Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Layered Lemon Blueberry Trifle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 1 review

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This refreshing Layered Lemon Blueberry Trifle combines moist lemon cake, creamy vanilla pudding, tangy lemon curd, and fresh blueberries into a visually stunning and delicious dessert. Perfect for spring and summer gatherings, its layers of fluffy cake, smooth pudding, and zesty whipped topping create a delightful balance of flavors and textures.

Ingredients

Cake

  • 1 box lemon cake mix
  • 1 cup water
  • 3 large eggs
  • 1/3 cup vegetable oil

Pudding Layer

  • 2 (3.4 ounce) boxes instant French vanilla pudding mix
  • 4 cups cold whole milk

Whipped Topping Layer

  • 2 (8 ounce) containers whipped topping, divided
  • 1/2 cup lemon curd

Fruit and Garnish

  • 3 cups fresh blueberries
  • Lemon slices and mint for garnish (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Lightly spray a 9×13 inch baking dish with baking spray to prevent sticking, and set it aside.
  2. Mix Cake Batter: In a large bowl, combine the lemon cake mix, water, eggs, and vegetable oil. Using an electric hand mixer, start on slow speed for 30 seconds to combine, then increase to medium speed and mix for 2 minutes until smooth.
  3. Bake Cake: Pour the prepared batter evenly into the baking dish. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the baking dish before assembling the trifle.
  4. Prepare Pudding: While the cake cools, place the instant French vanilla pudding mixes and cold whole milk in a large bowl. Whisk by hand for 2 minutes until smooth and thickened. Cover and refrigerate until ready to assemble.
  5. Prepare Lemon Whipped Topping: In a medium bowl, combine one container of whipped topping with the lemon curd. Gently fold together until fully incorporated. Cover and refrigerate until assembly.
  6. Cube the Cake: Once cooled, cut the lemon cake into 1 to 2-inch cubes for layering.
  7. First Layer Assembly: Place about 5 cups of cake cubes evenly on the bottom of a standard trifle dish. Spoon half of the prepared vanilla pudding over the cake cubes, spreading evenly. Sprinkle 1 cup of fresh blueberries on top, then dollop with the lemon-infused whipped topping, spreading gently.
  8. Second Layer Assembly: Repeat the layering with another 5 cups of cake cubes, followed by the remaining pudding, and another 1 cup of blueberries.
  9. Top with Whipped Topping and Garnish: Spread the remaining container of plain whipped topping over the top layer. Garnish the trifle with the leftover blueberries, lemon slices, and fresh mint if desired.
  10. Serve or Chill: Serve the trifle immediately or cover and chill in the refrigerator until ready to serve for a cold, refreshing dessert.

Notes

  • Ensure the cake is completely cooled before cutting to prevent it from crumbling during layering.
  • The lemon curd folded into whipped topping adds a rich tangy flavor; adjust quantity as desired.
  • If fresh blueberries are not in season, frozen blueberries can be used—make sure to thaw and drain them well.
  • The trifle can be made a few hours ahead and refrigerated to allow flavors to meld.
  • Garnish with mint and lemon slices adds a fresh, attractive touch but is optional.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/layered-lemon-blueberry-trifle-recipe/