Easy Lemon Blueberry Trifle

A vibrant, zesty dessert layered with lemon cheesecake filling, juicy blueberries, and soft lemon cake—perfect for any occasion!

This Easy Lemon Blueberry Trifle is a bright and refreshing dessert that blends tangy lemon, creamy cheesecake, and bursts of sweet blueberries into a stunning layered treat. With velvety lemon filling, soft cubes of pound cake, blueberry preserves, and lemon curd, it’s a showstopper that tastes as good as it looks. Ideal for spring and summer gatherings, this trifle can be made ahead and is a perfect balance of tart, sweet, and creamy.

Why You’ll Love This Recipe

• No-Fuss & Gorgeous – Easily layered for a beautiful presentation without complicated assembly.
• Bright & Refreshing – Lemon zest, curd, and blueberries create the ultimate sweet-tart combo.
• Make-Ahead Friendly – Tastes even better after sitting overnight.
• Customizable – Use store-bought cake or curd for an easier no-bake version.
• Feeds a Crowd – Serves 12 with ease, making it a party favorite.

Ingredients

Lemon Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 ½ tsp vanilla extract
• 1 tbsp limoncello (optional)
• Zest from 2 lemons
• ½ cup lemon curd (homemade or store-bought)
• 1 ½ cups powdered sugar
• 2 cups heavy whipping cream, well chilled

Fillings & Layers:

• 6 cups blueberries
• ½ cup blueberry preserves
• ⅓ cup limoncello, for brushing the cake
• 1 recipe Lemon Pound Cake (or store-bought lemon/angel food cake)
• 1 recipe Homemade Lemon Curd (or store-bought)
• Mint leaves & lemon slices, for garnish

Instructions

1. Bake the Cake:
Prepare the Lemon Pound Cake in a 9×13-inch or sheet pan. Let cool completely and cut into cubes. You can bake a day ahead and store wrapped in the fridge.

2. Make Lemon Curd:
Prepare a batch of homemade lemon curd or use store-bought. Let it cool before using.

3. Prepare the Lemon Filling:
In a large bowl, beat the cream cheese with vanilla, limoncello, and lemon zest until smooth. Add lemon curd and powdered sugar, mixing until creamy. Slowly add cold heavy cream and whip until stiff peaks form. Chill if not using immediately.

4. Assemble the Trifle:
In a trifle dish, layer:

• Cubed cake, brushed with limoncello
• Spoonfuls of blueberry preserves
• Spoonfuls of lemon curd
• A layer of fresh blueberries
• A thick layer of lemon cheesecake filling

Repeat the layers until the bowl is full. Garnish the top with extra blueberries, dollops of lemon filling, mint leaves, and lemon slices.

5. Serve or Chill:
Serve immediately or refrigerate for several hours or overnight. The flavors will deepen and set beautifully.

Tips / Storage / FAQs

Tips:

• Use store-bought lemon loaf or angel food cake to make it a completely no-bake dessert.
• Don’t overmix the cream filling once it reaches stiff peaks—this helps keep it fluffy.
• Use fresh lemon zest for the best citrus aroma.

Storage:

• Keep refrigerated and covered for up to 3 days.
• Can be made a day ahead for best flavor and texture.

FAQs:

• Can I skip the limoncello? Yes, use lemon juice or simple syrup instead.
• Can I freeze this dessert? Not recommended—the fresh cream and curd don’t freeze well.
• What if I don’t have a trifle bowl? Use any clear deep bowl or even layer in glasses for individual servings.

Final Thoughts

This Lemon Blueberry Trifle is a true crowd-pleaser with its bright citrus notes, creamy texture, and sweet blueberry bursts. Whether you’re hosting a brunch, dinner party, or holiday celebration, this layered dessert brings a touch of elegance with very little effort. Even better, it can be made ahead, leaving you more time to enjoy the occasion.

The Goods

Easy Lemon Blueberry Trifle Recipe

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An easy Lemon Blueberry Trifle recipe with creamy lemon cheesecake filling, lemon pound cake, tangy curd, and fresh blueberries—perfect for any gathering or make-ahead dessert!

Course Dessert

Cuisine American

Recipes

Lemon Cheesecake Filling:

• 16 oz cream cheese softened
• 1 ½ tsp vanilla extract
• 1 tbsp limoncello optional
• Zest from 2 lemons
• ½ cup lemon curd homemade or store-bought
• 1 ½ cups powdered sugar
• 2 cups heavy whipping cream well chilled

Fillings & Layers:

• 6 cups blueberries
• ½ cup blueberry preserves
• ⅓ cup limoncello for brushing the cake
• 1 recipe Lemon Pound Cake or store-bought lemon/angel food cake
• 1 recipe Homemade Lemon Curd or store-bought
• Mint leaves & lemon slices for garnish

Instructions

Bake the Cake:

• Prepare the Lemon Pound Cake in a 9×13-inch or sheet pan. Let cool completely and cut into cubes. You can bake a day ahead and store wrapped in the fridge.

Make Lemon Curd:

• Prepare a batch of homemade lemon curd or use store-bought. Let it cool before using.

Prepare the Lemon Filling:

• In a large bowl, beat the cream cheese with vanilla, limoncello, and lemon zest until smooth. Add lemon curd and powdered sugar, mixing until creamy. Slowly add cold heavy cream and whip until stiff peaks form. Chill if not using immediately.

Assemble the Trifle:

• In a trifle dish, layer:
• Cubed cake, brushed with limoncello
• Spoonfuls of blueberry preserves
• Spoonfuls of lemon curd
• A layer of fresh blueberries
• A thick layer of lemon cheesecake filling
• Repeat the layers until the bowl is full. Garnish the top with extra blueberries, dollops of lemon filling, mint leaves, and lemon slices.

Serve or Chill:

• Serve immediately or refrigerate for several hours or overnight. The flavors will deepen and set beautifully.

Notes

Use store-bought lemon loaf or angel food cake to make it a completely no-bake dessert.

Don’t overmix the cream filling once it reaches stiff peaks—this helps keep it fluffy.

Use fresh lemon zest for the best citrus aroma.