Blueberry Lemon Trifle

Blueberry lemon trifle is an easy recipe and a delicious way to use fresh blueberries.

The ingredients you will need are:

• 1 pint fresh blueberries (about 2 cups)
• 1 frozen prepared pound cake (16 ounce)
• 2 lemons
• 1 1/2 cups milk
• 1 container (8 ounces) sour cream
• 1 container (8 ounces) frozen whipped topping, thawed, divided
• 2 packages (3.4 ounces each) lemon instant pudding and pie filling
• 1 square (1 ounce) white chocolate for baking

Cut the pound cake into one-inch cubes and put into a bowl.

Zest one lemon using short strokes and set aside. Juice the lemons and sprinkle the juice over the pound cake. Toss together.

In a separate bowl, mix together the milk, sour cream, half of the whipped topping and lemon zest. Whisk until smooth. Add pudding mix and whisk until mixture begins to thicken.

Set aside 12 blueberries for garnish.

To assemble the trifle, place 1/2 of the cake cubes into the bottom of a bowl. Top with 1/2 of the blueberries. Grate 1/4 of the chocolate over blueberries. Top with 1/2 of the pudding mixture, pressing lightly.

Repeat the layers 2 more times, reserving the remaining grated chocolate for garnish.

Spread the remaining pudding over the entire top of the trifle, creating a smooth surface. Top with remaining whipped topping and grate the remaining chocolate on top. Garnish with blueberries.

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