Lemon Blueberry Trifle

Lemon Blueberry Trifle turns a fluffy angel food cake, lemon pudding, Cool Whip, and fresh fruit into a beautifully layered summertime treat. Easy to make in minutes, this sweet and tangy dessert delivers a burst of berries and lots of lemon flavor in every bite.

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Blueberry Lemon Trifle

Similar to my Lemon Trifle and made like my many no bake dessert lasagna recipes, this lemon berry trifle is prepared lasagna-style – with its fluffy cake pieces, followed by a lemon pudding filling, covered with fresh blueberries, and topped with Cool Whip, each layer is beautifully displayed in a glass bowl for a pretty presentation!

If you love lemon desserts, check out our Lemon Raspberry Trifle, Raspberry Lemon Cupcakes, Raspberry Lasagna, and Frozen Raspberry Lemonade!

Recipe Ingredient Notes

• Fresh lemons: When using the zest of a fresh lemon, be sure to rinse it with cool water and wipe dry with a paper towel to remove any waxy residue from the outer skin.
• Cream cheese
• Powdered sugar
• Instant lemon pudding mix: Make sure you use instant pudding mix and not the cook-and-serve kind. If you are unable to find the lemon flavored instant pudding, you can substitute it with vanilla or cheesecake flavored pudding instead.
• Whole milk: Whole milk or 2% milk works best for this recipe. Milk alternatives do not work well as they affect how the pudding sets up.
• Angel food cake: I use store bought angel food cake for the cake cubes, but buttery pound cake will work just as well. Feel free to to make your own pound cake cubes instead of angel food cake. You can also bake a homemade lemon bundt cake, or 7Up pound cake from scratch.
• Fresh blueberries
• Whipped topping or Cool Whip: Feel free to make your own homemade whipped cream.

See the recipe card for full information on ingredients and quantities.

How to Make Lemon Blueberry Trifle

1. Make The Cream Cheese Mixture: Mix together the cream cheese and powdered sugar until smooth, then add the lemon zest.
2. Make The Pudding Mixture: Whisk together the milk and pudding mix until it begins to thicken with a consistency of yogurt. Mix the pudding with the cream cheese mixture until smooth.
3. Assemble: Place cubes of cake into the bottom of the trifle bowl (Image 1), cover with the pudding mixture (Image 2), and sprinkle the blueberries on top (Image 3). Repeat the layers and finish by spreading the Cool Whip over the top berry layer (Image 4 and 5). Cover and chill in the refrigerator for about 1 hour. 
4. Decorate Your Dessert: Place lemon slices in the center of the whipped topping. Sprinkle blueberries around the edge of the whipped topping and scatter a few berries around the lemons.(Image 6)
5. Serve: Keep refrigerated until you are ready to serve. Enjoy!

Tips & Variations

• Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle.
• When adding each layer to your trifle bowl, be careful around the outer edges to keep the cake, pudding, and blueberry layers nice and neat. This will ensure that you have a beautiful layered presentation when you are looking at the outside of the bowl.
• My trifle bowl was 3.25 quarts or 104 ounces. You may end up with extra cake cubes, depending on the size of your trifle bowl.

Serving Suggestions

• Make Them Mini: I don’t blame you if you don’t want to share your trifle treat! For individual lemon blueberry trifles, swap the trifle dish for mason jars and make them mini-size (like my S’mores Trifle).
• Spread More Citrus: If you love lemons like I do, you can make your lemon blueberry trifle with lemon curd. Try spreading some of my homemade lemon curd over the pudding layer!

Proper Storage

• To Store: This trifle is best served chilled. It can be refrigerated and lightly covered with plastic wrap for up to 3 days. Please note that the longer this sits, the softer the cake will become from the moisture in the pudding and cool whip layers.
• To Freeze: This is not a dessert suited for freezing. It is best to make and serve the same day.
• Make in Advance: You can make this trifle a few days ahead of time. This recipe calls for a minimum of one hour in the refrigerator before serving to allow the cake to soak up the lemon flavors. The longer the trifle is chilled, the better the ingredients will have to meld. It’s a great make-ahead dessert recipe.

