Lemon Blueberry Trifle
A delicious and visually stunning dessert that combines layers of cake, lemon cream, and blueberries for a bright, refreshing treat that's easy to prepare.
Ingredients
Cake Base
- 1 large angel food cake or pound cake You can also use vanilla cake or store bought mini cakes.
Creamy Layer
- 1 box lemon pudding or lemon curd Pudding is easier, curd tastes extra special.
- 8 ounces whipped topping Homemade whipped cream or store bought.
- 4 ounces cream cheese Optional, makes the creamy layer thicker.
- 1/2 cup milk Use whatever type of milk you normally buy.
- 1 tablespoon lemon zest Adds flavor and freshness.
- 1 teaspoon vanilla extract For flavor.
- 1 pinch salt Enhances flavor.
Fruit
- 2 cups blueberries Fresh is best, frozen works if thawed and drained.
Instructions
Preparation
- Make the lemon pudding (or lemon curd) according to the package instructions; let it set for a few minutes to thicken.
- If using cream cheese, beat it until smooth, then fold in the whipped topping and lemon zest.
- Cut your cake into bite-sized cubes.
Layering
- Layer in this order: cake cubes, lemon pudding or curd, blueberries, then whipped cream mixture.
- Repeat the layers until all ingredients are used, finishing with whipped cream and a handful of blueberries on top.
Chilling
- Chill the trifle for at least 2 to 4 hours, or overnight for best flavor.
Notes
Do not skip the chill time; it helps the layers hold up. You can customize by adding white chocolate shavings or Greek yogurt for a lighter version.