EASY LEMON BERRY TRIFLE

Ingredients

• 1 cup light sour cream
• 1 cup lemon curd
• 1 tsp grated lemon peel
• 1 tsp vanilla
• 4 cups cubed angel food cake
• 1 cup blueberries
• Whipped cream, optional

Directions

1. Combine sour cream, lemon curd, lemon peel and vanilla.
2. Place 2 cups of cubed cake in bottom of a 1 quart (1 L) glass bowl.
3. Spoon half of lemon mixture over cake. Sprinkle half of blueberries over top.
4. Repeat with remaining cake, lemon mixture and blueberries.
5. Cover and refrigerate for at least 4 hours or up to 2 days.
6. To serve, top with whipped cream.