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Your search for a perfectly light summer dessert is over! Make this no-hassle Lemon Blueberry Trifle recipe with just a few simple ingredients the next time you’re entertaining in any season. The pound cake is layered with fresh blueberries, tart lemon zest, and lemon pudding for a refreshing and fruity flavor.

Three lemon blueberry trifles in individual stem dessert glasses with the whole trifle bowl in the background.

Why our Lemon Blueberry Pound Cake Trifle recipe

  • Simple Dessert Recipe: You can use already-made pound cake or even boxed cake mix for the layer of cake pieces topped with an easy instant pudding layer, and topped with fresh fruit. It doesn’t take much more than simply assembling the treat before you’re serving up deliciousness! 
  • Make-Ahead Friendly: The best part of this recipe is you can make it in advance for a ready-to-go sweet for a potluck, picnic, cookout, or brunch the next day. Then garnish when ready to present.
  • Vibrant Spring & Summer Colors: This stunning dessert has fresh berries and bright lemons that scream spring or summer. Plus, the flavor is just as impressive– Your family will be racing to the kitchen for seconds!

Trifles are one of my favorite sweets to throw together when I’m short on time. While this stunning recipe can be more involved if you choose, it’s also the perfect no-bake dessert!

For more hasel-free, no-bake treats, try my Key Lime Pie In A Jar, this indulgent No-Bake Cookie Dough Cheesecake, or my super easy Strawberry Cheesecake Parfait.

Ingredient Notes

  • Cake: I use one pound cake, boxed or homemade, depending on how I feel. For the no-bake version, just buy 2 loaves of pound cake from the grocery store.
  • Lemon pudding: A couple of boxed instant lemon pudding with whole milk gets you started on the creamy pudding layer of the trifle. 
  • Sour cream and Cool Whip: Add sour cream and whipped topping, like Cool Whip, to the instant pudding for extra creaminess and a fluffy, light texture! Or make your own whipped topping– Try my easy homemade whipped cream recipe.
  • Fresh fruit: Get all the summer flavors you crave with fresh blueberries and two lemons for zest and garnish. Save some extra blueberries for a garnish, too.
Label ingredients needed to make lemon blueberry trifle.

Variations and Substitutions for Layered Trifle Dessert

  • Cake Options: Instead of pound cake, you can use homemade or store-bought angel food cake, a lemon cake made fresh or from the box, or sponge cake. For a homemade touch and extra berry flavor, try my Blueberry Pound Cake Recipe.
  • Sour Cream Alternatives: Feel free to use cream cheese or mascarpone instead of sour cream for a thicker and richer filling instead of light and tangy. Just be sure the cream cheese or mascarpone is at room temperature and beat until whipped and fluffy before mixing into the pudding mixture.
  • Serve it Mini: One of my favorite ways to serve this trifle, or any trifle for that matter, is in minis. Mason jars or small trifle glasses work beautifully for individual-sized desserts. 
  • Fresh Lemon Juice: Along with the zest, you can sprinkle lemon juice on top of the cake layer for an extra citrus taste. 
  • Sub the Berries: Instead of blueberries, try this trifle with raspberries, strawberries, or blackberries. Or make it a mixed berry dessert! 
  • Spike It: Add limoncello to the layers of cake for a fun adults-only treat! 
  • Add Lemon Curd: Add a layer of homemade lemon curd on top of the cake layer for extra lemon flavor.
  • Extra Texture or Crunch: Add a bit of crunch with toasted nuts, like slivered almonds, chopped pecans, or walnuts. Crumbled cookies also give a little more crunch- like shortbread Sandies or lemon Oreos would be a nice addition.
Fluted trifle dish.

Recommended Equipment

TRIFFLE BOWL: I love this glass trifle dish and use it for so many occaisions. If you are looking for something a little fancy, I have my eye on this raindrop patttern trifle bowl that would be lovely for entertaining.
DESSERT DISHES: For serving I love these footed dessert bowls. They are great for any dessert and we love them for ice cream too!

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How to Make A Lemon Blueberry Trifle

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

  1. Wash and Prep blueberries and lemons, then set them aside to drip dry or pat them dry with a paper towel.
  2. Next, cut a prepared pound cake into 1-inch cubes for the bottom layer of the trifle.
  3. Add the milk and lemon pudding mix to a large mixing bowl and whisk until it thickens.
    A collage image of a bowl with milk and instant pudding mix and it is mixed together.
  4. In the same bowl with the pudding, add sour cream and some of the whipped topping, gently folding until the mixture is well blended and has the perfect consistency.
    A collage image of lemon pudding with sour cream, and Cool Whip added and mix together.
  5. Assemble the trifle. Start with the layer of half of the cake cubes on the bottom of a large trifle bowl. Next, add a light layer of lemon zest on top of the cake, followed by a layer of half of the pudding mixture, spreading it to cover the entire surface. Lastly, top with the blueberries and repeat the tasty layers one more time.

  6. Once the trifle is all put together, garnish it with the rest of the whipped topping, some fresh lemon slices, and juicy blueberries. Then, dig in, y’all!
A glass trifle bowl with layers of lemon pudding, blueberries, pound cake and whipped cream.

