4.5 from 252 votes
Lemon Blueberry Trifle
Lemon Blueberry Trifle is a layered dessert featuring angel food cake, lemon pudding, and fresh blueberries combined with whipped cream and cream cheese. The pudding mix thickens into a creamy base, while the angel food cake provides light, airy texture. Fresh blueberries add bursts of juicy sweetness, complemented by the bright lemon zest garnish. Chilled before serving, this trifle balances fruity and creamy elements, making it a refreshing dessert for gatherings or warm days.
Prep Time
20 mins
Total Time
20 mins
Servings:
10
servings
Course:
Dessert, Cake, Others
Cuisine:
American
Ingredients
Whipped Cream
- 1 cup heavy cream
- 1/4 /4 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 (3.4 ounce) boxes instant lemon pudding mix
- 3 cups milk whole
- 1 (8-ounce) package cream cheese room temperature
- 2 (14 ounce) angel food cake cubed
- 4 cups blueberries fresh
- lemon zest and slices for garnish
Instructions
- For the Whipped Cream: Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Set aside.
- In a large bowl, add the pudding mix and whole milk. Beat for 2-3 minutes or until thickened. Add the cream cheese and beat until mixed in. Fold in half of the prepared whipped cream. Save the other half to top before serving.
- In a trifle dish, layer 1/3 of the angel food cake cubes, 1/3 of the pudding mixture, and 1/3 of the blueberries. Repeat layers twice.
- Chill in the refrigerator for 2-4 hours or until fully chilled before serving. Top with reserved whipped cream, additional blueberries, lemon slices, and lemon zest before serving.
Cup of Yum
Nutrition Information
Serving
1grams
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.