Blueberry Lemon Trifle

Course Dessert

Cuisine American, Southern

Keyword blueberry-lemon-trifle, blueberry-trifle-recipe

Prep Time 20

Chill time 6

Total Time 6 20

Servings servings (may vary)

Calories 636kcal

Bake cake, cool and cube. Set aside. (See Lemon Pound Cake recipe and Million Dollar Pound Cake recipe.)
Lemon Pudding: 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.
Blueberry Layer: In a separate bowl, mix together pie filling with fresh berries until coated.
Assemble: Working in thirds begin with cake layer, then lemon pudding and blueberry mixture. Repeat until all ingredients are used. (Reserve 1/4 cup lemon pudding and 1/4 cup blueberries for top, if finishing as pictured)
Whipped Cream: Using an electric mixer whip together cream and lemon extract. Gradually add sugar, beating until stiff peaks form.
Frost top of trifle with whipped cream 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 water
1 cup granulated sugar
1/2 cup fresh lemon juice
1 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.