If you are in search of the perfect summer desserts, make sure you add this Lemon Blueberry Trifle to your list. It is made with tart lemon pudding combine with juicy blueberries to make the best no bake dessert.
It is also so simple because you can use a prepared pound cake, angel food cake, or even sour cream cake to make a delicious lemon cake, the perfect dessert to serve friends and family this summer.
You can make this stunning dessert a day ahead and serve the blueberry lemon trifle recipe at a brunch, potluck, or family get-together since it will definitely serve a crowd.
Try more layered dessert recipes:
- Layered Brownie Pudding Dessert Recipe
- Layered Pina Colada Dessert Recipe (Lush)
- Layered Cherry Cheesecake Lush Dessert Recipe
Ingredients used to make Lemon Blueberry Trifle:
- Angel food cake (store-bought angel food cake cut into cubes)
- Cream cheese softened
- Cool whip (also known as whipped topping but not whipped cream from the can)
- Powdered sugar
- Fresh blueberries
- Lemon pudding (you can make up the instant lemon pudding for this with cold milk)
- Lemon zest (optional topping)
How to make Lemon Blueberry Trifle:
- In a large bowl, combine cream cheese, cool whip, and powdered sugar on high speed until fully combined and smooth to the perfect consistency.
- In your large trifle bowl, start by layering the cake on the bottom, place half of the cream cheese mixture on top of the cake, and smooth out until fully covering the layers of cake.
- Spread half of the lemon pudding mixture on top of the cream cheese mixture layer until all the white is covered.
- Place about 1 cup of blueberries on top of the pudding.
- Repeat the layering process.
- Garnish with an extra layer of blueberries and lemon zest if you have it.
- Refrigerate until ready to serve.
How to store this lemon cake layer trifle recipe:
When you are done serving your trifle cake, top the large glass bowl with plastic wrap and keep it in the refrigerator for up to you 3-4 days.
Beyond the 4th day, the angel food cake will begin to get soggy. Especially it the cake was left out at room temperature for a while.
More options for this lemon trifle recipe:
- Serve it in little individual trifles or even in a mason jar for serving
- Top the trifle with fresh lemon slices
- Sprinkle lemon juice sparingly on the layers of angel food cake for more lemon flavor
More recipes with pudding:
- Layered Lemon Dessert (Lemon Delight) Recipe
- Gooey Chocolate Pudding Cake Recipe
- Chocolate Chip Pudding Cookies Recipe
- Chocolate Pudding Cake Recipe
Other trifle recipes:
- 4th of July Patriotic Berry Trifle Recipe
- Peach Crisp Trifle Recipe
- Patriotic Berry Trifle
- The Best Banana Pudding (Trifle) Recipe
- Spooky Oreo Cheesecake Trifle Recipe
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Lemon Blueberry Trifle Recipe
Ingredients
- 2 loafs angel food cake, (cut into cubes)
- 16 ounces cream cheese, 2 (8 ounce packages), softened
- 8 ounces cool whip, 1 package
- 1 cup powdered sugar
- 2 cups blueberries
- 6 cups lemon pudding
Equipment
Instructions
- In a bowl, combine cream cheese, cool whip and powdered sugar until fully combined and smooth.
- In your trifle, start by layering the cake on the bottom, place have the cream cheese mixture on top of the cake and smooth out until fully covering the cake layer.
- Spread half of the lemon mixture on top of the cream cheese mixture layer until all the white is covered.
- Place about 1 cup of blueberries on top of the pudding.
- Repeat the layering process.
- Garnish with extra blueberries.
- Refrigerate until ready to serve
Notes
- Serve it in little individual trifles or even in a mason jar for serving
- Top the trifle with fresh lemon slices
- Sprinkle lemon juice sparingly on the layers of angel food cake for more lemon flavor.
Nutrition
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