Lemon Blueberry Trifle

No-bake Lemon Blueberry Trifle is made of delicious layers of angel food cake, Cool Whip, lemon pudding, and fresh blueberries. Bursting with citrusy sweetness, it's a quick-to-assemble recipe that's perfect for any gathering.

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Lemon Blueberry Trifle combines a sweetened lemon cream cheese filling with sweet blueberries in a beautiful, layered dessert. Angel food cake, lemon pudding, Cool Whip, and blueberries make for a fresh and flavorful combination.

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This lemon and blueberry trifle is elegant, but it’s also easy and approachable for inexperienced bakers to make. Impossible to resist, this trifle is sure to impress, whether you’re serving it at a celebratory dinner or a simple backyard BBQ.

Lemon Blueberry Trifle Ingredients

This blueberry lemon trifle recipe is bursting with vibrant flavors and textures. It’s the perfect sweet treat to indulge in on a cozy evening at home, or to serve to guests on a summer afternoon. Made from simple ingredients, this will be a no bake dessert you’ll make time and time again.

Lemon Blueberry Dessert Substitutions and Additions

This blueberry trifle recipe is easy to customize. Whether you want to change up the flavor or if you need to make adjustments because of dietary preferences, here are some easy substitutions and additions to help you:

LEMONS: If you can’t access fresh lemons, we recommend omitting the lemon zest, or substituting with a few drops of lemon extract to add a touch more lemon flavor. We don’t recommend replacing the lemon zest with bottled lemon juice.

CREAM CHEESE: While full-fat cream cheese provides a rich and creamy taste, you can also try low-fat cream cheese instead. If you need a dairy-free alternative, non-dairy cream cheese will be a suitable substitute.

POWDERED SUGAR: You can use a 1:1 sweetener or sugar substitute in this recipe. 

INSTANT LEMON PUDDING MIX: Experiment with different pudding flavors such as vanilla or white chocolate instead of lemon. Alternatively, you can make homemade lemon pudding, or use lemon custard or lemon curd.

ANGEL FOOD CAKE: Try substituting the angel food cake with homemade lemon pound cake. For a different texture, a homemade or boxed vanilla or lemon cake is delicious, too! You can also use gluten-free or dairy-free cake if you need to accommodate dietary restrictions. 

BLUEBERRIES: Instead of blueberries, try a combination of fresh fruit, like raspberries, strawberries, or blackberries along with or instead of blueberries.

THAWED COOL WHIP: You can swap the Cool Whip for homemade whipped cream (made from fresh whipping cream and confectioners’ sugar) for a homemade taste. 

Remember, any substitutions may alter the taste and texture of the trifle, but this recipe is forgiving. So feel free to experiment and tailor the trifle to your individual preferences and dietary needs.

How To Make This Lemon Blueberry Trifle Recipe

This blueberry angel food trifle comes together in about 20 minutes. Refrigerate for a few hours to set, and your easy summer dessert trifle is ready to devour! Here’s how to make this simple recipe.

STEP ONE: Begin by preparing your ingredients. Remove the cream cheese from the fridge so it begins to soften. Remove the Cool Whip from the freezer so it thaws. Use a microplane or zester to zest one of the fresh lemons. One lemon should yield approximately one tablespoon of zest, which will be incorporated into the cream cheese. Finally, cut the angel food cake into 1-inch cubes.

STEP TWO: Combine the softened cream cheese and powdered sugar in a medium bowl. Use an electric mixer set to medium-low speed, blending until smooth, for about 1 to 1 ½ minutes. Then, add the lemon zest and mix until fully incorporated.

STEP THREE: In a separate large mixing bowl, use a handheld whisk or an electric whisk on low speed to mix the cold milk and instant pudding together until the pudding begins to thicken up. 

STEP FOUR: Once the pudding is nice and thick, add half of it to the cream cheese mixture. Mix on low speed to combine the pudding and cream cheese until smooth, then add the remaining pudding and continue mixing until smooth.

STEP FIVE: In a big trifle dish (3.25 quarts or approximately 104 ounces) make a single layer of bite-sized pieces of cake at the bottom.

PRO TIP: Be sure the cake cubes are uniform in size. Try to fit them tightly in the bottom of the dish to form a sturdy base for your trifle. You don’t want your Cool Whip and pudding to sink through your cake cubes!

STEP SIX: Spoon ½ of the pudding mixture over your layer of cake cubes. Smooth the pudding with an offset spatula or silicone spatula.

