Lemon & Blueberry Trifle

An absolutely divine ‘trifle’ but without any faff or the gluten! A throw it together kind of pud that looks and tastes gorgeous! This can be made in individual serving dishes or one bigger dish.

This recipe uses 150g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance.

20-25 mins (sponge cake)
Makes 4


  • For the sponge:
  • 150g Juvela Gluten-Free White Mix
  • 75g caster sugar
  • 75g butter
  • 3 medium eggs, lightly beaten
  • Grated zest of half a lemon
  • For the filling: 5 tbsp lemon curd*
  • 150g blueberries
  • 2 tbsp caster sugar
  • 2 tbsp water
  • 425g tin ready-made custard*
  • 300ml carton double cream, lightly whipped
  • Handful of flaked almonds
  • Method

    1. Place 125g of the blueberries in a pan with water and sugar and cook over a medium heat until they begin to release juice and the liquid in the pan starts to thicken. Set aside and allow to cool slightly for about 10 minutes.
    2. To make the sponge, place all the ingredients into a large bowl and beat well until light and fluffy.
    3. Turn the mixture into a greased and base-lined 6-8inch cake tin (square or round) and bake in a preheated oven for 20-25minutes until risen and golden.
    4. When baked, remove from the tin and allow to cool. Once cooled, cut into 2cm slices.
    5. To assemble the ‘trifle’ spoon the lemon curd into the bottom of a glass serving dish and cover with slices of sponge.
    6. Spoon the blueberries and their juice over the sponge and allow the juice to soak down into the sponge for 2 minutes.
    7. Cover with custard and place in the fridge for at least an hour.
    8. To serve, top with whipped cream and decorate with the remaining blueberries and toasted almonds.