Lemon Blueberry Pound Cake Trifle - VeryVera

Lemon Blueberry Pound Cake Trifle

Originally Published on April 1, 2025

  • Prep Time: 30m

Ingredients

  • 1 Betty’s Citrus Blueberry Pound Cake (VeryVera Cookbook – Recipes from my Table)
  • 1 1/2 c heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 8 oz cream cheese, at room temperature
  • 1 1/2 c whole milk
  • 1 (5-ounce) package instant French Vanilla pudding mix
  • 1/3 c granulated sugar
  • 12 oz fresh blueberries
  • 2 lb fresh strawberries, sliced with stems removed
  • 1 16 oz The Fresh Market Lemon Pound Cake
  • 1 tsp. pure vanilla extract

Instructions

  1. Cube ½ of each of the pound cakes into about 1-inch pieces, place in a bowl and gently toss together. You will need enough cake cubes to make three layers in the trifle dish. Cube additional cake in equal parts lemon and blueberry, as necessary.
  2. Mix together the berries and sugar in a medium mixing bowl. Set aside until ready to assemble.
  3. In a large bowl, beat together the pudding mix and whole milk.
  4. In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese and sweetened condensed milk until smooth and creamy. Add in the heavy cream and vanilla extract. Beat until soft peaks form, about 5 minutes. Fold in the pudding mixture.
  5. To assemble the trifle, start with ⅓ of the cake cubes in the bottom of the container.
  6. Dollop ⅓ of the custard mixture, then ⅓ of the berry mixture on top. Continue layering cake, custard, and berries until all ingredients are used. (You should have leftover pound cake.)
  7. Top with candied lemon slices, if desired.
  8. Cover and refrigerate the trifle until ready to serve.
  9. This dessert can be made ahead and stored in the refrigerator for up to 24 hours.