Fresh, juicy blueberries and bright, tart lemon pudding combine in a stunning dessert that will wow your guests. This mouthwatering lemon blueberry trifle is impressive yet incredibly easy, similar to our Lemon Blueberry Galette!
Lemon Blueberry Trifle
Lemon and blueberries are one of my favorite combinations of all time! But the marriage with blueberries is positively magical. Especially in the summer when those little berries are ripe and bursting with flavor!
ONE-PAN DESSERTS COOKBOOK!
The one-pan dessert is ideal for all occasions including potlucks, holidays, barbecues and birthdays. Several of these desserts do not require baking making them perfect for summer. See ALL my cookbooks here!
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You will need:
- 1 block (8 oz) cream cheese, softened
- 2 boxes (3.4 oz each) instant lemon pudding mix (dry mix only, do not prepare according to box)
- 3 cups milk
- 1 tub (8 oz) whipped topping, thawed
- Angel food cake (2 loaves or 1 tube cake), cut into 1-inch pieces
- 2 pints (3-4 cups) fresh blueberries
- Sliced lemon, for garnish (optional)
Helpful kitchen tools:
Helpful Tips
- Make sure milk is at room temperature so that the cream cheese doesn’t seize up.
- I use store-bought angel food cake for the cake layer, but buttery pound cake would be equally delicious.
- You could also make a homemade angel food cake!
How to Make Lemon Blueberry Trifle
- Beat the cream cheese and the dry pudding mix together until smooth.
- Slowly add the room temp milk until smooth.
- Fold in 2 cups of the whipped topping.
- In a trifle bowl, layer 1/3 of the cake, 1/3 of the pudding and 1/3 of the blueberries.
- Repeat layers two more times.
- Garnish with reserved whipped topping, blueberries, and lemons.
- Cover and chill until ready to serve.
I am totally obsessed with my trifle bowl! I wanted one for a long time, so I finally made the purchase. They instantly add “class” to any dish you are serving and with all the summer entertaining coming up, I thought it was a great investment.
Plus, they’re not just for a trifle! I took my favorite creamy Spaghetti Salad with Italian Dressing to a potluck in this bowl and it really stood out among the crowd. If you don’t have a trifle bowl, any 3-quart bowl will work, preferably glass to see the layers.
If you need other ideas for take-along desserts, be sure to check out my Oreo Cake pudding dessert. It’s always a huge hit!
Lemon Desserts
Admittedly, I love lemon with just about anything. Here area a couple of my favorites:
MORE TRIFLE DESSERTS YOU WILL LOVE:
- This Traditional English Trifle has been gracing my family’s dessert tables for as long as I can remember. The flavors of cream sherry, jam and custard are to die for!
- If you are a tiramisu fan, these individual Tiramisu Trifles made and served in mason jars are an absolute must-make!
- Or the full-sized version of Tiramisu Trifle always makes a gorgeous dessert display!
- The Fourth of July is coming and these No Bake Berry Cheesecake Trifles are the perfect patriotic dessert!
Lemon Blueberry Trifle
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 8 oz cream cheese 1 block, softened
- 6.8 oz instant lemon pudding 2 (3.4oz) boxes lemon pudding mix(dry mix only, do not prepare according to box)
- 3 cups milk brought to room temperature
- 8 oz whipped topping 1 tub, thawed
- 2 Angel food cake 2 loaves or 1 tube cake, cut into 1-inch pieces
- 4 cups blueberries 2 pints fresh blueberries
- Sliced lemon for garnish (optional)
Things You'll Need
Instructions
- Beat the cream cheese and the dry pudding mix together until smooth. Slowly add the room temp milk until smooth. Fold in 2 cups of the whipped topping.
- In a 3-quart bowl, layer 1/3 of the cake, 1/3 of the pudding and 1/3 of the blueberries. Repeat layers two more times. Garnish with reserved whipped topping and lemons.
- Cover and chill until ready to serve.
Video
Expert Tips & FAQs
- Make sure milk is at room temperature so that the cream cheese doesn't seize up.
- I use store-bought angel food cake for the cake layer, but buttery pound cake would be equally delicious.
- You could also make a homemade angel food cake!
Nutrition
This post was originally published on this blog on Jun 1, 2016.
Rebekah Garcia
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Dorothy says
I am making this for Easter and I want it to be perfect. It says to use 2 loaves of angel food cake. I am making a box angel food cake in a 9 inch loaf pan. Do I need to make 2 or just one?
Amanda Formaro says
Yes, you will need two :)
Tara says
Hi, can you make this the ahead of time, the day before? Thanks
Amanda Formaro says
Yes the day before will be fine!
Jacquie says
My ? Is, it states to purchase 8oz whipped topping ? In the directions it says to add 2 cups with the cream cheese? Then put the remainder on top. Well 8oz is 1 cup so I feel I will be short. Unless when you put it in the cups it measures out differently. I have not made it yet but plan to tomorrow for Thanksgiving. Thank you.
Amanda Formaro says
8 ounces only represents 1 cup of liquid. Solids measure differently :)
Amber Smith says
Quick question.. Do I relate the pudding according to the box Instructions and then add the cream cheese and milk, or do I just add the dry pudding mix, cream cheese and milk? I’ve never made this before and I want to get it right.
Amber Smith says
Prepare *** not relate
Amanda Formaro says
Hi Amber :) No do not prepare the pudding. You only need the dry mix plus the ingredients I’ve provided in the recipe. I will clarify that in the recipe card!
Kate says
Thanks for posting this recipe. It looks great. The way you pushed the blueberries down around the edge give it a nice decorative effect. Can’t wait for blueberry season next summer!
Amanda Formaro says
Hope you love it when it comes time!
Dalia Hermes says
Hi Amanda, I’m in Melbourne, Australia and only have access to the GREEN’S self-saucing lemon pudding. It has a lemon sauce sachet with the dry mix, my question is should I add this sauce sachet to the dry mix, cream cheese and milk mixture too? In anticipation, as I’m making this for NYE please. :)
Amanda Formaro says
Actually this wont work. That looks like a sponge cake. I think the problem is that the meaning of the word pudding is different in the states than it is in your neck of the woods. I have not made this recipe I am about to give you, but it’s for a homemade lemon pudding https://theviewfromgreatisland.com/meyer-lemon-pudding-recipe/ I hope this helps!
Barbara says
Have made several times and family love it. I have also successfully substituted almond milk when mixing pudding for lighter version
Amanda Formaro says
So glad to hear that, thank you!
Gail says
It looks delicious but I made two mistakes: the first cup of milk was not room temperature so the cream cheese did stay a little lumpy (no one but I would notice !) so I heated the milk in the microwave for a few seconds….
Then i wasn’t paying attention and skipped putting a layer of blueberries in….so I just turned over the top layer and put another layer on top!!!
No one would notice as none of the guests bake so now I know! I hate making a recipe for the first time for guests but I do it every time!!!
I’m sure it’s delicious
Thanks for the great recipe…..
Amanda Formaro says
Haha I do that too! But I’m glad you loved it :)
Crystal says
This recipe is fantastic, but I did make one substitution. I love lemon flavor, but my family isn’t as thrilled with it. So I substituted one box of cheesecake flavored pudding to tone down the flavor. It was perfect!
Amanda Formaro says
That sounds delicious!