Best 10 Lemon Blueberry Trifle Recipes

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Lemon blueberry trifle is a classic dessert that can be enjoyed all year long. With its layers of creamy custard, airy sponge cake, sweet blueberries, and tangy lemon curd, it's the perfect treat for potlucks, picnics, and other special occasions. If you're looking for a delicious and easy-to-make lemon blueberry trifle recipe, look no further! This recipe uses simple ingredients and can be assembled in just a few minutes.

Let's cook with our recipes!

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.

LEMON CURD AND BLUEBERRY TRIFLE



Lemon Curd and Blueberry Trifle image

Categories     Milk/Cream     Mixer     Berry     Dairy     Dessert     Fourth of July     Mother's Day     Backyard BBQ     Cream Cheese     Blueberry     Lemon     Summer     Shower     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 19

Lemon curd
1 1/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
2/3 cup fresh lemon juice
1 tablespoon grated lemon peel
1/8 teaspoon salt
5 large eggs, beaten to blend
Lemon syrup
1 cup water
1 cup sugar
1/3 cup fresh lemon juice
1 tablespoon (packed) grated lemon peel
Filling
1 8-ounce package cream cheese, room temperature
3/4 cup sugar
2 1/4 cups chilled heavy whipping cream
1/4 teaspoon vanilla extract
3 1/2-pint containers fresh blueberries
1 12-ounce purchased pound cake, cut into 1-inch cubes

Steps:

  • For lemon curd:
  • Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Remove from heat. Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil). Strain curd through sieve into bowl. Press plastic wrap directly onto surface of curd; chill overnight.
  • For lemon syrup:
  • Combine all ingredients in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool.
  • For filling:
  • Using electric mixer, beat cream cheese, 1/2 cup sugar, 1/4 cup whipping cream, and vanilla in large bowl until smooth. Beat 2 cups whipping cream and 1/4 cup sugar in another large bowl until peaks form. Fold whipped cream into cream cheese mixture in 2 additions.
  • Puree 1 container blueberries and 1/4 cup lemon syrup in processor. Transfer to medium bowl. Add 1 1/2 containers blueberries and mash with potato masher until chunky puree forms. Reserve remaining blueberries for garnish.
  • Arrange 1/3 of pound cake cubes (about 2 generous cups) in bottom of 14-cup glass trifle dish. Drizzle with 7 tablespoons lemon syrup. Spoon 1/3 of cream cheese filling (about 2 cups) over cake in dollops; spread to sides of dish. Spoon half of blueberry puree over; spread to sides of dish. Spoon half of lemon curd (about 1 1/4 cups) over blueberry puree in dollops, then spread to sides of dish. Repeat layering with 1/3 of cake cubes, 7 tablespoons lemon syrup, 1/3 of cream cheese filling, and remaining blueberry puree, then remaining cake cubes, 7 tablespoons lemon syrup, and remaining lemon curd. Spread remaining cream cheese filling over. Sprinkle with reserved blueberries. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Spoon trifle into dessert dishes.

STRAWBERRY, BLUEBERRY AND LEMON TRIFLE



Strawberry, Blueberry and Lemon Trifle image

Provided by Erin Jeanne McDowell

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 15

3 cups blueberries
3/4 cup lemon juice
1 cup granulated sugar
Pinch fine sea salt
2 large eggs plus 4 large egg yolks
6 tablespoons unsalted butter, cut into 1/2-inch cubes
2 pounds strawberries, hulled and thinly sliced
1 tablespoon lemon juice
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch fine sea salt
1 quart heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 angel food cake, torn into bite-size pieces

Steps:

  • For the blueberry lemon curd: In a medium pot, stir the blueberries, lemon juice, granulated sugar and salt to combine, then cook over medium heat, stirring frequently, until the berries break down and the mixture becomes juicy, 5 to 7 minutes. While the mixture heats, whisk together the eggs and egg yolks in a medium bowl.
  • When the blueberries are soft and broken down, strain the mixture into the bowl with the eggs, pressing firmly on the solids inside the strainer to release all of the liquid (discard the solids). Whisk the hot liquid well to combine with the eggs, then return it to the pot.
  • Place the pot over medium-low heat and cook, whisking constantly, until the mixture begins to thicken, 3 to 5 minutes. Once it starts to thicken, switch to a silicone spatula to help ensure you get into the corners of the pot. Whisk or stir in the butter 1 piece at a time, stirring well after each addition. Remove from the heat.
  • Strain the curd into a medium bowl, cover directly with plastic wrap and transfer to the fridge to cool completely (or speed up the process by straining onto a baking sheet and covering directly with plastic wrap).
  • For the strawberry sauce: In a medium pot, toss the strawberries and lemon juice together to combine. Cook over medium heat until the mixture starts to become juicy, 1 to 2 minutes. In a medium bowl, whisk the granulated sugar, cornstarch and salt together to combine.
  • Sprinkle the sugar mixture over the fruit in the pot and stir well to combine. Continue to stir over medium-low heat until the mixture thickens, 1 to 2 minutes. Transfer to a bowl or storage container and store in the refrigerator to cool completely.
  • To assemble the trifle: Place the cream in the bowl of an electric mixer fitted with the whip attachment. Add the powdered sugar and vanilla and whip to stiff peaks.
  • To assemble, start with a layer of whipped cream (using about 1/5 of the cream) in the base of a 9-inch trifle dish, then scatter a layer of angel food cake on top (using about 1/4 of the cake). Top the cake with about half of the blueberry lemon curd, using the back of a spoon to help nudge it into an even layer.
  • Repeat this step, but this time replace the curd with half of the strawberry mixture.
  • Repeat the steps with the whipped cream, blueberry and strawberry layers, continuing to build up layers in the trifle, finishing with a layer of whipped cream. Refrigerate until ready to serve (up to 8 hours).

