking, toast, or making a second batch later in the week.

Why Bake the Cake at Such a Low Temperature

The oven runs at just 300°F for this lemon cake, which sounds low but makes a real difference. A gentler heat bakes the cake evenly without drying it out, and you end up with a tender crumb that soaks up the lemon curd without falling apart.

If you crank the heat higher, the edges set too fast and the center stays underdone. Low and slow is the move for a cake that’s going to get cubed and layered into a trifle.

Store-Bought or Homemade Lemon Curd

Either works. Store-bought lemon curd saves you a step and most brands taste great straight from the jar. Look for one with real lemon juice high on the ingredient list.

If you want to make your own, it’s just egg yolks, sugar, lemon juice, zest, and butter cooked together on the stove until thick. Homemade has a brighter, more intense flavor, but it does add about 20 minutes to the total time.

Individual Lemon Blueberry Trifles Ingredients

For the Lemon Cake:

• 1 cup cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon plus 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 stick butter, softened
• 1/3 cup granulated cane sugar
• 1 egg
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1/2 cup buttermilk

For the Sweetened Whipped Cream:

• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla bean paste or vanilla extract
• 1 tablespoon pure maple syrup or sugar

For the Trifles:

• 1/2 lemon cake, cubed
• Sweetened whipped cream
• 1 cup lemon curd, store-bought or homemade
• 2 cups fresh blueberries

How To Make Pioneer Woman Individual Lemon Blueberry Trifles

1. Make the Cake Batter: Preheat the oven to 300°F and butter a 9-inch cake pan. Whisk together the cake flour, baking powder, baking soda, and salt. In a separate bowl, cream the butter and sugar, then beat in the egg, vanilla extract, and lemon extract. Add half the dry ingredients and mix, then add the buttermilk and beat, then add the rest of the dry ingredients and mix just until combined.
2. Bake and Cool: Pour the batter into the prepared pan and smooth it out. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let the cake cool completely in the pan before you start building the trifles.
3. Whip the Cream: In a medium bowl, combine the heavy cream, vanilla bean paste, and maple syrup. Whip until medium-stiff peaks form. You want it thick enough to hold its shape in the jar but still soft and spoonable.
4. Build the Trifles: Cut half the cooled cake into small cubes. In each half-pint jam jar, layer a few cake cubes on the bottom, add a dollop of whipped cream, scatter in some blueberries, and spread a spoonful of lemon curd on top. Repeat the layers once more to fill each jar.
5. Serve or Chill: Serve the trifles right away or cover and refrigerate for up to a few hours. They’re best the same day while the lemon cake is still tender and the whipped cream is light and fluffy.

What Size Jars To Use

Half-pint jam jars (8 ounces) are the perfect size for individual trifles. They’re wide enough to see all the layers through the glass and deep enough for two rounds of cake, cream, berries, and curd.

If you don’t have jam jars, small glasses, ramekins, or even clear plastic cups work fine. The presentation won’t be quite as charming, but the taste is exactly the same.

Can You Use a Different Berry

Blueberries are the classic pairing with lemon, but raspberries and blackberries work just as well in these individual trifles. Strawberries are great too if you slice them thin so they fit neatly in the jar layers.

You could also mix berries for a more colorful look. A handful of each turns these into a showstopper dessert at a summer gathering.

Can You Assemble Them Ahead

You can build them a few hours before serving and keep them covered in the fridge. The cake will soak up some of the lemon curd and berry juice, which actually makes it taste even better.

Don’t go more than about 4 to 5 hours though, or the cake cubes get too soft and the whipped cream starts to weep. For the best texture, same-day assembly is the way to go.

How To Store

Cover assembled trifles tightly and keep them in the fridge for up to 1 day. The whipped cream will soften and the cake will absorb moisture, so they’re best eaten within a few hours of assembly. Don’t freeze these. The whipped cream breaks down when thawed and the cake turns soggy, so the fridge is the only option.

Try More Recipes

• Chocolate Trifle
• Red White and Blue Trifle
• Blueberry Italian Cream Cake