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Lemon Blueberry Trifle

Lemon blueberry trifle with no-bake layers of pound cake cubes, syrupy blueberry compote, and a tangy lemon cream. Serve this chilled summer trifle in a clear glass bowl for a vivid, repeat-layer look with fresh berries and lemon zest.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Pound cake or angel food cake
  • 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
  • 0.25 lemon zest and extra blueberries for garnish

Equipment

  • 1 stand mixer
  • 1 clear trifle bowl

Method
 

Make the blueberry compote
  1. Toss fresh blueberries with sugar and lemon juice, then let stand 20 minutes until syrupy.
  2. Spoon the blueberries and their syrup together so you can layer them without separating.
Make the lemon cream
  1. Beat softened cream cheese until smooth, about 1 minute at medium speed with a stand mixer.
  2. Add powdered sugar, lemon curd, lemon zest, and vanilla extract, then beat until fully combined.
  3. Incorporate heavy whipping cream and beat until stiff peaks form, so the cream holds shape.
Assemble the trifle
  1. Add a layer of pound cake cubes to the bottom of a large clear trifle bowl.
  2. Spread a layer of lemon cream over the cake cubes.
  3. Spoon a layer of blueberries and their syrup over the lemon cream.
  4. Repeat the layers until the bowl is full, ending with whipped cream on top.
Chill and finish
  1. Refrigerate the assembled trifle for at least 2 hours so the layers set and the cake softens.
  2. Right before serving, garnish with fresh blueberries and lemon zest for a bright top.

Notes

For clean, visible layers, spread the lemon cream to the edges of the bowl before adding blueberries so the syrup doesn’t bleed through too far. Refrigerate covered up to 3 days; the cake will keep absorbing liquid but stays delicious. Freezing is not recommended because the whipped cream can separate after thawing. If you want a lighter version, use half-and-half whipped or a stabilized whipped topping instead of heavy cream (texture will be slightly softer).