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Blueberry Lemon Trifle Recipe
Ben Carraoli

Blueberry Lemon Trifle Recipe

I had the most fun making this Blueberry Lemon Trifle recently — the fresh blueberries, tangy lemon pudding, and fluffy cake made my kitchen smell like sunshine. Each spoonful was a mix of sweet, tart, and creamy that instantly lifted my mood.
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Total Time 1 hour 20 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese softened: Softened cream cheese blends smoothly and prevents lumps in the lemon layer.
  • 2 boxes 3.4 oz each instant lemon pudding mix (dry): Instant pudding gives strong lemon flavor without needing extra cooking.
  • 3 cups milk room temperature: Room-temperature milk helps the pudding and cream cheese mix evenly.
  • 1 tub 8 oz whipped topping, thawed: Adds lightness and keeps the trifle fluffy instead of heavy.
  • 1 large angel food cake cut into 1-inch cubes: Angel food cake absorbs the creamy layers without becoming soggy.
  • 2 pints about 4 cups fresh blueberries: Fresh blueberries give the best texture, color, and natural sweetness. You can also try layering with something like Chocolate Covered Almond Clusters Recipe for added texture in a dessert platter.
  • Lemon slices optional, for garnish: Adds a fresh, decorative touch and hints at the citrus flavor.

Method
 

  1. I started by beating the softened cream cheese until completely smooth. Then I added the dry lemon pudding mix and blended it well. Slowly pouring in the milk helped create a silky, lump-free lemon mixture.
  2. Once the lemon mixture was ready, I gently folded in most of the whipped topping. This step makes the filling light and airy. I made sure not to overmix so the texture stayed fluffy.
  3. I placed a layer of cake cubes at the bottom of the trifle bowl, followed by lemon cream and blueberries. I repeated this process until all ingredients were used. The colorful layers looked beautiful through the glass.
  4. I finished the trifle with a thin layer of whipped topping, extra blueberries, and lemon slices. After covering it, I chilled the trifle for at least one hour so the flavors could blend perfectly.

Notes

  • I always let the cream cheese soften fully for a smoother filling
  • Folding the whipped topping slowly keeps the texture light
  • Fresh blueberries taste better than frozen in this recipe
  • Chilling longer than one hour gives cleaner slices and better flavor