1. In a small saucepan, combine blueberries, sugar, and lemon juice. Simmer over medium heat until the berries burst and mixture thickens. Let it cool.

2. In a bowl, beat cream cheese and powdered sugar until smooth. Add lemon curd and vanilla extract and mix well.

3. Whip the heavy cream in a separate bowl until stiff peaks form, then fold into the cream cheese mixture.

4. In a trifle dish or dessert glasses, layer cubed cake, cheesecake mousse, and blueberry compote. Repeat layers.

5. Top with whipped cream and extra blueberries, if desired.

6. Refrigerate for at least 2 hours before serving.