This No-bake Lemon Dazzling Blueberry Cream Cake is a refreshing treat! With creamy lemon filling and sweet blueberries on a crisp crust, it’s light and perfect for warm days.
You’ll love how simple it is to make—no oven needed! Just mix, layer, and chill. It always impresses guests, and I can’t resist stealing a slice before it’s even served! 😋
Key Ingredients & Substitutions
Graham cracker crumbs: These form the delicious crust of the cake. If you don’t have graham crackers, you can use crushed vanilla wafers or even digestive biscuits. They will give a slightly different flavor but still create a tasty base!
Heavy whipping cream: This is essential for the light and airy texture. If you want a lighter alternative, you could use a combination of whipped coconut cream or whipped topping. However, keep in mind the taste and texture will differ.
Cream cheese: For a richer taste, regular cream cheese is perfect. If you want to make it lighter, consider using Neufchâtel cheese. For a dairy-free option, try a plant-based cream cheese, though the taste may vary.
Lemon curd: Store-bought lemon curd is super convenient, but homemade lemon curd offers a fresher flavor. If you need a substitute, you could use lemon pudding mix prepared according to package directions, but the texture will change slightly.
Fresh blueberries: They bring lovely flavor and color. If they’re out of season, you can use frozen blueberries—just make sure to thaw and drain them first to prevent extra moisture.
How Do You Get the Whipped Cream to be Perfectly Fluffy?
Beating the whipping cream properly is key to a light filling. Here’s how to do it right:
- Start with chilled heavy cream right from the fridge. The colder it is, the better it’ll whip.
- Use a clean bowl and beaters to avoid any grease that can prevent whipping.
- Beat at a medium-high speed until soft peaks form first. This means the cream should hold a curve and not droop.
- Gradually add powdered sugar while still mixing. This will sweeten and stabilize the whipped cream.
- Keep beating until stiff peaks form, where the cream stands tall and holds its shape without collapsing.
And remember, don’t overbeat it! If it starts looking grainy or separates, you’ve gone too far, and you’ll need to start over. Keep an eye on it!
How to Make 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
- 2 tablespoons sugar
For the Filling:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup lemon curd (store-bought or homemade)
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
For Garnish:
- Zest of 1 lemon
- Additional blueberries and whipped cream for topping
How Much Time Will You Need?
This delightful cake requires about 20 minutes of prep time and needs to chill in the refrigerator for at least 4 hours, or overnight for the best flavor and texture. Just a little patience, and it will be worth the wait!
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, grab your graham cracker crumbs and combine them with the melted butter and sugar. Use a fork to mix everything until it’s well combined. Press this mixture firmly into the bottom of a 9×9-inch square baking dish to form a solid base. Once done, set the crust aside.
2. Making the Whipped Cream:
In a large mixing bowl, pour in the heavy whipping cream. Beat it on high speed until you see soft peaks forming. Slowly add the powdered sugar while continuing to beat until stiff peaks form. Set this creamy goodness aside.
3. Mixing the Cream Cheese Filling:
In another bowl, mix the softened cream cheese with the lemon curd and vanilla extract. Stir until everything is smooth and well blended. This mixture will bring the lemony flavor to your cake!
4. Combining the Mixtures:
Now, it’s time to bring the two mixtures together. Gently fold the whipped cream into the cream cheese and lemon curd mixture. Be careful not to stir too hard—just fold until they are fully combined. You want to keep all that light, fluffy texture!
5. Layering the Cake:
Start layering by spreading half of the cream mixture over the prepared graham cracker crust. Next, sprinkle half of the fresh blueberries evenly over this layer. Then, add the rest of the cream mixture on top and spread it evenly. Finally, place the remaining blueberries on top for a beautiful finish.
6. Chilling the Cake:
Cover your cake with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, or better yet, overnight. This helps all the flavors blend beautifully and firm up the cake.
7. Serving the Cake:
Once your cake is set, take it out from the fridge. Garnish it with lemon zest and pile on some additional blueberries. If you like, you can pipe extra whipped cream on top to make it even more special. Slice it up and enjoy your refreshing dessert chilled!
Can I Use a Different Type of Crust?
Absolutely! You can substitute the graham cracker crumbs with crushed vanilla wafers, digestive biscuits, or even a chocolate cookie crust for a different flavor. Just follow the same proportions for butter and sugar to hold the crust together.
How Can I Make This Cake Gluten-Free?
If you want to make this recipe gluten-free, simply use gluten-free graham cracker crumbs or any gluten-free cookie crumbs for the crust. Just be sure to check the labels to ensure all ingredients are certified gluten-free!
How Do I Store Leftover Cake?
To store leftovers, cover the cake tightly with plastic wrap or transfer it to an airtight container. It can stay in the fridge for up to 3 days. Note that the cake may become softer over time, but the flavors will still be delicious!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can definitely use frozen blueberries! There’s no need to thaw them beforehand; just add them directly into the cake. Keep in mind that they might release more juice, so consider adding them right before serving to maintain the presentation and texture of the cake.
