This No-bake Lemon Dazzling Blueberry Cream Cake is a refreshing treat! It’s super easy to whip up, with layers of creamy lemon and sweet blueberries that keep things cool and delightful.
You won’t believe how light and fluffy this cake is—I could eat it all day! I love serving it with extra blueberries on top. Just remember to hide a slice for yourself before it disappears! 😄
Ingredients & Substitutions
Graham Cracker Crumbs: These are essential for the crust. If you’re looking for a gluten-free option, use crushed gluten-free cookies or oat flour mixed with a bit of sugar.
Butter: Unsalted butter adds richness, but coconut oil or margarine can be a good substitute. Just ensure the alternative is melted for even mixing.
Heavy Whipping Cream: This gives the cake its fluffy texture. If you’d like a lighter option, you can use half-and-half or coconut cream for a dairy-free version.
Cream Cheese: I love the richness it adds. If you’re avoiding dairy, look for vegan cream cheese as an alternative.
Lemons: Fresh lemons bring the zing! If they’re out of season, you can use bottled lemon juice, but fresh is always better for a strong flavor.
Blueberries: Fresh blueberries are best, but frozen can work in a pinch. Just thaw and drain them first to avoid excess moisture.
What’s the Best Way to Fold Ingredients Without Deflating the Cream?
Folding is key to keeping your whipped cream light and airy. Here’s how to do it effectively:
- Start by adding a small amount of whipped cream to the thicker mixture (cream cheese and lemon) to lighten it. This makes folding easier.
- Use a spatula to scoop from the bottom of the bowl and lift the mixture over the top—turn the bowl as you go to ensure even mixing.
- Repeat this gently until both mixtures are just combined; be careful not to overmix.
This keeps the cake light and fluffy, giving you that delightful creamy texture in each bite! Trust me, patience is key here.
No-Bake Lemon Dazzling Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
For the Cream Filling:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ½ cup sour cream
- Zest and juice of 2 lemons
- 2 cups fresh blueberries
For Garnish:
- Lemon zest (for garnish)
- Additional blueberries (for garnish)
How Much Time Will You Need?
This no-bake cake takes about 20 minutes of preparation time, and then you will need to refrigerate it for at least 4 hours or overnight. So, get ready to enjoy a refreshing treat later!
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Use a fork to mix everything together until it’s well combined. Once mixed, press this crumb mixture firmly into the bottom of a 9×9-inch square baking dish. This will be your crust. Set it aside while you make the filling.
2. Make the Cream Filling:
In a clean medium bowl, whip the heavy cream and powdered sugar together using an electric mixer until stiff peaks form. This means when you lift the beaters, the cream holds its shape. Set this fluffy mixture aside.
3. Mix the Cream Cheese Mixture:
In another bowl, beat the softened cream cheese until it’s nice and smooth. Then, add the sour cream, lemon zest, and lemon juice. Mix everything together until it’s creamy and well combined. This gives your filling a bright lemony flavor!
4. Combine Everything:
Now it’s time to fold the whipped cream into the lemon-cream cheese mixture. Gently mix the whipped cream in with a spatula until fully incorporated. Be careful not to deflate the whipped cream, as you want to keep that airy texture. Next, gently fold in the fresh blueberries, but save a handful for garnishing later.
5. Assemble the Cake:
Spread half of the blueberry cream mixture evenly over your prepared crust in the baking dish. If you like, you can add another layer of graham cracker crumbs on top of the cream layer for extra texture. Then, spread the rest of the cream mixture on top. Use a spatula to smooth the surface so it looks nice and pretty.
6. Chill and Garnish:
Cover the baking dish with plastic wrap and place it in the refrigerator for at least 4 hours, or overnight if you have the time. This will help it set perfectly. When you’re ready to serve, take it out of the fridge, sprinkle some fresh blueberries and lemon zest on top for a lovely garnish. Slice into squares and enjoy your delicious and refreshing no-bake lemon dazzling blueberry cream cake!
Can I Use a Different Type of Crust?
Absolutely! If you prefer a gluten-free option, you can use gluten-free graham cracker crumbs or even crushed nuts mixed with a bit of melted butter. Just make sure the consistency is similar for a good base!
How Can I Make This Recipe Dairy-Free?
You can easily substitute the cream cheese with a dairy-free cream cheese alternative and use coconut cream in place of heavy whipping cream. Use a dairy-free sour cream as well, if desired. Ensure the other ingredients are also dairy-free!
How Long Will This Cake Last in the Fridge?
This cake will keep well in the fridge for up to 5 days when stored in an airtight container. Just be sure to cover it tightly to maintain its freshness!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, frozen blueberries can be used! However, you don’t need to thaw them before folding them in; this will help prevent them from bleeding into the cream mixture. Just be aware that they may release some juice during mixing, slightly altering the color.
