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)
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
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 26g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
