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Lemon Blueberry Trifle

Lemon blueberry trifle with no-bake layers of golden pound cake, syrupy blueberry compote, and tangy lemon cream. Built for visible, repeatable glass-bowl layers and served cold for clean, sliceable portions.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Pound cake or angel food cake cubes
  • 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
  • 0.25 fresh blueberries For garnish (amount approximate).
Blueberry layer
  • 3 cup fresh blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest For garnish (extra).

Equipment

  • 1 stand mixer

Method
 

Make the blueberry syrup
  1. Toss 3 cups fresh blueberries with 2 tablespoons sugar and 1 tablespoon lemon juice, then let stand for 20 minutes until syrupy, visible on the berries and pooling in the bowl.
  2. Skim and reserve any loose syrup from the macerated blueberries so it can be spooned over the lemon cream later.
Make the lemon cream
  1. Beat the softened cream cheese until smooth, then add powdered sugar, lemon curd, lemon zest, and vanilla and beat until combined.
  2. In a separate bowl, whip heavy whipping cream to stiff peaks, then fold it into the lemon mixture until thick and holds shape when lifted.
Assemble the trifle
  1. Layer the pound cake cubes in the bottom of a large trifle bowl so they form an even base with minimal gaps.
  2. Spread a layer of lemon cream over the cake, then spoon a layer of blueberries and their syrup over the cream so the berries look glossy and layered.
  3. Repeat the layers until the bowl is full, ending with whipped cream on top for a bright, cloud-like finish.
  4. Refrigerate for at least 2 hours, then garnish with fresh blueberries and extra lemon zest before serving.

Notes

Pro tip: keep the blueberry layer syrupy by letting the berries macerate fully, then spoon both berries and syrup onto each cream layer for clean, defined strata. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a lighter version, swap heavy whipping cream for a stabilized whipped topping, keeping the same layering steps and chilling time.