As the days grow longer and the air becomes warmer, the craving for light, refreshing desserts becomes undeniable. There’s something about the harmonious blend of tart lemon and sweet blueberries that screams summer. If you’re on the lookout for a dessert that’s both easy to make and a crowd-pleaser, look no further than this Lemon Blueberry Trifle. It’s not just a dessert; it’s a vibrant celebration of seasonal flavors that will dazzle your taste buds and brighten your table.
What You Need to Know Before You Start
Before we get into the nitty-gritty of making this delightful dessert, let’s talk about what you’ll need. This recipe calls for a mix of homemade and store-bought ingredients, making it flexible and accessible no matter your baking comfort level.
Ingredients:
For the Lemon 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 (use Homemade Lemon Curd for an extra touch of freshness)
- 1 1/2 cups confectioner’s sugar
- 2 cups heavy cream, well-chilled
For the 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 a store-bought cake/angel food cake if you’re short on time
- 1 recipe ‘Homemade Lemon Curd’, or store-bought lemon curd to simplify
Directions:
- Making the Lemon Cake: Whip up a batch of ‘Lemon Pound Cake’. You can bake it in a 9×13-inch pan or a 13×18-inch sheet pan, just adjust the baking time as needed. Once cool, cut the cake into small cubes.
- Lemon Curd: Prepare your ‘Homemade Lemon Curd’. Let it cool off to the side. This zesty spread will add a rich, citrusy layer to your trifle.
- Making the Filling: In a large bowl, beat the softened cream cheese with vanilla extract, limoncello, and lemon zest until smooth. Fold in the lemon curd and powdered sugar. Gradually add in the chilled heavy cream, whisking until you reach stiff peaks. This creamy filling is the heart of your trifle.
- Assembling the Dessert: Start with a layer of cake cubes at the bottom of your trifle bowl. Brush them generously with limoncello, then add a layer of blueberry preserves, a dollop of lemon curd, and a scattering of fresh blueberries. Cover these layers with a generous spread of the lemon cheesecake filling. Repeat the layers until your bowl is sumptuously full. For a finishing touch, garnish with fresh blueberries, mint leaves, and lemon slices.
Prep & Cooking Times:
- Prep Time: 45 minutes
- Cooking Time: 25 minutes
- Total Time: 70 minutes
- Servings: 12
- Calories: 972 kcal per serving
This Lemon Blueberry Trifle isn’t just a dessert; it’s an experience. It’s perfect for summer picnics, family gatherings, or simply as a treat to enjoy on a lazy afternoon. The layers of lemony cheesecake filling, juicy blueberries, and soft cake soaked in limoncello come together to create a symphony of flavors and textures that are absolutely irresistible.
Don’t be intimidated by the steps involved; each one contributes to building an unforgettable dessert that’s as beautiful to look at as it is to eat. Whether you’re making it for a special occasion or just because, this trifle is sure to impress. Dive in and let the flavors of summer dance on your palate!
Easy Lemon Blueberry Trifle
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 (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
Directions:
Making the Lemon Cake: Prepare a batch of ‘Lemon Pound Cake’. Bake in a 9×13-inch pan or a 13×18-inch sheet pan, adjusting the baking time accordingly. Let cool, then cut into small cubes.
Lemon Curd: Prepare a batch of ‘Homemade Lemon Curd’. Allow to cool before use.
Making the Filling: Beat softened cream cheese with vanilla extract, limoncello, and lemon zest until smooth. Mix in lemon curd and powdered sugar, then gradually add chilled heavy cream, whisking to stiff peaks.
Assembling the Dessert: Layer cake cubes in a trifle bowl, brush with limoncello, add blueberry preserves, lemon curd, and blueberries. Top with lemon cheesecake filling. Repeat layers. Garnish with blueberries, mint, and lemon slices.
Prep Time: 45 minutes | Cooking Time: 25 minutes | Total Time: 70 minutes | Kcal: 972 | Servings: 12