Print

Easy Lemon Blueberry Trifle Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Easy Lemon Blueberry Trifle Recipe is a delightful dessert filled with layers of lemon cream cheese filling, fresh blueberries, and moist lemon pound cake, all soaked in limoncello for a burst of flavor. It’s a perfect balance of tangy and sweet, topped with a garnish of mint leaves and sliced lemons.

Ingredients

Scale

Lemon Filling:

  • 16 oz cream cheese, softened at room temp
  • 1 1/2 tsp vanilla extract
  • 1 tbsp limoncello
  • zest from 2 lemons
  • 1/2 cup lemon curd
  • 1 1/2 cups confectioner’s sugar
  • 2 cups heavy cream, well-chilled

Fillings:

  • 6 cups blueberries
  • 1/2 cup blueberry preserves
  • 1/3 cup limoncello, for soaking the cake
  • mint leaves and sliced lemons, for garnish
  • 1 recipe ‘Lemon Pound Cake’
  • 1 recipe ‘Homemade Lemon Curd’

Instructions

  1. Prepare Lemon Filling: In a mixing bowl, beat cream cheese until smooth. Add vanilla extract, limoncello, lemon zest, lemon curd, and confectioner’s sugar. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
  2. Assemble Trifle: Layer lemon pound cake slices at the bottom of a trifle dish. Drizzle with limoncello. Spread a layer of lemon filling, followed by blueberries and blueberry preserves. Repeat layers until the dish is filled, ending with a layer of lemon filling on top.
  3. Chill: Cover and refrigerate the trifle for at least 4 hours or overnight to allow flavors to meld.
  4. Serve: Garnish with mint leaves and sliced lemons before serving.

Notes

  • You can use store-bought lemon curd and cake for a quicker version of this recipe.
  • Feel free to substitute the blueberries with other fruits like raspberries or strawberries.
  • To make it alcohol-free, omit the limoncello or substitute with lemon juice.

Nutrition

Find it online: https://cookedbyandy.com/easy-lemon-blueberry-trifle-recipe/