Begin by baking your lemon pound cake in a preheated oven at 350°F (175°C). If you’re using store-bought, simply slice it into cubes after it cools completely. Aim for one-inch cubes for ideal layering. Set them aside while you whip up the other components of your lemon blueberry trifle.

Prepare your homemade lemon curd on the stove by whisking together lemon juice, sugar, eggs, and butter over medium heat until thickened, about 10 minutes. Once ready, transfer it to a bowl and allow it to cool completely at room temperature.

In a large mixing bowl, combine softened cream cheese, vanilla extract, limoncello, and lemon zest. Blend until smooth and creamy, about 3 minutes. Gently fold in the cooled lemon curd, then whip the chilled heavy cream until stiff peaks form and incorporate it into the mixture.

In a trifle dish or individual glasses, begin layering the components. Start with cake cubes, followed by a brush of limoncello, blueberry preserves, lemon curd, fresh blueberries, and creamy filling. Repeat layers until you run out of ingredients or reach the top of your dish.

Top with fresh blueberries, dollops of lemon curd, mint leaves, and lemon slices. Serve immediately or let it chill in the refrigerator for a couple of hours.