Description
A delicious and refreshing lemon blueberry trifle made with layers of cream cheese filling and blueberry compote.
Ingredients
Scale
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 4 cups cubed pound cake, angel food cake, or sponge cake
- 1 cup heavy whipping cream, whipped
- Fresh blueberries for garnish
- Lemon zest or slices for garnish
Instructions
- In a saucepan, combine blueberries, sugar, lemon juice, and zest. Cook over medium heat until the berries break down, about 5 minutes.
- Stir in the cornstarch slurry and cook for another 2–3 minutes until thickened. Let cool completely.
- In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar, lemon juice, zest, and vanilla extract. Mix until combined.
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
- In a trifle dish, layer cubed cake at the bottom. Add a layer of lemon cheesecake filling, then a layer of blueberry compote.
- Repeat layers, ending with the cheesecake filling on top.
- Top with whipped cream, fresh blueberries, and lemon zest or slices.
- Chill for at least 2 hours or overnight before serving.
Notes
- This trifle can be prepared a day in advance for easier serving.
- Adjust the amount of sugar based on the sweetness of the blueberries.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg