Easy Lemon Blueberry Trifle (video)

Trifles are one of my favorite desserts because they’re so easy to make and even easier to serve! This summery, easy lemon blueberry trifle is so stunning and delicious! It’s made with layers of buttery lemon pound cake brushed with limoncello, layered with homemade lemon curd, blueberry preserves, fresh blueberries, and a zesty and creamy lemon cheesecake filling. Every bite of this lemon trifle is bursting with zesty and fruity flavor! Plus, check out my instructions for making this a no-bake dessert.

Watch My Lemon Berry Trifle Video Tutorial

Watch my YouTube lemon berry trifle video tutorial for step-by-step instructions for making this summer dessert! Plus, see how I put it all together. Want to stay up to date on the latest recipes and news? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.

Ingredients for an Easy Trifle

An easy, summertime dessert like this lemon trifle should be all about simplicity, and this recipe is so easy to make. Here are the main ingredients you’ll need for the recipe; find the full list in the recipe card below:

• Lemons: fresh lemon zest will add tons of flavor to the lemon cake and the lemon cheesecake filling.
• Blueberries: fresh berries will work best for this trifle. You can also substitute the blueberries with raspberries, strawberries, blackberries, or a combination of any berries.
• Heavy Cream: use very well chilled cream for making the filling.
• Cream Cheese: you can also use mascarpone. If using mascarpone, don’t soften the cheese – just take it out of the fridge and cream it before adding the rest of the filling ingredients.
• Limoncello: this sweet and zesty lemon liqueur originates from Italy and is widely used for desserts. If you don’t have it, you can still make the recipe without it.
• Lemon Curd: I recommend making a batch of my ‘Homemade Lemon Curd’ – it’s super easy to make. You can also use store-bought curd.
• Lemon Cake: store-bought cake will also work great for this recipe. I made a batch of my ‘Lemon Pound Cake’.

Supplies & Tools

Needs some supplies or tools to make this lemon berry trifle at home? You can buy them online using my Amazon Affiliate Links. Using these links won’t cost you extra and I’ll earn a small commission to support this page.

• Glass Trifle Bowl – I love this elegant and classic bowl for assembling this trifle.
• Citrus Zester – use this for zesting citrus, or for grating parmesan cheese.
• Glass Mixing Bowls – I have several sets of these nesting bowls. Perfect for recipe prep.
• KitchenAid Handheld Mixer – use this small mixer when you don’t want to dirty your stand mixer. It’s powerful and gets the job done!

Making the Lemon Pound Cake

To make this lemon trifle extra lemony, I went with a lemon cake for the trifle base. I used my ‘Lemon Pound Cake’ recipe. You’ll want to prepare one portion of the recipe, then bake it using either a 9×13-inch pan, or a 13×18-inch sheet pan. Just make sure to adjust and reduce the baking time from the original recipe.

Once the cake is baked, allow it cool completely. Use a sharp serrated knife to cut the cake into small cubes.

You can also make this cake ahead of time. Simply cool it at room temperature, then wrap it tightly with plastic wrap and refrigerate.

Making My Homemade Lemon Curd

Homemade lemon curd is the best choice for this lemon blueberry trifle! My go-to recipe for years is creamy, smooth and zesty! Here’s how to make it:

1. Juice approximately 4 to 5 large lemons over a fine mesh strainer set up over a glass bowl or large measuring cup. You’ll need 2/3 cup. Set the juice aside.
2. In a separate glass mixing bowl, combine 2 eggs, 4 egg yolks and 1 cup sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and pale in color; it should ribbon off the whisk. Pour the mixture into a stainless-steel pot and add the lemon juice; whisk to combine.
3. Cook the lemon curd over medium-low heat, stirring constantly along the bottom of the pan. Cook for 4 to 5 minutes, until the curd thickens and starts to bubble lightly. Remove from heat immediately. Add the unsalted butter and vanilla and whisk until the butter is completely melted.
4. Transfer the curd into a glass bowl or glass jar and cover with plastic wrap to prevent a film from forming over the top. Allow the lemon filling to cool slightly, then place into the refrigerator.

Making the Lemon Cheesecake Filling

The lemon filling I use for this trifle is what makes it extra special! This filling is light, fluffy and zesty – perfectly complementing all the fillings!

1. For the filling, place the softened cream cheese into a large mixing bowl. Add the vanilla extract, limoncello and lemon zest. Using a mixer, beat the cheese for a few minutes, until it’s smooth and clump free.
2. Next, add in ½ cup of the lemon curd and the powdered sugar. Mix these into the cheese until the mixture is smooth.
3. Finally, add in the chilled heavy cream. Whisk in the cream starting on a slow speed first, then gradually increase to high. Whisk the filling for about 5 minutes, until stiff peaks form.
4. Keep the filling refrigerated if not using right away.

