Easy Lemon Blueberry Trifle Recipe

Prepare a batch of Lemon Pound Cake using a 9×13-inch or 13×18-inch pan. Adjust baking time accordingly.

Allow cake to cool completely. Cut into small cubes.

Cake can be made ahead and refrigerated.

Lemon Curd:

Make a batch of Homemade Lemon Curd. Cool before using.

Making the Filling:

Place softened cream cheese in a large bowl. Add vanilla extract, limoncello, and lemon zest. Beat until smooth.

Add 1/2 cup lemon curd and confectioner's sugar. Mix until smooth.

Gradually add chilled heavy cream, whisking to stiff peaks.

Assembling the Dessert:

Fill trifle bowl with cubed cake pieces, pressing gently.

Lightly brush cake pieces with limoncello.

Add blueberry preserves, lemon curd, and blueberries.

Spread lemon cheesecake filling evenly.

Repeat layers, garnish with blueberries, mint leaves, and lemon slices.

Serve immediately or chill overnight for best results.