Lemon Blueberry Trifle Recipe
Introduction
This Lemon Blueberry Trifle is a bright and refreshing dessert perfect for any occasion. Layers of tangy lemon pudding, fluffy angel food cake, and juicy blueberries create a light yet indulgent treat that everyone will love.
Ingredients
- 8 oz cream cheese (1 block, softened)
- 6.8 oz instant lemon pudding (2 (3.4 oz) boxes dry lemon pudding mix, do not prepare according to box)
- 3 cups milk (brought to room temperature)
- 8 oz whipped topping (1 tub, thawed)
- 2 Angel food cakes (2 loaves or 1 tube cake, cut into 1-inch pieces)
- 4 cups blueberries (2 pints fresh blueberries)
- Sliced lemon (for garnish, optional)
Instructions
- Step 1: In a mixing bowl, beat the softened cream cheese and dry lemon pudding mix together until smooth. Slowly add the room temperature milk while continuing to beat until the mixture is fully combined and smooth. Gently fold in 2 cups of the whipped topping.
- Step 2: In a 3-quart trifle bowl or large clear glass bowl, layer one-third of the angel food cake pieces, one-third of the lemon pudding mixture, and one-third of the blueberries. Repeat these layers two more times to create three layers in total.
- Step 3: Garnish the top with the reserved whipped topping and arrange lemon slices if using. Cover the trifle with plastic wrap and chill in the refrigerator until ready to serve, at least 2 hours to allow the flavors to meld.
Tips & Variations
- For extra texture, sprinkle chopped nuts or granola between layers.
- Use frozen blueberries if fresh are unavailable—just thaw and drain before layering.
- Substitute the angel food cake with pound cake or sponge cake for a richer texture.
- Make individual servings in clear glasses for a pretty presentation.
Storage
Store the trifle covered in the refrigerator for up to 3 days. Avoid freezing as the texture may change. Before serving, you can gently stir to refresh the layers if they have settled slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this trifle ahead of time?
Yes, it actually tastes better after chilling a few hours or overnight, allowing the flavors to blend beautifully.
What can I substitute if I don’t have angel food cake?
Pound cake or sponge cake works well as alternatives, providing a slightly different texture but equally delicious result.
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Lemon Blueberry Trifle Recipe
- Total Time: 2 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Lemon Blueberry Trifle is a refreshing and easy-to-make dessert featuring layers of tender angel food cake, zesty lemon pudding, creamy whipped topping, and fresh blueberries. Perfect for spring and summer gatherings, this no-bake trifle combines bright citrus flavors with a light, airy texture.
Ingredients
Filling
- 8 oz cream cheese (1 block, softened)
- 6.8 oz instant lemon pudding mix (2 (3.4 oz) boxes, dry mix only, do not prepare according to box)
- 3 cups milk (room temperature)
- 8 oz whipped topping (1 tub, thawed)
Other
- 2 Angel food cakes (2 loaves or 1 tube cake, cut into 1-inch pieces)
- 4 cups blueberries (2 pints fresh)
- Sliced lemon (for garnish, optional)
Instructions
- Prepare the pudding mixture: In a large bowl, beat the softened cream cheese and dry instant lemon pudding mix together until smooth and well combined. Gradually add the room temperature milk while continuing to beat until the mixture is smooth and creamy. Gently fold in 2 cups of the thawed whipped topping to lighten the pudding mixture.
- Layer the trifle: In a 3-quart clear trifle bowl or large glass bowl, start by layering one-third of the angel food cake pieces evenly on the bottom. Spoon one-third of the lemon pudding mixture over the cake, spreading it gently. Add one-third of the fresh blueberries on top of the pudding layer. Repeat these layers two more times until all cake, pudding, and blueberries are used.
- Garnish and chill: Reserve the remaining whipped topping to spread on the top layer of the trifle. Add sliced lemon pieces as garnish if desired. Cover the bowl tightly with plastic wrap and refrigerate the trifle for at least 2 hours or until well chilled and set before serving.
Notes
- Use room temperature milk to ensure the pudding mixture is smooth and lump-free.
- Angel food cake is ideal for this recipe because it is light and airy, complementing the creamy pudding and juicy blueberries.
- The trifle can be prepared up to a day in advance and kept refrigerated, allowing flavors to meld beautifully.
- For added texture, consider adding a handful of chopped toasted almonds or pecans between layers.
- Optional sliced lemon garnish adds a decorative touch and a hint of zest when served.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: lemon blueberry trifle, no bake dessert, angel food cake dessert, fruit trifle, lemon pudding dessert, summer dessert
