Big Dogs LBV

Easy Lemon Blueberry Trifle Recipe
This simple and refreshing trifle is made with layers of lemon cheesecake filling, lemon pound cake, lemon curd, and fresh blueberries. Perfect for summer gatherings!

Ingredients
For the Lemon Cheesecake Filling:
16 oz cream cheese, softened
1 ½ tsp vanilla extract
1 tbsp limoncello
Zest from 2 lemons
½ cup lemon curd (homemade or store-bought)
1 ½ cups confectioner's sugar
2 cups heavy cream, well-chilled
For the Layers:
6 cups fresh blueberries
½ cup blueberry preserves
⅓ cup limoncello (for soaking the cake)
Mint leaves and lemon slices (for garnish)
1 batch Lemon Pound Cake (homemade or store-bought lemon cake/angel food cake)
1 batch Homemade Lemon Curd (or store-bought)
Instructions
Step 1: Prepare the Lemon Cake
Bake the Cake: Make the lemon pound cake (or use store-bought). You can bake it in a 9x13 or 13x18-inch pan, adjusting the bake time accordingly.
Cool and Cube: Once the cake is fully cooled, cut it into small cubes for layering.
Step 2: Make the Lemon Curd
Prepare a batch of lemon curd (or use store-bought). Allow it to cool before using.
Step 3: Prepare the Lemon Cheesecake Filling
Mix Cream Cheese: In a large mixing bowl, beat the softened cream cheese with vanilla extract, limoncello, and lemon zest until smooth.
Add Lemon Curd and Sugar: Add ½ cup of lemon curd and the powdered sugar, mixing until smooth.
Whip Cream: Gradually whisk in the chilled heavy cream, starting on low speed and increasing to high. Whip for about 5 minutes until stiff peaks form.
Step 4: Assemble the Trifle
Layer the Cake: Add a few cups of cubed cake pieces to the bottom of your trifle bowl. Lightly brush with limoncello.
Add Preserves, Curd, and Blueberries: Layer blueberry preserves, lemon curd, and fresh blueberries over the cake.
Lemon Cheesecake Layer: Spread 1½ to 2 cups of the lemon cheesecake filling evenly over the berries.
Repeat Layers: Continue layering with cake, preserves, curd, blueberries, and filling until the trifle bowl is full.
Garnish: Top with more blueberries, dollops of lemon filling, and garnish with mint leaves and lemon slices.
Step 5: Serve or Chill
Serve immediately or refrigerate for up to a day. For best results, chill overnight for the flavors to meld.
No-Bake Option
Skip the oven: Use store-bought lemon bread or angel food cake and store-bought lemon curd for a quick, no-bake version.
Enjoy your delightful Lemon Blueberry Trifle!

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