Best 7 Easy Blueberry Trifle Recipes

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Are you looking for a simple and delicious dessert that will impress your friends and family? Look no further than this easy blueberry trifle recipe! With just a few simple ingredients, you can create a stunning dessert that is perfect for any occasion. This no-bake trifle is made with layers of fresh blueberries, creamy pudding, and whipped topping, all placed in a beautiful trifle dish. The result is a light and fluffy dessert that is bursting with flavor. Best of all, this trifle can be made in advance, making it a perfect option for busy weeknights or special occasions. So gather your ingredients and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

BERRY TRIFLE



Berry Trifle image

This dessert is great for parties. Its presentation is pretty, and it's even better to eat! Any combination of frozen berries may be used. Garnish with chopped nuts.

Provided by IRON CHEF

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 2h

Yield 18

Number Of Ingredients 9

1 (10.75 ounce) package prepared pound cake, cubed
1 (10 ounce) package frozen blueberries
1 (10 ounce) package frozen raspberries
1 (10 ounce) package frozen blackberries
2 tablespoons praline liqueur
1 (5 ounce) package instant vanilla pudding mix
½ cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
  • In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 39.4 g, Cholesterol 44.9 mg, Fat 7.7 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 209.5 mg, Sugar 31.1 g

BLUEBERRY LEMON TRIFLE



Blueberry Lemon Trifle image

A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven-this trifle doesn't require baking. -Ellen Peden, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 6

3 cups fresh blueberries, divided
2 cans (15-3/4 ounces each) lemon pie filling
2 cups lemon yogurt
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Lemon slices and fresh mint

Steps:

  • Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.

Nutrition Facts : Calories 230 calories, Fat 4g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 235mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY TRIFLE



Blueberry Trifle image

This trifle recipe is from "Taste of the South" magazine. It sounds absolutely fantastic and I can't wait to make it! There are other blueberry trifle recipes on Recipezaar, but none quite like this one. It sounds like the perfect summertime treat. NOTE: the prep time includes 2 hour refrigeration time in step 1.

Provided by Shelby Jo

Categories     Dessert

Time 2h55m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 1/2 cups sugar, divided
1/4 cup plus 2 tablespoons cornstarch
1 teaspoon salt
8 egg yolks, beaten
1 cup water
1/2 cup fresh lemon juice
1/2 cup butter
3 teaspoons vanilla extract, divided
4 cups heavy whipping cream
12 blueberry muffins, torn into bite sized pieces. (about 12 cups)
6 cups fresh blueberries
blueberries, & lemon-peel curl (to garnish)

Steps:

  • In a large saucepan, combine 2 cups sugar, corstarch, and salt, mixing well. Add egg yolks and water to sugar mixture, whisking well to combine.
  • Cook over medium heat, stirring often until mixture thickens, about 15-20 minutes. Remove from heat.
  • Add lemon juice, butter, and 2 teaspoons vanilla, stirring well. Cover and refrigerate at least 2 hours.
  • In a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form. Add remaining 1 teaspoon vanilla and beat until stiff peaks form.
  • In the bottom of a trivle bowl, layer half of the blueberry muffins. Top muffins with 3 cups blueberries. Top blueberries with half of whipped cream. Top whipped cream with two thirds of lemon mixture. Top remaining 3 cups blueberries and remaining blueberry muffins.
  • In a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine. Spread over muffin layer.
  • Garnish with additional blueberries and a lemon-peel curl if desired.

27 BEST TRIFLE RECIPES



27 Best Trifle Recipes image

Categories     DESSERT

Time 40m

Number Of Ingredients 6

package chocolate cake mix (regular size)
fresh whole strawberries, sliced
strawberry glaze
whipped topping, thawed, divided
chocolate frosting
Shaved chocolate, optional

Steps:

  • In a 13 x 9 cake pan, bake the cake as per the box instructions and then set it aside to cool for a bit. Using a knife, cut the baked cake into small cubes, about one inch in size.
  • Take half of the cut cubes and place then in a trifle bowl, then use half of the strawberries and glaze to cover the cubes. Use the whipped cream topping spread over it.
  • In a microwave-safe bowl, melt the frosting for a half a minute to make it easy to pour. Be sure to stir it often. Let it cool down and then use half of the frosting mixture to cover the whipped cream topping.
  • Continue to repeat the layers and use the remaining frosting to sprinkle over the top along with chocolate shavings for presentation.

BLUEBERRY TRIFLE



Blueberry Trifle image

Fast, easy and a kid pleaser. Can be made the day before and chilled overnight so it's great for dinner parties, too. Very impressive looking if you have a trifle dish or tall glass bowl.

Provided by Momof7

Categories     Dessert

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 (3 ounce) packages instant vanilla pudding
4 cups nonfat milk
1 teaspoon almond flavoring
1 poundcake, cut into 1-inch cubes
16 ounces frozen blueberries
1/2 pint whipping cream
1/4 cup sugar

Steps:

  • Combine pudding mixes and milk according to package directions. Add almond flavoring to mixture.
  • Layer 1/3 of pudding mixture on bottom of trifle dish. Layer 1/3 of pound cake cubes over pudding. Layer 1/3 of blueberries over pound cake.
  • Repeat layering of pudding, cake and blueberries twice.
  • Chill for 3-10 hours.
  • When ready to serve, beat whipping cream and sugar at fast speed for 3-4 minutes until desired consistency.
  • Spread whipped cream on top of trifle and serve.
  • *** Also great with 'Zaar #18601 as the cake base! ***.

