There's something undeniably cheerful about the bright, zesty flavor of lemon paired with the juicy sweetness of blueberries. This Easy Lemon Blueberry Trifle layers soft cake, tangy lemon curd, sweet blueberries, and pillowy whipped cream into one show-stopping dessert that looks as impressive as it tastes.

I first made this trifle on a whim for a summer potluck, and now it’s a staple for every warm-weather gathering. Not only is it stunning in a glass dish, but it’s also incredibly easy to throw together with store-bought shortcuts or homemade touches.

If you’re craving a dessert that’s light, fresh, and crowd-pleasing—this one is for you. Let’s dive into why this recipe deserves a permanent spot in your dessert rotation.

Why You’ll Love This Easy Lemon Blueberry Trifle

Get ready to wow your guests with minimal effort. This Lemon Blueberry Trifle has it all—flavor, texture, and eye-catching presentation.

First of all, it’s truly easy to make. You can use store-bought cake and lemon curd to cut down on time, or make your own if you’re feeling ambitious. Either way, it comes together in under 30 minutes of hands-on prep.

It’s also perfect for entertaining. Whether you’re serving a crowd at a summer BBQ or bringing a dish to Easter brunch, this trifle looks elegant in a glass bowl and serves 10-12 people generously.

You’ll love how budget-friendly it is too. Using a simple pound cake, frozen blueberries, and a few pantry staples, you can create a dessert that feels high-end without spending a fortune.

And don’t forget about make-ahead convenience. This trifle actually gets better as it chills, giving the layers time to meld together. Make it the night before and cross dessert off your to-do list early.

Ingredients Notes

What makes this trifle truly shine is the harmony of just a few fresh, flavorful ingredients. Each layer brings something unique—soft cake, tangy citrus, and sweet fruit—working together in perfect balance.

Pound cake is the sturdy base that soaks up all the delicious lemony juices without turning mushy. You can use store-bought loaf cake, angel food cake, or even leftover sponge cake. Just be sure to cut it into uniform cubes so it layers easily and evenly.

Lemon curd provides that unmistakable zingy brightness in every bite. You can find jars of it near the jams in most grocery stores, or whip up a quick homemade version if you're feeling adventurous. Its thick, velvety texture is key to holding the trifle together.

Blueberries bring natural sweetness and a juicy pop of flavor. I love using fresh blueberries when they're in season, but frozen ones (thawed and drained) work beautifully too. For extra richness, try gently heating them with a touch of sugar and lemon juice to create a simple compote.

Whipped cream gives the whole dessert that dreamy, cloud-like lightness. You can use freshly whipped heavy cream with a hint of vanilla, or take a shortcut with store-bought whipped topping. Just make sure it’s stabilized enough to hold up between layers.

A trifle dish or large glass bowl is ideal for showcasing the layers, but any clear deep bowl or even individual mason jars will work. A hand mixer or stand mixer makes whipping the cream easier, but it’s doable with a sturdy whisk and some elbow grease too.

How To Make This Easy Lemon Blueberry Trifle

Putting this trifle together is easier than it looks, and the result is nothing short of stunning. It’s all about building beautiful, flavorful layers—no baking required if you go the store-bought route.

Start by prepping your components. Cube your pound cake into bite-sized pieces. If you’re using fresh blueberries, give them a rinse and pat them dry. If they’re frozen, thaw them fully and drain off any extra liquid. If you’re making your own lemon curd or whipped cream, now’s the time to do it.

In your trifle dish, begin with a layer of cake cubes along the bottom. Try to cover the whole surface without packing them too tightly. This layer forms the sponge that absorbs all the sweet-tart goodness from above.

Spoon a generous layer of lemon curd over the cake. Don’t worry if it doesn’t spread perfectly—it will settle into the crevices as you build. Follow with a layer of blueberries, scattering them evenly so every scoop gets a burst of fruit.

Next comes a thick, fluffy layer of whipped cream. Use a spatula to gently smooth it over the berries. Repeat the layers: cake, lemon curd, blueberries, whipped cream, until you reach the top of your dish. Be sure to finish with a swoop of whipped cream and a handful of blueberries for garnish.

Once assembled, refrigerate your trifle for at least 2 hours, or up to overnight. This chilling time allows the flavors to meld and the cake to soak up some of the moisture, resulting in a perfectly soft and creamy texture.

Storage Options

This trifle is a great make-ahead dessert, and it holds up surprisingly well in the fridge.

Store any leftovers tightly covered in the refrigerator for up to 3 days. After that, the whipped cream starts to deflate and the cake may become overly soggy.

For individual portions, you can transfer leftovers to airtight containers or mason jars. These make a perfect grab-and-go treat the next day.

Freezing is not recommended, as whipped cream and fresh berries don’t hold up well after thawing. The texture becomes watery and the structure collapses.

To re-fluff the top before serving leftovers, you can add a small dollop of fresh whipped cream and a few new berries for a quick refresh.

Variations and Substitutions

This trifle is endlessly adaptable depending on what you have on hand or your flavor preferences. Don’t be afraid to get creative!

Try switching the pound cake for angel food cake, sponge cake, or even ladyfingers for a lighter texture. Each option brings a slightly different feel, but they all work well with the lemon-blueberry combo.

Instead of blueberries, you can use other berries like raspberries, blackberries, or sliced strawberries. A mixed-berry trifle is just as beautiful and flavorful.

For a citrus twist, swap the lemon curd for orange or lime curd. You’ll still get that bright, tangy flavor but with a fun variation.

Want something a little richer? Add a layer of cream cheese or mascarpone blended with powdered sugar and lemon zest for a cheesecake-style filling.

If you’re looking for a dairy-free option, use coconut whipped cream and make sure your cake and curd are free from dairy products. It’s surprisingly easy to adjust and still just as delicious.