This Lemon Dazzling Blueberry Cream Cake is a showstopper that doesn’t need an oven! With layers of fluffy cream, zesty lemon, and sweet blueberries, it’s simply refreshing!
Who can resist a dessert that’s this pretty and tasty? I love serving it cold on hot days—it’s like a burst of sunshine on a plate. Trust me, seconds will definitely be requested! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the cake its base and a delightful crunch. If you don’t have graham crackers, you can use crushed cookies like digestive biscuits, vanilla wafers, or even oatmeal cookies for a different flavor.
Heavy Whipping Cream: This creates the light, fluffy texture in the filling. If you’re looking for a lower-fat alternative, you can try using whipped topping or a cream alternative, but the texture might change slightly.
Cream Cheese: This is key for that creamy richness. For a lighter option, you can use Neufchâtel cheese, which has less fat but still gives a similar taste. Vegan cream cheese is also a good substitute for a dairy-free version.
Fresh Blueberries: These are delicious and add a pop of color. If fresh blueberries aren’t available, you can use frozen ones. Just make sure to thaw and drain them well to prevent excess moisture in the cake.
Lemon Juice & Zest: Freshly squeezed lemon juice and zest enhance the lemony flavor. Bottled lemon juice can work in a pinch, but fresh is best for vibrant flavor.
How Do I Get the Cream Perfectly Whipped?
Whipping cream can be tricky, but here’s how to get it just right. Start with cold heavy cream and a chilled mixing bowl. This helps the cream whip up faster and increases volume.
- Beat the cream on medium speed until you see soft peaks.
- Keep beating until stiff peaks form; this means the cream holds its shape when you lift the beater.
- Be careful not to over-whip, or you’ll end up with butter! Stop as soon as you see the peaks.
This fluffiness is crucial for making your lemon filling light and airy, so take your time with this step!
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:
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup lemon juice (freshly squeezed)
- Zest of 2 lemons
- 1 tsp vanilla extract
For Garnish:
- 2 cups fresh blueberries
- Lemon zest strips (optional)
How Much Time Will You Need?
This no-bake cake will take about 20 minutes to prepare, plus at least 4 hours to chill in the fridge (overnight is best). It’s a simple, refreshing dessert perfect for any occasion!
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar together until everything is evenly combined. Press this mixture firmly into the bottom of an 8-inch square baking dish to create a nice, even crust. Set it aside while you prepare the filling.
2. Making the Cream Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Gradually add in the powdered sugar, mixing until everything is well blended. Next, pour in the lemon juice, lemon zest, and vanilla extract, and mix until everything is nicely incorporated.
3. Whipping the Cream:
In another bowl, whip the heavy cream until stiff peaks form. This means the cream will hold its shape and not flop over. Once you have stiff peaks, gently fold the whipped cream into the lemon-cream cheese mixture. Be very gentle so you keep that fluffy texture!
4. Layering the Cake:
Now it’s time to layer! Spread half of the lovely lemon cream filling over the crust in your baking dish. Then, sprinkle 1 cup of fresh blueberries over that layer. Finally, add the rest of the lemon cream filling on top, smoothing it out so it looks nice and even.
5. Chilling the Cake:
Cover the baking dish with plastic wrap or a lid and pop it in the refrigerator. Let it chill for at least 4 hours, or if you can wait, overnight is perfect for the best results.
6. Garnishing and Serving:
Once your cake has set, take it out of the fridge. Top it with the remaining cup of fresh blueberries and sprinkle some lemon zest strips on top if you like. Cut the cake into squares and enjoy the lovely flavors of lemon and blueberry in every bite!
Can I Use a Different Type of Crust?
Absolutely! If you want to switch it up, you can use crushed Oreos or a nut-based crust instead of graham crackers. Just make sure to adjust the butter quantity based on the crust you choose—typically around the same amount should work.
What Can I Substitute for Heavy Whipping Cream?
If you need a lighter alternative, you can use a mixture of half-and-half and melted butter for a similar creamy texture. Alternatively, coconut cream can be a great dairy-free substitute, just make sure to chill it beforehand and whip it well!
How Long Will the Cake Last in the Fridge?
This cake can be stored in the refrigerator for up to 5 days if kept covered. Just remember that the freshness of the blueberries might diminish over time, so it’s best enjoyed within the first few days for optimal flavor!
Can I Freeze This Cake?
Yes, you can freeze this cake! After chilling, make sure it’s tightly wrapped with plastic wrap and aluminum foil to prevent freezer burn. It can stay in the freezer for up to 2 months. To enjoy, simply thaw it in the fridge overnight before serving.
