This No-bake Lemon Dazzling Blueberry Cream Cake is a refreshing treat that’s super easy to make! With a tangy lemon filling and sweet blueberries, it’s perfect for warm days.
I love making this cake because there’s no oven involved! Just layer cream and berries, and watch it shine. It’s a great way to impress friends without breaking a sweat! ☀️🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: This serves as the base for the crust. If you can’t find graham crackers, try using digestive biscuits or even crushed vanilla wafers for a different flavor.
Heavy Whipping Cream: Essential for a light and airy texture. For dairy-free options, coconut cream can work well, but it will slightly alter the flavor.
Cream Cheese: This gives the cake a rich, creamy texture. If you’re looking for a lighter version, some use Greek yogurt, though it will change the taste a bit.
Lemon Juice & Zest: Freshly squeezed lemon juice brightens the flavor. If you only have bottled lemon juice, that’s okay too, but fresh is always best! Lime juice can also be a tasty substitute.
Blueberries: Fresh blueberries are a must for this recipe. Frozen blueberries will work, but you’ll need to thaw them first and gently pat them dry to avoid excess moisture.
How Do I Make Sure My Whipped Cream Stays Fluffy?
Whipping cream can be tricky, but getting it right is key for this cake. To make sure your whipped cream is fluffy, follow these steps:
- Use chilled equipment: Ensure your mixing bowl and beaters are cold. It helps the cream whip better.
- Start slow: Begin whipping at a low speed, gradually increasing to avoid splattering.
- Check for peaks: Stop whipping when you reach stiff peaks. Over-whipping can turn it into butter.
By starting with cold equipment and keeping an eye on the texture, you’ll have perfect whipped cream every time. Enjoy your baking!
How to Make No-Bake Lemon Dazzling Blueberry Cream Cake?
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Cream Filling:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 cup cream cheese, softened
- 1/2 cup lemon juice (freshly squeezed)
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (plus extra for garnish)
- Lemon zest, for garnish
How Much Time Will You Need?
This delightful cake takes about 30 minutes of prep time and at least 4 hours to chill in the refrigerator before serving. It’s perfect for a refreshing treat any time of year!
Step-by-Step Instructions:
1. Make the Crust:
Start by combining the graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Use a spoon or spatula to mix until all the crumbs are coated in butter. Press this mixture firmly into the bottom of a 9×9-inch square baking dish to create an even crust. Make sure it’s compact and smooth, then set it aside.
2. Whip the Cream:
In a large bowl, pour in the heavy whipping cream. Using an electric mixer, whip it on medium speed until soft peaks start to form. Gradually add the powdered sugar and keep beating until the cream reaches stiff peaks. This means it should hold its shape nicely. Once done, set this whipped cream aside for later.
3. Prepare the Cream Cheese Filling:
In another bowl, beat the softened cream cheese until it’s nice and smooth. Then add in the freshly squeezed lemon juice, lemon zest, and vanilla extract. Mix everything together until well combined and creamy.
4. Combine the Mixtures:
Gently fold the whipped cream into the lemon cream cheese mixture. Be careful to mix just enough until there are no lumps remaining and the mixture is smooth. Now, gently fold in the fresh blueberries, making sure not to squish them.
5. Assemble and Chill:
Pour the creamy blueberry mixture over the crust in your baking dish. Use a spatula to spread it evenly. Cover the dish with plastic wrap or a lid and place it in the refrigerator. Let the cake chill for at least 4 hours, or until it’s nicely set.
6. Garnish and Serve:
After chilling, remove the cake from the refrigerator. Before serving, you can add some extra whipped cream, fresh blueberries, and a sprinkle of lemon zest on top for a beautiful presentation. Enjoy your refreshing No-Bake Lemon Dazzling Blueberry Cream Cake—it’s sure to impress!
Can I Use Store-Bought Graham Cracker Crust Instead?
Absolutely! If you’re short on time, a store-bought graham cracker crust works perfectly. Just skip steps 1 and 2, and move straight to preparing the filling. The crust will still be delicious!
What If I Don’t Have Fresh Lemons?
No worries! You can use bottled lemon juice as a substitute. Just keep in mind that fresh lemons have a brighter flavor, so if you can, try to use them. Generally, 1 tablespoon of bottled juice equals the juice from about half a lemon.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This cake is best enjoyed chilled, so make sure to keep it well-covered to maintain its freshness!
Can I Substitute the Blueberries with Other Fruits?
Yes, you can! Feel free to use other berries like strawberries, raspberries, or blackberries. Just be mindful of the moisture content, and you might want to adjust the sugar slightly based on the sweetness of the fruit.
