Lemon Blueberry Trifle – a delicious recipe with poundcake, lemon, milk, sour cream, fresh blueberries, white chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut pound cake into 1-inch cubes; place in large bowl.
2
Zest lemon using short strokes; set aside.
3
Juice lemon. Sprinkle lemon juice over pound cake; toss gently.
4
In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
5
Set aside 12 blueberries and 12 chocolate chips for garnish.
6
To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Sprinkle the chocolate chips over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times.
7
Top with remaining whipped topping. Garnish with blueberries and remaining chocolate chips.
8
Cover with plastic wrap. Chill for at least 30 minutes.
372
kcal
Calories
21
g
Fat
42
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (16 ounce) prepared poundcake, 1 lemon, 1 1/2 cups milk, 1 (8 ounce) container sour cream, and more.
Yes, Lemon Blueberry Trifle falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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