If you’re craving a showstopping, crowd-pleasing dessert that’s as effortless as it is stunning, look no further than this Lemon Blueberry Trifle. With layers of pillowy angel food cake, tangy lemon cream, juicy blueberries, and sweet blueberry pie filling, every bite delivers a burst of sunshine and indulgence. Whether served at a summer barbecue or for a weeknight treat, this trifle wins hearts with its bright flavors, vibrant colors, and blissfully simple preparation.

Lemon Blueberry Trifle Recipe - Recipe Image

Ingredients You’ll Need

You’ll be thrilled at how a handful of kitchen staples assemble into something so special. Each ingredient in this Lemon Blueberry Trifle brings a unique note to the experience — from the airy cake to the tart lemon and rich creaminess, every layer matters.

Angel Food Cake: Light and spongy, this cake soaks up all the luscious lemon cream and berry flavors without getting soggy.
Fresh Blueberries: These juicy berries add pop, color, and a burst of freshness to every layer.
Blueberry Pie Filling: Delivers jammy sweetness and an extra dose of berry goodness; look for high-quality filling for the best flavor.
Cold Heavy Whipping Cream: Whips up into soft clouds, giving that creamy trifle layer extra airiness and richness.
Cream Cheese (softened): Adds body, tang, and a velvety texture to the lemon cream element.
Powdered Sugar: Sweetens the cream and helps smooth out the texture of the filling.
Lemon Juice: Freshly squeezed is best for a lively tartness that brightens the entire dish.
Lemon Zest: Intensifies the lemon flavor and brings in aromatic, citrusy oils.
Vanilla Extract: Rounds out the sharp notes and ties the creamy and fruity elements together.
Additional Lemon Zest & Blueberries (optional): Perfect for a beautiful, flavorful garnish before serving.

How to Make Lemon Blueberry Trifle

Step 1: Mix the Lemon Cream Cheese Base

Start by beating your softened cream cheese until it’s luxuriously smooth and free of lumps. Add in the powdered sugar, freshly squeezed lemon juice, vibrant lemon zest, and fragrant vanilla extract. Continue mixing until you achieve a creamy, dreamy base that’s bursting with citrusy aroma and just the right hint of sweetness.

Step 2: Whip the Cream

In a separate, chilled mixing bowl (this helps with volume!), whip your cold heavy cream until stiff peaks form. This step gives your trifle its irresistible, cloud-like texture. Don’t rush — well-whipped cream is the secret to those silky, airy layers.

Step 3: Fold and Combine

With a gentle touch, fold the billowy whipped cream into the tangy cream cheese mixture. This ensures the mixture stays fluffy without deflating. You’ll end up with a lemon cream that’s rich but light, making every spoonful of the Lemon Blueberry Trifle pure magic.

Step 4: Layer the Ingredients

Time for the fun part: layering! Place a third of your angel food cake cubes at the bottom of your trifle dish. Spread a generous layer of lemon cream over the cake, smoothing it to all edges. Next, spoon over the blueberry pie filling, followed by a handful of fresh blueberries. Repeat these layers two more times, aiming for even, eye-catching strata and ending with a gorgeous blanket of the lemon cream on top.

Step 5: Garnish and Chill

Sprinkle the top of your trifle with more fresh blueberries and a bit of extra lemon zest if you’re feeling fancy. Set the dish in the refrigerator for at least 2 hours. This important step allows all the flavors to meld, the cake to become ever-so-slightly tender, and the whole Lemon Blueberry Trifle to set for easy, beautiful scooping.

How to Serve Lemon Blueberry Trifle

Garnishes

The crowning touch for any Lemon Blueberry Trifle has to be a generous scatter of plump, fresh blueberries and a delicate sprinkle of bright lemon zest. For a little extra flair, tuck in some fresh mint leaves or dust with a light shower of powdered sugar right before serving. The visual appeal is part of the experience!