How to Make Lemon Blueberry Trifle

Here’s how to put together this easy and delicious dessert!

1. Start by filling your trifle bowl with a few cups of the cubed cake pieces and press them gently into place. Using a pastry brush, lightly brush a bit of limoncello over the cake pieces.
2. Add several spoonfuls of the blueberry preserves next, followed by a generous amount of the lemon curd; approximately ½ cup.
3. Add about 1 ½ to 2 cups of the prepared lemon cheesecake filling next, spreading it evenly to the edges. Top with a generous amount of the blueberries.
4. Repeat this process, filling the entire trifle bowl. Garnish the top with more blueberries and add dollops of the lemon filling, if desired. You can also garnish with mint leaves and lemon slices.

Serving & Storing a Trifle

My easy lemon blueberry trifle can be enjoyed right away! Just use a spoon to scoop down into the trifle and serve with whipped cream on the side.

Want to make this dessert ahead of time? Simply place the trifle into your refrigerator and chill overnight. It’s great for making the day before.

No-Bake Lemon Trifle Instructions

Want to make this dessert but don’t want to turn on your oven? Make this trifle no-bake by substituting my lemon pound cake with store-bought lemon bread or an angel food cake. You can also substitute my homemade lemon curd with store-bought curd.

More Recipes!

Enjoyed this delicious and fruity dessert? Check out some of my other recipes you’re sure to enjoy!

• No-Bake Sangria Fruit Trifle – made with all the best summer fruit and berries! Lady fingers soaked in sangria are layered with a creamy filling and tons of fruit!
• Easy Strawberry Trifle – no bake and no cook! This easy trifle is made with vanilla pudding and store-bought cake, layered with fluffy filling and lots of berries!
• Lemon Blueberry Cake – the ultimate lemon cake dotted with blueberries, filled with lemon curd, and frosted with cream cheese frosting.
• Lemon Blueberry Bundt Cake – a super simple and delicious cake that’s perfect with a cup of tea or coffee! Moist bundt cake dotted with berries and loads of lemon zest!

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5 from 1 vote

Easy Lemon Blueberry Trifle Recipe

45 mins prep + 25 mins cook

12 servings

The most delicious, easy lemon blueberry trifle recipe with lemon cheesecake filling, lemon pound cake, lemon curd, and loads of blueberries!

Ingredients 

US Customary – Metric

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, (from Homemade 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, for soaking the cake
• 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:

• Start by preparing a batch of my ‘Lemon Pound Cake’ recipe. You’ll want to prepare one portion of the recipe, then bake it using either a 9×13-inch pan, or a 13×18-inch sheet pan. Just make sure to adjust and reduce the baking time from the original recipe.
• Once the cake is baked, allow it cool completely. Use a sharp serrated knife to cut the cake into small cubes. You can also make this cake ahead of time. Simply cool it at room temperature, then wrap it tightly with plastic wrap and refrigerate.

Lemon Curd:

• Next, make a batch of my ‘Homemade Lemon Curd’, linked in the card and post above. Allow the curd to cool before using it in this recipe.

Making the Filling:

• For the lemon cheesecake filling, place the softened cream cheese into a large mixing bowl. Add the vanilla extract, limoncello and lemon zest. Using a mixer, beat the cheese for a few minutes, until it’s smooth and clump free.
• Next, add in ½ cup of the lemon curd and the powdered sugar. Mix these into the cheese until the mixture is smooth.
• Finally, add in the chilled heavy cream. Whisk in the cream starting on a slow speed first, then gradually increase to high. Whisk the filling for about 5 minutes, until stiff peaks form.
• Keep the filling refrigerated if not using right away.

Assembling the Dessert:

• Start by filling your trifle bowl with a few cups of the cubed cake pieces and press them gently into place. Using a pastry brush, lightly brush a bit of limoncello over the cake pieces.
• Add several spoonfuls of the blueberry preserves next, followed by a generous amount of the lemon curd; approximately ½ cup. Top with a generous amount of the blueberries.
• Add about 1 ½ to 2 cups of the prepared lemon cheesecake filling next, spreading it evenly to the edges.
• Repeat this process, filling the entire trifle bowl. Garnish the top with more blueberries and add dollops of the lemon filling on top, if desired. You can also garnish with mint leaves and lemon slices.
• My easy lemon blueberry trifle can be enjoyed right away! Just use a spoon to scoop down into the trifle and serve with whipped cream on the side.
• Want to make this dessert ahead of time? Simply place the trifle into your refrigerator and chill overnight. It’s great for making the day before.

No-Bake Trifle Instructions:

• Want to make this dessert but don’t want to turn on your oven? Make this trifle no-bake by substituting my lemon pound cake with store-bought lemon bread or an angel food cake. You can also substitute my homemade lemon curd with store-bought curd.

