Lemon Blueberry Trifle Recipe
Lemon Blueberry Trifle is a delightful dessert that combines the zesty freshness of lemons with the sweet burst of blueberries in a light and creamy trifle. Perfect for warm weather gatherings or as a refreshing treat any time.
- Prep Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Mixing, Layering
- Cuisine: American
- Diet: Vegetarian
Ingredients
Lemon Cream Cheese Layer:
- 2 medium fresh lemons, washed and dried
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
Lemon Pudding Layer:
- 6.8 ounces (2 3.4-ounce packages) lemon instant pudding mix
- 3 cups cold whole milk
Trifle Layers:
- 14 ounces store-bought angel food cake, sliced into 1-inch cubes
- 2 pints fresh blueberries, washed and dried (reserve 1/2 cup for garnish)
- 8 ounces whipped topping, thawed
Instructions
- Zest a Lemon: Zest 1 lemon to yield 1 tablespoon of zest for the cream cheese layer.
- Lemon Cream Cheese Layer: In a mixing bowl, combine softened cream cheese and powdered sugar until smooth. Add lemon zest and mix well.
- Lemon Pudding Layer: In a separate bowl, mix cold milk and instant lemon pudding until thickened.
- Combine Layers: Add pudding to cream cheese mixture, mixing until smooth.
- Assemble Trifle: Layer cake cubes, pudding, and blueberries in a trifle bowl. Repeat layers and top with whipped topping.
- Chill and Serve: Refrigerate the trifle for 1 hour. Before serving, garnish with lemon slices and blueberries.
Notes
- For a twist, try using different berries like raspberries or blackberries.
- Make sure the cake cubes are evenly sized for a sturdy trifle base.
- Feel free to adjust the sweetness by adding more or less powdered sugar to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 312 kcal
- Sugar: 25g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 31mg
Find it online: https://lauracooks.com/lemon-blueberry-trifle-recipe/
