Lemon Blueberry Trifle
This Lemon Blueberry Trifle is layers of angel food cake, lemon pudding, and blueberries. A crowd pleasing dessert!
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LEMON BLUEBERRY TRIFLE
I’m so excited to share this recipe with you today. As we start summer I’m excited for relaxed schedules and lounging by the pool.
One of my favorite parts of this time of year is the fresh seasonal fruit that is just begging to be eaten. I had a huge carton of blueberries just waiting to be used in this.
This Lemon Blueberry Trifle has layers of angel food cake, creamy lemon filling and fresh blueberries. There’s something magical when lemon and blueberry get together. It was a marriage meant to be.
The lemon filling is made by whisking your lemon pudding mix and cold milk together.
It’s really important to use a quality whole milk when you’re making desserts especially when milk is one of the main ingredients like in this recipe so that you get that indulgent taste.
I’ve been known to add a splash of milk into our marinara sauce or other dinners for a little extra creaminess.
My family sees a lot of food come out of my kitchen and they were racing for seconds of this.
OTHER DESSERT RECIPES:
- Lemon Lush
- Snickers Apple Salad
- Blueberry Lemon Muffins
- Lemon Blueberry Crescent Ring
- Magnolia Bakery Banana Pudding
- Blueberry Custard Pie
- Lemon Brownies
Lemon Blueberry Trifle
Ingredients
Whipped Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 (3.4 ounce) boxes instant lemon pudding mix
- 3 cups whole milk
- 1 (8-ounce) package cream cheese, room temperature
- 2 (14 ounce) angel food cakes, cubed
- 4 cups fresh blueberries
- Lemon zest and lemon 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.
Can I use Cool Whip instead of heavy cream?
Yes!
What is lemon pudding mix please?
yes instant lemon pudding mix
Can you use Cool Whip to replace whipped cream?
Sure!
This recipe is to die for. Highly recommended!! Thanks, Christy.
Thank you!
Can you substitute lady fingers for cake?
yes absolutely!
I made this as a treat for my family before the 4th of July. They loved it. The only difference was I used co whip adding the vanilla flavoring.. This recipe is a keeper.
Oh I also couldn’t get the cream to stiffen as well. I keep cool whip in the freezer as a “just in case”.
What size cool whip did you use?
Have you ever whipped cream before? It’s important that your ingredients are chilled.
I made this for a luncheon today. It was so pretty! I followed it exactly. I would like more lemon flavoring, which I could add. Also, it was very thick, which was just fine, but I would like it creamier and I could fix that too. Everyone loved it, just some of my own personal thoughts. Would sure make it again!! Not the best picture, but pretty for Wyoming!! 😂I couldn’t get the picture to drop in!! 🤷♀️
Glad you liked it!
Can you use almond milk, or any plant milk, if your lactose free
Sure!
You can’t use almond milk or lactose free milk to make the pudding mix. It won’t work and says that on the box.
Can I use frozen blue berries!
Yes you can!
Followed directions EXACTLY other than the brand of whole milk and the pudding would not thicken at all! It’s liquid. Before anyone asks, no I did not buy actual Jello. Will try again eventually. Not happy!
Yes I would stick with Jello. I’m sorry! I’ve never had good results with generic.
This happened to me!! And I did use jello brand 🙁
This looks so good! Even though it’s not summer I’m still going to make it just to try it! Thanks for the recipe 💛
I love this one!
Can this be made the day before or will the cake get soggy?
Can this be made in individual sherbet dishes?
Absolutely!
Can this be made the night before? Or is it best made the day of?
You can make it the night before! It keeps for a couple of days.
Turned out great!! This was a hit at our family reunion.
So glad you liked it!
Can u use normal mill if u cant get Promiseland milk?????
Yes, you can use normal milk.
Can you use banana pudding instead of lemon?
Sure! I don’t see why not.
Could you use frozen blueberries ? Blueberries here are VERY expensive right now , so if I used thawed frozen would it work?
Could you use cool whip instead of creme?
Absolutely!
Do you think i could substitute lemon curd for the pudding ?
oh absolutely. It’s very versatile.
I just made this trifle for Easter luncheon, much to everyone’s delight! (I opted for white vanilla cake instead of angel food.) The taste was exquisite, and looked it AMAZING! I’d love to share a photo!
I would love to see a photo. I love that you made it!
Is it ok to make this the night before?
Yes, totally!
Can i switch the angel food for regular vanila cake? We dont find angel food where i live 🙁
thanks !!
Oh yes, for sure!
I love lemon and blueberries together! What a great way to hold onto summer just a little bit longer!
Blueberry and lemon is a delicious combo!
This looks delicious and the perfect way to celebrate the end of summer!