More Trifle Recipes

• Boston Cream Pie Trifle
• Lemon Raspberry Trifle
• Strawberry Shortcake Trifle
• Nutter Butter Trifle
• Caramel Apple Trifle
• S’mores Dessert Trifle
• Black Forest Trifle
• Pina Colada Trifle
• Pumpkin Trifle

5 from 6 votes

Lemon Blueberry Trifle

Author — Jennifer Fishkind

Serves — 12

Lemon Blueberry Trifle recipe is light, refreshing, and super easy to make! Perfect dessert for summer with bursts of fresh berries and bright citrus in every bite!

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Prep Time 20 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Ingredients

  

1x2x3x

• ▢ 2 medium size fresh lemons washed and dried
• ▢ 8 ounces cream cheese softened
• ▢ ½ cup powdered sugar
• ▢ 6.8 ounces (2 3.4-ounce) lemon instant pudding mix
• ▢ 3 cups cold whole milk
• ▢ 14 ounces store bought angel food cake sliced into 1 inch x 1 inch cubes
• ▢ 2 pints fresh blueberries washed and dried very well (divide out ½ cup for garnish)
• ▢ 8 ounces thawed whipped topping

Instructions

 

• Zest 1 of the fresh lemons (This should give you 1 tablespoon – this will go into the cream cheese)
  2 medium size fresh lemons
• Add the softened cream cheese and powdered sugar to a medium size (2-3 quarts) mixing bowl. Use a handheld mixer on medium low speed to mix the cream cheese and powdered sugar until smooth, about 1 – 1 ½ minutes. Add the lemon zest and continue to mix just until well incorporated.
  8 ounces cream cheese, ½ cup powdered sugar
• In a separate mixing bowl, use either a handheld whisk, or a handheld mixer on low speed to mix the cold milk and instant pudding mix until the pudding begins to thicken up (the consistency should be that of yogurt)
  6.8 ounces (2 3.4-ounce) lemon instant pudding mix, 3 cups cold whole milk
• Once the pudding has reached the desired consistency, add half of the pudding to the cream cheese mixture. Use a handheld mixer on low speed to combine the pudding and cream cheese until smooth, then add the remaining pudding and continue mixing until smooth.
• In a trifle bowl (3.25 quart -or- 104 ounce) create a single layer of 1-inch cake cubes at the bottom. (Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle)
  14 ounces store bought angel food cake
• Spoon ½ of the pudding mixture over the layer of angel food cake layer. Smooth the pudding with an offset spatula or silicone spatula.
• Evenly sprinkle 1 ¾ cups of the blueberries over the pudding layer.
  2 pints fresh blueberries
• Repeat the layers – angel food cake, pudding and blueberries.
• Evenly spread the thawed whipped topping over the top berry layer. Cover and chill in the refrigerator for about 1 hour.
  8 ounces thawed whipped topping
• Just before you are ready to serve, slice the remaining lemon either into quarters or into slices. Neatly arrange the sliced lemon in the center of the whipped topping. (You can arrange the lemon slices in a layered, rounded fan shape or a pinwheel shape. It is completely up to you)
• Arrange the remaining blueberries around the edge of the whipped topping and you can also scatter a few berries around the lemons. Keep refrigerated until you are ready to serve.

Jenn’s Notes

Storage:

• To Store: This lemon blueberry trifle is best served chilled. It can be refrigerated, lightly covered with plastic wrap, for up to 3 days. Please note that the longer this sits, the softer the cake will become from the moisture in the pudding and cool whip layers.
• To Freeze: This is not a dessert suited for freezing. It is best to make and serve the same day.

Tips:

• Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle.
• When adding each layer to your trifle bowl, be careful around the outer edges to keep the cake, pudding, and blueberry layers nice and neat. This will ensure that you have a beautiful layered presentation when you are looking at the outside of the bowl.
• When using the zest of a fresh lemon, be sure to rinse it with cool water and wipe dry with a paper towel to remove any waxy residue from the outer skin.
• Whole milk or 2% milk works best for this recipe. Milk alternatives do not work well as they affect how the pudding sets up.
• Make sure you use instant pudding mix and not the cook-and-serve kind.
• My trifle bowl was 3.25 quarts or 104 ounces. You may end up with extra cake cubes, depending on the size of your trifle bowl.

Nutrition Info

Calories: 312kcal | Carbohydrates: 61g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 421mg | Potassium: 294mg | Fiber: 2g | Sugar: 32g | Vitamin A: 169IU | Vitamin C: 17mg | Calcium: 193mg | Iron: 0.5mg

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