Lemon Blueberry Trifle

The Most Delicious Lemon Blueberry Trifle! This easy trifle recipe features layers of lemon cheesecake filling, fluffy lemon pound cake, tangy lemon curd, and plenty of fresh blueberries. Perfectly refreshing, creamy, and ideal for any occasion!

Ingredients:

• Lemon Filling:
  • 16 oz cream cheese, softened
  • 1 ½ tsp vanilla extract
  • 1 tbsp limoncello
  • Zest from 2 lemons
  • ½ cup lemon curd
  • 1 ½ cups confectioner’s sugar
  • 2 cups chilled heavy cream
• Fillings:
  • 6 cups blueberries
  • ½ cup blueberry preserves
  • ⅓ cup limoncello (for soaking cake)
  • Fresh mint leaves and lemon slices (for garnish)
  • 1 lemon pound cake (homemade or store-bought)
  • 1 batch of lemon curd (homemade or store-bought)

Instructions:

1. Prepare the Lemon Pound Cake:
   • Bake lemon pound cake in a 9×13-inch or 13×18-inch pan. Once baked, cool completely, then cut into small cubes. You can prepare the cake in advance and refrigerate until ready to use.
2. Make the Lemon Cheesecake Filling:
   • In a large bowl, beat softened cream cheese with vanilla, limoncello, and lemon zest until smooth.
   • Mix in lemon curd and powdered sugar until fully incorporated.
   • Gradually add chilled heavy cream and beat on high until stiff peaks form. Refrigerate until needed.
3. Assemble the Trifle:
   • Start with a layer of cake cubes in a trifle bowl. Lightly brush with limoncello.
   • Spread blueberry preserves, followed by lemon curd and a handful of blueberries.
   • Add a layer of lemon cheesecake filling, spreading it to the edges.
   • Repeat layers until the bowl is full. Finish with blueberries, lemon filling dollops, mint, and lemon slices for garnish.
4. Serving and Storage:
   • Serve immediately or refrigerate for up to 24 hours. For a no-bake option, use store-bought lemon bread and lemon curd.