Sunday, July 27, 2014

Lemon Blueberry Trifle

Weren't lemon and blueberries just meant for each other?  I think so!  In search of a light dessert for a summer evening, I chose this Lemon Blueberry Trifle.  My favorite part of this dessert is the addition of the grated white chocolate chips.  Oh and in case you're wondering, how to grate chocolate chips? Use a hand crank grater that is often used for cheese, it works perfectly!

The original recipe was designed for a trifle dish, I used individual glasses instead.   This is a light yet, delicious summer dessert recipe!!

 Lemon Blueberry Trifle

  • 1 loaf (16 Oz. Size) Frozen Prepared Pound Cake (I used angel food)
  • 1 whole Lemon, Zested And Juiced
  • 8 ounces, weight Sour Cream (I used greek yogurt)
  • 1-½ cup Milk
  • 8 ounces, weight Cool Whip, Thawed And Divided
  • 2 packages (3.4 Oz. Size) Lemon Instant Pudding
  • 2 pints Fresh Blueberries
  • ½ cups White Chocolate Chips, Divided


Cut pound cake into 1-inch cubes. Place in a large bowl. Zest lemon and set aside zest. Juice lemon over the pound cake, stirring and watching for seeds.
In a medium bowl, combine sour cream, milk, half of the whipped topping and reserved lemon zest. Whisk until smooth, then add pudding mixes. Blend until mixture begins to thicken.
Wash and dry blueberries, setting aside 20 or so for garnish.
To assemble, in your trifle bowl layer 1/3 of the cake, 1/3 of the blueberries. Grate white chocolate chips generously over the blueberry layer.  Top with 1/3 of the pudding mixture. Spread evenly and repeat layers 2 more times. Reserve 1/4 cup white chocolate chips for garnish.
Pipe remaining Cool Whip onto the top of the trifle and decorate with reserved blueberries. Grate a bit more white chocolate on top, then sprinkle with remaining white chocolate chips, left whole.
Refrigerate 30 minutes or more before serving. This trifle can be made the day before.  


  1. Looks very elegant in your pretty glass Julie! And it sounds like a perfect summer dessert:@)

  2. They are a match made in heaven! What a beautiful dessert and great tip on the round crank grater for the chips!


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