Blueberry Lemon Trifles
These Blueberry Lemon Trifles are a light, creamy, single-serve dessert. Made a layered soft angel food cake, tangy lemon filling, and juicy blueberries, then topped with whipped cream.
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These are great for spring and summer, baby showers, brunch, holidays, or anytime you want a simple dessert that isn’t too heavy.
Serve them with mini cheesecakes or a fruit tray for your dessert table!
How to Make Blueberry Lemon Trifle
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In a large bowl, combine the lemon pie filling and the lemon pudding and stir until thoroughly mixed.
2. Using half of the cubed angel food cake, create the first layer in your trifle containers with a few cubes to cover the bottom.
3. Use a spoonful of lemon mixture to cover the angel food cake.
4. Sprinkle with a few of the blueberries.
5. Repeat another layer of the remaining angel food cake.
6. Spoon in the remaining lemon mixture over the angel food cake.
7. Place a dollop of the whipped cream on to each trifle.
8. Top with the remaining blueberries.
9. Chill in the fridge for the best results for about two hours.
Serve & Enjoy!
When ready to serve, insert a lemon slice half.
Important Recipe Notes
- These trifles taste best after chilling for at least 2 hours so the flavors can set and blend.
- You can assemble these up to a day in advance and store them covered in the fridge.
- Cool Whip works great, but homemade whipped cream is also a good option.
- For the Cake Choice, angel food cake keeps this dessert light, but pound cake or vanilla cake can be used if needed.
- Fresh blueberries work best, but frozen can be used if thawed and drained well.
- Store leftovers covered in the fridge for up to 2 days for best texture.
Blueberry Lemon Trifles
Ingredients
- 1 cup fresh blueberries
- 1 (15 oz) lemon pie filling
- 2 cup lemon pudding
- 1 pre packaged angel food cake, cut into cubes
- 1 (8 oz) package Cool Whip
- Lemon slices, to decorate
Instructions
- In a large bowl, combine the lemon pie filling and the lemon pudding and stir until thoroughly mixed.
- Using half of the cubed angel food cake, create the first layer in your trifle containers with a few cubes to cover the bottom.
- Use a spoonful of lemon mixture to cover the angel food cake.
- Sprinkle with a few of the blueberries.
- Repeat another layer of the remaining angel food cake.
- Spoon in the remaining lemon mixture over the angel food cake.
- Place a dollop of the whipped cream on to each trifle.
- Top with the remaining blueberries.
- Chill in the fridge for best results for about two hours.
- When ready to serve, insert a lemon slice half.
