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Individual Lemon Blueberry Trifle

Lemon Blueberry Trifle can be made in a large glass bowl or divided up between individual serving size serving bowls.
Course Cake, Dessert
Keyword Blueberry, Cake, lemon, Trifle
Prep Time 30 minutes
Cook Time 1 hour
Servings 4 servongs
Author Lynn / Turnips 2 Tangerines

Equipment

  • Trifle Bowl or Glass Bowls

Ingredients

  • 1 16.5 oz package Lemon Pound Cake Mix with Lemon Glaze
  • 1/4 cup water
  • 10 tablespoons butter, melted
  • 1 teaspoon lemon extract
  • 2 eggs
  • 1-2 tablespoons cold water
  • 1/2 teaspoon lemon extract
  • 1 8 oz package cream cheese, softened
  • 1/2 cup confectioners sugar
  • 1 14 oz can sweetened condensed milk
  • 1 package (4 serving size) instant white chocolate pudding and pie filling
  • 1 12 oz carton frozen whipped topping, thawed, divided
  • 1 quart fresh blueberries
  • 1/2 bar Milka Weisse Schokolade (Germany) white chocolate bar, grated

Instructions

  • Make Pound Cake: Heat oven to 350 degrees for metal pans or 325 degrees for dark or non-stick pans. Grease an 8 x 4-inch loaf pan with non-stick cooking spray or shortening. Set aside.
  • Beat cake mix, water, butter, lemon extract and eggs in medium bowl with an electric mixer until blended. Batter will be thick with some lumps. Pour batter into prepared pan.
  • Bake 50-55 minutes or until toothpick inserted into the center comes out clean. Cool in pan for 15 minutes before removing from pan. Cool completely on wire rack before glazing.
  • Make Glaze: Whisk together lemon glaze mix and 1 or 2 tablespoons cold water and lemon extract until glaze is smooth. Add up to 1 tablespoon additional cold water for desired consistency. Spoon glaze over cooled cake. Allow the cake to set before cutting into cubes.
  • In a mixing bowl, beat cream cheese and confectioners sugar. Add milk and pudding mix; mix well. Fold in 1 1/2 cups of whipped topping.
  • Layer Trifle: Place half of the cake cubes in a 3-quart glass bowl or divide half of cake cubes between 4 single-serve glass bowls. Layer with half of the berries, half of the grated white chocolate and pudding mixture.Cover with remaining cake cubes. Layer with remaining berries, grated chocolate, and pudding mixture. Spread remaining whipped topping over top. Garnish with additional berries and grated chocolate if desired.