Lemon Blueberry Trifle Recipe

There’s just something magical about a Lemon Blueberry Trifle. Every spoonful is a celebration of bright citrus, juicy berries, soft cake, and cloud-like cream. This no-bake showstopper is stunning to behold, but it’s also a total breeze to assemble—even at the last minute. Whether you’re planning a summer barbecue, a brunch with friends, or just want a sweet twist for a weeknight dessert, this trifle adds a sunny, sophisticated touch to any table.

this Recipe

Ingredients You’ll Need

• Cake:

  • 1 prepared angel food cake or pound cake (cut into 1-inch cubes)

  Blueberry Compote:

  • 2 cups fresh blueberries (plus extra for garnish)
  • 1/4 cup granulated sugar
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

  Lemon Mousse:

  • 2 cups cold heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 (3.4 oz) package instant lemon pudding mix
  • 2 cups cold milk

  Garnish:

  • Fresh mint leaves for garnish (optional)

  How to Make Lemon Blueberry Trifle

  Step 1: Create the Blueberry Compote

  Start in a small saucepan—combine 1 cup of your blueberries with granulated sugar, water, lemon juice, and all that vibrant lemon zest. Set the heat to medium and let those berries work their magic, bursting and bubbling into a gorgeous jewel-toned sauce. Once it has thickened slightly (about 5 to 7 minutes), set it aside to cool. This compote becomes the dazzling ribbon that weaves throughout your Lemon Blueberry Trifle.

  Step 2: Prepare the Lemon Pudding Layer

  In a medium bowl, whisk together instant lemon pudding mix and cold milk. No standing at the stove—just whisk until you have a smooth, sunny-yellow pudding, then chill it in the fridge for at least 5 minutes. The pudding sets up into the perfect silky lemon layer for your trifle.

  Step 3: Make Fresh Whipped Cream

  Grab your largest bowl and electric mixer (or a whisk, if you’re up for an arm workout!). Whip the cold heavy cream with powdered sugar and vanilla extract until you have soft peaks that hold their shape but still look billowy and soft. This makes the trifle lush and light as a cloud.

  Step 4: Assemble the Lemon Blueberry Trifle

  Now comes the fun part: building those glorious layers. Gently fold half the whipped cream into the chilled lemon pudding to create an airy, lemony mousse. In your trifle dish, start with half the cake cubes, then spoon on half your lemon mousse. Next, spread a generous layer of blueberry compote and scatter a handful of fresh blueberries on top. Repeat the layering one more time, finishing with the remaining whipped cream as the final flourish.

  Step 5: Chill and Garnish

  Pat yourself on the back—it already looks amazing! Top the trifle with a crown of fresh blueberries and, if you like, a sprinkle of mint leaves for that special pop of green. Let the Lemon Blueberry Trifle chill for at least 2 hours; this is absolutely key for the flavors to meld and the dessert to set.

  How to Serve Lemon Blueberry Trifle

  

  Garnishes

  The finishing touches really make this dessert sing. A heap of fresh blueberries scattered across the top makes each serving feel abundant and festive. Add a few mint leaves for fragrance and a touch of green that brightens up the presentation. If you want extra flair, a fine dusting of powdered sugar right before serving looks gorgeous.

  Side Dishes

  Lemon Blueberry Trifle is a showstopper on its own, but if you’re serving a crowd, try pairing it with delicate butter cookies or lemon shortbread for added crunch. For a contrast, offer a bowl of fresh fruit salad or a scoop of raspberry sorbet to keep things light and refreshing—perfect for a picnic or brunch dessert table.

  Creative Ways to Present

  Don’t be afraid to get creative! If you’re making this for a party, use individual glasses or mini mason jars for single servings—easy to grab and oh-so-chic. Layer it in tall wine glasses or even clear teacups for a sophisticated look. You can also alternate colors and textures in narrow jars to highlight every striking layer of your Lemon Blueberry Trifle.

  Make Ahead and Storage

  Storing Leftovers

  If you somehow have leftovers, wrap your trifle dish tightly with plastic wrap and refrigerate. The Lemon Blueberry Trifle will keep beautifully for up to two days, though the cake will soften further as it soaks in all that delicious flavor. It’s just as tasty (if not more so) the next day!

