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This dessert offers a light, zesty lemon flavor that bursts with juicy blueberries. The cake and pudding layers add wonderful depth. It's perfect for parties and ideal during spring and summer.
Spring and summer are finally here, and I couldn't be more excited! I love the warmer weather and the occasional spring thunderstorm. Spending more time outdoors with my kids is a joy. I'm also thrilled about all the fresh produce now available.
Lemon is a must for spring, and this Blueberry Lemon Trifle is the perfect dessert for any gathering. Its flavor is refreshing and light. The juicy blueberries provide a wonderful contrast in taste and texture. The whipped pudding and soft cake layers add a delicious touch.
Despite being simple to make, this recipe becomes the highlight of the party! It received rave reviews from my guests, and I'm sure it will earn the same praise wherever it goes 🙂
Lemon-Blueberry Trifle
Recipe by: Nikki
Dish type: Dessert
- 16 ounces pound cake or angel food cake, cut into 1-inch cubes (about 5 cups)
- 3 cups fresh blueberries
- 5.1 ounces vanilla pudding
- 1¼ cup water
- 6 tablespoons sweetened condensed milk
- ¼ cup lemon juice
- 12 ounces cool whip, thawed
- In a large mixing bowl, combine all filling ingredients and mix thoroughly for two minutes.
- Let it sit for two minutes, then gently fold in the cool whip.
- Place half of the cake cubes in the bottom of a large trifle dish.
- Spoon half of the filling over the cake.
- Sprinkle half of the blueberries over the filling.
- Repeat the layers, then refrigerate for at least two hours before serving.
Serve and enjoy!