TIPS For A Delicious Trifle

  • Be sure to dry the fruit so you do not add extra water to the recipe.
  • If you bake the cake, be sure to allow it to cool completely before adding it to the trifle bowl.
  • Keep the pudding filling refrigerated if you are not putting it together right away.
  • Make this dessert even more lemony by using a lemon pound cake.

See our Variations & Substitutions and FAQ’s for even more details and helpful tips.

Recipe FAQs

Should a trifle be made the night before?

A trifle can be made the night before serving to allow the flavors to meld together. However, it can also be served freshly made.

How many days in advance can you make a trifle?

You can make a trifle up to 1-2 days in advance for best results.

What is a substitute for a trifle bowl?

If you don’t have a trifle bowl, don’t be afraid to get creative! A large glass bowl or a clear glass vase can work as substitutes for a trifle bowl.

Storage & Make Ahead Instructions

  • TO STORE: After you finish serving the trifle cake, cover the bowl with plastic wrap and store it in the fridge for 3-4 days. If it’s left alone for too long, the cake may start to get soggy after the fourth day, especially when it’s been at room temperature.
  • MAKE-AHEAD: This can be prepared the day before serving. This can save time, especially when entertaining guests, and allows the flavors to meld.

I do not recommend freezing this trifle dish.

An individual serving of blueberry lemon trifle in a glass dessert bowl.

What to Serve with Blueberry Lemon Trifle Recipe

First of all I have to say I love this glass trifle dish for serving this beautiful dessert for a spring or summer party and use this recipe numerous times for a baby or bridal shower and at Easter. It’s perfect for entertaining because you can make it the night before theres less stress in preparing the day of an event.

For a Party: Serve this easy dessert with a scoop of my homemade No-Churn Blueberry Ice Cream! Or, make it a fun night with the adults by pairing it with the perfect beverage, like a Strawberry Sunset Lemon Drop or this Blackberry Wish Cocktail made with gin, muddled berries, lemon juice, and more delicious and fresh ingredients.

More Summer-Worthy Lemon Desserts

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A lemon blueberry trifle in a glass trifle bowl with a stand.
Recipe
5 from 1 vote

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Lemon Blueberry Trifle Recipe

Prep Time: 15 minutes
Refrigeration / Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings
Author: Nikki Lee
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For a perfectly light summer dessert, make this no-hassle Lemon Blueberry Trifle recipe with just a few simple ingredients, like pound cake layered with fresh blueberries, tart lemon zest, and lemony pudding.

Equipment

Ingredients 

  • 1 pound cake (boxed) or homemade, (or 2 purchased loaf pound cakes)
  • 1¾ cups milk
  • 2 boxed (3.4) ounce instant lemon pudding
  • 8 ounces sour cream
  • 16 ounce container whipped topping, thawed, divided
  • 1 quart blueberries, plus more for garnish
  • 2 lemons, (for zest and garnish)

Instructions

  • Rinse blueberries and lemons. Set aside to drip dry or pat dry with a paper towel.
  • Cut pound cake into 1-inch squares and set aside.
  • In a large mixing bowl, combine the milk and pudding mix and whisk until it begins to thicken.
  • Add in sour cream and ¾ (12 ounces – approx 4 – 4 ¼ cups) of the whipped topping, gently fold until blended.
  • To assemble, layer ½ of the pound cake on the bottom of a trifle dish. Add a light layer of lemon zest. Next layer ½ of the pudding mixture, spreading to cover the entire layer. Finally, layer 1 cup of theblueberries. Repeat layers 1 more time.
  • Garnish with remaining whipped topping, lemon slices and blueberries

Notes

  • TO STORE: After you finish serving the trifle cake, cover the bowl with plastic wrap and store it in the fridge for 3-4 days. If it’s left alone for too long, the cake may start to get soggy after the fourth day, especially when it’s at room temperature.
  • MAKE-AHEAD: This can be prepared the day before serving. This can save time, especially when entertaining guests, and allows the flavors to meld.
I do not recommend freezing this trifle dish.
TIPS:
    • Be sure to dry the fruit so you do not add extra water to the recipe.
    • If you bake the cake, be sure to allow it to cool completely before adding it to the trifle bowl.
    • Keep the pudding filling refrigerated if you are not putting it together right away.
    • Make this dessert even more lemony by using a lemon pound cake.
See our Variations & Substitutions and FAQ’s for even more details and helpful tips.

Nutrition Information

Serving: 1serving Calories: 185kcal (9%) Carbohydrates: 31g (10%) Protein: 4g (8%) Fat: 6g (9%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 0.4g Monounsaturated Fat: 1g Cholesterol: 41mg (14%) Sodium: 178mg (8%) Potassium: 189mg (5%) Fiber: 3g (13%) Sugar: 20g (22%) Vitamin A: 261IU (5%) Vitamin C: 17mg (21%) Calcium: 91mg (9%) Iron: 1mg (6%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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Nikki Lee author of Soulfully Made in the kitchen serving cupcakes.

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Nikki Lee. Here at Soulfully Made you will find delicious, home-cooked, easy recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

5 from 1 vote

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2 Comments

    1. I love that you made these and shared them at your party! Thank you for taking to the time to share that and for the coming back to rate the recipe and let me know you enjoyed them. It really means the world to me!

      Reply