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Blueberry Lemon Trifle Recipe

Blueberry Lemon Trifle Recipe

A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking. —Ellen Peden, Houston, Texas
TOTAL TIME: Prep: 15 min. + chilling YIELD:12-14 servings


  • 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


  • 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.

Reviews for Blueberry Lemon Trifle

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Reviewed Jul. 5, 2015

"Loved it. Used box pudding. Will try with strawberries and cheesecake pudding. Very easy and makes a ton"

Reviewed May. 29, 2015

"Never have I given bad review on anything but could not eat this. I thought same as other person regarding only whip cream on top and so put on each layer, but even still, the lemon was soooooooo strong could not eat at all. Gonna try diff recipe tomorrow."

Reviewed May. 25, 2015

"Sounds decadent but I have not made this ....however, all the Cool Whip is on the top. Having made trifles before not everyone will get a top serving thus no Cool Whip. Maybe another container used when layering would help everyone get Cool Whip in their serving."

Reviewed Apr. 19, 2015

"This was delicious and easy to make!!!"

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!!"

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!"

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."

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."

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."

Reviewed Aug. 7, 2011

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

Reviewed Jul. 6, 2010

"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 Jun. 20, 2010

"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."

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Wine Pairings

Sweet White Wine

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