Step 1: Macerate the Blueberries

In a medium bowl, combine:

• 2 cups fresh blueberries

• ¼ cup granulated sugar

• 1 tbsp lemon juice

• 1 tsp vanilla extract

Let sit for 15 minutes, stirring occasionally. This softens the berries and creates a natural syrup.

Step 2: Make the Cheesecake Filling

In a separate large bowl, beat together:

• 8 oz softened cream cheese

• ¾ cup granulated sugar

Beat until smooth, creamy, and lump-free. A hand mixer makes this easier.

Step 3: Whip the Cream

In another bowl, combine:

• 1 cup heavy cream

• 1 tsp powdered sugar

• 1 tsp lemon zest

Whip to soft peaks using a mixer (or a whisk, if you’re feeling strong!). You want it fluffy, not stiff.

Step 4: Fold the Mixtures

Gently fold the whipped cream into the cream cheese mixture in batches. Don’t stir aggressively—folding helps retain the airy texture.

Step 5: Layer the Trifle

In a trifle dish or individual glasses, layer:

1. Half of the pound cake cubes

2. Half of the cheesecake filling

3. Half of the macerated blueberries

4. (Optional) Half of the blueberry pie filling

Repeat the layers with the remaining ingredients.

Step 6: Chill and Serve

Cover and refrigerate for at least 2 hours, or overnight. This allows the flavors to meld and the cake to absorb the blueberry juices.