LEMON BLUEBERRY TRIFLE (SUGAR FREE)



Lemon Blueberry Trifle (Sugar Free) image

This is a recipe from Pampered Chef. You can follow the directions for regular, or substitute sugar free pudding and whipped cream to make a yummy sugar free desert! If making sugar free you can substitute sugar free angel food cake. (My aunt is diabetic and she loved this. I made it with regular angel food cake, because I couldn't find sugar free. She says there isn't too much sugar in regular cake, but watch if your diabetic.)

Provided by cookingsherri

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 7

1 frozen prepared poundcake (or sugar free angel food cake)
1 lemon
1 1/2 cups milk
1 (8 ounce) container sour cream
1 (8 ounce) whipped topping (can be sugar free)
2 (3 1/2 ounce) packages instant lemon pudding (can be sugar free) or 2 (3 1/2 ounce) packages pie filling (can be sugar free)
1 pint blueberries

Steps:

  • Cut pound cake into cubes and place in large colander. Sprinkle juice from 1 lemon over cake. Toss gently.
  • In separate bowl combine milk, sour cream and half of whipped topping, whisk until smooth. Add pudding and whisk until pudding begins to thicken.
  • Set 10 blueberries aside for garnish (optional). Place 1/3 of cake in bottom of bowl(glass bowl make a pretty presentation). Top with 1/3 of blueberries. Then top with 1/3 of the pudding mixture and spread evenly. Repeat layers 1-2 more times.
  • You can decorate the top with remaining whipped cream and reserved berries if you would like.

LEMON BLUEBERRY TRIFLE



Lemon Blueberry Trifle image

Make and share this Lemon Blueberry Trifle recipe from Food.com.

Provided by CalicoCandy

Categories     Dessert

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 purchased angel food cake
1 (8 ounce) container lemon yogurt
1 (6 ounce) package instant lemon pudding
3 cups milk
1 pint fresh blueberries
12 ounces Cool Whip

Steps:

  • Prepare instant lemon pudding with milk according to package instructions.
  • Mix well with yogurt.
  • Tear angel food cake into 1 inch pieces.
  • In trifle bowl, or other pretty glass bowl, layer cake pieces, pudding, berries, cool whip; repeat.
  • Finish with cool whip.
  • Refrigerate for a couple of hours before serving.

BLUEBERRY LEMON TRIFLE



Blueberry Lemon Trifle image

I love blueberry and lemon together! This is so simple and very pretty. It's a little different than the other recipes posted as it uses lemon pie filling instead of pudding. From Taste of Home. Prep time includes refrigeration.

Provided by carolinajen4

Categories     Dessert

Time 2h10m

Yield 12-14 serving(s)

Number Of Ingredients 7

3 cups fresh blueberries, divided
2 (15 3/4 ounce) cans lemon pie filling
2 (8 ounce) cartons lemon yogurt
1 prepared angel food cake, cut into 1-inch cubes
1 (8 ounce) carton frozen whipped topping, thawed (I make my own)
lemon slice (optional)
of fresh mint (optional)

Steps:

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

LEMON BLUEBERRY TRIFLE



Lemon Blueberry Trifle image

This recipe was adapted from The Pampered Chef. To reduce fat and calories, omit chocolate chips and substitute vanilla/plain non-fat yogurt for the sour cream and angel food cake for the pound cake. Can be made the night before.

Provided by Maureenie

Categories     Dessert

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

1 (16 ounce) prepared poundcake
1 lemon
1 1/2 cups milk
1 (8 ounce) container sour cream
1 (8 ounce) container fat-free whipped topping, thawed, divided
2 (3 1/2 ounce) packages instant lemon pudding mix
1 pint fresh blueberries (about 2 cups)
1 cup white chocolate chips

Steps:

  • Cut pound cake into 1-inch cubes; place in large bowl.
  • Zest lemon using short strokes; set aside.
  • Juice lemon. Sprinkle lemon juice over pound cake; toss gently.
  • In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
  • Set aside 12 blueberries and 12 chocolate chips for garnish.
  • To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Sprinkle the chocolate chips over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times.
  • Top with remaining whipped topping. Garnish with blueberries and remaining chocolate chips.
  • Cover with plastic wrap. Chill for at least 30 minutes.

