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1
Bring the water, lemon juice, and 1/4 cup of the sugar to a boil an a small heavy saucepan, stirring occasionally to dissolve the sugar.
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2
Let cool.
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3
In a food processor, process 2 pints of the blueberries and 1/4 cup of the remaining sugar until smooth.
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4
Transfer to a bowl and stir in the remaining 2 pints of berries.
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5
In a large bowl, using an electric mixer, whip 1 1/2 cups of the heavy cream until it just holds stiff peaks.
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6
Gently fold in the lemon curd so you dont deflate the cream.
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7
Cut the pound cake into 12 slices, arrange on a baking sheet, and brush each lightly with the sugar syrup.
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8
Cut each slice into 6 cubes.
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9
Tightly arrange one-third of the cubes in the bottom of a trifle bowl or large souffle dish.
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10
Spread one-third of the lemon curd mixture on top of the cake cubes, smoothing with a rubber spatula.
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11
Spoon one-third of the blueberry mixture over the lemon curd.
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12
Repeat twice, so that you have three layers each of cake, lemon curd, and blueberries.
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13
Cover with plastic wrap and refrigerate for at least 3 hours and up to 1 day.
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14
When ready to serve, in a small bowl, using an electric mixer, whip together the remaining 1 cup of heavy cream and the remaining 2 tablespoons of sugar until it just holds stiff peaks.
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15
Spread over the top of the trifle or use a pastry bag fitted with a large star tip to pipe it decoratively.
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16
Serve immediately.
