There's something undeniably refreshing about the combination of tart lemon and sweet blueberries, especially when layered with soft cake and creamy filling. This easy lemon blueberry trifle is the kind of dessert that looks impressive but comes together with minimal effort—perfect for last-minute get-togethers or casual summer nights on the patio.

I created this recipe one warm July afternoon when I needed a quick dessert for a BBQ. What started as a way to use up a store-bought pound cake turned into a family staple—one that's requested every time blueberries are in season. It’s light, fruity, and just the right amount of sweet.

Let’s dive into why you’ll want to make this your go-to dessert all season long.

Why You’ll Love This Easy Lemon Blueberry Trifle

Get ready to fall in love with your new favorite no-bake dessert. This lemon blueberry trifle checks all the boxes for ease, flavor, and visual appeal.

First, it’s incredibly easy to make. With just a few store-bought ingredients and a little assembly, you’ll have a layered dessert that looks like it came from a fancy bakery. No oven, no problem!

It’s also quick to prepare. You can throw it together in under 20 minutes, and it tastes even better after a few hours in the fridge. That makes it ideal for prepping ahead of time—just grab it when you’re ready to serve.

Another huge bonus? This recipe is budget-friendly. Most of the ingredients can be found at any grocery store and often on sale during spring and summer months. You’ll be amazed at how fancy this trifle feels without breaking the bank.

And don’t forget its crowd-pleasing nature. The bright lemon flavor, juicy blueberries, and creamy layers appeal to kids and adults alike. Whether it’s a potluck, Easter brunch, or just a Tuesday treat, this dessert always disappears fast.

Now let’s take a closer look at what goes into building this delightful dessert.

Ingredients Notes

The beauty of this lemon blueberry trifle is in its simplicity. Each layer brings something special, and together they create a perfect harmony of flavor and texture.

Pound cake is the base of this trifle, offering a soft, buttery texture that soaks up the lemony layers without getting soggy. You can use store-bought pound cake for convenience, but if you have homemade, even better. Just make sure it’s firm enough to hold its shape when layered.

Lemon curd brings the zesty brightness that sets this dessert apart. Look for a good-quality jarred lemon curd in the baking aisle, or make your own if you’re feeling ambitious. It adds a tangy contrast that balances the sweetness of the cake and berries.

Blueberries are the star fruit here. Fresh blueberries work best because they hold their shape beautifully, but you can use frozen in a pinch—just thaw and drain them first. Their natural sweetness and vibrant color make this dessert pop.

Whipped topping (like Cool Whip) or freshly whipped cream adds lightness and richness to the trifle. If you have the time, whipping your own cream with a touch of vanilla makes this dish feel extra indulgent, but the store-bought option keeps things super easy.

To assemble your trifle, you’ll need a trifle bowl or clear glass dish. This isn’t required, but it helps show off those gorgeous layers. You’ll also want a serrated knife for cutting the cake and a large spoon or offset spatula for spreading layers evenly.

How To Make This Easy Lemon Blueberry Trifle

Making this trifle is all about layering. Each step builds flavor and texture, so take your time and enjoy the process.

Start by slicing your pound cake into 1-inch cubes. You don’t have to be precise, but try to keep the pieces bite-sized so they layer neatly and are easy to serve. Set them aside while you prepare the rest of your components.

In a separate bowl, whisk your lemon curd with a few tablespoons of water or lemon juice to loosen it slightly. This helps it spread more easily over the layers of cake and cream without clumping. If you’re using a homemade version, it might already be soft enough to use as is.

Next, it’s time to start assembling. Begin by placing a layer of pound cake cubes at the bottom of your dish. Spoon over some of the lemon curd, then add a layer of whipped topping or whipped cream. Scatter a generous handful of blueberries on top. Repeat the process until all your ingredients are used up, finishing with a layer of whipped topping and a few blueberries for garnish.

To give the flavors time to meld, cover the trifle and refrigerate it for at least 2 hours. This also helps the cake absorb some of the lemon curd and cream, making each bite incredibly flavorful and moist.

From start to finish, this dessert takes less than 30 minutes to prepare, plus chilling time. It’s a fantastic make-ahead option that looks gorgeous when served.

Storage Options

One of the best things about this trifle is how well it keeps. In fact, it might taste even better the next day as the flavors have more time to come together.

Store any leftovers in the fridge, tightly covered with plastic wrap or in an airtight container. The trifle will keep well for up to 3 days, though the texture is best within the first 24–48 hours.

If you’re prepping in advance, you can assemble the trifle up to a day before serving. Just wait to add the final garnish of blueberries and whipped topping until right before you serve for the best presentation.

Freezing is not recommended for this recipe, as the texture of the cream and cake won’t hold up well once thawed. Stick to refrigerating for best results.

To re-serve, simply scoop the trifle into bowls and enjoy chilled. You don’t need to reheat anything—just let the creamy, fruity goodness shine as-is.

Variations and Substitutions

One of the best parts about this lemon blueberry trifle is how versatile it is. Once you master the basic structure, you can switch it up in endless ways.

If lemon isn’t your favorite, try using vanilla pudding or even strawberry jam in place of lemon curd. This makes the dessert a little sweeter and less tart, which some kids may prefer.

For a berry twist, swap the blueberries for raspberries, blackberries, or a combination of all three. This variation looks beautiful in the trifle bowl and gives you a more complex fruit flavor.

Need to make it dairy-free? Use coconut whipped topping and check the label on your lemon curd—some brands are dairy-free. For the cake, many grocery stores offer plant-based pound cake or loaf options.

If you want to make individual servings, layer the ingredients in mason jars or small glasses instead of a big trifle bowl. This is perfect for picnics or portion-controlled desserts at parties.

Don’t be afraid to experiment. Trifles are forgiving and fun. As long as you keep the layers balanced—something cakey, something creamy, something fruity—you really can’t go wrong.