1. In a saucepan, combine blueberries, sugar, lemon juice, and zest. Cook over medium heat until the berries break down, about 5 minutes.

2. Stir in the cornstarch slurry and cook for another 2–3 minutes until thickened. Let cool completely.

3. In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar, lemon juice, zest, and vanilla extract. Mix until combined.

4. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.

5. In a trifle dish, layer cubed cake at the bottom. Add a layer of lemon cheesecake filling, then a layer of blueberry compote.

6. Repeat layers, ending with the cheesecake filling on top.

7. Top with whipped cream, fresh blueberries, and lemon zest or slices.

8. Chill for at least 2 hours or overnight before serving.