Monday, February 28, 2011

Lemon Blueberry Trifle

Lemon Blueberry Trifle (compliments of Farrah Holmes)
Don't these make you ready for summer?

1 frozen pound cake (16 oz) (I probably used a cake and a 1/2, actually)
1 lemon (for decoration)
1/2 cup of milk
1 8oz sour cream
1 8oz whipped cream thawed
2 pkg lemon pudding mix
1 pint blueberries (I used a lot more than that!)
1 square white chocolate (to be easy, got white chocolate chips and crushed them)
Lemon juice (I used the kind that comes in the plastic lemon)

Cut pound cake into 1 inch squares. Place it in a bowl and squeeze or zest the lemon on it. Let sit.

Mix 3/4 of the whip cream and sour cream together in a bowl. Add milk and pudding mix. Whisk until thick.
Place a layer of cake pieces on the bottom of the trifle bow. Top it with a layer of blueberries, followed by some of the white chocolate. Cover with lemon pudding topping and repeat until finished. Put the remaining whipped cream on top. Garnish with lemon slices and left over blueberries.


It was even better the next day after it had been in the fridge over night, so you might want to make this a day ahead or at least early in the day.

Close up of the yummy-ness


  1. Goodness... If I make this, it's very likely I'll eat the whole bowl (possible in one sitting). Thanks for the recipe, Catherine. It looks amazing.


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