Nutrition Facts : Calories 465.6, Fat 22, SaturatedFat 12.8, Cholesterol 125.8, Sodium 514.8, Carbohydrate 64.1, Fiber 1.2, Sugar 17.6, Protein 6.2

BLUEBERRY LEMON TRIFLE



blueberry lemon trifle image

this is delish it is easy to make all my family and friends love this

Provided by Patsy Fowler

Categories     Other Desserts

Time 25m

Number Of Ingredients 10

1 angel food cake cut into 1 inch cubes you can bake your own or buy one
8 oz cream cheese, room temperature
14 oz sweetened condensed milk
3 oz instant lemon pudding mix
1 c milk, 2%
3 tsp lemon juice
1 tsp vanilla extract
1 can(s) blueberry pie filling
16 oz whipped topping, frozen
fresh blueberries and strawberries for garnish

Steps:

  • 1. Whip the cream cheese and the sweetened condensed milk with an electric mixer in a large bowl.
  • 2. Add the milk, lemon pudding mix, vanilla and lemon juice and whip it until it starts to thicken and is smooth.
  • 3. Fold in half of the whipped topping and blend. Place this in the refrigerator for about 30 minutes to set up.
  • 4. Place half of the angel food cake cubes in a tall glass trifle dish. If you don't have a trifle dish use a large glass bowl.
  • 5. This looks prettiest if you can see the layers. Next layer half of the pudding mixture over the cake.
  • 6. Spread half of the blueberry pie filling over the pudding layer around the edges of the dish more toward the sides then the middle.
  • 7. This makes the layers show up when looking at it through the glass.
  • 8. Repeat the cake, lemon pudding and blueberry pie filling layers again. Finish the top with the remainder of the whipped cream.
  • 9. Garnish with the fresh blueberries and strawberries however you wish. I just sprinkle the middle with blueberries and made some strawberry fans to place around them.
  • 10. Chill for a couple of hours before serving for the best results. If you like more fresh berries you can also sprinkle additional blueberries and strawberries in layers

BLUEBERRY LEMON TRIFLE - LIGHT



Blueberry Lemon Trifle - Light image

This is the second year our blueberry bushes are producing and we have harvested a few cups of the little gems! I found a similar recipe to this, but in order to lighten up the calories and fat, I developed this version. For two of us, I cut everything in half and froze the left over whipped topping and angel food chunks until I...

Provided by Carolyn Haas

Categories     Other Desserts

Time 15m

Number Of Ingredients 7

3 c blueberries
2 pkg sugar-free lemon pudding (1 oz packages)
4 c 1% milk (to make the pudding)
2 c lemon yogurt - light (i used 2 individual containers - so not quite 2 cups)
8-10 oz angel food cake
8 oz light whipped topping, thawed
lemon zest, mint springs (optional garnish)

Steps:

  • 1. Prepare pudding mix with milk according to directions in a large bowl. Add yogurt and mix together.
  • 2. Tear angel food cake into small pieces, about 1 inch. Set aside a few blueberries for garnish.
  • 3. Layer and repeat in a large glass bowl as follows: 1/3 cake pieces 1/3 pudding mix 1/3 berries
  • 4. Top with whipped topping. Chill for about 1-2 hours.
  • 5. Before serving, sprinkle on extra blueberries. If desired, add some lemon zest and a sprig of mint leaves.

BLUEBERRY LEMON TRIFLE RECIPE - (4.5/5)



Blueberry Lemon Trifle Recipe - (4.5/5) image

Provided by á-44409

Number Of Ingredients 6

3 cups fresh blueberries, divided
2 cans (15 3/4 ounces each) lemon pie filling
3 cartons (6 ounces each) lemon yogurt
1 prepared angel food cake, cut into 1 inch cubes
1 carton (8 ounces) Cool Whip, thawed
Lemon slices and fresh mint, optional

Steps:

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

Tips:

  • For a refreshing twist, use freshly squeezed lemon juice and zest.
  • If blueberries are out of season, you can use frozen or canned blueberries instead.
  • If you don't have a trifle bowl, you can use a large glass bowl or a 9x13 inch baking dish.
  • To make the trifle ahead of time, assemble it and then cover it with plastic wrap and refrigerate for up to 24 hours.
  • Let the trifle sit for at least 30 minutes before serving, so that the flavors can meld together.

Conclusion:

This Lemon Blueberry Trifle is a classic dessert that is perfect for any occasion. It is easy to make and can be tailored to your own tastes. With its layers of moist cake, creamy pudding, fresh blueberries, and whipped cream, this trifle is sure to be a hit with everyone who tries it. So next time you are looking for a delicious and elegant dessert, give this Lemon Blueberry Trifle a try!

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