There's something downright magical about the combination of bright lemon and sweet, juicy blueberries. Layered with whipped cream and soft cake, this easy lemon blueberry trifle is as refreshing as it is indulgent—like sunshine in dessert form.

I first whipped this up on a whim for a summer potluck, and it’s been a warm-weather staple ever since. Not only is it stunning to look at, but it’s also incredibly simple to make with store-bought shortcuts that save tons of time. Whether you're hosting guests or just want a sweet treat for your family, this dessert is always a hit.

Let’s dive into what makes this trifle so irresistible.

Why You'll Love This Easy Lemon Blueberry Trifle

Get ready to fall for your new favorite no-bake dessert. This easy lemon blueberry trifle checks all the boxes for a crowd-pleasing, fuss-free treat.

First, it’s wonderfully easy to assemble. With pre-made cake and lemon curd, this dessert comes together in under 20 minutes—no baking required. It’s a dream come true when you’re short on time but still want something impressive.

The flavors are a perfect balance of sweet and tangy. The tart lemon curd plays beautifully with the natural sweetness of fresh blueberries, while the whipped cream keeps every bite light and airy.

Visually, this trifle is a showstopper. Those beautiful layers of golden cake, creamy filling, and bursts of deep blue berries look just as good as they taste. It’s ideal for baby showers, brunches, or backyard barbecues.

And best of all? You can make it ahead. In fact, it tastes even better after a few hours in the fridge as the flavors mingle and the cake softens into the creamy layers. It's stress-free entertaining at its finest.

Let’s take a closer look at the key ingredients that bring this trifle to life.

Ingredient Notes

The beauty of this lemon blueberry trifle lies in its simplicity. A few well-chosen components work together to create a dessert that's light, flavorful, and beautifully layered.

Pound cake is the foundation of this trifle. Store-bought or homemade, it adds just the right amount of buttery richness. If you’re short on time, frozen pound cake (thawed, of course) works beautifully. The dense texture holds up well against the creamy layers without turning mushy.

Lemon curd is where all the zingy citrus flavor comes from. You can use homemade if you have the time, but high-quality store-bought lemon curd works just as well. It’s smooth, vibrant, and adds a punch of tartness that balances the sweet elements.

Blueberries bring natural sweetness and a bit of texture to each bite. Fresh is ideal—especially in the summer—but frozen can work in a pinch. If using frozen, be sure to thaw and pat them dry to prevent watering down your layers.

Whipped cream ties everything together with its soft, fluffy texture. You can whip your own using heavy cream and a bit of powdered sugar, or take a shortcut with store-bought whipped topping. Either way, it adds the perfect light contrast to the denser cake and bold fruit.

As for equipment, all you need is a large glass trifle bowl or individual clear dessert cups for layering. A hand mixer is handy if you’re whipping cream from scratch, but otherwise, this is a no-fuss, no-bake recipe from start to finish.

How To Make This Easy Lemon Blueberry Trifle

Putting together this lemon blueberry trifle is almost as enjoyable as eating it. Here’s how to bring it all together in just a few easy steps.

Start by cutting your pound cake into 1-inch cubes. You don’t have to be precise, but keeping them uniform helps with even layering. If your cake is very soft, pop it in the fridge for 10 minutes before slicing to make the task easier.

Next, whip your cream if making from scratch. Combine cold heavy cream with a little powdered sugar and vanilla, then beat until soft peaks form. You want it fluffy but not too stiff—it should be spreadable and cloud-like.

Now it’s time to layer. Begin with a base layer of pound cake cubes at the bottom of your trifle dish. Spoon over a generous layer of lemon curd, spreading it gently to cover. Add a layer of blueberries, followed by a thick layer of whipped cream. Repeat these layers until you reach the top of the dish.

Finish with a flourish. For the final layer, smooth the whipped cream across the top and garnish with a handful of blueberries and a swirl of lemon curd or some lemon zest for extra color and zing.

Once assembled, cover and refrigerate for at least 2 hours. This rest time allows the cake to soak in the flavors and ensures the dessert is chilled and cohesive when served.

Storage Options

If you have leftovers (and that’s a big if), this trifle stores well for up to three days in the refrigerator. Cover the dish tightly with plastic wrap to prevent it from drying out or absorbing fridge odors.

You can also make this dessert ahead of time. In fact, it's recommended. As it sits, the layers meld together beautifully, making it even more delicious a few hours after assembly.

Avoid freezing, as the whipped cream and fruit don’t hold up well to the cold and thawing process. The texture will suffer, and the cake can become soggy.

When reheating isn’t needed but freshness is key, simply fluff up the top layer of whipped cream with a spoon before serving to make it look freshly made.

Variations and Substitutions

This trifle is wonderfully flexible, so feel free to get creative with what you have on hand or what’s in season.

Try angel food cake instead of pound cake for a lighter, more airy version. It makes the dessert feel even more summery and lets the lemon flavor shine.

Swap raspberries or strawberries for blueberries if you prefer a different berry or want to mix up the color palette. A blend of berries also looks stunning layered in a clear dish.

If you’re not a fan of lemon curd, try using vanilla pudding or a simple sweetened cream cheese layer. It mellows the flavor profile while still offering creamy contrast.

Dairy-free? Use coconut whipped cream and a dairy-free cake to make a completely vegan version. Just be sure to double-check your lemon curd or substitute with a lemon jam or preserve.

And for a more grown-up twist, drizzle a bit of limoncello over the cake cubes before layering. It adds a depth of flavor and a fun, boozy element that’s great for adult gatherings.

No matter how you customize it, this trifle is a guaranteed crowd-pleaser. It’s one of those desserts that looks fancy but couldn’t be easier, making it perfect for both beginner cooks and seasoned entertainers alike.