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Blueberry Lemon Trifle Recipe

Blueberry Lemon Trifle Recipe photo by Taste of Home

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A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. "Don't worry about heating up the oven," says Ellen Peden of Houston, Texas. "This doesn't require baking."

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Blueberry Lemon Trifle Recipe

Prep: 15 min. + chilling

Yield: 12-14 Servings

15 15

Ingredients

3 cups fresh blueberries, divided
2 cans (15-3/4 ounces each) lemon pie filling
2 cups (8 ounces) lemon yogurt
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
Lemon slices and fresh mint, optional

Directions

Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries, and lemon and mint if desired. Yield: 12-14 servings.

Originally published as Blueberry Lemon Trifle in Quick Cooking July/August 2000, p36

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Blueberry Lemon Trifle

Blueberry Lemon Trifle

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Reviewed on Jun. 25, 2012 by tenamac

This was fantastic! I made 3 modifications to the recipe. First, I used the entire contents of 3 6oz cartons of lemon yogurt (this made for a couple oz. more that what the recipe called for). I also mixed the fresh blueberries with jar of blueberry preserves. Third, I used fresh whipping cream I sweetened with vanilla extract and confetioner's sugar. I then topped with the fresh blueberries as shown, but grated lemon rind over the top layer. Would and will make this again!

Reviewed on May. 28, 2012 by realsimple

I have made this many times and everyoone loves it. It makes a large amount and is great for a large group.

Reviewed on Jan. 12, 2012 by beakiebean

Fabulous-this is such a quick recipe and it's so yummy and pretty. Everywhere I take it people rave over it. I often use frozen blueberries for trifle and fresh for the garnish on top when fresh blueberries aren't on sale.

Reviewed on Aug. 23, 2011 by MarthasKitchen

This is a wonderful summer recipe. I did use real whipping cream with confectioners' sugar instead of CoolWhip. Also, for the lemon yogurt, I used 2 1/2 (6 ounce) cartons of lemon yogurt. I think the recipe should have said 2 cartons (8 ounces each) lemon yogurt, but you can't buy 8 ounce yogurt cartons anymore. At least not in MN.

Reviewed on Aug. 07, 2011 by Miss Mormor

It looks great! Is the lemon yogurt two 8 ounce cups (16 oz total) or is it a total of 8 ounces?

Reviewed on Jul. 06, 2010 by skymom747

This is so easy, and so delicious! It has been a favorite of ours for many years! I always return home with an empty bowl!!

Reviewed on Jun. 20, 2010 by Betty Ripley

This is the best ever and easiest summer dessert!!! It is refreshing and light, and everyone always asks for the recipe. it's pretty, too.