Slice the pound cake into 1-inch slices, then cut into bite-size pieces. Set aside.

In a standing mixer (or large bowl with electric hand mixer), whisk the heavy cream, sugar, and vanilla on high speed until it forms stiff peaks. Cover and store in fridge until ready to use.

Prepare the instant pudding in a large bowl by whisking together both boxes of pudding mix, the cold milk, and the lemon zest. Let it set completely (about 10 minutes).

If you are making this in a large trifle dish, you will repeat the layers three times (smaller individual trifle dishes may only require you to repeat the layers twice). Begin with a layer of cake cubes, followed by blueberries, then lemon pudding, then whipped cream. Repeat either two or three times. You can pipe the final layer of whipped cream or just dollop it on.

Refrigerate for at least two hours or up to six hours. This step will allow the flavors to blend and the cake to soften and soak up some of the lemon pudding. Garnish with lemon wedges just before serving.