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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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Nia4sure User ID: 5848448 251882
Reviewed Jul. 26, 2016

"Have not made yet, but I agree with other reviewers, whip cream should go in between layers. The way this is, everyone would not get whip cream. Will rate again when I make."

cindiak User ID: 221828 250446
Reviewed Jul. 14, 2016

"Very good. I make a similar one using poundcake and raspberries."

Toshbeerto User ID: 7608835 229034
Reviewed Jul. 5, 2015

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

brokenmranch User ID: 1054089 227135
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."

Twinstwo User ID: 3635804 226945
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."

mfrances User ID: 4363889 225107
Reviewed Apr. 19, 2015

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

tootlissie User ID: 222390 27272
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!!"

tenamac User ID: 6740028 32513
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!"

realsimple User ID: 1619523 74154
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."

beakiebean User ID: 5375435 70446
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."

MarthasKitchen User ID: 1215100 32510
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."

Miss Mormor User ID: 5726523 24426
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?"

skymom747 User ID: 1717371 27269
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!!"

Betty Ripley User ID: 3179320 24370
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.