Prepare the Blueberries
In a small bowl, combine the fresh blueberries with granulated sugar. Toss gently and let them sit for about 15 minutes to release their juices. This softens the berries slightly and enhances their flavor.

Whip the Cream
In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until medium-stiff peaks form. Be careful not to overwhip—it should be smooth and fluffy, not grainy.

Cut the Cake
Cube the angel food cake or pound cake into bite-sized pieces. If the cake is slightly stale, even better—it holds up beautifully and absorbs the flavors of the other layers.

Layer the Ingredients
In your trifle dish, begin by placing a layer of cake cubes on the bottom. Top with a generous spoonful of lemon curd, spreading gently. Add a layer of macerated blueberries, followed by a layer of whipped cream. Repeat the layers until the dish is full, ending with whipped cream on top.

Garnish and Chill
Decorate the top with extra blueberries, lemon zest, and mint if desired. Cover loosely and refrigerate for at least 2–4 hours before serving. This allows the flavors to meld and the cake to soften slightly.