Description
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
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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
- 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.
- 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.
- Chill: Cover and refrigerate the trifle for at least 4 hours or overnight to allow flavors to meld.
- 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
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg