Blueberry Lemon Trifle Recipe
Blueberry Lemon Trifle Recipe photo by Taste of Home

Blueberry Lemon Trifle Recipe

Publisher Photo
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."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12-14 servings

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

  1. Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
  2. 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.

Reviews for Blueberry Lemon Trifle

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 27, 2014

I first made this for my mother-in-love, who needed a dessert for a tea party. It was quick and ever so delicious! It is now a family favorite!!

MY REVIEW
Reviewed Jun. 25, 2012

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!

MY REVIEW
Reviewed May. 28, 2012

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

MY REVIEW
Reviewed Jan. 12, 2012

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.

MY REVIEW
Reviewed Aug. 23, 2011

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.

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