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.
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
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