Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Add butter and mix until crumbly.
Beat in eggs one at a time, mixing well after each.
Stir in milk and lemon zest and juice until smooth.
Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes before slicing into cubes.
In a large bowl, whip heavy cream with powdered sugar until soft peaks form. Set aside.
In a separate bowl, beat cream cheese, lemon zest, and 1/4 cup of the heavy cream mixture until smooth. Fold the remaining cream into the cream cheese mixture until combined.
To assemble, place a layer of lemon cake cubes in the bottom of a trifle dish. Brush with blueberry jam and a splash of lemon-lime soda (if using).
Spread a layer of lemon curd, followed by a ripple of the lemon cheesecake cream.
Repeat layers with some fresh blueberries and whipped cream.
Top with remaining cheesecake ripple, whipped cream, fresh blueberries, and additional lemon zest for garnish.
Chill for at least 2 hours before serving.