Project Description

Lemon Blueberry Trifle

It’s sweet. It’s tangy. It’s tart. It’s fresh. This beautiful and delicious dessert is sure to impress.

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Lemon Blueberry Trifle

Prep Time20 mins
Course: Dessert
Keyword: blueberry, dessert, lemon
Servings: 12


  • 16 oz frozen pound cake
  • 8 oz Cool Whip
  • 2 lemons
  • 2 small boxes lemon flavored instant pudding
  • cup milk
  • 1 pint fresh blueberries, rinsed
  • 8 oz sour cream
  • 1 oz square white baking chocolate


  • Cut pound cake into 1-inch cubes. Place in large mixing bowl.
  • Zest 1 lemon, set aside zest. Juice that lemon and pour the juice over the cake cubes and toss to coat.
  • In another bowl, combine milk, sour cream, half of the Cool Whip, and the lemon zest. Whisk together until smooth. Add the pudding mix. Whisk together until it begins to thicken.
  • Set aside 12 blueberries for garnish. Put ⅓ of the cake cubes in the bottom of a large glass serving bowl or trifle dish. Top with ⅓ of the blueberries. Grate ¼ of the white chocolate over the blueberries. Top with ⅓ of the pudding mixture. Repeat layers 2 more times.
  • Slice second lemon into 6 slices, then cut those in half. Put 12 dollops of Cool Whip around edge of the trifle (or use a piping bag). Put the 12 reserved blueberries on the top of each dollop. Put a lemon slice between each dollop. Grate white chocolate into the center.
  • Refrigerate until ready to serve.