This No-bake Lemon Dazzling Blueberry Cream Cake is a refreshing treat that’s perfect for warm days! With a zesty lemon flavor and sweet blueberries, it’s light and tasty.
The best part? You don’t even need to turn on the oven! Just whip up the creamy layers, chill, and enjoy. It always makes me smile to see how quickly it disappears at parties! 🍰💙
Ingredients & Substitutions
Graham cracker crumbs: These create the crust. If you don’t have graham crackers, try using digestive biscuits or vanilla wafers for a different taste.
Butter: Unsalted butter is preferred, but you can use salted butter if it’s all you have. Just reduce any added salt in the recipe to balance it out.
Heavy whipping cream: This gives your cake a light texture. If you’re looking for a lower-fat option, try using whipped topping instead. It won’t be as rich but can still work well.
Cream cheese: For a lighter option, low-fat cream cheese can be used. It will alter the creaminess slightly, but it’s a good alternative.
Lemons: You need fresh lemons for the zest and juice, but if they’re not available, bottled lemon juice can work in a pinch. However, fresh zest adds a much brighter flavor, so it’s worth it if you can manage!
Blueberries: If they’re out of season, use frozen blueberries, but make sure to thaw and drain them first. You can also substitute with other berries like raspberries or strawberries.
How Do I Make Sure My Whipped Cream Stays Fluffy?
Whipping cream should be done carefully to achieve the best texture without deflating it. Here’s how to do it right:
- Start with cold heavy whipping cream—it whips better when chilled.
- Use a clean bowl and beaters to ensure maximum volume.
- Beat at medium-high speed until you start to see soft peaks, then add the vanilla.
- Continue whipping until stiff peaks form. Don’t overbeat, as it can turn grainy.
By following these steps, your whipped cream will stay fluffy and help create that light, airy texture in your cake!
How to Make No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Filling:
- 2 cups heavy whipping cream, chilled
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice
- 1 package (8 oz) cream cheese, softened
- 2 cups fresh blueberries
For Garnishing:
- Extra blueberries
- Lemon zest
How Much Time Will You Need?
This recipe takes about 30 minutes of preparation time. After that, you’ll need to refrigerate the cake for at least 4 hours or overnight to let it set. So, in total, you’ll spend a little bit of time prepping and then just let the fridge do the rest!
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until everything is combined. It should feel like damp sand. Press this mixture firmly into the bottom of an 8×8 inch square dish to form your crust. Once that’s done, pop it in the refrigerator while you prepare the filling.
2. Making the Cream Cheese Mixture:
In a large mixing bowl, use a hand mixer to beat the softened cream cheese until it’s nice and smooth. Gradually add in the powdered sugar and keep mixing until everything is blended well and creamy.
3. Adding Lemon Flavor:
Stir in the freshly squeezed lemon juice and the zest from your lemons. Mix until everything is combined and smells wonderfully zesty!
4. Whipping the Cream:
In another clean bowl, pour in the chilled heavy whipping cream and add the vanilla extract. Use your hand mixer to whip the cream until stiff peaks form. This means it should hold its shape quite well when you pull the mixer out.
5. Combining Creamy Mixtures:
Carefully fold the whipped cream into the cream cheese mixture using a spatula. Gently mix until there are no more white streaks; just remember to be gentle so you don’t deflate the whipped cream!
6. Layering the Cake:
Spread half of the creamy mixture over the chilled crust in your dish. Then sprinkle half of the fresh blueberries evenly over this cream layer. Repeat with the rest of the cream mixture and top it off with the remaining blueberries.
7. Chilling the Cake:
Cover your dish with plastic wrap to keep it fresh, and chill it in the refrigerator for at least 4 hours, or preferably overnight. This helps the flavors meld and the cake to set perfectly.
8. Garnishing and Enjoying:
When you’re ready to serve, take the cake out of the fridge and remove the plastic wrap. Decorate the top with extra blueberries and some lemon zest for a beautiful finish. Slice it up and enjoy your refreshing no-bake lemon dazzling blueberry cream cake!
Can I Use Different Types of Cookies for the Crust?
Absolutely! If you’re not a fan of graham crackers, you can use any sweet cookie like digestive biscuits, vanilla wafer cookies, or even Oreo cookies (remove the cream filling for a less sweet crust). Just crush them into fine crumbs and follow the same steps for mixing with butter and sugar.
What Can I Use Instead of Heavy Whipping Cream?
If you’re looking for a lighter option, you can use whipped coconut cream or a non-dairy whipped topping. For a less rich flavor, you can also try sour cream or Greek yogurt; however, keep in mind that this will alter the texture and tanginess of the cake.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 3 to 4 days. If the blueberries start to leach their juice, you can remove them before serving and add fresh ones for a pretty presentation!
Can I Add More Fruits to the Cake?
Definitely! Feel free to mix in or substitute other berries like raspberries or strawberries, or even add some thinly sliced bananas. Just be mindful of how much moisture the added fruits bring, as they can affect the texture of the cake.
