Lorenzo Devereaux
Imagine slicing into a cake that greets you with layers of sunshine-bright lemon cream, juicy pops of blueberry, and a buttery crust that simply melts in your mouth. This dessert is the definition of elegance without the fuss—no oven required. The contrast of tangy lemon and sweet, plump blueberries makes each bite refreshingly light yet indulgent enough to satisfy a true dessert lover.
This no-bake beauty is perfect for warm days when you want something chilled, creamy, and irresistibly pretty on the table. Its vibrant colors make it a showstopper for brunches, birthdays, summer BBQs, or even an afternoon treat with tea. And the best part? You can make it ahead, which means zero last-minute kitchen stress.
What Kind of Lemon Flavor Works Best?
For a bright, zesty punch, fresh lemon juice and zest are essential. Bottled lemon juice can work in a pinch, but nothing compares to the aromatic oils released from fresh zest. If you want a gentler citrus note, Meyer lemons offer a sweeter, floral twist.
Ingredients for the No-Bake Lemon Dazzling Blueberry Cream Cake
Graham Cracker Crumbs – The base that holds the cake together with a buttery, slightly sweet crunch.
Unsalted Butter – Acts as the binder for the crust while adding a rich, smooth flavor.
Cream Cheese – The heart of the creamy filling, providing a tangy depth and velvety texture.
Sweetened Condensed Milk – Brings luscious sweetness and helps set the filling without baking.
Fresh Lemon Juice & Zest – For that fresh, tangy burst that balances the richness.
Fresh Blueberries – Juicy bursts of natural sweetness that layer beautifully into the cream.
Whipping Cream – Adds a dreamy, airy lightness to the filling and topping.
Powdered Sugar – For a smooth sweetness that blends easily without grittiness.
Vanilla Extract – Enhances the overall flavor with a warm undertone.
How To Make the No-Bake Lemon Dazzling Blueberry Cream Cake
Step 1: Prepare the Crust
Crush graham crackers into fine crumbs using a food processor or by sealing them in a zip-top bag and rolling with a rolling pin. Mix the crumbs with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a springform pan, ensuring an even layer. Chill in the refrigerator while you prepare the filling.
Step 2: Whip the Cream
In a large mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Set aside—this will be folded into the filling to give it a light, airy texture.
Step 3: Make the Lemon Cream Filling
In another bowl, beat the cream cheese until smooth. Gradually add sweetened condensed milk, followed by fresh lemon juice and zest, and vanilla extract. Continue mixing until the filling is creamy and lump-free.
Step 4: Fold in the Whipped Cream
Gently fold the whipped cream into the lemon cream filling, keeping as much air in the mixture as possible for a light texture.
Step 5: Layer with Blueberries
Spread half of the lemon cream mixture over the chilled crust. Scatter fresh blueberries evenly over the layer, then top with the remaining lemon cream.
Step 6: Chill to Set
Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results. The filling will firm up beautifully while staying smooth and creamy.
Step 7: Garnish and Serve
Before serving, garnish with extra whipped cream, lemon zest curls, and a handful of fresh blueberries for a stunning presentation. Slice with a sharp knife, wiping between cuts for clean edges.
Serving and Storing the No-Bake Lemon Dazzling Blueberry Cream Cake
This cake is best served well-chilled, straight from the refrigerator. The cool lemon cream and juicy blueberries are most refreshing when the cake is cold. For clean slices, dip your knife in hot water, wipe it dry, and then cut.
Store any leftovers covered in the refrigerator for up to 4 days. If you’d like to prepare it ahead of time, the cake can be made a day in advance and garnished just before serving to keep the toppings fresh.
What to Serve With No-Bake Lemon Dazzling Blueberry Cream Cake
1. Iced Lemon Tea
The citrus notes complement the cake while providing a refreshing beverage.
2. Sparkling Elderflower Water
A light, floral fizz pairs beautifully with the lemon-blueberry profile.
3. Fresh Berry Salad
Keep the fruity theme going with a medley of strawberries, raspberries, and blackberries.
4. Shortbread Cookies
For an added buttery crunch alongside your creamy dessert.
5. Vanilla Bean Ice Cream
A scoop on the side turns this into an even more indulgent treat.
6. Prosecco or Sparkling Wine
Perfect for special occasions where a celebratory toast is in order.
7. Mint Garnish
Fresh mint leaves add a touch of green and a cooling flavor contrast.
Want More No-Bake Dessert Ideas?
If you love this No-Bake Lemon Dazzling Blueberry Cream Cake, you might enjoy exploring these other refreshing and fuss-free desserts:
- Blueberry Delight – A creamy layered treat with a burst of blueberry goodness.
- Lemon Curd Cake – A Sweet, Zesty Dream in Every Bite – For a tangy twist on a classic.
- No-Bake Twinkie Pudding Cake – A nostalgic, no-bake crowd-pleaser.
- Lusciously Soft Lemon Rolls – Perfect for citrus lovers.
- Two-Ingredient Lemon Bars – Minimal effort, maximum lemon flavor.
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I’d love to know how your version turned out—did you stick to classic lemon and blueberry, or did you mix in raspberries or blackberries for a twist? Drop your tips in the comments so we can inspire each other.
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No-Bake Lemon Dazzling Blueberry Cream Cake
Equipment
- Springform pan
- Mixing bowls
- Electric mixer
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup fresh blueberries
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Crush graham crackers into fine crumbs. Mix with melted butter until combined. Press into a springform pan and chill.
- Whip heavy cream with powdered sugar until stiff peaks form. Set aside.
- