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Easy Lemon Blueberry Trifle Recipe

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★★★★★

4.4 from 136 reviews

This Easy Lemon Blueberry Trifle is a fresh, vibrant dessert combining tangy lemon pound cake, creamy lemon cheesecake filling, juicy blueberries, and luscious lemon curd in a beautiful layered presentation. Perfect for summer gatherings or any occasion, this no-bake treat can be assembled ahead and chilled for convenience, delivering a bright, refreshing flavor and a stunning visual appeal.

Ingredients

Scale

Lemon Cheesecake 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 (from Homemade Lemon Curd or store-bought)
  • 1 1/2 cups confectioner’s sugar
  • 2 cups heavy cream (well-chilled)

Fruit and Preserves

  • 6 cups blueberries
  • 1/2 cup blueberry preserves

Soaking and Garnish

  • 1/3 cup limoncello (for soaking the cake)
  • Mint leaves and sliced lemons (for garnish)

Cake

  • 1 recipe Lemon Pound Cake (homemade or store-bought lemon bread/angel food cake)
  • 1 recipe Homemade Lemon Curd (or store-bought lemon curd)

Instructions

  1. Preparing the Lemon Pound Cake: Begin by baking the Lemon Pound Cake according to your chosen recipe. Use a 9×13-inch or 13×18-inch pan, adjusting the baking time if necessary. Once baked, let the cake cool completely before cutting it into small cubes. You may also prepare the cake ahead and refrigerate.
  2. Make the Lemon Curd: Prepare your Homemade Lemon Curd as instructed in the linked recipe and allow it to cool completely before use.
  3. Make the Lemon Cheesecake Filling: In a large bowl, beat the softened cream cheese with vanilla extract, limoncello, and lemon zest until smooth and free of lumps. Add ½ cup lemon curd and confectioner’s sugar, mixing until fully incorporated. Gradually whisk in the chilled heavy cream, starting slow and increasing speed, until stiff peaks form. Keep refrigerated if not using immediately.
  4. Assemble the Trifle: In a large trifle bowl, layer a few cups of cubed cake, pressing gently. Lightly brush with limoncello using a pastry brush. Spread blueberry preserves evenly over the cake, followed by about ½ cup of lemon curd and then a generous layer of fresh blueberries.
  5. Add Filling and Repeat Layers: Spread 1 ½ to 2 cups of the lemon cheesecake filling over the fruit layer, smoothing to the edges. Repeat the layering process—cake soaked with limoncello, blueberry preserves, lemon curd, blueberries, and filling—until the bowl is filled.
  6. Garnish and Serve: Top the trifle with additional blueberries, dollops of lemon filling, mint leaves, and lemon slices for garnish. Serve immediately with whipped cream on the side or refrigerate overnight for flavors to meld.
  7. No-Bake Option: For a no-bake version, substitute the homemade Lemon Pound Cake with store-bought lemon bread or angel food cake, and use store-bought lemon curd. Assemble as usual without baking.

Notes

  • This trifle improves with a few hours of chilling to allow flavors to meld.
  • For easier assembly, use a wide, clear glass bowl to showcase the beautiful layers.
  • Limoncello can be omitted or replaced with lemon juice if alcohol is a concern.
  • Use well-chilled heavy cream for best results when whipping the filling.
  • Variations include adding other berries or substituting blueberry preserves with raspberry or strawberry preserves.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: lemon blueberry trifle, lemon dessert, summer dessert, no bake trifle, lemon pound cake trifle, blueberry dessert, layered trifle, easy dessert recipe

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