Name: Easy Lemon Blueberry Trifle
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 16 oz cream cheese, softened at room temperature; 1 1/2 tsp vanilla extract; 1 tbsp limoncello; Zest from 2 lemons; 1/2 cup lemon curd, homemade or store-bought; 1 1/2 cups confectioner's sugar; 2 cups heavy cream, well-chilled; 6 cups blueberries; 1/2 cup blueberry preserves; 1/3 cup limoncello, for soaking the cake; 1 recipe Lemon Pound Cake or store-bought cake/angel food cake; 1 ¼ cup unsalted butter, softened at room temperature; 1 cup white granulated sugar; 4 large eggs; 1 cup low-fat Greek yogurt; 2 tsp lemon extract; 1 tsp vanilla extract; 2 tbsp freshly squeezed lemon juice; 2 cups all-purpose flour; 2 tsp baking powder; 2 tsp baking soda; 1/4 tsp salt; Zest from 2 large lemons; 2/3 cup freshly-squeezed lemon juice; 2 eggs; 4 egg yolks; 1 cup white granulated sugar; 1/2 cup unsalted butter; 1 tsp vanilla extract; Mint leaves and sliced lemons

Ingredients

Scale

16 oz cream cheese, softened at room temperature
1 1/2 tsp vanilla extract
1 tbsp limoncello
Zest from 2 lemons
1/2 cup lemon curd, homemade or store-bought
1 1/2 cups confectioner's sugar
2 cups heavy cream, well-chilled
6 cups blueberries
1/2 cup blueberry preserves
1/3 cup limoncello, for soaking the cake
1 recipe Lemon Pound Cake or store-bought cake/angel food cake
1 ¼ cup unsalted butter, softened at room temperature
1 cup white granulated sugar
4 large eggs
1 cup low-fat Greek yogurt
2 tsp lemon extract
1 tsp vanilla extract
2 tbsp freshly squeezed lemon juice
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1/4 tsp salt
Zest from 2 large lemons
2/3 cup freshly-squeezed lemon juice
2 eggs
4 egg yolks
1 cup white granulated sugar
1/2 cup unsalted butter
1 tsp vanilla extract
Mint leaves and sliced lemons

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Instructions

Preheat the oven and prepare a baking pan.
Mix the ingredients for Lemon Pound Cake and bake until golden.
Allow the cake to cool completely and cut into cubes.
Prepare the lemon curd on the stove until thickened and let cool.
Mix softened cream cheese, vanilla, limoncello, and lemon zest until smooth.
Blend in lemon curd and confectioner's sugar, then add chilled heavy cream until stiff peaks form.
Layer cake cubes, limoncello, blueberry preserves, lemon curd, blueberries, and cheesecake filling in a trifle bowl.
Repeat layers until the bowl is full, finishing with blueberries and garnish.

Notes

Chill the trifle for a few hours or overnight for best flavor.
Use a serrated knife for cutting the cake for neat edges.
Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Author: Jesseca
Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking and assembling
Cuisine: American

Nutrition

Calories: 320
Sugar: 20
Sodium: 150
Fat: 22
Saturated Fat: 12
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 35
Fiber: 2
Protein: 6
Cholesterol: 85