Save This No-Bake Lemon Blueberry Cream Cake is my answer to those hot summer days when turning on the oven sounds impossible. Cool and creamy with zippy citrus and juicy berries, it is effortlessly impressive and comes together in just a few simple steps. Each slice bursts with fresh lemon and blueberry flavor that always gets rave reviews at gatherings.
My family adores this cake for birthdays and barbecues. The first time I made it, it vanished before dinner was even served. Now my friends always request it on the hottest days.
Ingredients
- Graham cracker crumbs: give the crust a buttery crunch and classic flavor Look for brands with minimal added sugar for best taste
- Melted butter: binds the crumbs and creates a rich base Use real, unsalted butter for the most satisfying crust
- Cream cheese: adds tang and creaminess Choose a full-fat block style for a luscious filling
- Granulated sugar: sweetens the filling without being overpowering Go for fine white sugar so it blends smoothly
- Lemon zest: is the secret to bright, bold flavor Wash lemons well and zest only the outer yellow layer for maximum aroma
- Lemon juice: provides refreshing tartness Always use fresh lemons for best taste and avoid bottled juice
- Heavy whipping cream: gives airy lightness to the filling Be sure it is very cold before whipping for the fluffiest result
- Fresh blueberries: add juicy pops of sweetness and color Opt for plump berries with a deep blue color When in season, local berries shine in this cake
- Extra blueberries and lemon zest for garnish: make the dessert as pretty as it is tasty and let guests know what flavors to expect
Instructions
- Prepare the Crust:
- Mix the graham cracker crumbs and melted butter together until fully combined Scrape the mixture into a 9 by 9 inch pan and press evenly to form a compact layer Use the back of a spoon or the bottom of a measuring cup for a smooth crust Place in the refrigerator to chill while you make the filling
- Make the Cream Cheese Mixture:
- In a large bowl beat the softened cream cheese and granulated sugar until the mixture looks silky and there are no lumps Add the lemon zest and juice then mix again until everything is incorporated The lemon zest should infuse a sunny fragrance as you stir
- Whip the Cream:
- In a separate cold bowl use an electric mixer to whip the heavy cream until it forms soft peaks The cream should just start to hold its shape but still look smooth Take care not to overwhip so it stays light
- Combine and Fold:
- Gently fold the whipped cream into the cream cheese mixture Do this in batches so you maintain as much air as possible The filling should look very fluffy and pale
- Layer the Cake:
- Spread half of the filling over the chilled crust and smooth the top Scatter the fresh blueberries evenly over this first filling layer Then spread the remaining cream filling gently over the berries This creates pretty layers and locks the fruit in the center
- Top and Chill:
- Sprinkle extra blueberries and fresh lemon zest over the top for garnish Make sure it looks bright and inviting Chill the cake for at least four hours or until set For the easiest slicing refrigerate overnight
- Slice and Serve:
- When ready to serve use a knife dipped in hot water for clean slices Each piece should show creamy layers with bursts of fruit Serve chilled and enjoy every tangy bite
Save Blueberries are my favorite because they remind me of summer trips to local farms My kids love helping sprinkle them between the creamy layers so this recipe always brings back happy family memories
Storage Tips
Refrigerate leftovers covered tightly with plastic wrap or in an airtight container for up to four days If your kitchen is hot serve portions promptly and store the rest back in the fridge so the creamy filling stays set The cake does not freeze well because the filling may weep after thawing but it holds up perfectly in the refrigerator
Ingredient Substitutions
Swap graham crackers for vanilla wafer cookies for a different flavor twist If you need a gluten free crust use gluten free graham style cookies and check the labels on your other ingredients For a lighter touch use reduced fat cream cheese but the texture will be a little softer You can also replace blueberries with sliced strawberries or raspberries for variety
Serving Suggestions
Present chilled cake slices with extra fresh berries or a dollop of unsweetened whipped cream I love adding a few mint leaves for color It is a crowd pleaser at picnics barbecues and birthdays and easily scales up for larger pans
Save This no-bake cake looks beautiful on any dessert table and tastes just as refreshing as it looks Serve it cold for the most satisfying summer treat.
Recipe FAQ
- → Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but thaw and drain them well to prevent excess moisture in the cake.
- → How long does it need to chill before serving?
Chill the assembled dessert for at least 4 hours, but overnight allows for the best texture and flavor meld.
- → Is there a substitute for graham cracker crumbs?
You can substitute digestive biscuits, vanilla wafers, or similar cookies blended into crumbs for the crust.
- → Can I make this dessert ahead of time?
Absolutely. Prepare and chill up to a day ahead, then garnish with extra lemon zest and blueberries before serving.
- → Is it possible to make this dairy-free?
Swap in vegan cream cheese and coconut cream in place of the traditional dairy ingredients for a non-dairy alternative.
- → How should leftovers be stored?
Store covered in the refrigerator for up to 3 days. Serve chilled for best texture and flavor.