Description
This Easy Lemon Blueberry Trifle is a delightful no-bake dessert bursting with citrusy lemon flavor and sweet blueberries. Made with layers of pound cake, lemon pudding, whipped cream, and fresh berries, it’s perfect for gatherings or a quick treat. Ideal for spring and summer, this trifle is light, refreshing, and incredibly simple to prepare. A must-try for fans of fruity, creamy desserts.
Ingredients
1 store-bought pound cake (or angel food cake), cubed
1 box (3.4 oz) instant lemon pudding mix
2 cups cold milk
1 cup lemon curd
1 container (8 oz) whipped topping (like Cool Whip), thawed
2 cups fresh blueberries (plus extra for garnish)
Lemon zest for garnish (optional)
Instructions
In a mixing bowl, whisk together lemon pudding mix and cold milk for 2 minutes until thickened.
Fold in lemon curd and half of the whipped topping until smooth.
In a trifle dish or large glass bowl, layer half of the cubed pound cake.
Spoon half of the lemon pudding mixture over the cake layer.
Sprinkle half of the blueberries over the pudding layer.
Repeat the layers with remaining cake, pudding mixture, and blueberries.
Top with remaining whipped topping and garnish with extra blueberries and lemon zest.
Refrigerate for at least 2 hours before serving.
Notes
You can substitute homemade whipped cream for store-bought if preferred.
Angel food cake works well as a lighter option.
Best served chilled and enjoyed within 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 24g
- Sodium: 310mg