This No-bake Lemon Dazzling Blueberry Cream Cake is a refreshing treat! It features a zesty lemon flavor with a creamy blueberry topping that’s simply delightful.
You won’t even need to turn on the oven! Just mix, layer, and chill. Perfect for those hot days when you want something cool and tasty without the fuss! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are the base of your crust. If you can’t find them, crushed digestive biscuits or vanilla wafers work well too. I often prefer using cinnamon graham crackers for a little extra flavor.
Cream Cheese: This gives a rich and tangy flavor. If you want a lighter option, use mascarpone cheese or a dairy-free cream cheese spread. It’s a great substitute if you’re avoiding dairy.
Heavy Whipping Cream: For a fluffy texture, this is essential. However, you can swap it for coconut cream if you want a dairy-free version. Just chill the coconut milk and scoop out the solid part to whip.
Lemon Juice & Zest: Freshly squeezed lemon juice makes the cake bright and refreshing. If fresh lemons are unavailable, bottled lemon juice can work in a pinch, but it won’t have the same vibrant taste.
Blueberries: Fresh blueberries are best for this recipe since they add a burst of flavor. However, you could use frozen blueberries if fresh ones aren’t in season. Just make sure to thaw and drain them first.
How Do I Get the Perfect Creamy Filling?
The filling is the star of this cake, so it’s important to get it creamy and smooth. Here’s how to do it right:
- Make sure your cream cheese is very soft before mixing. Let it sit out for about 30 minutes to an hour.
- Beat the cream cheese and powdered sugar together until you see no lumps. This will ensure a smooth texture.
- When whipping the cream, make sure your bowl and beaters are cold. Chill them in the freezer for a few minutes for better results.
- Fold in the whipped cream gently; this keeps it fluffy. Use a spatula and slide from the bottom of the bowl up to the top, rotating the bowl as you go.
Following these tips should help you create a delightfully creamy and refreshing lemon blueberry cake that everyone will love!
No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For The Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
For The Cream Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 2 cups fresh blueberries, plus extra for garnish
- 1 tsp vanilla extract
- Additional lemon zest for garnish
How Much Time Will You Need?
This delightful cake will take about 20 minutes of prep time, plus at least 4 hours of chilling in the fridge to set beautifully. For best results, consider making it a day in advance so the flavors can meld perfectly!
Step-by-Step Instructions:
1. Prepare The Crust:
In a medium mixing bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar. Stir until everything is combined and it looks like wet sand. Now, press this mixture firmly into the bottom of a 9×9-inch square baking dish to form a nice crust. Place the dish in the refrigerator while you get the cream filling ready.
2. Make The Cream Cheese Mixture:
In another bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Then, add the lemon juice, lemon zest, and vanilla extract. Stir everything until it’s well blended and creamy.
3. Whip The Cream:
In a separate bowl, whip the heavy cream until stiff peaks form, which means it should hold its shape and not collapse. Gently fold this whipped cream into your lemon-cream cheese mixture. Be careful to fold instead of stirring, so you don’t lose the fluffiness!
4. Combine And Layer:
Now, fold in the fresh blueberries gently—this is to avoid squishing them. Spread half of the creamy lemon blueberry mixture evenly over the chilled crust in the baking dish. Then, sprinkle some fresh blueberries on top of this layer. Next, spread the rest of the lemon blueberry mixture over the top, smoothing it out nicely.
5. Chill And Serve:
Cover the cake with plastic wrap and place it back in the fridge for at least 4 hours, or overnight if you can wait! This allows the cake to set up nicely. When you’re ready to serve, garnish with extra blueberries and some fresh lemon zest. Cut into squares, and enjoy your refreshing cake!
Can I Use a Different Type of Crust?
Absolutely! If you don’t have graham crackers, you can substitute with crushed digestive biscuits, vanilla wafers, or even an Oreo crust for a chocolate twist. Just make sure to adjust the sugar amount accordingly based on the sweetness of the substitute.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can use whipped topping for a similar texture. For a dairy-free alternative, try coconut cream or a plant-based heavy cream. Just remember that the flavor may change slightly with these substitutions.
How Long Can I Store Leftovers?
Your no-bake lemon blueberry cream cake can be stored in the fridge for up to 3 days in an airtight container. If you need to keep it longer, consider freezing it! Just wrap individual squares tightly in plastic wrap and foil before placing them in a freezer-safe container. Thaw in the fridge overnight before serving.
Can I Use Frozen Blueberries in This Recipe?
Yes, you can use frozen blueberries! Just make sure to thaw them first and drain any excess liquid to prevent the mixture from becoming too runny. Gently fold them in to keep their shape as much as possible.
