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Blueberry Lemon Trifle


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Rate this recipe 4.5/5 (19 Votes)


  • 3 cups fresh blueberries, divided
  • 2 cans (15 3/4 ounces each) lemon pie filling
  • 3 cartons (6 ounces each) lemon yogurt
  • 1 prepared angel food cake, cut into 1 inch cubes
  • 1 carton (8 ounces) Cool Whip, thawed
  • Lemon slices and fresh mint, optional


Preparation time 30mins
Cooking time 30mins


Step 1

Set aside 1/4 cup of fresh blueberries for garnish.

In a bowl, combine pie filling and yogurt. In a 3-1/2 quart serving bowl or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layer twice more. Top with Cool Whip. Cover and refrigerate for at least 2 hours.

Garnish with reserved blueberries, and lemon and mint if desired.

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