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Lemon Blueberry Trifle

Lemon blueberry trifle with no-bake lemon cream and a syrupy blueberry compote, layered for a clean, glass-bowl presentation. Soft pound cake cubes, vibrant berries, and swirled whipped topping repeat in distinct layers for a bright summer dessert.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Pound cake base
  • 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 Use for topping before serving.

Equipment

  • 1 stand mixer
  • 1 trifle bowl

Method
 

Make blueberry compote
  1. Toss the fresh blueberries with sugar and lemon juice, then let them macerate for 20 minutes until syrupy and glossy.
  2. As the berries sit, notice the juices thicken slightly and turn into a vibrant purple-blue syrup suitable for spooning between layers.
Make lemon cream
  1. Beat the softened cream cheese until smooth, then add powdered sugar, lemon curd, lemon zest, and vanilla extract and beat until combined.
  2. With the mixer running, fold in heavy whipping cream until the mixture holds stiff peaks, signaling it will layer cleanly.
Assemble the trifle
  1. Layer the pound cake cubes in the bottom of a large trifle bowl in an even, single layer.
  2. Spread a layer of lemon cream over the cake so it fully coats the cubes, creating a thick, pale layer.
  3. Spoon a layer of blueberries and their syrup over the cream, letting some syrup seep down for flavor.
  4. Repeat the layers until the bowl is full, ending with whipped cream on top for a bright finish.
Chill and garnish
  1. Refrigerate the trifle for at least 2 hours so the cake softens and the layers set into distinct bands.
  2. Before serving, garnish with fresh blueberries and lemon zest for a fresh, high-contrast top.

Notes

For the cleanest visible layers, chill the trifle in the glass bowl uncovered for the first hour, then loosely cover to prevent condensation. Store in the refrigerator up to 3 days; the texture softens further but stays tasty. Freezing is not recommended because the whipped cream can lose structure. Dietary swap: use low-fat cream cheese and half-and-half in the lemon cream for a lighter version, though the firmness may be slightly softer.