This no-bake lemon dazzling blueberry cream cake is a refreshing treat! Made with creamy layers and topped with fresh blueberries, it’s perfect for warm days when you don’t want to turn on the oven.
Ingredients & Substitutions
Graham cracker crumbs: They create a delicious base for the cake. If you’re gluten-free, try using crushed gluten-free cookies or oats mixed with a bit of sugar.
Unsalted butter: Melted butter helps the crumbs stick together. You can substitute with coconut oil for a dairy-free option, though it will add a slight coconut flavor.
Heavy whipping cream: Essential for that fluffy texture. A low-fat whipped topping can be used in a pinch, but it won’t be as rich. If you’re vegan, opt for a coconut whipping cream.
Cream cheese: Adds creaminess and tang. For a lighter version, use Neufchâtel cheese. If you need a dairy-free option, look for cashew cream cheese.
Lemon curd: This brightens up the cake with its tartness. If you don’t have lemon curd, you can mix lemon juice and sugar into a bit of yogurt or cream cheese for a similar zip.
Fresh blueberries: For the best flavor, use fresh ones if possible. If they’re out of season, frozen blueberries will work well; just thaw and drain excess water first.
How Do You Whip Cream to Stiff Peaks?
Whipping cream is key for your cake’s texture, but it can be tricky! Here’s how to get it just right:
- Start with cold cream straight from the fridge. A chilled bowl and beaters also help!
- Beat on medium speed until it starts to thicken.
- Then, increase to high speed and keep beating. Look for soft peaks, then continue until stiff peaks form (the cream stands up straight).
Be cautious not to over-whip, or you’ll end up with butter! As soon as you see those stiff peaks, stop!
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 whipping cream
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup lemon curd
For Toppings:
- 2 cups fresh blueberries
- Zest of 1 lemon
- Extra blueberries and lemon zest for garnish
How Much Time Will You Need?
This delightful cake takes about 25 minutes to prepare, plus chilling time of at least 4 hours (or overnight) to set perfectly. So plan ahead and enjoy this treat later!
Step-by-Step Instructions:
1. Preparing the Crust:
In a medium bowl, mix the graham cracker crumbs with the melted butter. Use a fork to stir until the crumbs are well coated and look like wet sand. Next, press this mixture firmly into the bottom of an 8×8 inch square baking dish. Chill in the fridge for about 15 minutes so it can set up nicely.
2. Making the Cream Mixture:
In a large bowl, whip the heavy cream using an electric mixer until stiff peaks form. Set this whipped cream aside. In another bowl, beat the softened cream cheese until it’s nice and smooth. Gradually add the powdered sugar and vanilla extract, mixing everything together until it’s creamy and fluffy.
3. Combining the Mixtures:
Now, gently fold the whipped cream into the cream cheese mixture. Be careful to mix slowly so it stays light and fluffy—this is what gives our cake that wonderful creamy texture!
4. Layering the Cake:
Spread half of the lemon curd evenly over the chilled graham cracker crust. After that, add half of the creamy mixture on top, spreading it smooth. Then, sprinkle half of the fresh blueberries over the cream layer for a burst of flavor.
5. Repeating the Layers:
Now, add the rest of the lemon curd on top of the blueberries, followed by the remaining creamy mixture. To finish, sprinkle the last of the blueberries on top. This will create a beautiful, colorful layer for your cake!
6. Chilling the Cake:
Cover your dish with plastic wrap and pop it into the fridge for at least 4 hours, or preferably overnight. This chilling time is key to helping the cake set up properly.
7. Garnishing and Serving:
When you’re ready to serve, take the cake out of the fridge and garnish it with a dollop of whipped cream, some extra fresh blueberries, and a sprinkle of lemon zest. Slice it up and enjoy your delightful No-Bake Lemon Dazzling Blueberry Cream Cake!
Can I Use Other Types of Cookies for the Crust?
Absolutely! If you prefer a different flavor, you can use crushed vanilla wafers, Oreos, or even digestive biscuits as a substitute for graham crackers. Just make sure to melt the butter as per the recipe to bind the crumbs together!
How Can I Make This Dairy-Free?
To make this cake dairy-free, you can replace the cream cheese with a non-dairy cream cheese alternative and use coconut cream or a plant-based whipped topping instead of heavy whipping cream. Additionally, double-check your lemon curd to find a dairy-free version or make it from scratch!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold, so consider letting it chill in the fridge before serving again to keep that refreshing taste!
Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries! Just make sure to thaw them completely and drain any excess liquid before adding them to the layers, as this can help prevent the cake from becoming soggy.
