Lemon Blueberry Trifle
This Lemon Blueberry Trifle is layers of angel food cake, lemon pudding, and blueberries. A crowd pleasing dessert!
LEMON BLUEBERRY TRIFLE
I’m so excited to share this Lemon Blueberry Trifle recipe with you today. As we near the end of summer I find myself grasping on to our relaxed schedules, beach days, and lounging by the pool.
This post was brought to you by the makers of Promised Land Dairy. I’ve received compensation to write this post through the #FarFromOrdinaryMilk program but all opinions are my own.
One of my favorite parts of this time of year is the fresh seasonal fruit that is just begging to be eaten. I had a huge carton of blueberries just waiting to be used in this decadent Lemon Blueberry Trifle.
This Lemon Blueberry Trifle has layers of angel food cake, creamy lemon filling and fresh blueberries. There’s something magical when lemon and blueberry get together. It was a marriage meant to be.
The lemon filling is made by whisking your lemon pudding mix and cold Promised Land Dairy Whole Milk together.
I love Promised Land Dairy Whole Milk because it’s creamier and richer than other milks because it comes from rare pampered Jersey cows. It is rich in calcium and has 9 grams of protein in every 8 ounces so you can feel good about using it in your baking and cooking.
It’s really important to use a quality whole milk like Promised Land Dairy Whole Milk when you’re making desserts especially when milk is one of the main ingredients like in this recipe so that you get that indulgent taste.
I’ve been known to add a splash of milk into our marinara sauce or other dinners for a little extra creaminess.
My family sees a lot of food come out of my kitchen and they were racing for seconds of this Lemon Blueberry Trifle.
Lemon Blueberry Trifle
- 1 cup heavy cream
- 1/4 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 3.4 ounce boxes instant lemon pudding mix
- 3 cups Promised Land Dairy Whole Milk
- 1 8 ounce package cream cheese, room temperature
- 1 9 inch angel food cake, cubed
- 4 cups fresh blueberries
- Lemon zest and lemon slices for garnish
In a large bowl, add the pudding mix and whole milk. Beat for 2-3 minutes or until thickened. Add the cream cheese and beat until mixed in. Fold in half of the prepared whipped cream. Save the other half to top before serving.
In a trifle dish, layer 1/3 of the angel food cake cubes, 1/3 of the pudding mixture, and 1/3 of the blueberries. Repeat layers twice.
Chill in the refrigerator for 2-4 hours or until fully chilled before serving. Top with reserved whipped cream, additional blueberries, lemon slices, and lemon zest before serving.