These no bake blueberry lemon pound cake trifles are filled with blueberry pie filling and easy lemon pudding. Whether you use homemade pound cake or store-bought pound cake, this easy blueberry lemon trifle recipe is sure to be a hit!
I love the flavors of blueberry and lemon together, and these No Bake Blueberry Lemon Pound Cake Trifles are the perfect combination of two of my favorite flavors!
I’ll take these blueberry lemon trifles any day of the week!
I just re-discovered Smallville on Hulu and I feel like I’m reliving jr. high (minus the braces and platform sandals).
Technically, I was a little late to the Smallville party, mostly because I was 10 when the show came out and let’s be honest, that show has it’s super creepy moments. It wasn’t until I saw re-runs a few years later that I became super invested in the show…well, only for like 3 seasons.
I don’t remember all the details, but I’m pretty sure there was a gap between the re-runs and the current season, so I never could fully catch up. Plus, I’ve always been that person that gets really invested in a show for a short amount of time and then loses all interest soon after.
But for now, I’m loving re-living all the early 2000’s fashion (especially that zig-zag part thing all us girls were super into for like 2 months…you know you did it 😉). Gah, and the music. It majorly brings me back.
It’s fine. I’ll just be majorly eating my feelings here in these Blueberry Lemon Pound Cake Trifles.
Since I’m getting all nostalgic here, let’s talk that amazing Sara Lee Pound Cake that’s found in the freezer section.
(No, this isn’t sponsored, I’m just pretty much obsessed with the stuff.)
That pound cake was something my mom would get every once in a while and whenever she did, my sister and I would go crazy over it. I remember back when we were teenagers, we’d just eat the cake straight from the tin (with extra whipped cream, of course).
For these Blueberry Lemon Trifles, I used that Sara Lee pound cake. (As if you didn’t see that one coming already…)
It’s easy, super tasty, and for me, brings back great memories. However, if you have a favorite homemade pound cake recipe, feel free to whip that out (somehow I’ve managed to share a Chocolate Espresso Pound Cake recipe and a Peach Pound Cake recipe, but I have not managed to share a good old-fashioned pound cake recipe…go figure).
Easy Blueberry Lemon Pound Cake Trifles Tips & Tricks:
- All right, so I opted to make a stovetop blueberry pie filling. It’s simply blueberries, sugar, and cinnamon. The key thing is that only half of the blueberries are cooked down with the sugar, and the rest of the blueberries are added afterwards. This gives the filling a lot of great texture.
- Because the filling isn’t actually going into a pie, I did not use any cornstarch. The filling is slightly thinner and it all blends perfectly with the whipped cream and pudding
- The lemon pudding begins with instant vanilla pudding. Personally, I do not like the instant lemon pudding. I prefer to use instant vanilla pudding, adding in my own lemon juice and zest to give it a more natural lemon flavor.
- As mentioned earlier, I use store-bought pound cake for these trifles, but you can use your favorite homemade pound cake recipe, if you prefer.
Practically perfect in every way.
- 1 10oz Sara Lee Pound Cake, cut into bite-sized pieces
- or homemade, if you prefer
- 3 cups blueberries, divided
- 1 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 1 3.4oz box instant vanilla pudding
- 1 cup milk
- 2 tsp lemon zest
- 3 Tbsp lemon juice (fresh)
- 1 1/2 cups heavy whipping cream
- 1 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1/4 cup powdered sugar
- blueberries (fresh)
Over medium low heat, cook 1 1/2 cups of blueberries and sugar until the mixture reaches a boil. Turn to low heat, and continue to cook until the blueberries have cooked down and the mixture has thickened slightly. Remove from heat.
Stir in remaining blueberries and ground cinnamon. Set aside.
With a standing mixer or a hand mixer, whisk heavy whipping cream until it begins to thicken. Add in lemon juice, lemon zest, and powdered sugar. Continue to whip the cream until it has thickened into the consistency of whipped cream. Set aside.
Whisk instant pudding and milk together until it has thickened (it will be thick). Add in lemon juice and lemon zest, whisking until combined.
Fold in about half of the lemon whipped cream into the pudding, folding until the whipped cream is completely combined with the pudding.
In small glasses or jars, layer each with pound cake, lemon pudding, and blueberry filling. Repeat layers until jars are almost full, then top with whipped cream. Top with fresh blueberries, if desired.
Store in the fridge until ready to serve.
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