Go Back

Lemon Blueberry Trifle

Lemon blueberry trifle with no-bake layers of golden pound cake, vibrant blueberry compote, and tangy lemon cream. Built in a clear glass bowl for visible, repeating layers topped with whipped cream and fresh blueberries.
Print Recipe Pin Recipe
Prep Time 25 minutes
chilling 2 hours
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pound cake layer
  • 1 store-bought pound cake or angel food cake Cut into 1-inch cubes.
Lemon cream
  • 2 cup heavy whipping cream For whipping.
  • 8 oz cream cheese Softened.
  • 0.5 cup powdered sugar
  • 3 tbsp lemon curd
  • 1 tbsp lemon zest Zest for the cream.
  • 1 tsp vanilla extract
Blueberry layer
  • 3 cup fresh blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 lemon zest and extra blueberries for garnish Add on top before serving.

Equipment

  • 1 stand mixer

Method
 

Make the blueberry compote
  1. Toss the fresh blueberries with sugar and lemon juice, then let them macerate for 20 minutes until syrupy and glossy.
  2. Spoon the blueberry mixture into a bowl, keeping the syrup with the berries so the layers look vivid and even.
Make the lemon cream
  1. Beat the cream cheese until smooth, then add powdered sugar, lemon curd, lemon zest, and vanilla extract and beat until combined.
  2. Whip the heavy whipping cream separately to stiff peaks, then fold it into the lemon mixture until thick and pipeable-looking.
Assemble the trifle
  1. Layer the pound cake cubes in the bottom of a large trifle bowl in a single even layer.
  2. Spread a layer of lemon cream over the cake so it reaches the edges of the bowl.
  3. Spoon a layer of blueberries and their syrup over the cream, letting some syrup pool for a stained-glass look.
  4. Repeat the layers (cake, lemon cream, blueberries) 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 for a bright top layer.

Notes

For clean layers, use a clear trifle bowl and spoon the syrup slowly so it doesn’t dissolve the cake too quickly. Refrigerate leftovers up to 3 days; do not freeze, as whipped cream and curd-based layers can separate. Dairy swap: replace cream cheese and heavy cream with your favorite dairy-free cream cheese and coconut cream (chilled) for a non-dairy version, though texture may be slightly softer.