Description
No-Bake Lemon Dazzling Blueberry Cream Cake is the ultimate summer dessert that combines a creamy lemon filling with fresh blueberries, all resting on a buttery graham cracker crust. This delightful treat is not only easy to make but also visually stunning, making it the perfect centerpiece for any gathering. Whether you’re hosting a picnic or celebrating a birthday, this cake promises to impress with its vibrant flavors and refreshing taste. Chill it to perfection, serve it up, and watch your friends and family savor every bite of this blissful dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups fresh blueberries
- ½ cup freshly squeezed lemon juice
- Zest of 2 lemons
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Create the crust by mixing graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan.
- In another bowl, whip heavy cream until soft peaks form. Fold in powdered sugar, lemon juice, zest, and vanilla extract.
- Gently fold in fresh blueberries without breaking them.
- Layer half of the blueberry cream filling over the crust, followed by more blueberries and the remaining cream filling.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
- Slice and serve with extra blueberries on top.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg