Homemade Blueberry Trifle Recipe is the perfect dessert recipe to feed a crowd and it’ll be sure to make you the star of the party! I don’t know many people that aren’t in love homemade trifle because with all that decadent layers of flavors how can you not?! Our homemade trifle recipe has a cream cheese and whipped cream filling which pairs perfectly with the blueberries and homemade white cake. If you’re in a pinch for time this recipe can easily be made with a boxed white cake mix but if you want to take it to the next level. . . we quite adore it with our homemade white cake recipe! Homemade Blueberry Trifle Recipe is a long-time family favorite we’re sure that your family and friends will love it just as much as ours does!
We love our Homemade Blueberry Trifle Recipe
My sister, Camey, first introduced us to the Trifle dessert well over 15 years ago, in fact, her Strawberry Trifle Recipe appeared on the blog way back at the beginning of Cooking with Ruthie! I made it back then to celebrate our Madeliene’s 18th birthday! Wow. Time sure flies! In our everyday lives we celebrate with cake at all the important markers in our lives like birthday’s, weddings, anniversaries, and more! I think baking a homemade cake with lots of love is exactly the best way to say “I love you” and I celebrate you with this amazing cake! 🙂
A little glimpse at the history of the English Trifle Cake
Trifle, in English cuisine, is a dessert made with fruit, a thin layer of sponge fingers soaked in sherry or another fortified wine, and custard. It can be topped with whipped cream. According to some scholars, trifle cakes might be the origin of modern sandwich cakes. Trifle (TRI-fuhl) – The word “trifle” comes from the old French term “trufle,” and literally means something whimsical or of little consequence. A proper English trifle is made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream.
Our Homemade Blueberry Trifle Recipe is one of the many cakes we love! Here’s a few more fave’s to inspire your baking:
- Carrot Cake with Lemon Cream Cheese Frosting
- Chocolate Mousse Cake with Fresh Berries
- Greek Lemon Yogurt Cake
- Caramel Apple Bundt Cake
- Coconut Banana Cream Petite Cakes
- Irish Cream Bundt Cake
- Banana Cake with Browned Butter Frosting
- Classic Angel Flake Cake
- Chocolate Covered Cherry Bundt Cake
- Lemon Cupcakes with Lavender Cream Cheese Frosting
- Eggnog Bundt Cake with Eggnog Frosting
If you’re baking our Homemade Blueberry Trifle and you live above 5,800 feet elevation then these baking tips might be helpful!
Tips for baking at a high elevation:
- 5,800 elevation is considered very high elevation.
- Adjustment for 5000+ feet:
- Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
- Reduce sugar: for each cup, decrease 2 tablespoons.
- Increase liquid: for each cup, add 2 to 4 tablespoons.
- Increase oven temperature by 25 degrees F.
- Check if it is done a little early.
- This takes some trial and error to get it right for you.
Blueberry Trifle Recipe is sure to make your celebration even more fabulous! Enjoy 🙂
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One more thing before you go. . .
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Thanks for sharing in the CWR blog-love!
Ruthie & Madeliene
- 1 1/2 cup flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup sugar
- 1/2 cup butter, room temperature
- 2 eggs, room temperature
- 1 1/2 teaspoon vanilla
- 1/2 cup sour cream, room temperature
- Cream Cheese Filling:
- 3 cups heavy whipping cream
- 6 tablespoons powdered sugar
- 1 8oz cream cheese
- 2 cans blueberry pie filing
- 3 cups fresh blueberries
- Preheat oven 350 degrees.
- Coat 9x13 pan with cooking spray; set aside.
- Combine flour, baking powder, salt in a small mixing bowl, mix to combine; set aside.
- In a large mixing bowl combine butter and sugar; cream 3-4 minutes until light and fluffy.
- Add eggs one at a time; mix 2 minutes on medium high and scrape bowl with each addition.
- Add vanilla and sour cream; mix to combine
- Add dry ingredients all at one time and mix just until combined. DO NOT over mix!
- Spread batter evenly into prepared pan and bake for 25-30 minutes until center springs back with light touch or toothpick removes clean.
- Cool completely and cut into 1x1 inch squares.
- Cream Cheese Filling:
- Whip cream until reaches firm peak, pull beaters away from cream and it holds a strong peak shape.
- In a small mixing bowl beat cream cheese and powdered sugar until smooth, add to cream and mix to incorporate.
- In a large glass bowl layer cake squares, evenly spread 1 1/2 cups cream cheese filling, add and swirl 2/3 cup blueberry pie filling, evenly sprinkle 1 cup fresh blueberries.
- Repeat layering to fill bowl.
- Finish with a layer of filling and a dollops of pie filling swirled with a knife.
- Refrigerate at least 3 hours and preferably overnight to allow cream to soak into the cake.
- Garnish with flowers (remove before eating) and Enjoy!