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Easy Lemon Blueberry Trifle Recipe

Easy Lemon Blueberry Trifle Recipe
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★★★★★

4.7 from 28 reviews

Enjoy a refreshing and elegant Easy Lemon Blueberry Trifle featuring layers of moist lemon pound cake, tangy lemon cheesecake filling, juicy blueberries, and luscious lemon curd, all brought together with a touch of limoncello. This no-bake layered dessert is perfect for gatherings and can be made ahead for convenience.

Ingredients

Scale

Lemon Filling:

  • 16 oz cream cheese, softened at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 tbsp limoncello
  • Zest of 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 and Assembly:

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

Instructions

  1. Make the Lemon Pound Cake: Prepare one batch of Lemon Pound Cake using a 9×13-inch or 13×18-inch pan, adjusting baking time accordingly. Allow the cake to cool completely, then cut into small cubes. You may prepare and refrigerate the cake ahead of time wrapped in plastic wrap.
  2. Prepare the Lemon Curd: Make a batch of Homemade Lemon Curd or use store-bought. Let it cool before use.
  3. Prepare the Lemon Cheesecake Filling: In a large bowl, beat softened cream cheese, vanilla extract, limoncello, and lemon zest until smooth and lump-free. Mix in 1/2 cup lemon curd and confectioner’s sugar until smooth. Gradually whisk in the chilled heavy cream starting slow then increasing speed until stiff peaks form. Refrigerate if not using immediately.
  4. Assemble the Trifle: In a large trifle bowl, place a few cups of cake cubes and gently press them down. Lightly brush with limoncello using a pastry brush. Spread blueberry preserves over the cake, then add about 1/2 cup of lemon curd, followed by a generous layer of fresh blueberries. Spread 1 1/2 to 2 cups of lemon cheesecake filling evenly over the top. Repeat the layering until the bowl is filled.
  5. Garnish and Serve: Top the final layer with extra blueberries, dollops of lemon filling, mint leaves, and lemon slices. Serve immediately with whipped cream or chill overnight in the refrigerator for best flavor melding.
  6. No-Bake Option: Substitute homemade lemon pound cake with store-bought lemon bread or angel food cake, and lemon curd with store-bought curd for an easy no-bake version.

Notes

  • For best results, use fresh, ripe blueberries.
  • Limoncello adds a subtle lemon flavor and moistens the cake; you can omit or substitute with lemon juice if desired.
  • Prepare the dessert a day ahead and refrigerate to develop deeper flavors.
  • Use a serrated knife to cut the cake to prevent crumbling.
  • Store leftover trifle covered in the refrigerator up to 2 days.
  • Feel free to substitute heavy cream with whipping cream if desired, but ensure it can hold stiff peaks.

Nutrition

Keywords: lemon blueberry trifle, lemon pound cake dessert, layered trifle recipe, lemon cheesecake filling, no bake lemon dessert

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