Easy Lemon Blueberry Trifle (Print Version)

Lemon pound cake, blueberries, and cheesecake filling layered for a fresh and luscious summer treat.

# Ingredients:

→ Lemon Cheesecake Filling

01 - 16 ounces cream cheese, softened
02 - 1 1/2 teaspoons vanilla extract
03 - 1 tablespoon limoncello liqueur
04 - Zest from 2 lemons
05 - 1/2 cup lemon curd
06 - 1 1/2 cups powdered sugar
07 - 2 cups heavy cream, well chilled

→ Trifle Layers

08 - 6 cups fresh blueberries
09 - 1/2 cup blueberry preserves
10 - 1/3 cup limoncello liqueur, for brushing cake
11 - 1 lemon pound cake, cut into cubes
12 - 1 batch lemon curd

→ Garnish

13 - Fresh mint leaves
14 - Lemon slices

# Steps:

01 - In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
02 - Add the vanilla extract, limoncello, lemon zest, and 1/2 cup lemon curd. Mix until thoroughly blended.
03 - Add powdered sugar to the mixture and beat until fully smooth.
04 - Pour in the well-chilled heavy cream. Begin mixing on low speed, then increase to high speed and continue whipping for approximately 5 minutes until stiff peaks form. Refrigerate until assembly.
05 - Place a layer of cubed lemon pound cake into the bottom of a trifle bowl.
06 - Lightly brush the cake cubes with part of the limoncello.
07 - Spoon blueberry preserves over the cake layer.
08 - Spoon about 1/2 cup lemon curd over the cake and preserves.
09 - Evenly distribute a generous layer of fresh blueberries over the curd.
10 - Spread 1 1/2 to 2 cups of prepared lemon cheesecake filling evenly over the blueberries.
11 - Continue layering cake, limoncello, preserves, lemon curd, blueberries, and cheesecake filling until the trifle bowl is full. Finish with a final layer of cheesecake filling on top.
12 - Garnish with additional blueberries, dollops of lemon cheesecake filling, fresh mint leaves, and lemon slices.
13 - Serve immediately or refrigerate overnight to intensify the flavors before serving.

# Notes:

01 - For optimal texture, use pound cake that is firm and avoid over-soaking with limoncello.

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