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Blueberry Lemon Trifle

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
  • Makes
    14 servings


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


  • 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, if desired, lemon and mint.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 serving: 230 calories, 4g fat (3g saturated fat), 2mg cholesterol, 235mg sodium, 44g carbohydrate (27g sugars, 1g fiber), 3g protein.

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  • JGa2595176
    Jun 21, 2019

    We love trifles! I make them in my youth cooking classes and as a family too. This is one of our favorites in the spring/summer. Great for a potluck! The lemon/berry combo is a hit. Easy to make too.

  • Shana
    Apr 1, 2018

    Super excited to make this for Easter today! I have reread the recipe several times because people keep referring tp lemon pudding?? The recipe says to use pie filling so that is what I purchased. Will be back later to rate. Happy Easter All!

  • Rusty
    Mar 28, 2018

    Cool Whip tastes like oily chemicals to me: nasty stuff! So instead I whipped fresh heavy cream, sweetened it lightly, folded in some lemon curd (I cheated and used store-bought because I found it super-cheap in the post-holidays sale last month). I saved a bit of plain whipped cream to top the trifle. Everyone loved it at an impromptu dinner over the weekend. Two-star rating with Cool Whip, 5 with real ingredients. Next time I think I'll use a basket or so of berries to make a fresh syrup to soak --- or at least moisten -- the angel food cubes to enhance color and flavor.

  • P vinod
    Mar 19, 2018

    Wish I can get it a place closeby-yummy-love berries-thanks for the recipe -hope I can find it in some type pf humungous place-so to say.

  • Sharon
    Dec 25, 2017

    Was looking for a relatively "light" dessert option for after Christmas dinner and this was it! Using a suggestion from another reader, I added whipped topping between the layers. Followed the rest of the directions as written.It was very well received and definitely a lighter offering than traditional pies or cakes. Will absolutely make this one again.

  • psgarven
    Aug 12, 2017

    Easy to assemble and soooo good! I used boxed instant pudding instead of canned lemon pudding.

  • ruthieburd
    May 24, 2017

    This was delicious. I made this for a work celebration right around Memorial Day and added strawberries to make it patriotic. Everyone loved it. Makes a lot.

  • Nia4sure
    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
    Jul 14, 2016

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

  • Toshbeerto
    Jul 5, 2015

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