Lemon Blueberry Trifle

A beautiful, refreshing dessert made with layers of fluffy cake, creamy lemon pudding, and juicy blueberries. It’s sweet, tangy, creamy, and absolutely irresistible!

Ingredients

For the Trifle

• 1 pound cake or angel food cake, cut into 1-inch cubes
• 1 can (21 oz) blueberry pie filling
• 2 cups fresh blueberries
• 1 package (3.4 oz) instant lemon pudding mix
• 3 cups cold milk
• 1 container (8 oz) whipped topping, thawed
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest

For Garnish

• Fresh blueberries
• Lemon slices or lemon zest
• Whipped cream, optional

Instructions

1. In a large bowl, whisk together the lemon pudding mix and cold milk for about 2 minutes, until thickened.
2. Stir in the fresh lemon juice and lemon zest. Gently fold in about half of the whipped topping.
3. Place half of the cake cubes in the bottom of a large trifle dish or deep glass bowl.
4. Spread half of the blueberry pie filling over the cake.
5. Add a layer of fresh blueberries.
6. Spoon half of the lemon cream mixture over the blueberries.
7. Repeat the layers with the remaining cake, blueberry pie filling, fresh blueberries, and lemon cream.
8. Finish with the remaining whipped topping and garnish with fresh blueberries and lemon zest.
9. Cover and refrigerate for at least 2–4 hours before serving. For the best flavor and texture, chill overnight.
10. Serve cold and enjoy!

Tips

• Fresh blueberries give the trifle the best flavor, but frozen blueberries can also be used.
• Angel food cake makes the dessert especially light and fluffy.
• For a stronger lemon flavor, add a little extra lemon zest.
• Prepare the trifle several hours ahead so the cake has time to absorb the delicious lemon and blueberry flavors.

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