  Freezing

  While you technically can freeze portions of the Lemon Blueberry Trifle, some textures may change. The whipped cream layer may deflate and the berries could go a bit mushy upon thawing. If you decide to freeze it, store single portions in airtight containers and eat within a month—just know that the original fluffy character is best when fresh.

  Reheating

  This is a no-bake dessert, so no heating—or reheating—is necessary. In fact, Lemon Blueberry Trifle is at its most refreshing straight from the fridge. If refrigerated for a long time, let it sit at room temperature for 10 minutes before serving to take the chill off and bring out the flavors.

  FAQs

  Can I use frozen blueberries instead of fresh?

  Absolutely! Frozen blueberries work perfectly for the compote and will burst and thicken just like fresh. For the garnish, though, fresh berries give the best look and texture.

  Is it possible to make Lemon Blueberry Trifle the night before?

  Yes, and in fact, it’s even better! Letting the trifle chill overnight gives the flavors time to mingle and the layers time to set. Just be sure to add the final garnishes right before serving for maximum freshness.

  Can I substitute the angel food cake or pound cake?

  You sure can. Ladyfingers, sponge cake, or even homemade lemon loaf all work beautifully here. Just make sure whatever cake you choose is sturdy enough to hold up to the luscious layers.

  How do I prevent the cake from getting too soggy?

  Don’t worry—using cake cut into cubes and thicker layers of mousse and compote helps prevent sogginess. Assembling the trifle a few hours ahead (rather than overnight) will keep the cake with a slight bite. If you want extra insurance, toast the cake cubes lightly before layering.

  Can I make this trifle dairy free?

  Definitely! Use a non-dairy whipped topping, your favorite plant-based milk, and a dairy-free pudding mix if available. You’ll still get all the wonderful citrus and berry flavors in a dairy-free Lemon Blueberry Trifle.

  Final Thoughts

  This Lemon Blueberry Trifle is a dessert that invites smiles, second helpings, and plenty of recipe requests. It’s vibrant, simple, and elegant—exactly the kind of treat that turns an everyday moment into something memorable. If you love fresh flavors and easy prep, I hope you’ll give this sunny trifle a spot on your table soon!

  Print
  

  Lemon Blueberry Trifle Recipe

  5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 8 reviews

  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 7 minutes
  • Total Time: 37 minutes (plus chilling)
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

  Print Recipe

  Pin Recipe

  ---

  Description

  Indulge in the refreshing flavors of summer with this delightful Lemon Blueberry Trifle. Layers of light lemon mousse, fresh blueberry compote, and fluffy cake create a stunning dessert that is perfect for any occasion.

  ---

  Ingredients

  Cake:

  • 1 prepared angel food cake or pound cake (cut into 1-inch cubes)

  Blueberry Compote:

  • 2 cups fresh blueberries (plus extra for garnish)
  • 1/4 cup granulated sugar
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

  Lemon Mousse:

  • 2 cups cold heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 (3.4 oz) package instant lemon pudding mix
  • 2 cups cold milk

  Garnish:

  • Fresh mint leaves for garnish (optional)

  Cook Mode Prevent your screen from going dark

  ---

  Instructions

  1. Prepare Blueberry Compote: In a small saucepan, combine 1 cup blueberries, sugar, water, lemon juice, and zest. Cook until thickened, about 5–7 minutes. Cool.
  2. Make Lemon Mousse: Whisk lemon pudding mix and milk until smooth. Refrigerate for 5 minutes.
  3. Whip Cream: In a bowl, whip cream with sugar and vanilla until soft peaks form.
  4. Assemble Trifle: Layer cake, lemon mousse, blueberry compote, and fresh blueberries in a trifle dish. Repeat layers. Top with whipped cream and garnish. Chill for 2 hours before serving.

  ---

  Notes

  • You can substitute pound cake with ladyfingers or sponge cake if desired.
  • For added lemon flavor, drizzle layers with lemon syrup or limoncello.