There's something magical about the combination of sweet blueberries and tart lemon in a chilled dessert. This Easy Lemon Blueberry Trifle is as beautiful as it is delicious, layered with fluffy cake, tangy lemon pudding, and juicy blueberries in every bite.

I first whipped this up on a warm spring afternoon using a few pantry staples and a tub of whipped topping I needed to use up. Now, it’s become my go-to dessert for everything from baby showers to Sunday dinners—easy to assemble, impossible to resist.

Let’s dive into what makes this no-bake trifle a keeper.

Why You'll Love This Easy Lemon Blueberry Trifle

Get ready to meet your new favorite make-ahead dessert. This Lemon Blueberry Trifle is bursting with fresh flavor, creamy texture, and a presentation so stunning it’s guaranteed to impress.

First off, it’s incredibly easy to make. You don’t need to bake a thing—just layer store-bought pound cake with lemon pudding, whipped topping, and blueberries. It’s perfect for when you’re short on time but still want to serve something homemade and show-stopping.

It’s also ideal for feeding a crowd. Whether you’re heading to a potluck or hosting brunch, this trifle is easily doubled and served in a big bowl or individual jars for extra charm.

The flavor combination is just unbeatable. The brightness of the lemon pudding complements the natural sweetness of the blueberries, while the soft cake adds just the right amount of richness.

And did I mention it’s totally customizable? From swapping out the fruit to using different pudding flavors, this recipe is endlessly adaptable to whatever you have on hand.

Now that you’re sold, let’s talk about what you’ll need to make it.

Ingredients Notes

The magic of this trifle is how it transforms simple store-bought ingredients into something truly memorable. You likely already have many of these items in your fridge or pantry.

Pound cake serves as the base of each delicious layer. I usually grab a frozen or bakery-style pound cake from the grocery store, but you can use angel food cake if you want a lighter feel. The cake soaks up just enough moisture from the pudding to become perfectly tender without getting soggy.

Lemon pudding is what gives this trifle its signature zesty flavor. I typically use instant lemon pudding mix prepared with cold milk—it’s quick, tangy, and sets up beautifully. If you prefer, lemon curd can be used for an extra punch of citrus richness.

Blueberries, whether fresh or thawed from frozen, bring color, texture, and natural sweetness to every bite. Fresh blueberries hold their shape a bit better, especially if you’re making this the night before. I’ve also made this with a mix of blueberries and raspberries, which is equally delicious.

Whipped topping is what ties everything together into a creamy, dreamy treat. I use store-bought whipped topping for ease, but you can definitely go with homemade whipped cream if you're feeling fancy. Just make sure it’s stabilized if you're assembling in advance.

You’ll also need a large glass trifle bowl or clear glass dish to show off the beautiful layers. Individual mason jars work well too and make serving a breeze for parties or picnics.

How To Make This Easy Lemon Blueberry Trifle

Putting this trifle together is as satisfying as eating it. With just a few layers and a little chill time, you’ll have a picture-perfect dessert ready in no time.

Start by preparing the lemon pudding according to the package directions. Usually, that means whisking the pudding mix with cold milk for about 2 minutes and letting it set in the fridge for 5-10 minutes. It should be thick enough to hold its shape when spooned.

While the pudding sets, slice your pound cake into cubes. I aim for about 1-inch squares so they’re easy to layer and scoop. If your cake is very moist, give it a few minutes to dry out slightly—it’ll hold up better in the trifle.

Next, rinse and pat dry your blueberries. This helps prevent excess moisture from making the layers runny. If you're using frozen berries, let them thaw and drain them well before adding.

Now comes the fun part—layering! In your trifle bowl, start with a layer of cake cubes, followed by a generous spoonful of lemon pudding, a handful of blueberries, and a dollop of whipped topping. Repeat the layers until you reach the top of the bowl, ending with a final flourish of whipped topping and a sprinkle of berries.

Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving. This chill time allows the flavors to meld and the layers to settle for easier scooping. You can even make it a day ahead, which makes it perfect for entertaining.

Storage Options

One of the best things about this trifle—besides how easy it is—is that it stores beautifully.

If you have leftovers, cover the dish tightly with plastic wrap or transfer portions to airtight containers. It will keep in the refrigerator for up to 3 days. The longer it sits, the softer the cake will become, but the flavors continue to deepen.

For individual servings, I like using small jars with lids for quick grab-and-go desserts. They’re perfect for lunchboxes, picnics, or late-night sweet cravings.

Unfortunately, this trifle doesn’t freeze well due to the pudding and whipped topping, which can separate once thawed. It’s best enjoyed fresh or within a few days.

When you’re ready to enjoy a leftover serving, there’s no need to reheat. Just grab a spoon and dig in straight from the fridge!

Variations and Substitutions

This trifle is a true canvas for your creativity. Once you’ve mastered the base recipe, it’s easy to make it your own with a few simple swaps.

Try using angel food cake or sponge cake instead of pound cake for a lighter, fluffier version. It’s especially nice if you're serving this after a heavier meal or during the summer months.

Switch up the fruit by adding strawberries, raspberries, or blackberries for a colorful berry medley. You could even add a layer of lemon zest-sprinkled mandarin oranges for a fun citrus twist.

If you’re a lemon lover, swap the lemon pudding for lemon curd to boost the tartness and richness. Just keep in mind it’s thicker and more intense, so a little goes a long way.

Want to skip the whipped topping? Stabilized whipped cream made with heavy cream and a touch of powdered sugar works beautifully. For a more indulgent twist, you can also fold in mascarpone or cream cheese.

Feeling fancy? Add a layer of crushed graham crackers or vanilla wafers between the pudding and whipped topping for a bit of crunch and contrast.

No matter how you mix it up, this dessert is nearly impossible to mess up—and always a hit. So don’t be afraid to experiment and have a little fun with it!