STREAMING NOW: Taste in Translation

Blueberry Lemon Trifle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I love blueberry and lemon together! This is so simple and very pretty. It's a little different than the other recipes posted as it uses lemon pie filling instead of pudding. From Taste of Home. Prep time includes refrigeration.”
2hrs 10mins

Ingredients Nutrition

  • 3 cups fresh blueberries, divided
  • 2 (15 3/4 ounce) cans lemon pie filling
  • 2 (8 ounce) cartons lemon yogurt
  • 1 prepared angel food cake, cut into 1-inch cubes
  • 1 (8 ounce) carton frozen whipped topping, thawed (I make my own)
  • lemon slice (optional)
  • of fresh mint (optional)


  1. Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
  2. In a 3-1/2 quart serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover a refrigerate for at least 2 hours.
  3. Garnish with reserved blueberries, lemon slices and mint leaves.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a