Side Dishes

While this trifle easily stands on its own, you can pair it with lightly sweetened iced tea, tangy lemonade, or a medley of fresh fruit on the side. If it’s a special occasion, a sparkling wine or prosecco beautifully complements the trifle’s tangy, fruity notes.

Creative Ways to Present

For a playful twist, make individual mini Lemon Blueberry Trifles in mason jars or stemless wine glasses — perfect for picnics or dinner parties. If you want to impress, assemble the trifle in a clear glass bowl to show off those gorgeous layers. Top with edible flowers for extra wow-factor at any celebration!

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Blueberry Trifle keeps well in the refrigerator, snugly covered with plastic wrap or a tight-fitting lid. It stays fresh for up to 3 days, though the cake will gradually absorb more moisture — some swear it tastes even better the next day!

Freezing

Trifles are best enjoyed fresh, but if you need to freeze leftovers, scoop portions into airtight containers and freeze for up to a month. Thaw overnight in the fridge before serving. Texture may be softer, but flavors remain vibrant.

Reheating

This is a chilled, no-bake dessert, so reheating isn’t necessary or recommended. Simply enjoy Lemon Blueberry Trifle straight from the fridge for maximum refreshment and creaminess.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work well in this trifle. Let them thaw and drain off excess juice before adding to prevent the dessert from becoming watery.

What if I don’t have blueberry pie filling?

No problem! You can make a quick blueberry compote by simmering blueberries with a little sugar and lemon juice until saucy, or simply double up on fresh blueberries.

Can I prepare Lemon Blueberry Trifle in advance?

Yes, and in fact, it’s encouraged! Assembling the trifle a few hours (or even a day) ahead gives the flavors time to meld and makes the cake delightfully tender. Just hold off on garnish until right before serving for the freshest look.

Is it possible to make this dairy-free?

Yes, try swapping cream cheese for a dairy-free alternative and use coconut cream in place of heavy cream. Be sure to check your cake is dairy-free too. It won’t taste identical, but the spirit of Lemon Blueberry Trifle still shines through!

Which type Dessert

Pound cake or sponge cake are amazing substitutes. Angel food cake is prized for its lightness, but a denser cake will make the trifle a bit more decadent and still utterly delicious.

Final Thoughts

If you’re searching for a dessert that’s joyful, stress-free, and always gets rave reviews, this Lemon Blueberry Trifle is truly a must-try. It’s easy enough for a casual weekend but elegant enough to wow at any gathering. So grab your favorite trifle bowl and let those fresh, sunny flavors shine — happy layering!

Lemon Blueberry Trifle Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 20 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the refreshing flavors of summer with this delightful Lemon Blueberry Trifle. Layers of angel food cake, lemon cream, blueberry pie filling, and fresh blueberries create a light and luscious dessert that’s perfect for any occasion.

Ingredients

Scale

Angel Food Cake:

1 prepared angel food cake (about 12 ounces), cut into 1-inch cubes

Blueberry Layer:

2 cups fresh blueberries
1 can (21 ounces) blueberry pie filling

Lemon Cream:

2 cups cold heavy whipping cream
8 ounces cream cheese (softened)
1 cup powdered sugar
1/4 cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Garnish:

Additional lemon zest and blueberries for garnish (optional)

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Instructions

Cream Cheese Mixture: In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract, and continue to mix until creamy.
Whipped Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until well combined.
Layering: In a trifle dish or large glass bowl, layer one-third of the cake cubes, followed by a layer of the lemon cream mixture, then a layer of blueberry pie filling and fresh blueberries. Repeat layers two more times, ending with the lemon cream on top.
Garnish: Garnish with additional blueberries and lemon zest if desired. Chill for at least 2 hours before serving to allow flavors to meld.

Notes

You can substitute the angel food cake with pound cake or sponge cake if preferred.
For a lighter version, use light cream cheese and whipped topping instead of heavy cream.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American