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Lemon Blueberry Trifle

Lemon blueberry trifle is a no-bake, layered dessert with golden pound cake cubes, vibrant blueberry compote, and a tangy lemon cream. Chilled for 2 hours, it sets into distinct, pretty layers in a clear glass trifle bowl.
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Prep Time 25 minutes
chilling 2 hours
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Lemon Blueberry Trifle
  • 1 store-bought pound cake or angel food cake, cut into 1-inch cubes
  • 2 cup heavy whipping cream
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 3 tbsp lemon curd
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 3 cup fresh blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 extra blueberries for garnish
  • 1 lemon zest for garnish

Equipment

  • 1 stand mixer
  • 1 trifle bowl

Method
 

Make the blueberry layer
  1. Toss the blueberries with sugar and lemon juice, then let stand for 20 minutes until syrupy and glossy.
  2. Spoon the blueberry mixture into a bowl with any syrup so it’s ready for layering.
Make the lemon cream
  1. Beat the cream cheese until smooth, then mix in the powdered sugar, lemon curd, lemon zest, and vanilla extract until combined.
  2. Fold in heavy whipping cream and mix until the cream holds stiff peaks, so the layers stay distinct.
Assemble and chill
  1. Layer the pound cake cubes in the bottom of a large trifle bowl in an even single layer.
  2. Spread a layer of lemon cream over the cake cubes to fully cover them.
  3. Spoon a layer of blueberries and their syrup over the lemon cream.
  4. Repeat the layering—cake, lemon cream, then blueberries—until the bowl is full, ending with whipped cream on top.
  5. Refrigerate for at least 2 hours to set the trifle, then garnish with fresh blueberries and lemon zest before serving.

Notes

For clean, visible layers, chill the bowl uncovered for the first hour, then cover once set. Store leftovers covered in the refrigerator up to 3 days; freezing is not recommended because the cream can separate. For a lighter option, use half-and-half whipped in place of heavy whipping cream, though the texture will be softer.