This No-bake Lemon Dazzling Blueberry Cream Cake is a refreshing treat! With creamy layers and tangy lemon, it’s light and perfect for warm days.
The blueberries add a pop of color and sweetness that makes each bite delightful. I love serving this chilled, especially on sunny afternoons with friends!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create the base of the cake. If you’re out, try using digestive biscuits, vanilla wafers, or even crushed pretzels for a salty twist.
Heavy Cream: This is essential for whipping. If you want a lighter version, you can use whipped topping or a dairy-free cream alternative, though the texture will change a bit.
Cream Cheese: It adds creaminess and richness. Neufchâtel cheese is a great low-fat substitute, giving you a similar taste. You could also opt for a dairy-free cream cheese if needed.
Lemon Curd: You can use store-bought lemon curd for convenience, but homemade is amazing if you have the time. For a different flavor, lime curd could work too!
Fresh Blueberries: Fresh is best for flavor and texture. However, if they aren’t in season, frozen blueberries work well. Just make sure to thaw and drain them first.
How Do I Perfectly Whip Heavy Cream?
Whipping cream creates a light and airy filling for your cake. It’s important to use cold equipment. Here’s how to do it:
- Start with a cold bowl and beaters—pop them in the fridge for 10 minutes before starting.
- Pour the cold heavy cream into the bowl and start mixing on low speed, gradually increasing to high.
- Whip until you see stiff peaks. Be careful not to overbeat, or it can turn grainy and start to form butter.
Remember, taking your time with this step helps ensure your cake filling is perfectly fluffy and delicious!
No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the Cream Filling:
- 1 cup heavy cream
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Lemon and Blueberry Layer:
- 1 cup lemon curd (store-bought or homemade)
- 1 cup fresh blueberries
- Zest of 1 lemon
- Extra blueberries and lemon zest for garnish
How Much Time Will You Need?
This delightful No-Bake Lemon Dazzling Blueberry Cream Cake takes about 30 minutes to prepare and needs to chill for at least 4 hours—overnight is best! Get ready to impress your family and friends with this refreshing dessert.
Step-by-Step Instructions:
1. Making the Crust:
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir well until all the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a 9-inch square or round cake pan to create a nice crust. Place the pan in the refrigerator to set while you prepare the filling.
2. Preparing the Cream Filling:
In a large mixing bowl, whip the heavy cream with an electric mixer until stiff peaks form. This means that the cream should hold a peak when you lift the beater out. Set it aside for now. In another bowl, beat the softened cream cheese until it’s smooth. Gradually add in the powdered sugar and vanilla extract, mixing until everything is well combined and creamy.
3. Combining the Cream and Cream Cheese:
Now, gently fold the whipped cream into the cream cheese mixture. Use a rubber spatula to carefully combine them without deflating the fluffy whipped cream. You want to keep it light and airy!
4. Layering the Cake:
Spread half of the whipped cream filling over your chilled graham cracker crust in the pan. Next, spoon half of the lemon curd on top, and sprinkle half of the fresh blueberries over that. Smooth everything slightly with a spatula to make sure it’s even. Now, add the rest of the whipped cream filling and smooth it out nicely on top.
5. Finishing Touches:
Drop spoonfuls of the remaining lemon curd on the top and use a knife to gently swirl it around for a beautiful marbled effect. Then, sprinkle the remaining blueberries and lemon zest over the top for a pop of color and flavor.
6. Chilling and Serving:
Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results. When you’re ready to serve, slice into squares and enjoy every bite of this refreshing treat!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! If you prefer, you can substitute the graham cracker crumbs with digestive biscuits, vanilla wafers, or even Oreos for a chocolatey twist. Just crush them into fine crumbs and mix with melted butter as directed.
How Can I Make This Cake Dairy-Free?
You can easily make this cake dairy-free by using plant-based alternatives! Substitute heavy cream with coconut cream, and replace cream cheese with a dairy-free cream cheese option. Make sure to check that your powdered sugar doesn’t contain any bone char, which can be present in some brands.
What’s the Best Way to Store Leftovers?
Store any leftovers covered in the refrigerator for up to 3 days. If you want to prepare it further in advance, you can freeze the cake before adding the blueberries and lemon zest. Just wrap it tightly in plastic wrap and foil—thaw it in the fridge overnight before serving.
Can I Use Frozen Blueberries Instead of Fresh?
You can use frozen blueberries, but it’s best to thaw and drain them first to avoid excess moisture in the cake. Just place them in a colander to drain before incorporating them into the filling or as garnish. This will help maintain the cake’s texture!
