Easy Lemon Blueberry Trifle Recipe

45 prep + 25 cook

servings

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

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 9x13-inch pan, or a 13x18-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.

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.

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.

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.

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.