Creamy Lemon Blueberry Trifle
Ingredients:
1 lemon pound cake, cubed (store-bought or homemade)
2 cups fresh blueberries
1 cup lemon curd
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
Lemon slices and mint leaves for garnish (optional)
Directions:
In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and continue beating until combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture to create a light cheesecake filling.
In a large trifle dish or glass bowl, layer half of the cubed lemon cake at the bottom.
Spoon a layer of lemon curd over the cake, followed by a layer of fresh blueberries.
Add a thick layer of the cheesecake cream, spreading evenly.
Repeat the layers: cake, lemon curd, blueberries, and the remaining cheesecake cream.
Top with extra blueberries, piped whipped cream (optional), lemon slices, and mint leaves.
Chill in the refrigerator for at least 2 hours before serving to let the flavors meld.
Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Kcal: 410 kcal | Servings: 8–10 servings
Tips:
Let the trifle chill overnight for the best flavor and texture.
Use lemon zest in the cheesecake layer for an extra citrusy kick.
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