Easy Lemon Blueberry Trifle Recipe
The most delicious, easy lemon blueberry trifle recipe with lemon cheesecake filling, lemon pound cake, lemon curd, and loads of blueberries!
Ingredients:
For Lemon Filling:
16 oz cream cheese, softened at room temp
1 1/2 tsp vanilla extract
1 tbsp limoncello
Zest from 2 lemons
1/2 cup lemon curd
1 1/2 cups confectioner’s sugar
2 cups heavy cream, well-chilled
Fillings:
6 cups blueberries
1/2 cup blueberry preserves
1/3 cup limoncello
Mint leaves and sliced lemons, for garnish
1 recipe Lemon Pound Cake or store-bought cake/angel food cake
1 recipe Homemade Lemon Curd or store-bought lemon curd
Instructions:
Making the Lemon Cake:
Prepare a batch of Lemon Pound Cake using a 9×13-inch or 13×18-inch pan. Adjust baking time accordingly.
Allow cake to cool completely. Cut into small cubes.
Cake can be made ahead and refrigerated.
Lemon Curd:
Make a batch of Homemade Lemon Curd. Cool before using.
Making the Filling:
Place softened cream cheese in a large bowl. Add vanilla extract, limoncello, and lemon zest. Beat until smooth.
Add 1/2 cup lemon curd and confectioner’s sugar. Mix until smooth.
Gradually add chilled heavy cream, whisking to stiff peaks.
Assembling the Dessert:
Fill trifle bowl with cubed cake pieces, pressing gently.
Lightly brush cake pieces with limoncello.
Add blueberry preserves, lemon curd, and blueberries.
Spread lemon cheesecake filling evenly.
Repeat layers, garnish with blueberries, mint leaves, and lemon slices.
Serve immediately or chill overnight for best results.