Lemon Blueberry Trifle

Refreshing Lemon Blueberry Trifle: A Sweet Symphony of Flavors

Welcome back to my culinary corner! Today, I’m excited to share a stunning dessert that’s as delightful to look at as it is to devour — the Lemon Blueberry Trifle. This trifle combines zesty lemon flavors with the sweet, subtle tartness of blueberries, creating a layered dessert that’s perfect for any occasion. Whether it’s a family gathering or a fancy dinner party, this trifle will surely impress. So, let’s get into the details of how to make this eye-catching treat!

Ingredients:

For 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 (homemade or store-bought)
• 1 1/2 cups confectioner’s sugar
• 2 cups heavy cream, well-chilled

For the Layers:

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

Directions:

Making the Lemon Cake:

1. Prepare a batch of my Lemon Pound Cake recipe using either a 9×13-inch pan or a 13×18-inch sheet pan. Adjust the baking time as needed.
2. Once baked, allow the cake to cool completely. Cut into small cubes using a serrated knife. If making ahead, wrap it tightly in plastic wrap and refrigerate.

Lemon Curd:

1. Prepare a batch of my Homemade Lemon Curd or use a quality store-bought version. Allow it to cool before incorporating it into the trifle.

Making the Filling:

1. In a large mixing bowl, beat the softened cream cheese with vanilla extract, limoncello, and lemon zest until smooth.
2. Add 1/2 cup of lemon curd and confectioner’s sugar, mixing until well combined.
3. Gradually add the chilled heavy cream, starting at a slow speed and increasing to high, whisking until stiff peaks form. Refrigerate if not using immediately.

Assembling the Dessert:

1. In a trifle bowl, place a layer of cubed cake pieces and press them gently. Lightly brush with limoncello.
2. Add a layer of blueberry preserves, followed by a layer of lemon curd and a generous amount of fresh blueberries.
3. Spread a layer of the lemon cheesecake filling evenly to the edges.
4. Repeat the layering process until the trifle bowl is filled. Garnish the top with additional blueberries, dollops of lemon curd, mint leaves, and lemon slices.

Nutritional Info:

• Calories: 350 kcal per serving
• Servings: 10

Prep Time:

• Preparation: 30 minutes
• Cooking: 45 minutes
• Total Time: 1 hour 15 minutes

This Lemon Blueberry Trifle not only tastes exquisite but also looks spectacular as a centerpiece on your dessert table. The layers of lemony cream, vibrant blueberries, and soft cake provide a perfect balance of textures and flavors that are bound to satisfy your sweet tooth. Enjoy crafting this beautiful dessert and watch it become the star of your next gathering!

Lemon Blueberry Trifle

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• Author: Dulcia
• Total Time: 1 hour 15 minutes
• Yield: 10 1x

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Description

Indulge in the delightful flavors of this Lemon Blueberry Trifle! This dessert is a perfect blend of creamy lemon cheesecake filling, juicy blueberries, and moist lemon pound cake. Every bite is a refreshing burst of sweet and tangy goodness, making it a fantastic choice for any occasion.

Whether you’re hosting a summer party or just craving a delicious treat, this trifle is sure to impress. It’s easy to make and can be prepared ahead of time, ensuring that you can enjoy a stress-free dessert experience. The vibrant layers of blueberries, lemon curd, and cheesecake filling make for a stunning presentation that will have everyone coming back for seconds.

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Ingredients

Scale 1x2x3x

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

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Instructions

Making the Lemon Cake:

Prepare a batch of my Lemon Pound Cake recipe. Bake using a 9×13-inch pan or a 13×18-inch sheet pan. Adjust and reduce the baking time as needed.
Once baked, let the cake cool completely. Cut the cake into small cubes with a serrated knife. If making ahead, cool it at room temperature, wrap it tightly with plastic wrap, and refrigerate.
Lemon Curd:

Prepare a batch of my Homemade Lemon Curd. Allow it to cool before using it in this recipe.
Making the Filling:

In a large mixing bowl, beat the softened cream cheese with vanilla extract, limoncello, and lemon zest until smooth.
Add ½ cup of lemon curd and powdered sugar, mixing until smooth.
Gradually add chilled heavy cream, starting at a slow speed and increasing to high, whisking until stiff peaks form. Refrigerate if not using immediately.
Assembling the Dessert:

Fill the trifle bowl with a few cups of cubed cake pieces and press them gently into place. Lightly brush the cake pieces with limoncello.
Add several spoonfuls of blueberry preserves, followed by ½ cup lemon curd and a generous amount of blueberries.
Spread 1 ½ to 2 cups of lemon cheesecake filling evenly to the edges.
Repeat the process, filling the entire trifle bowl. Garnish with more blueberries, dollops of lemon filling, mint leaves, and lemon slices.

• Prep Time: 30 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 350 kcal