Lemon Blueberry Trifle: A Bright, Easy No-Bake Delight

This Lemon Blueberry Trifle is a vibrant no-bake dessert perfect for summer gatherings, blending zesty lemon with sweet blueberries.

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Prep Time 30

Cook Time 20

Chilling Time 1

Total Time 1 50

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheesecake Filling

8 oz Cream Cheese softened
1 tsp Vanilla Extract
1/4 cup Limoncello or lemon simple syrup
1 tbsp Lemon Zest fresh
1 cup Lemon Curd homemade or store-bought
1/4 cup Confectioner’s Sugar
1 cup Heavy Cream well-chilled

For the Assembly

2 cups Blueberries fresh or thawed frozen
1/2 cup Blueberry Preserves or another fruit preserve
1 loaf Lemon Pound Cake homemade or store-bought
to taste Mint Leaves for garnish
to taste Lemon Slices for garnish

Equipment

mixing bowl
Trifle Bowl
Whisk
spatula
wire rack

Method

Preparation Steps

Prepare Lemon Pound Cake: Bake according to recipe instructions, cool, and cut into cubes.
Make Lemon Curd: Use a homemade recipe or high-quality store-bought option.
Make Cheesecake Filling: Beat cream cheese, vanilla, limoncello, and lemon zest until smooth. Mix in lemon curd and sugar, then fold in whipped heavy cream.
Assemble Trifle: Layer cubed lemon pound cake, limoncello, blueberry preserves, lemon curd, fresh blueberries, and cheesecake filling in a trifle bowl.
Garnish: Top with blueberries, mint, and lemon slices.
Chill & Serve: Refrigerate for at least an hour, preferably overnight, before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

This trifle can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors improve as it chills.

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