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Lemon Blueberry Trifle

Lemon blueberry trifle made with a no-bake lemon cream, syrupy blueberry compote, and layered pound cake for a pretty, glass-bowl dessert. Creamy lemon curd trifle flavor repeats in a visible pattern from cake to berries to whipped topping.
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Prep Time 25 minutes
chilling 2 hours
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Store-bought cake base
  • 1 store-bought pound cake or angel food cake Cut into 1-inch cubes.
Lemon cream
  • 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
Blueberry layer
  • 3 cup fresh blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 extra blueberries for garnish Optional additional garnish.
  • 1 lemon zest For garnish.

Equipment

  • 1 stand mixer
  • 1 clear glass bowl

Method
 

Make blueberry compote
  1. Toss fresh blueberries with sugar and lemon juice in a bowl, then let sit for 20 minutes until syrupy and glossy.
  2. Transfer the blueberries and syrup to a container so they’re ready for layering.
Make lemon cream
  1. Beat softened cream cheese until smooth using a stand mixer.
  2. Add powdered sugar, lemon curd, lemon zest, and vanilla extract, then beat until combined and creamy.
  3. Whip heavy whipping cream separately until thick, then fold it into the lemon cream until it holds stiff peaks.
Assemble the trifle
  1. Layer pound cake cubes in the bottom of a large clear glass trifle bowl.
  2. Spread a layer of lemon cream over the cake cubes.
  3. Spoon blueberries and their syrup over the lemon cream layer.
  4. Repeat the layers until the bowl is full, ending with whipped cream on top.
Chill and garnish
  1. Refrigerate the trifle for at least 2 hours to set the layers.
  2. Before serving, garnish with fresh blueberries and lemon zest.

Notes

For the cleanest trifle layers, cut the cake into even 1-inch cubes and spoon in the blueberry syrup slowly so it soaks without muddying the cream. Refrigerate covered for up to 3 days; the whipped layers keep best when assembled the same day or the night before. Freezing is not recommended because the cream and cake texture can separate after thawing. For a lighter option, use half-and-half or a stabilized whipped topping for the cream layer (texture won’t be identical, but it still layers well).