No-Bake Lemon Blueberry Cake

This No-Bake Lemon Blueberry Cream Cake brings together the bright zing of lemon with the sweet burst of blueberries, layered over a buttery graham cracker crust. It is a quick and refreshing treat for warm days and makes a delightful finish for any summer meal.

I first whipped this up for a backyard barbecue and watched every last piece disappear within minutes. It is a crowd-pleaser that never makes it past dessert time in my family.

Ingredients

• Graham cracker crumbs: create a crisp base and hold the layers together. Choose ones that are fresh and fragrant for best taste
• Melted butter: binds the crumbs into a rich buttery crust. Quality butter makes a difference here
• Cream cheese softened: brings a tangy creaminess. Pick a block variety for smoothest texture
• Granulated sugar: sweetens the filling without overpowering the lemon
• Lemon zest: lends bold citrus aroma. Use fresh lemons and zest just before adding
• Lemon juice: adds tang and brightness. Opt for freshly squeezed for the purest flavor
• Heavy whipping cream: makes the filling light and airy. Look for cold cream with high fat content
• Fresh blueberries: supply juicy bursts of sweetness. Rinse them gently and check for plumpness
• Lemon zest and extra blueberries for garnish: give both a pop of color and extra flavor

Step-by-Step Instructions

Make the Crust:

Mix graham cracker crumbs with melted butter until everything is coated and crumbly. Press the mixture firmly into the bottom of a nine-inch square pan forming an even layer. Refrigerate to set while you prepare the filling so you get a sturdy base

Prepare the Lemon Cream Filling:

In a mixing bowl beat the cream cheese and sugar until you no longer feel any graininess. Add the lemon zest and lemon juice then beat until fully combined and no lumps remain. This helps create a uniformly silky filling

Whip the Cream:

In a separate cold bowl use a handheld or stand mixer to whip the heavy cream until it barely holds soft peaks. Go slow and stop before firm peaks to keep things light and airy

Combine Fillings:

Gently fold the whipped cream into the cream cheese mixture using a spatula. Do not stir too vigorously or you will deflate the cream. Fold until you see no streaks for an even airy filling

Assemble the Cake:

Spread half of the lemon cream filling evenly over the chilled crust. Scatter one cup of blueberries across this layer pressing them in gently so they stay put. Add the remaining filling followed by the rest of the blueberries

Decorate and Chill:

Top with another sprinkle of lemon zest and a few more blueberries for a bright finish. Chill the entire cake uncovered for at least four hours until it firms up and holds its shape

Serve:

Once chilled slice the cake into squares and serve cold for the ultimate creamy and fruity treat

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My favorite part is swirling in vivid flecks of lemon zest which fill the kitchen with the best summery scent. Every time I make this with my kids we argue over who gets to lick the spatula clean after folding in the cream.

Storage tips

Store leftover cake covered in the refrigerator for up to four days. For longer keeping you can freeze individual pieces on a tray and transfer to a container once solid. Thaw slices in the fridge overnight before serving to keep the creamy texture intact

Ingredient substitutions

No graham crackers No problem Use vanilla or lemon cookies instead

Out of fresh blueberries Swap in raspberries or sliced strawberries for a different berry vibe

If you need a lighter dessert try reducing the sugar slightly or choose low fat cream cheese and whipped topping

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Serving suggestions

Serve straight from the fridge for maximum chill factor. Top each piece with a dollop of whipped cream and extra lemon zest for a bakery-style presentation. It also pairs perfectly with a cup of iced tea or lemonade on sunny afternoons

Cultural and historical context

The pairing of lemon and blueberries is classic to summer desserts in North America. No-bake cream cakes became popular in the 20th century when refrigeration became common making it easy to prepare elegant layered treats without heating the kitchen

Recipe FAQs

→ How long should the cake chill before serving?

It's best to chill the cake for at least 4 hours, but overnight yields optimal texture and flavor.

→ Can I substitute frozen blueberries?

Frozen blueberries may be used, but for the freshest flavor and ideal texture, fresh berries are recommended.

→ What’s the role of lemon zest in the filling?

Lemon zest intensifies the citrus aroma and brings bright, fresh notes to the creamy filling.

→ Is it necessary to whip the cream separately?

Yes, whipping the cream first ensures a light, airy consistency when folded into the cream cheese mixture.

→ How do I ensure the crust stays firm?

Chilling the graham cracker base before adding the filling helps it set and hold together when sliced.

→ What’s a good garnish for this cake?

Extra blueberries and a sprinkle of lemon zest provide a colorful, flavorful finishing touch.