This lemon blueberry trifle always makes me feel so fancy! Maybe it’s the pretty layered look or the way the flavors meld together into pure decadence.
Regardless, it’s a showstopper, and it’s surprisingly easy to whip up!
Layers of moist angel food cake are soaked in luscious lemon pudding. Juicy blueberries are in every bite, and a fluffy whipped cream brings it all together.
Trust me, it’ll be your new go-to treat!
Why You’ll Love This Lemon Blueberry Trifle
Effortless Elegance: This trifle is a visually stunning dessert but requires minimal effort. It’s perfect for impressing guests.
Fruity Flavor: The tangy lemon pudding, sweet blueberries, and light angel food cake will delight your tastebuds.
Crowd-Pleaser: With its refreshing and familiar flavors, this trifle is sure to be a hit with both children and adults.
Timeless Classic: It puts a modern twist on a timeless classic, making it a nostalgic yet contemporary indulgence.
Ingredients
- Cream Cheese: The tangy, creamy base adds richness and structure to the lemon pudding layer.
- Instant Lemon Pudding Mix: There’s no cooking required. Just whisk with milk for a luscious lemon pudding.
- Cold Milk: Chilled milk is the key to a thick, fluffy pudding that holds its shape.
- Whipped Topping: It’s ready to use right out of the tub, so there’s no need to make homemade whipped cream.
- Angel Food Cake: The delicate sponge cake soaks up the lemon pudding. Store-bought makes assembly a breeze.
- Fresh Blueberries: Juicy, plump berries add bright pops of color and a burst of natural sweetness in every spoonful.
- Lemon Slices and Fresh Mint Sprigs for Garnish: They add a touch of elegance and make this trifle irresistible.
How to Make Lemon Blueberry Trifle
Once you see how easy this is to make, you’ll whip it up all the time.
1. BEAT the cream cheese until smooth and creamy. Add the dry lemon pudding mixes and combine. Gradually pour in the cold milk, beating until smooth and thickened.
2. FOLD in whipped topping gently, reserving 1 cup for garnish later.
3. LAYER the ingredients: Add 1/3 of the angel food cake cubes to the trifle dish. Spoon 1/3 of the lemon mixture over the cake, then sprinkle 1 1/3 cups of blueberries on top.
4. REPEAT the process with the remaining cake, pudding, and blueberries until all layers are complete.
5. SPREAD the reserved topping evenly over the final layer of blueberries.
6. CHILL for 2 hours or overnight so the flavors can meld and the cake can soak up the pudding.
7. SERVE and enjoy.
Tips for the Best Lemon Blueberry Trifle
These easy tips will make your trifle even more irresistible!
- Be nice and gentle. When incorporating the whipped topping into the pudding mixture, use a gentle folding motion to maintain a light and fluffy texture.
- Keep things even. To ensure the trifle layers are level and visually appealing, cut the angel food cake into uniform 1-inch cubes.
- Garnish creatively. For an attractive presentation, top the trifle with reserved whipped topping, fresh blueberries, lemon slices, and mint sprigs.
- Aim for scooping success. When serving, be sure to scoop all the way down to the bottom layer so each portion contains all the delicious components.
- Experiment and have fun. Experiment with different berries (like raspberries or blackberries), or use lemon curd for a more intense lemon flavor. You can also substitute vanilla pudding for a milder taste.
How to Store
Keeping your trifle fresh is so easy!
To Store: Cover it with plastic wrap and refrigerate for up to 3 days. The cake may become soft over time due to the moisture from the pudding and whipped topping.
Note: Freezing this dessert is not recommended, as the pudding and whipped topping layers may separate and become watery when thawed.
More Trifle Recipes Your Family Will Love
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EASIEST Chocolate Trifle Recipe
Lemon Blueberry Trifle
12
servings20
minutes359
This lemon blueberry trifle is a show-stopper of a dessert! With layers of angel food cake, pudding, blueberries, and whipped cream, it’s simply delightful.
Ingredients
1 (8 ounce) block cream cheese, softened
2 (3.4 ounce) packets instant lemon pudding mix
3 cups cold milk
1 (8 ounce) tub whipped topping, thawed and divided
2 (1 pound) loaves store-bought angel food cake, cut into 1-inch cubes
4 cups fresh blueberries, divided
Lemon slices and fresh mint sprigs for garnish (optional)
Instructions
- In a large bowl, beat the softened cream cheese until smooth and creamy. Add the dry lemon pudding mixes and beat until combined. Gradually pour in the cold milk, beating constantly until the mixture is smooth and starts to thicken.
- Gently fold in 2 cups of the whipped topping until incorporated. Reserve the remaining whipped topping for garnishing the trifle later.
- To assemble, scatter 1/3 of the cubed angel food cake pieces into the bottom of a 3-quart trifle dish or glass bowl. Spoon 1/3 of the lemon pudding mixture over the cake, spreading into an even layer. Sprinkle 1 1/3 cups of the blueberries on top.
- Repeat the layering process two more times with the remaining cake, lemon pudding, and blueberries.
- Spread the reserved whipped topping over the top of the trifle. Garnish with the remaining blueberries, lemon slices, and mint sprigs if desired.
- Cover the trifle with plastic wrap and refrigerate for at least 2 hours or up to overnight before serving. This allows the flavors to meld and the cake to absorb some of the pudding.
- When ready to serve, scoop the trifle into bowls, getting down to the bottom layer in each serving. Enjoy the bright, refreshing flavors and creamy, dreamy texture!