THE ULTIMATE MAKEOVER: BLUEBERRY TRIFLE



The ultimate makeover: Blueberry trifle image

Angela Nilsen discovers a lighter way to serve this ever-popular dessert

Provided by Angela Nilsen

Categories     Dessert

Time 1h

Number Of Ingredients 18

25g golden caster sugar
2 tsp custard powder
2½ tsp cornflour
350ml semi-skimmed milk
1 egg yolk
1 vanilla pod , slit lengthways
200ml/7 fl oz tub half-fat crème fraîche
50g golden caster sugar
2 eggs
50g self-raising flour
2 tbsp wild blueberry 'St Dalfour with no added sugar' fruit spread
3 tbsp marsala
2 tbsp golden caster sugar
zest 1 small lime
225g blueberries
200g / 8oz tub organic Greek yogurt
250g / 9oz tub light mascarpone
2 tsp golden caster sugar

Steps:

  • Make the custard: blend the sugar, custard powder and cornflour with 1 tbsp milk to make a runny paste. Beat in the egg yolk. Pour the remaining milk into a pan, scrape in the vanilla seeds, add the pod, then allow to come just to the boil. Stir this into the cornflour paste, then pour into a clean pan. Cook over a medium heat, stirring all the time, until thickened. Remove from the heat, then stir in the crème fraîche until smooth. Pour into a bowl, cover the surface with cling film to stop a skin forming, allow to cool, then chill until completely cold.
  • Make the cake: heat oven to 180C/ fan 160C/gas 4. Lightly oil and line the base of a 20cm round cake tin. Put the sugar and eggs into a bowl. Whisk with electric beaters for 5 mins until very thick, paler in colour and the consistency of whipped cream. Sift over the flour and quickly, but lightly, fold it in. Spoon the mixture into the tin and carefully level it, being careful not to squash it. Bake for 25 mins until risen, then remove and cool on a wire rack. Peel off lining paper. Halve the cake so you have a semi-circle. (The other half can be frozen for another time.) Split the semi-circle in half with a knife, then sandwich back together with fruit spread.
  • Put the sugar and lime zest for the fruit into a pan with 2 tbsp water. Bring slowly to the boil until the sugar has dissolved, then bubble for 1½-2 mins until syrupy. Tip in the blueberries, then cook very briefly, stirring once or twice only, just until they start to burst and release their juices (but still stay whole) and you get a purple syrup. Set aside to cool.
  • The sponge and custard layers can be built up to 2-3 hrs ahead of when you want to serve. Cut the jammy sponge into cubes, then place in the base of a glass dish. Drizzle over the Marsala. Keep about ¼ of the berries back for the top, then spoon the rest over the sponge with a little syrup. Discard the pod from the custard, then pour it over the fruit.
  • Just before serving, beat the yogurt, mascarpone and sugar together until smooth and creamy. Pile onto the custard, then drizzle over the reserved fruit and syrup. Use a skewer to swirl some of the juices through the creamy topping. Serve straight away or the syrup discolours the topping. This is best eaten the same day.

Nutrition Facts : Calories 292 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium

BLUEBERRY PEACH TRIFLE



Blueberry Peach Trifle image

I first tried this recipe because it looked so pretty...but I had no idea it would taste so good. It's just delicious, and easy to make. I serve it in a deep glass bowl for Sunday dinner or on special occasions. I've found the custard works quite well in a pie crust, too. I do a lot of cooking, baking, canning and freezing for my husband, Roman, and our two daughters here on our farm. I've enjoyed cooking ever since I was young and helped my mother in her kitchen.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 20 servings.

Number Of Ingredients 8

1 can (14 ounces) sweetened condensed milk
1-1/2 cups cold water
2 teaspoons grated lemon zest
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
4 cups cubed pound cake (3/4-inch cubes)
2-1/2 cups chopped peeled peaches
2 cups fresh or frozen unsweetened blueberries, thawed

Steps:

  • In a large bowl, combine the condensed milk, water and lemon zest. Whisk in pudding mix. Chill 5 minutes. , Fold in whipped cream. Spoon 2 cups pudding mixture into 4-qt. glass serving bowl; top with half of cake cubes, all the peaches, half of remaining pudding mixture, remaining cake cubes and blueberries. Spread remaining pudding mixture to within 1 in. of edge of bowl. Chill for at least 4 hours.

Nutrition Facts :

Tips:

  • Choose fresh, ripe blueberries. This will ensure that your trifle is bursting with flavor.
  • Use a good quality vanilla custard. This is the foundation of the trifle, so it's important to use a custard that is rich and creamy.
  • Don't over-beat the whipped cream. You want it to be light and fluffy, not stiff and grainy.
  • Layer the trifle in a clear glass bowl. This will allow you to see all of the beautiful layers.
  • Chill the trifle for at least 4 hours before serving. This will allow the flavors to meld and the trifle to set.

Conclusion:

Blueberry trifle is a classic dessert that is perfect for any occasion. It's easy to make, delicious, and always a crowd-pleaser. With its layers of fresh blueberries, creamy custard, and fluffy whipped cream, blueberry trifle is sure to be a hit at your next party or gathering.

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