This No-bake Lemon Dazzling Blueberry Cream Cake is a perfect summer treat! With a creamy lemon filling and fresh blueberries, it’s light and refreshing without turning on the oven.
You can whip this up in no time! I love how the tangy lemon and sweet blueberries dance together, making it a hit at potlucks. Plus, who doesn’t love an easy dessert? 🍰
Key Ingredients & Substitutions
Graham cracker crumbs: These give the crust a sweet, toasty flavor. If you don’t have graham crackers, you can use crushed digestive biscuits or shortbread cookies as a simple substitute.
Cream cheese: This is crucial for the creamy texture. If you’re looking for a lighter option, consider using ricotta cheese or a dairy-free cream cheese for a delicious alternative.
Fresh blueberries: The star of the show! If blueberries are out of season, raspberries or blackberries work well too, or try a mix of berries for a colorful twist.
Heavy whipping cream: This is essential for lightening the filling. If you want a lighter version, you can substitute half with Greek yogurt, but the texture will be a bit different.
How Do I Make Sure My Cream Filling Is Perfectly Smooth?
Getting a smooth cream filling is key to a good cake. Here are a few tips:
- Start with softened cream cheese to help it mix easily. Leave it out of the fridge for about 30 minutes before use.
- Mix the cream cheese and powdered sugar well until there are no lumps before adding lemon juice and zest.
- When folding in the whipped cream, be gentle. This keeps your filling light and airy – fold just until blended.
Following these steps ensures a delightful texture that balances beautifully with the tartness of the lemon and sweetness of the blueberries.
How to Make No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
For The Cream Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Zest and juice of 2 lemons
For The Garnish:
- 2 cups fresh blueberries
- Extra blueberries and lemon zest for garnish
How Much Time Will You Need?
This delicious cake takes about 30 minutes of prep time, plus at least 4 hours to chill in the fridge (overnight is even better!). So, you’ll mix, layer, and chill—easy peasy!
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until everything is nicely blended. Press this mixture firmly into the bottom of a 9×9 inch square baking dish to form a solid crust. Set this aside while you work on the filling.
2. Making the Cream Filling:
In a mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth. Add in the juice and zest of the 2 lemons—this will add a lovely fresh flavor! Continue to mix until everything is fully combined.
3. Whipping the Cream:
In another bowl, whip the heavy cream and vanilla extract together until stiff peaks form. This means when you lift the beaters out, the cream holds its shape. Gently fold the whipped cream into your cream cheese mixture. Be careful to keep it light and airy—you want your cake to be fluffy!
4. Layering the Cake:
Spread half of your creamy mixture over the graham cracker crust. Next, evenly sprinkle about 1 cup of fresh blueberries on top of the cream. Pour the remaining cream filling on top and smooth out the surface with a spatula.
5. Chilling The Cake:
Cover the baking dish with plastic wrap and pop it in the refrigerator. Chill for at least 4 hours, or if you can wait, overnight is the best option. This will help the cake set nicely.
6. Garnishing and Serving:
When you’re ready to enjoy your cake, remove it from the fridge. Before slicing, add extra blueberries and sprinkle lemon zest on top for a beautiful presentation. Cut into squares and savor the delightful flavors of this refreshing no-bake treat!
Can I Use a Different Crust for This Cake?
Absolutely! If you’re not a fan of graham crackers, you can substitute the crust with crushed cookies like Oreos or ginger snaps for a different flavor profile. Just mix the crushed cookies with melted butter and sugar, similar to the original instructions.
What If I Don’t Have Fresh Blueberries?
No worries! You can use frozen blueberries instead. Just make sure to thaw and drain them before adding to the cake to prevent excess moisture. Alternatively, you could use other berries like raspberries or strawberries for a tasty twist!
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, try to avoid placing any garnishes on top until you’re ready to serve again.
Can I Make This Cake in Advance?
Yes! This cake is perfect for making ahead of time. Prepare it the day before and let it chill overnight. In fact, allowing it to sit longer enhances the flavors and helps the cream filling set beautifully!
