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Easy Lemon Blueberry Trifle Recipe

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4 from 9 reviews

This Easy Lemon Blueberry Trifle is a refreshing no-bake layered dessert featuring homemade lemon pound cake, tangy lemon curd, luscious lemon cheesecake filling, juicy blueberries, and blueberry preserves. Perfect for spring or summer gatherings, this vibrant trifle combines creamy, fruity, and zesty flavors in a visually stunning glass bowl, making it both a treat for the eyes and the palate.

Ingredients

Lemon Filling:

  • 16 oz cream cheese, softened at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 tbsp limoncello
  • Zest from 2 lemons
  • 1/2 cup lemon curd (homemade or store-bought)
  • 1 1/2 cups confectioner’s sugar
  • 2 cups heavy cream, well-chilled

Fillings & Assembly:

  • 6 cups blueberries
  • 1/2 cup blueberry preserves
  • 1/3 cup limoncello, for soaking the cake
  • Mint leaves and sliced lemons, for garnish
  • 1 recipe Lemon Pound Cake, or store-bought lemon bread/angel food cake
  • 1 recipe Homemade Lemon Curd, or store-bought lemon curd

Instructions

  1. Prepare the Lemon Pound Cake: Make one portion of the Lemon Pound Cake recipe, baking it in a 9×13-inch or 13×18-inch pan, adjusting baking time accordingly. Once baked, cool completely, then cut into small cubes using a serrated knife. The cake can be made ahead and stored wrapped in plastic in the refrigerator.
  2. Make the Homemade Lemon Curd: Prepare the lemon curd according to the linked recipe, then allow it to cool before use.
  3. Make the Lemon Cheesecake Filling: In a large mixing bowl, beat softened cream cheese with vanilla extract, limoncello, and lemon zest until smooth and clump-free. Add 1/2 cup lemon curd and confectioner’s sugar; mix until smooth. Gradually whisk in chilled heavy cream starting on slow speed, increasing to high and whisking about 5 minutes until stiff peaks form. Refrigerate if not using immediately.
  4. Assemble the Trifle: In a trifle bowl, start with a layer of cake cubes pressed gently into place. Lightly brush with limoncello using a pastry brush. Add spoonfuls of blueberry preserves, then about 1/2 cup lemon curd. Top with a generous handful of blueberries, and spread 1 1/2 to 2 cups of lemon cheesecake filling evenly to the edges. Repeat layers until the bowl is filled.
  5. Garnish and Serve: Top the trifle with extra blueberries, dollops of lemon filling, mint leaves, and lemon slices for garnish. Serve immediately or refrigerate overnight to let flavors meld. Enjoy with whipped cream if desired.
  6. No-Bake Option: For a no-bake version, substitute homemade lemon pound cake with store-bought lemon bread or angel food cake, and use store-bought lemon curd instead of homemade.

Notes

  • This dessert can be made ahead and refrigerated overnight to enhance flavor blending.
  • Use well-chilled heavy cream for best whipping results.
  • Substitute store-bought lemon curd and cake for a quicker, no-bake version.
  • Adjust limoncello quantity to preference for subtle or more pronounced citrus flavor.
  • Ensure cream cheese is softened to room temperature before mixing to avoid lumps.
  • Use a serrated knife to neatly cube the cake without crushing it.

Find it online: https://flavorspath.com/easy-lemon-blueberry-trifle-recipe/