Blueberry Trifle layers angel food cake, blueberry filling, and whipped cream. It’s easy, creamy, and perfect to make ahead for the holidays!
Easy & Delicious Blueberry Trifle
Growing up, my grandparents often made an angel food cake trifle with sugared strawberries and whipped cream. Today, I’m putting a spin on it with blueberry filling!
This make-ahead trifle is a great holiday dessert—no oven needed and a fun change from the usual apple or pecan pie. It’s a creative twist on a classic, perfect for trying something new this season!
Blueberry Trifle Layers
This trifle has three layers:
- Angel Food Cake Layer: A mix of angel food cake cubes, sugar, full-fat cream cheese, and evaporated milk. Use a pre-made, boxed mix, or homemade version.
- Blueberry Filling: Store-bought blueberry fruit (or pie) filling keeps it simple without losing flavor. Swap in another fruit filling if you’d like.
- Whipped Cream: A sweet topping made with heavy whipping cream, powdered sugar, and optional vanilla and salt. Adjust sugar to taste!
Tips For Success
- Don’t worry about making it perfect! This trifle is all about flavor. As it chills, the layers blend together for a delicious bite every time.
- Layer gently to keep them in place. Use a trifle dish or a 9×13-inch pan—serving is easier from the pan.
- Make ahead—this blueberry trifle needs at least two hours to chill and set!
Quick Tip
Use softened cream cheese to avoid lumps in your blueberry trifle. Let it sit at room temp for 30–60 minutes, cut into chunks to speed up, or microwave on low until slightly soft—but not too much!
Storage
Store leftovers covered in the fridge for up to 2 days. The blueberry trifle softens as it sits, so for the best texture, enjoy it fresh!
More Dessert Recipes
- Cherry Danish with cherry fruit filling
- Peaches and Cream Cake with cream cheese frosting
- Apple Streusel Pie with a graham cracker crust
- Cinnamon Roll Apple Pie with a cinnamon roll pie crust
- Strawberry Pretzel Salad an oldie but a goodie!
Blueberry Trifle
Equipment
Ingredients
- 1 (10-ounce) packaged angel food cake cubed, see note 1
- 2 (8-ounce) packages cream cheese full-fat, brick-style
- 3/4 cup evaporated milk
- 3/4 cup granulated sugar
- 1 (21-ounce) can blueberry pie filling
- 1-1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract optional
Instructions
- Using a mixer, whip together the cream cheese and sugar until smooth and creamy, about 2–3 minutes. Add evaporated milk and mix until smooth.
- Remove cake from the packaging. Slice into 1-inch-thick slices. Cut each slice into small 1-inch cubes, then add cubes into the cream cheese mixture. Gently fold the cake cubes into the cream mixture until well coated.
- Combine heavy cream, powdered sugar, and vanilla extract in a large bowl. Use a mixer with a whisk attachment to mix on low speed until sugar is incorporated, then increase the speed to medium-high and beat, watching closely, until soft peaks form.
- Spread 1/2 of the cake mixture along the bottom of a trifle dish or 9×13-inch pan. Top with 1/2 of the blueberry pie filling. Smooth 1/2 of the whipped cream on top. Don’t worry about it looking perfect or pretty, it will be a bit messy!
- Repeat the layers with the remaining cake mixture, remaining blueberry fruit filling, and remaining whipped cream. Cover tightly and chill for at least 2–24 hours.
- Refrigerate until ready to serve. To get clean slices, run a knife under hot water for a few seconds, wipe it dry, make 1 slice, and repeat. Use a metal spatula to remove squares and serve.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just Love your recipes.
Thank you!!
Looking forward to trying this recipe
Hope you enjoy! 🙂