There’s something magical about the bright, citrusy aroma of lemon mingling with the sweet burst of blueberries. Every spoonful of this Easy Lemon Blueberry Trifle feels like a taste of summer, with layers of creamy, tangy, and fruity goodness coming together in perfect harmony.

I first whipped up this dessert for a last-minute family barbecue when I needed something quick yet impressive. Now, it has become one of our go-to favorites for potlucks, holidays, and anytime we crave a refreshing treat that doesn’t require hours in the kitchen. Let’s dive into why you’ll fall in love with this trifle.

Why You'll Love This Easy Lemon Blueberry Trifle

Get ready to meet your new favorite dessert. This Easy Lemon Blueberry Trifle combines convenience, elegance, and incredible flavor into one beautiful dish.

First, it’s unbelievably quick and easy to prepare. You can have this show-stopping dessert assembled in under 20 minutes, making it a lifesaver for busy weeknights, unexpected guests, or last-minute gatherings.

It’s also wonderfully budget-friendly. With simple, easily accessible ingredients like store-bought cake, pudding mix, and fresh or frozen blueberries, you can create an impressive dessert without breaking the bank.

Another reason to love this trifle is its versatility. Whether you use pound cake, angel food cake, or even ladyfingers, the recipe adapts effortlessly to what you have on hand. Plus, you can swap in different fruits depending on the season or your personal preferences.

Finally, this dessert is absolutely stunning when served. The vibrant layers of golden cake, creamy lemon filling, and jewel-toned blueberries make it as eye-catching as it is delicious, perfect for entertaining or special occasions.

Let’s take a closer look at the simple ingredients that make this trifle so irresistible.

Ingredients Notes

The beauty of this Easy Lemon Blueberry Trifle lies in its simplicity. Each ingredient plays a vital role in creating the perfect balance of flavors and textures.

The base of this trifle is pound cake or angel food cake. I personally love using store-bought pound cake for its dense, buttery texture that holds up beautifully against the creamy layers. Angel food cake offers a lighter option if you prefer something a bit more airy.

For the creamy filling, instant lemon pudding mix provides that bright, tangy lemon flavor that makes this dessert so refreshing. Combined with cold milk and whipped topping, it creates a luscious, silky pudding that’s both light and indulgent.

Whipped topping adds a fluffy, airy texture to the pudding mixture. You can use store-bought whipped topping for convenience, but homemade whipped cream works wonderfully if you have a few extra minutes to spare.

The star of the show, of course, is the blueberries. Fresh blueberries provide the best texture and burst of sweetness, but frozen blueberries can be used in a pinch—just make sure to thaw and drain them first to avoid excess moisture.

Lastly, while not mandatory, a large trifle dish really elevates the presentation of this dessert. The clear sides beautifully showcase the vibrant layers, making it a true centerpiece on any dessert table.

How To Make This Easy Lemon Blueberry Trifle

Assembling this trifle couldn’t be easier, and the end result looks like you spent hours crafting it. Here’s how to do it step-by-step.

Start by preparing your pudding mixture. In a large bowl, whisk together the instant lemon pudding mix and cold milk until smooth and thickened. This usually takes about two minutes. Once the pudding has set, gently fold in the whipped topping to create a light, fluffy filling.

Next, cut your pound cake into evenly sized cubes, about one inch each. Uniform pieces will help create even layers in your trifle and make serving easier later on.

Now it’s time to assemble the trifle. Begin by placing a layer of cake cubes at the bottom of your trifle dish. Make sure the entire bottom is covered, filling in any gaps with smaller pieces if necessary.

Spoon a generous layer of the lemon pudding mixture over the cake, spreading it evenly with a spatula or the back of a spoon. Scatter a layer of blueberries over the pudding, ensuring they are evenly distributed for both flavor and appearance.

Repeat the layers—cake cubes, lemon filling, and blueberries—until you reach the top of the dish. Finish with a final layer of the lemon pudding and a handful of blueberries for garnish. For an extra touch, you can also add a few lemon zest curls or mint leaves on top.

Cover the trifle with plastic wrap and refrigerate for at least one hour before serving. This allows the flavors to meld and the cake to absorb some of the luscious pudding, creating a perfectly cohesive dessert.

In total, you’ll spend about 20 minutes assembling and at least an hour chilling, making this an easy yet impressive dessert for any occasion.

Storage Options

If you have leftovers (which isn’t often in my house!), this trifle stores quite well. Simply cover the trifle dish tightly with plastic wrap or transfer portions to airtight containers.

Stored in the refrigerator, the trifle will keep fresh for up to 3 days. The cake may soften a bit more over time, but the flavors will continue to meld beautifully.

I don’t recommend freezing this dessert, as the texture of the pudding and whipped topping can become unpleasant once thawed.

When it’s time to enjoy the leftovers, you can serve the trifle straight from the fridge. If the layers have settled or blended together a bit, don’t worry—it will still taste absolutely divine.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize to suit your tastes and the ingredients you have on hand.

If you want to switch up the fruit, raspberries, strawberries, or blackberries make excellent alternatives to blueberries. You can even mix different berries together for a vibrant, multi-colored trifle.

For a more decadent touch, try using lemon curd in place of or alongside the lemon pudding layer. It adds an extra punch of tartness that lemon lovers will adore.

If you prefer a lighter option, substitute angel food cake or even ladyfingers for the pound cake. These options create a more delicate texture while still holding up to the creamy layers.

You can also make this trifle a little more sophisticated by adding a splash of limoncello or lemon syrup to the cake cubes before layering. This gives the dessert a grown-up twist perfect for dinner parties.

Finally, don’t be afraid to experiment with your own creative variations. The basic formula of cake, creamy filling, and fruit allows endless possibilities to suit any occasion or craving.