This No-Bake Lemon Blueberry Cream Cake is a refreshing treat that’s super easy to make. With layers of creamy goodness and tangy lemon flavor, it’s perfect for hot days!
The blueberries add a nice pop of color and a burst of sweetness. I love making this cake when I want to impress friends without turning on the oven—less heat, more yum! 😊
Key Ingredients & Substitutions
Graham cracker crumbs: These create a delicious crust. If you can’t find graham crackers, digestive biscuits are a great alternative. Just crush them up the same way!
Unsalted butter: This keeps the crust from being too salty. If you’re looking to reduce dairy, coconut oil can be swapped in for a similar texture.
Sweetened condensed milk: This adds sweetness and creaminess to the cake. If you prefer a lighter version, try using coconut milk or a blend of silken tofu and honey to achieve a creamy texture.
Heavy whipping cream: Fresh heavy cream creates that fluffy texture. If you want a non-dairy option, coconut cream can do the trick, just chill and scoop off the solid part!
Lemons: Freshly squeezed lemon juice brings the best flavor. If fresh ones are not available, you can use bottled lemon juice, but fresh is always best for flavor!
Blueberries: They are the star of this dessert. If fresh blueberries aren’t available, you can use frozen ones, just thaw and drain beforehand.
What’s the Best Way to Prepare Heavy Whipped Cream?
Whipping cream can be a little tricky, but with a few tips, you’ll get it right every time! Start with cold heavy cream and a chilled mixing bowl; this helps the cream whip better.
- Pour the heavy cream into the bowl and beat on medium speed until bubbles start to appear.
- Gradually add in the powdered sugar while continuing to whip.
- Keep whipping until you see stiff peaks form. Be careful not to overwhip, or it will turn grainy!
When it’s ready, it should hold its shape well and be perfect for layering in your cake and piping on top. This whipped cream adds such a light and airy texture!
No-Bake Lemon Blueberry Cream Cake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- 1/2 cup unsalted butter, melted
For the Lemon Cream Filling:
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- Zest of 2 lemons
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon extract (optional, for extra lemon flavor)
For the Topping:
- 2 cups fresh blueberries, divided
- Lemon peel strips or curls, for garnish
- Blue sugar pearls or sprinkles for decoration (optional)
How Much Time Will You Need?
This delightful cake takes about 20 minutes of hands-on preparation time. Then you’ll need to refrigerate it for at least 4 hours (or overnight) to let it set. In total, you’re looking at around 4 hours and 20 minutes before you can dig into this refreshing dessert!
Step-by-Step Instructions:
1. Make the Crust:
In a bowl, mix the graham cracker crumbs and melted butter together until they are well combined and the crumbs are fully coated. Press the mixture firmly into the bottom of a 9×9 inch square or a similarly sized dish, forming a solid base. Set this crust aside while you prepare the filling.
2. Prepare the Whipped Cream:
In a large mixing bowl, start whipping the heavy cream with the powdered sugar using a hand mixer or stand mixer, until stiff peaks form. Remember to save about 1 cup of this whipped cream for decorating on top later!
3. Mix the Lemon Filling:
In another large bowl, combine the sweetened condensed milk, fresh lemon juice, lemon zest, and lemon extract (if you’re using it). Stir this mixture well until it’s all blended together.
4. Combine the Mixtures:
Now, take the smooth lemon mixture and gently fold it into the remaining whipped cream. Be careful not to deflate the whipped cream; you want it to stay light and fluffy!
5. Layer the Cake:
Spread a thin layer of the lemon cream mixture evenly over the graham cracker crust. Then, sprinkle about 1 cup of fresh blueberries on top of the lemon cream layer.
6. Final Layer:
Carefully spread the remaining lemon cream mixture over the blueberries, smoothing it out so it covers all the fruit evenly. This will create a lovely layered effect!
7. Refrigerate:
Cover the dish with plastic wrap or a lid and place it in the refrigerator for at least 4 hours, or overnight if you can wait! This helps it set and makes it easier to cut.
8. Decorate and Serve:
Once chilled, take your reserved whipped cream and pipe it on top in fun rosettes using a star tip. Decorate with the remaining fresh blueberries, some lemon peel strips, and optional blue sugar pearls or sprinkles for an extra special touch.
9. Enjoy!
Cut into squares and serve chilled. Enjoy this wonderfully refreshing and creamy Lemon Blueberry Cream Cake that’s sure to brighten your day!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can substitute the graham cracker crumbs with crushed Oreos or vanilla wafers for a different flavor profile. Just remember to adjust the melted butter accordingly based on the crumbs’ texture.
What Can I Use Instead of Sweetened Condensed Milk?
If you want a lighter option, you can use a combination of silken tofu blended with a bit of honey or maple syrup for sweetness. Another alternative is using a homemade custard or a vegan condensed milk recipe for a similar creamy texture!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier! Just ensure it’s well-sealed to prevent it from absorbing any odors from the fridge.
Can I Freeze This Cake?
Yes, you can freeze the cake! Simply wrap it tightly in plastic wrap and then in aluminum foil before freezing. When ready to enjoy, thaw it in the refrigerator overnight. However, keep in mind that the whipped cream may not be quite as fluffy after freezing.