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🍋🍇 Easy Lemon Blueberry Trifle Recipe 🍇🍋🍋
A Light, Luscious Dessert That’s Perfect for Any Occasion!
If you’re looking for a show-stopping dessert that’s as easy as it is delicious, this Easy Lemon Blueberry Trifle is the answer. With layers of fluffy cake, tangy lemon pudding, sweet blueberries, and whipped cream, this no-bake treat is bursting with bright flavors and beautiful colors.
Whether you’re entertaining guests, bringing a dish to a potluck, or just treating yourself on a warm afternoon, this trifle hits all the right notes—refreshing, creamy, and irresistibly fruity.
🍰 Ingredients:
- 1 store-bought angel food cake or pound cake, cubed
- 1 (3.4 oz) box instant lemon pudding mix
- 2 cups cold milk
- 1 cup heavy whipping cream (or use store-bought whipped topping)
- 2 tablespoons powdered sugar (if making whipped cream from scratch)
- 1 teaspoon vanilla extract
- 1 ½ – 2 cups fresh blueberries (you can use frozen, but thaw and drain first)
- Lemon zest (optional, for garnish)
- Fresh mint leaves (optional, for garnish)
🧁 Instructions:
Step 1: Prepare the Lemon Pudding
In a mixing bowl, whisk together the lemon pudding mix and cold milk. Let it sit for 5 minutes until it thickens.
Step 2: Make the Whipped Cream (optional)
If you’re using heavy cream, beat it with powdered sugar and vanilla extract until soft peaks form. Set aside.
Step 3: Assemble the Trifle
In a large glass trifle dish or individual cups, begin layering:
- Start with a layer of cubed cake
- Add a layer of lemon pudding
- Sprinkle in a handful of blueberries
- Top with whipped cream
Repeat layers until your dish is full. Finish with a dollop of whipped cream on top and a sprinkle of lemon zest and mint leaves for a fresh, elegant look.
Step 4: Chill and Serve
Refrigerate for at least 1 hour before serving to let the flavors blend beautifully.
