Step 1: Prepare the Cake. Slice your pound cake into 1-inch cubes. If you're using a store-bought cake, this is a quick step. For homemade, ensure it's cooled completely before slicing.
Step 2: Make the Lemon Curd. In a medium saucepan, whisk together 1 cup sugar, 1/2 cup lemon juice, 1 tablespoon lemon zest, and 3 large eggs. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat, stir in 1/2 cup butter until melted and smooth. Strain through a fine-mesh sieve into a bowl to remove any zest or cooked egg bits, then cover with plastic wrap directly on the surface to prevent a skin from forming. Chill completely for at least 1 hour.
Step 3: Prepare the Blueberry Compote. In a separate saucepan, combine 2 cups of fresh blueberries, 1/4 cup sugar, and 2 tablespoons water (or lemon juice). Cook over medium heat, stirring occasionally, until blueberries burst and the mixture thickens slightly, about 5-8 minutes. Let cool completely.
Step 4: Whip the Cream. In a large mixing bowl, combine 2 cups cold heavy cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on high speed until soft to medium peaks form. Be careful not to overbeat, or you'll end up with butter!
Step 5: Assemble the Trifle. In a large trifle bowl (or individual glasses for smaller portions), start with a layer of pound cake cubes at the bottom.
Step 6: Layer the Lemon Curd. Spoon half of the chilled lemon curd evenly over the cake layer.
Step 7: Add Blueberries. Spread half of the fresh blueberries (the remaining un-cooked ones) over the lemon curd, followed by half of the blueberry compote.
Step 8: Top with Whipped Cream. Gently spread a generous layer of whipped cream over the blueberries and compote.
Step 9: Repeat Layers. Repeat the cake, lemon curd, fresh blueberries, compote, and whipped cream layers, finishing with a beautiful swirl of whipped cream on top.
Step 10: Garnish and Chill. Garnish with a few extra fresh blueberries and lemon zest for a pop of color. Cover loosely and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to soften. This chilling time is crucial for the blueberry lemon bliss trifle recipe!