There's something magical about the combination of lemon and blueberry—bright, tangy, sweet, and irresistibly refreshing. This Easy Lemon Blueberry Trifle layers silky lemon pudding, fluffy whipped cream, tender cake, and juicy blueberries into a stunning no-bake dessert that tastes just as amazing as it looks.

I first whipped this up on a summer afternoon when unexpected guests stopped by. With a few pantry staples and a bit of creativity, this cheerful trifle came together in under 30 minutes—and disappeared even faster. It’s the kind of dessert that impresses without stress, perfect for parties, potlucks, or a lazy weekend treat.

Let’s dive into why this Lemon Blueberry Trifle deserves a spot on your dessert rotation.

Why You’ll Love This Easy Lemon Blueberry Trifle

Get ready to fall head over heels for this simple yet elegant dessert. Whether you're hosting a summer soirée or just need a quick dessert fix, this trifle hits all the right notes.

First off, it’s ridiculously easy to assemble. No baking, no special skills—just layer and chill. You can use store-bought pound cake and instant pudding, making this a lifesaver when you're short on time but still want something homemade-ish and fabulous.

It's also incredibly refreshing. The tangy lemon pudding paired with sweet blueberries creates a bright flavor profile that feels like sunshine in a spoon. It’s light enough for warm weather but satisfying enough to enjoy year-round.

Budget-conscious bakers will appreciate how cost-effective this recipe is. Most ingredients are common grocery store finds or pantry staples. And because it’s layered, you can stretch it to feed a crowd without sacrificing flavor.

Perhaps best of all, it’s highly customizable. Swap out fruits, cake flavors, or pudding types to fit what you have or what’s in season. This trifle is more of a template than a rulebook—perfect for those who love to get creative in the kitchen.

Now, let’s take a closer look at what makes each ingredient shine.

Ingredients Notes

The beauty of this trifle lies in its simplicity. With just a few key ingredients, you can create a show-stopping dessert that feels indulgent without being complicated.

Lemon pudding forms the citrusy backbone of this dish. You can use instant lemon pudding mix for convenience, or cook-and-serve if you have a bit more time. Its creamy texture and bright flavor tie all the components together, offering a zesty contrast to the sweet blueberries.

Whipped topping—such as Cool Whip—adds a cloud-like softness to each layer. If you prefer homemade whipped cream, feel free to use that instead for a slightly richer flavor. Either way, it adds the perfect balance of airiness and indulgence.

Pound cake or angel food cake gives structure to the trifle. I love using store-bought pound cake for its buttery flavor and firm texture, which holds up well against the pudding and fruit. Angel food cake is lighter and gives a more airy bite, if that’s your style.

Fresh blueberries are the star of the show here. Their natural sweetness and slight tartness pair beautifully with the lemon pudding. You can also use frozen blueberries (thawed and drained), though fresh berries provide the best texture and visual appeal.

As for equipment, a clear trifle bowl works best to showcase the beautiful layers, but any deep glass dish will do. You’ll also want a mixing bowl, a spatula, and a serrated knife to slice the cake without crushing it.

How To Make This Easy Lemon Blueberry Trifle

Building this trifle is all about layering flavors and textures to create a dessert that’s as visually stunning as it is delicious. Here’s how to put it all together.

Start by preparing your lemon pudding according to the package instructions. If you're using instant pudding, whisk it with cold milk and let it set for about 5 minutes until thickened. For cook-and-serve, make sure it cools completely before assembling the trifle.

While the pudding sets, cut your pound cake into bite-sized cubes. Aim for uniform pieces so they layer evenly and soak up just the right amount of pudding without becoming soggy. If you're using angel food cake, gently tear it into chunks for a more rustic look.

Next, begin the layering. Start with a base of cake cubes at the bottom of your trifle bowl. Spoon a generous layer of lemon pudding over the cake, followed by a handful of fresh blueberries. Then spread a layer of whipped topping over the berries, smoothing it out with a spatula.

Repeat the layers until you run out of ingredients, finishing with a layer of whipped topping. For a pretty finish, garnish with a few whole blueberries and lemon zest. You can even add thin lemon slices or a sprig of mint if you're feeling fancy.

Once assembled, refrigerate the trifle for at least an hour. This allows the flavors to meld and the texture to firm up a bit. It also makes it easier to scoop cleanly when serving. The whole process takes about 25–30 minutes from start to fridge.

Storage Options

This lemon blueberry trifle is just as delightful the next day, making it a great make-ahead dessert. Store it in the refrigerator, covered with plastic wrap or a fitted lid, for up to 3 days. The cake may soften a bit over time, but the flavors only deepen.

If you’re making it more than a day in advance, consider keeping the components separate and assembling just before serving. This helps maintain the best texture, especially if you’re using angel food cake, which can get soggy more quickly.

Leftover trifle can also be stored in individual jars or containers for easy grab-and-go treats. Perfect for lunches, snacks, or an indulgent midnight spoonful.

To re-serve, simply scoop and enjoy. There's no need to reheat or rework anything—it’s ready straight from the fridge.

Variations and Substitutions

One of the best things about this trifle is how easy it is to tweak based on your taste or pantry.

Swap the lemon pudding for vanilla, cheesecake, or even coconut pudding for a totally different flavor profile. A blueberry cheesecake version is especially decadent and popular with guests.

Not a fan of blueberries? Try raspberries, blackberries, or a mix of all three. Strawberries are another great choice—just slice them thin for easier layering and a burst of summery sweetness.

You can also play with the cake base. Lemon loaf cake boosts the citrus flavor, while vanilla sponge cake offers a neutral backdrop that lets the pudding shine. Even ladyfingers or shortbread cookies work in a pinch.

Want to make it dairy-free? Use non-dairy pudding mix and whipped coconut cream. Gluten-free cake options work beautifully too—just ensure it’s sturdy enough to hold up to layering.

Feel free to add mix-ins like lemon curd swirls, crushed graham crackers, or even a drizzle of blueberry sauce between the layers. It’s hard to go wrong with a dessert this adaptable.

Whether you follow the recipe to the letter or make it your own, this Easy Lemon Blueberry Trifle is sure to become a crowd-pleaser in your kitchen. Have fun with it—and don’t forget to grab a big spoon.