Blueberry Trifle Dessert for 12 Servings

Instructions:

1. Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally for 5–8 minutes until the berries burst and the liquid reduces into a glossy, thick syrup. Stir in the lemon zest and remove from heat to cool completely.
2. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and velvety.
3. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture using a spatula until no streaks remain, being careful not to overmix.
5. Place a layer of cubed lemon pound cake at the bottom of a trifle bowl or individual coupes; lightly brush with lemon syrup.
6. Spoon a layer of the cream cheese filling over the cake, smoothing it to the edges, then top with a layer of the cooled blueberry compote.
7. Repeat these layers twice more, finishing with a final swirl of cream and a handful of fresh blueberries on top.
8. Chill the trifle in the refrigerator for 2 hours before serving to ensure structural integrity.