This stunning Blueberry Lemon Trifle recipe is dressed to impress. Serve it as an edible centerpiece guaranteed to add height and beauty to the dessert table.
Easy Blueberry Lemon Trifle Recipe
Make-ahead trifle recipes are my happy place. I adore them in any flavor and have variety of trifle bowls in different sizes. The most important thing you’ll need for this recipe is a large trifle bowl. Since I use a full size pound cake in this recipe, you will need to use a bowl at least 5 quarts or larger. You’ll also need a sharp knife and cutting board for cubing the cake, measuring cups and spoons, mixing bowls, an electric mixer and an offset spatula for spreading the whipped cream on top. And of course, spoons to dollop the lemon pudding and blueberries on each layer.
How to Make the Best Blueberry Lemon Trifle Recipe
- This blueberry lemon trifle is made with pound cake. It works well with either my Lemon Lovers Pound Cake or Million Dollar Pound Cake recipe.
- Do you have to use a trifle bowl? You’ll need a large trifle bowl or a similar size large bowl, preferably 5 quart or larger to recreate it as in the recipe. A large glass bowl to showcase the layers is what you’re after. You could adapt it to a 13 x 9 inch cake pan, if you plan on transporting it to another location.
- To expedite preparation of the trifle, you can use a prepared pound cake or an angel food cake from the grocery store bakery . You could also opt to use a Brand of frozen pound cake cake that you enjoy.
- You can also opt to use a lemon cake mix prepared per the package directions in a 13 x 9 inch pan for the cake layers.
- Why mix together fresh blueberries with blueberry pie filling? Well, it’s a shortcut hack. The liquid coats the beautiful fresh berries and adds moisture to the trifle layers.
- Would you like to make your own lemon curd for this trifle? You can! Checkout my scrumptious recipe for Homemade Lemon Curd here. You’ll likely need a double batch to make this blueberry trifle recipe.
- Do you want to add a layer of whipped cream to the middle? You can do that, too. Use about 2 cups of whipped cream for a middle layer in addition to the whipped cream on top.
- To lighten up the trifle recipe you may opt to use fat free sweetened condensed milk, low sugar pudding, skim or low fat milk and light whipped topping in place of heavy cream.
How to Make a Simple Lemon Syrup Recipe
Should you choose to go with a vanilla pound cake for this recipe, I highly recommend brushing the cubed cake with a simple lemon syrup.
To make it:
- 1/2 cup water
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest (optional)
In a small saucepan, bring water and sugar to a boil, stirring until sugar has completely melted. Remove from heat, adding lemon juice and zest. Mix well, let cool. Store chilled.
More Southern Trifle Recipes to Make
Whether you’re planning a special family meal, a holiday gathering or taking dessert to a picnic, trifles are guaranteed to steal the show. Other delicious Southern style trifle recipes to try:
- No worries about melting ice cream when you make this Banana Split Trifle.
- You can party like it’s your birthday any day of the year with this Birthday Cake Funfetti Trifle.
- Red white and blue Patriotic Berry Trifle with White Chocolate Cream for holiday parties.
- Peanut Butter Brownie Trifle will delight the Reese’s cup fans in your life.
- Outrageous Lemon Lovers Trifle is a stunning addition to any table.
- Traditional English Trifle from Amanda’s Cookin’.
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Helpful Kitchen Items:
Blueberry Lemon Trifle
- 1 lemon or vanilla pound cake baked, cooled and cubed
- 1 14 oz can sweetened condensed milk
- 3 cups cold whole milk or half and half
- 2 3.9 oz instant lemon pudding mix
- 1 20 oz can blueberry pie filling
- 2 pints fresh blueberries clean, dried and picked over
- 1 pint heavy cream
- 1/4 cup granulated sugar
- 1 tsp lemon or vanilla extract
- lemon wedges and fresh mint for garnishing
- Using an electric mixer, whip together condensed milk, whole milk and lemon pudding mix until it begins to thicken, about 3-5 minutes. Chill for 5 minutes to set.
- In a separate bowl, mix together pie filling with fresh berries until coated.
- To assemble: Working in thirds, layer cake, pudding and blueberry mixture. (Reserve 1/4 cup lemon pudding and 1/4 cup blueberries for top, if finishing as pictured)
- Using an electric mixer, whip together cream and lemon extract. Gradually add sugar, beating until stiff peaks form.
- Frost top of trifle, then garnish with lemon wedges and fresh mint, if desired. Chill for 6 hours before serving.
- Please note: Should you choose to go with a vanilla pound cake for this recipe, I highly recommend brushing the cubed cake with a simple lemon syrup for added flavor. Simple Lemon Syrup Recipe:1/2 cup water1 cup granulated sugar1/2 cup fresh lemon juice1 Tbsp lemon zest (optional)Directions:In a small saucepan, bring water and sugar to a boil, stirring until sugar has completely melted. Remove from heat, adding lemon juice and zest. Mix well, let cool. Store chilled.
- To expedite, you may use a cake from the grocery store bakery or a frozen cake that you enjoy.
- You may also opt to use a lemon cake mix prepared per the package directions for the cake layers.
- To lighten up the calories you may opt to use fat free sweetened condensed milk, low sugar pudding, skim or low fat milk and light whipped topping in place of heavy cream.