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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! #lemon #dessert #recipe #easy
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Blueberry Lemon Pound Cake Trifles
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 
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!
Course: Dessert
Cuisine: American
Keyword: Blueberry Lemon Pound Cake Trifles
Servings: 6 -8 trifles, depending upon the size of your glasses
Author: Michelle
Ingredients
Pound Cake
  • 1 10oz Sara Lee Pound Cake, cut into bite-sized pieces
  • or homemade, if you prefer
Blueberry Filling
  • 3 cups blueberries, divided
  • 1 cup granulated sugar
  • 1 1/2 tsp ground cinnamon
Lemon Pudding
  • 1 3.4oz box instant vanilla pudding
  • 1 cup milk
  • 2 tsp lemon zest
  • 3 Tbsp lemon juice (fresh)
Homemade Lemon Whipped Cream
  • 1 1/2 cups heavy whipping cream
  • 1 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1/4 cup powdered sugar
Topping
  • blueberries (fresh)
Instructions
Blueberry Filling
  1. 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.
  2. Stir in remaining blueberries and ground cinnamon. Set aside.
Homemade Lemon Whipped Cream
  1. 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.
Lemon Pudding
  1. Whisk instant pudding and milk together until it has thickened (it will be thick). Add in lemon juice and lemon zest, whisking until combined.
  2. Fold in about half of the lemon whipped cream into the pudding, folding until the whipped cream is completely combined with the pudding.
  3. 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.
  4. Store in the fridge until ready to serve.
  5. Enjoy!