Description
Looking for a dessert that’s light, fruity, and guaranteed to impress? This Easy Lemon Blueberry Trifle is the perfect no-fuss treat for spring and summer gatherings, family dinners, or anytime you want a show-stopping sweet without the stress
Ingredients
Scale
- 1 (10–12 oz) lemon pound cake, cut into cubes (store-bought or homemade)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 (3.4 oz) package instant lemon pudding mix
- 2 cups milk (for pudding)
- 2 1/2 cups fresh blueberries
- Zest of 1 lemon (optional, for garnish)
- Mint leaves (optional, for garnish)
Instructions
-
- Prepare the pudding: In a bowl, whisk the lemon pudding mix with milk until thickened (about 2 minutes). Chill for 5–10 minutes.
- Whip the cream: In a separate bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form. Set aside.
- Cut the cake: Cube the lemon pound cake into bite-sized pieces.
- Layer the trifle: In your trifle dish, layer half of the cake cubes, then half of the lemon pudding, followed by a layer of blueberries, then whipped cream. Repeat the layers once more.
- Top and garnish: Finish with a swirl of whipped cream, lemon zest, and extra blueberries. Add mint leaves for a fresh pop of color if desired.
- Chill before serving: Refrigerate for at least 1 hour to allow the flavors to meld and the texture to set.
Notes
- Don’t over-soak the cake: If using a moist cake like pound cake, no need to moisten with syrup.
- Use stabilized whipped cream if making the day before (or blend with cream cheese).
- Layer neatly: Keep the layers even and smooth for that signature trifle look.
- Chill before serving: Gives the dessert time to settle and taste even better.
- Add lemon zest between layers for extra zing.
- Prep Time: 20
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8–10 servings
- Calories: 280
- Sugar: 22g
- Fat: 15g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
Keywords: Easy Lemon Blueberry Trifle