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–+ servings
A lemon blueberry trifle in a glass trifle bowl with a stand.
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5 from 1 vote

Lemon Blueberry Trifle Recipe

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.
Author: Nikki Lee
Servings: 12 servings
Prep Time 15 minutes
Refrigeration / Chill Time 1 hour
Total Time 1 hour 15 minutes

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

Serving: 1serving | Calories: 185kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 41mg | Sodium: 178mg | Potassium: 189mg | Fiber: 3g | Sugar: 20g | Vitamin A: 261IU | Vitamin C: 17mg | Calcium: 91mg | Iron: 1mg

Find it online:

www.soulfullymade.com/easy-lemon-blueberry-trifle-recipe/