Lemon Blueberry Trifle

This recipe was created by Grace Mannon, A Southern Grace http://asoutherngrace.blogspot.com

Lemon Blueberry Trifle


Prep Time 30 min Total Time 1 hr 30 min Servings 12


1 package Krusteaz Meyer Lemon Pound Cake Mix
3/4 cup water
10 tablespoons melted butter
8 ounces sour cream
1-1/2 cups milk
2 (1-ounce) packages white chocolate instant pudding
12 ounces whipped topping, thawed
1 (21-ounce) can blueberry pie filling Fresh blueberries, optional, for garnish
1 ounce white chocolate, optional, for garnish


First, make the pound cake. You can do this as much as 2 days ahead of time. Preheat oven to 350°F. Lightly grease an 8 1/2 x 4 1/2-inch loaf pan. Stir together the water, melted butter, and cake mix until moistened; spoon batter into prepared pan. Bake 44-46 minutes or until toothpick inserted into center comes out clean.

Cool 5 minutes; gently loosen and remove from pan. Let cool completely. When you're ready to assemble, cut the cooled pound cake into 1-inch cubes. In a medium bowl, combine sour cream, milk, and pudding mixes. Blend until mixture begins to thicken. Fold in the whipped topping until the mixture is no longer streaky.

To assemble, in your trifle bowl layer 1/3 of the cake, 1/3 of the blueberry pie filling, and 1/3 of the pudding mixture. Spread evenly and repeat layers 2 more times, finishing with the pudding mixture. Sprinkle the top with fresh blueberries and/or grated white chocolate, if desired. Refrigerate 30 minutes or more before serving.