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Top-down angled view of a lemon blueberry trifle in a clear glass dish layered with angel food cake, creamy lemon pudding, fresh blueberries, and whipped cream, topped with lemon zest, blueberries, and mint on a rustic wooden table.
Jana Rae

Lemon Blueberry Trifle

This lemon blueberry trifle layers lemon pudding, fresh blueberries, and angel food cake for an easy no-bake dessert. Ready in 20 minutes. Perfect for summer!
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Prep Time 20 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 packages 3.4 oz each instant lemon pudding mix
  • 4 cups cold whole milk
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 store-bought angel food cake 12 oz, cut into 1-inch cubes
  • 3 cups fresh blueberries divided
  • 1 tbsp lemon zest for garnish
  • Fresh mint leaves optional, for garnish

Method
 

  1. In a large bowl, whisk lemon pudding mix with cold milk for 2 minutes. Let rest for 5 minutes to thicken.
  2. In a separate bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form, about 2–3 minutes.
  3. Gently fold half of the whipped cream into the lemon pudding until smooth. Reserve remaining whipped cream for topping.
  4. Cut angel food cake into 1-inch cubes.
  5. In a trifle dish or large glass bowl, layer: ⅓ of cake cubes, ⅓ of blueberries, ⅓ of pudding mixture. Repeat two more times.
  6. Spread reserved whipped cream evenly over the top layer.
  7. Garnish with remaining blueberries, lemon zest, and mint leaves.
  8. Cover and refrigerate for at least 2 hours before serving.

Notes

Ingredient Notes

  • Angel food cake: Store-bought saves time, but you can use homemade or substitute with pound cake, vanilla cake, or ladyfingers.
  • Blueberries: Fresh blueberries are best because they hold their shape. If using frozen, thaw completely and drain well before adding.
  • Instant pudding mix: Do not use cook-and-serve pudding — it requires heat and will not set properly in this cold dessert.
  • Heavy cream: For best results, use heavy cream with at least 35% milk fat. Whipped topping (like Cool Whip) can be substituted, but the flavor and texture will be different.

Substitutions

  • Gluten-free: Use a gluten-free angel food cake or gluten-free vanilla cake cubes.
  • Dairy-free: Use dairy-free instant pudding mix (some are accidentally vegan), plant-based milk (coconut or almond), and coconut whipped cream.
  • Lower sugar: Use sugar-free instant pudding, unsweetened plant milk, and skip the powdered sugar in the whipped cream (or use a sugar-free substitute).