Lemon Blueberry Trifle Recipe
A bright, creamy trifle layered with lemon pound cake, lemon curd, blueberries, blueberry preserves, and fluffy cheesecake filling.
Equipment
- Large glass trifle bowl
- Electric mixer
- Large mixing bowl
- Rubber spatula
- Pastry brush
Ingredients
- 6 cups lemon pound cake cubed
- 2 cups fresh blueberries plus extra for topping
- 1/2 cup blueberry preserves
- 1 cup lemon curd divided
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest finely grated
- 1 cup powdered sugar
- 2 cups heavy cream cold
- 1/3 cup lemon simple syrup
- lemon slices and fresh mint for garnish
Instructions
- Beat the softened cream cheese until smooth. Add vanilla, lemon zest, lemon curd, and powdered sugar.
- Gradually add the cold heavy cream, then beat until the mixture forms firm, fluffy peaks. Keep chilled.
- Place a layer of cubed lemon pound cake in the trifle bowl and lightly brush with lemon simple syrup.
- Add blueberry preserves, lemon curd, cheesecake filling, and blueberries. Repeat the layers until the bowl is full.
- Garnish with fresh blueberries, lemon slices, and mint. Cover and refrigerate for at least two hours before serving.
Notes
- Use cold heavy cream and fully softened cream cheese.
- Do not oversoak the cake or the trifle may become soggy.
- For an alcohol-free dessert, use lemon simple syrup instead of limoncello.
- Store covered in the refrigerator and enjoy within two days.