PRO TIP: ​If you accidentally smear some of the pudding onto the sides of your trifle bowl, you can use a clean paper towel to wipe it off.

STEP SEVEN: Evenly sprinkle 1 ¾ cups of the blueberries over the pudding layer.

STEP EIGHT: Repeat the layers to fill the trifle bowl. Begin with a second layer of angel food cake, then add the remaining pudding. Then, add more blueberries to the top of the whipped topping.

STEP NINE: Add the rest of the thawed Cool Whip on top of the berries. Cover the trifle with plastic wrap or a lid and chill in the refrigerator for about 1 hour.

STEP TEN: Just before you’re ready to serve, slice the remaining lemon into quarters or slices – whichever you prefer. Neatly arrange the sliced lemon in the center of the whipped topping. 

PRO TIP: You can arrange the lemon slices in a layered, rounded fan shape or a pinwheel shape. It’s completely up to you! Be creative!

STEP ELEVEN: Arrange the remaining blueberries around the edge of the whipped topping and you can also scatter a few berries around the lemons. Keep refrigerated until you are ready to serve.

How To Serve Lemon Blueberry Trifle Recipes

This gorgeous lemon blueberry pudding trifle is easy to serve! Guests adore this pleasant-looking layered dessert, so no matter how you serve it, it’s sure to be a hit!

You can make mini blueberry lemon trifles by serving generous portions of trifle in individual dessert glasses or bowls. Top each serving with a sprig of fresh mint for a pop of green and a lovely fresh fragrance.

For an elegant presentation, serve scoops of trifle in dessert bowls with buttery shortbread cookies or lemon sugar cookies on the side. The richness of the cookies complements the zesty lemon and sweet blueberry flavors of the trifle.

Incorporate the trifle into a brunch spread by serving it alongside a selection of breakfast treats like puff pastries, muffins, and danish. The light and fruity flavors of the trifle pair beautifully with the rich, buttery taste of the pastries.

Whether it’s a laid-back gathering with friends or a special celebration with family, the lemon blueberry pudding trifle is the perfect dessert to bring people together. It makes a refreshing and vibrant dessert that you’ll definitely enjoy after eating smoky grilled beef kabobs and fresh pasta salad. Its light and fruity taste provides a delightful finish to a day spent outdoors.

And, whether it’s for Thanksgiving, Christmas, or Easter dinner, blueberry cheesecake trifle brings a touch of elegance to your holiday table. Its layers of lemony goodness and bursts of blueberry flavor make it a festive treat that everyone will love indulging in after a hearty holiday meal.

How To Store Leftover Lemon Blueberry Trifle

After preparing this yummy blueberry trifle with angel food cake, you might find yourself wondering about the best way to store it to maintain its freshness and flavor. Whether you’re planning to make it ahead for a special occasion or simply looking to enjoy the leftovers, make sure you store this dish properly so you can enjoy every last bite!

MAKE AHEAD: You can prepare the trifle ahead of time to save yourself some hassle on the day of your party. Just assemble the trifle as directed in the recipe, cover it tightly with plastic wrap or a lid, and store it in the refrigerator. Garnish just before serving. It’s best to make it no more than 24 hours in advance for the freshest taste and texture. 

You can also make the lemon filling ahead of time. Store it in the fridge with plastic wrap pressed down tightly on the top of the pudding. It should stay fresh in the fridge for 2-3 days. Assemble the trifle just before serving.

IN THE FRIDGE: To store the trifle in the refrigerator, cover the trifle bowl tightly with plastic wrap. It can be stored in the fridge for up to 2-3 days, though it’s best enjoyed within the first day or two for the best taste and texture. If you have a lot of your trifle leftover, store it in the trifle bowl. If you only have a bit left, you can transfer the trifle to a smaller airtight container.

IN THE FREEZER: You can freeze your leftover trifle if you aren’t able to enjoy it in the next few days. Place the leftovers in an airtight container and freeze for up to 1-2 months. Keep in mind the trifle may not thaw with the same consistency as when it was fresh. 

Thaw in the refrigerator overnight or on the counter for a few hours.

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Why This Recipe for Lemon Blueberry Trifle Is the Best

Prepare to fall head over heels for this irresistible Lemon Blueberry Trifle. From its vibrant colors to its refreshing flavors, this dessert is bound to become a new favorite in your recipe collection. Here’s why we adore this blueberry trifle recipe.