Nutrition

Serving: 1serving | Calories: 972kcal | Carbohydrates: 83g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 406mg | Potassium: 177mg | Fiber: 2g | Sugar: 70g | Vitamin A: 1163IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 1mg

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5 from 1 vote

Easy Lemon Pound Cake with Lemon Glaze (video)

20 mins prep + 40 mins cook

12 servings

Easy lemon pound cake with lemon glaze and loads of lemon zest!

Ingredients 

US Customary – Metric

• 1 ¼ cup unsalted butter, softened at room temp
• 1 cup white granulated sugar
• 4 large eggs
• 1 cup low-fat Greek yogurt
• 2 tsp lemon extract
• 1 tsp vanilla extract
• 2 tbsp freshly squeezed lemon juice
• 2 cups all-purpose flour
• 2 tsp EACH: baking powder, baking soda
• ¼ tsp salt
• Zest from 2 large lemons

For Lemon Glaze:

• 1 cup confectioner’s sugar
• 2 to 4 tbsp lemon juice

Instructions

Preparing the Cake Batter:

• Preheat the oven to 350F/177C. This recipe can be made in one, 8 or 9-inch (21 or 23-cm) Bundt cake pan or two, 8 ½-inch (22-cm) loaf pans. Spray the inside of the pan(s) very well with baking spray, or use the flour and butter method.
• In a large mixing bowl, combine the softened butter and sugar. Mix on high speed for 3 to 4 minutes, until the butter is fluffy and cream. Next, add the eggs, lemon extract, vanilla extract, Greek yogurt and lemon juice. Mix again for about 3 minutes, until the eggs are well beaten.
• NOTE: the batter will look separated because of the lemon juice. This is okay! It will come together once you add the dry ingredients!
• In a separate bowl, combine the flour, baking soda, baking powder and salt. Sift the dry ingredients into the cake batter, then mix on low speed, just until the dry ingredients are incorporated; don’t over-mix. Next, add the lemon zest and mix again for about 20 seconds, just to get the zest incorporated.

Baking the Lemon Cake:

• Transfer the prepared batter into the prepared pan(s). If making loaves, divide the batter evenly. Level the cake batter with an offset spatula. For the Bundt cake: bake in the preheated oven at 350F/177C for about 40 minutes, or until a toothpick inserted into the center comes out clean. For the loaf pans: bake in the preheated oven for about 28 minutes, or until a toothpick inserted into the center comes out clean.
• Once the cake is done baking, invert it onto a cool rack to cool completely. Cooling the cake in the pan can make it gummy.

Easy Lemon Glaze:

• For the lemon glaze, simply combine the confectioner’s sugar with a couple tablespoons of lemon juice and whisk. Add more lemon juice for a thinner glaze. Drizzle the glaze over the cooled cake and garnish with fresh lemon slices, if desired.
• Cake can be kept at room temperature for up to 2 days; refrigerate for longer shelf life.

Nutrition

Calories: 386kcal | Carbohydrates: 44g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 80mg | Potassium: 54mg | Fiber: 1g | Sugar: 27g | Vitamin A: 681IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

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5 from 1 vote

How to Make Easy Lemon Curd (video)

6 mins prep + 5 mins cook

36 tablespoons

Learn how to make the best and easiest lemon curd with just 5 ingredients!

Ingredients 

US Customary – Metric

• 2/3 cup freshly-squeezed lemon juice
• 2 eggs
• 4 egg yolks
• 1 cup white granulated sugar
• 1/2 cup unsalted butter
• 1 tsp vanilla extract

Instructions

• This recipe makes 2 1/4 cups of lemon curd.
• Juice approximately 4 to 5 large lemons over a fine mesh strainer set up over a glass bowl or large measuring cup. Double strain the juice for smoothest lemon curd. Set juice aside.
• In a separate glass mixing bowl, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and more pale in color. It should ribbon off the whisk. Pour the mixture into a stainless steel pot and add the lemon juice; whisk to combine.
• Cook the lemon curd over medium-low heat, stirring constantly along the bottom of the pan. Cook for 4 to 5 minutes, until the curd thickens and starts to bubble lightly. Remove from heat immediately. Add the unsalted butter and vanilla and whisk until the butter is completely melted.
• Transfer the curd into a glass bowl or glass jar and cover with plastic wrap to prevent a film from forming over the top. Allow the lemon filling to cool slightly, then place into the refrigerator. Lemon curd can be stored in the fridge for up to 2 weeks.

Nutrition

Serving: 1tablespoon | Calories: 55kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 5mg | Potassium: 12mg | Fiber: 1g | Sugar: 6g | Vitamin A: 121IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg