Layered Lemon Blueberry Trifle Recipe

A layered lemon blueberry trifle in a glass dish topped with fresh blueberries and lemon.

This stunning layered Lemon Blueberry Trifle stacks tender lemon cake, creamy vanilla pudding, tangy lemon whipped cream, and fresh blueberries into an easy, make-ahead dessert.

Course Dessert

Cuisine American

Keyword Lemon Blueberry Trifle

Prep Time 30

Cook Time 30

Servings servings

Calories 431kcal

Author Jason Decker

Ingredients

1 box lemon cake mix
1 cup water
3 large eggs
1/3 cup vegetable oil
2 3.4 ounce boxes instant French vanilla pudding mix
4 cups cold whole milk
2 8 ounce containers whipped topping
1/2 cup lemon curd
3 cups fresh blueberries
Lemon slices and mint for garnish optional

Instructions

Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray, set aside.
Place the cake mix, water, eggs, and oil in a large bowl. Mix with an electric hand mixer on slow speed for 30 seconds. Mix on medium speed for 2 minutes.
1 box lemon cake mix, 1 cup water, 3 large eggs, 1/3 cup vegetable oil
Pour into the baking dish and bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let it cool completely in the baking dish.
While the cake is cooling, place the pudding mix and milk in a large bowl.
2 3.4 ounce boxes instant French vanilla pudding mix, 4 cups cold whole milk
Whisk by hand for 2 minutes. Cover and place in the fridge until ready to assemble the trifle.
Place 1 container of the whipped topping in a medium-sized bowl along with the lemon curd.
2 8 ounce containers whipped topping, 1/2 cup lemon curd
Fold the curd into the whipped topping until it is fully combined. Place in the fridge covered until ready to assemble the trifle.
Once the cake is cooled, cut it into 1-2 inch cubes.
Place 5 cups of the cake cubes into the bottom of a standard-sized trifle dish.
Add half of the pudding on top.
Add 1 cup of the blueberries.
3 cups fresh blueberries
Top with the whipped topping mixed with lemon curd.
Repeat with another 5 cups of cake cubes.
Add the remaining pudding.
Then add 1 cup of blueberries.
Top everything with the remaining 1 container of whipped topping.
Garnish with the remaining blueberries, lemon slices, and mint if using. Serve immediately or chill until ready to serve.
Lemon slices and mint for garnish

Notes

Cool the Cake Completely: If the cake is even a little warm, it can melt your pudding or whipped topping.
Don’t Over-Mix: When you fold in the whipped topping or fresh cream, do it gently to keep that airy texture.
Taste the Lemon Curd: If your lemon curd is super tart, you might want to add a teaspoon of lemon juice to the whipped topping or a bit of extra sugar.
Go Light on the Layers: Don’t make them too thick. Multiple thin layers look more impressive in a large bowl or big trifle dish.
Level the Layers: When you add the pudding mixture, spread it evenly. You can use the back of a spoon or a spatula—just keep the lines neat for that “wow” effect.
Plan for the Next Day: If you’re bringing this to a party, prepare it the night before and let it chill.

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