Versatility: One of the best things about this Lemon Blueberry Trifle is its versatility. It can be served at almost any event, from graduation parties to birthday celebrations to holiday dinners. Plus, it’s flavors are enjoyed by just about anyone, and the recipe can easily be adjusted to suit your tastes and dietary preferences. Win Win Win!

Ease of Preparation: Despite its impressive appearance, this trifle is surprisingly easy to make. Made with simple ingredients and straightforward steps, even novice bakers can master this recipe with ease.

Beautiful Presentation: Few desserts are as visually stunning as a well-crafted trifle, and this Lemon Blueberry Trifle is no exception. With its layers of vibrant colors and textures elegantly showcased in a glass trifle bowl, it’s sure to steal the show on any dessert table. 

Lemon Blueberry Trifle is a beautiful layered dish that combines the bright, zesty flavors of lemon with the sweet burst of juicy blueberries. This easy dessert is light and refreshing, making it a great option for just about any occasion, from casual gatherings to elegant dinner parties. So go ahead and whip up this trifle for your next get-together, and watch as it becomes the star of the show!

More Recipes You’ll Love

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Lemon Blueberry Trifle

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No-bake Lemon Blueberry Trifle is made of delicious layers of angel food cake, Cool Whip, lemon pudding, and fresh blueberries. Bursting with citrusy sweetness, it’s a quick-to-assemble recipe that’s perfect for any gathering.

Prep Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12

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Ingredients

  

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• 2 medium-sized fresh lemons, washed and dried
• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 6.8 ounces lemon instant pudding mix (two 3.4-ounce packets)
• 3 cups cold whole milk
• 14 ounces store bought angel food cake, sliced into 1 inch x 1 inch cubes
• 2 pints fresh blueberries, washed and dried very well (divide out ½ cup for garnish)
• 8 ounces thawed whipped topping

Instructions

 

• Zest 1 of the fresh lemons. This should give you 1 tablespoon of zest which will be mixed into the cream cheese.
• Add the softened cream cheese and powdered sugar to a medium-sized (2-3 quarts) mixing bowl. Use a handheld mixer on medium-low speed to mix the cream cheese and powdered sugar until smooth, about 1 – 1 ½ minutes. Add the lemon zest and continue to mix just until well incorporated.
• In a separate mixing bowl, use either a handheld whisk or a handheld mixer on low speed to mix the cold milk and instant pudding mix until the pudding begins to thicken up.
• Once the pudding has reached the desired consistency, add half of the pudding to the cream cheese mixture. Use a handheld mixer on low speed to combine the pudding and cream cheese until smooth, then add the remaining pudding and continue mixing until smooth.
• In the bottom of a trifle dish, create a single layer of 1-inch cake cubes.
• Spoon ½ of the pudding mixture over the layer of angel food cake layer. Smooth the pudding with an offset spatula or silicone spatula.
• Evenly sprinkle 1¾ cups of the blueberries over the pudding layer.
• Repeat the layers of angel food cake, pudding, and blueberries.
• Evenly spread the thawed whipped topping over the top berry layer. Cover and chill in the refrigerator for at least 1 hour.
• Just before you’re ready to serve, slice the remaining lemon either into quarters or into slices. Neatly arrange the sliced lemon in the center of the whipped topping.
• Arrange the remaining blueberries around the edge of the whipped topping. You can also scatter a few berries around the lemons. Keep refrigerated until you are ready to serve.
• Be sure you cut the cake cubes in uniform size. Try to fit them tightly in the bottom of the dish to form a sturdy base for your trifle. You don’t want your Cool Whip and pudding to sink through your cake cubes!
• If you accidentally smear some of the pudding or Cool Whip onto the sides of your trifle bowl, you can use a clean paper towel to wipe it off.
• You can arrange the lemon slices in a layered, rounded fan shape or a pinwheel shape on the top of the trifle. It’s entirely up to you! Be creative!

Notes

• Be sure the cake cubes are uniform in size. Try to fit them tightly in the bottom of the dish to form a sturdy base for your trifle. You don’t want your Cool Whip and pudding to sink through your cake cubes!
• ​If you accidentally smear some of the pudding onto the sides of your trifle bowl, you can use a clean paper towel to wipe it off.
• You can arrange the lemon slices in a layered, rounded fan shape or a pinwheel shape. It’s completely up to you! Be creative!

Nutrition

Calories: 358kcal | Carbohydrates: 61g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 348mg | Potassium: 267mg | Fiber: 2g | Sugar: 31g | Vitamin A: 413IU | Vitamin C: 17mg | Calcium: 145mg | Iron: 0.5mg

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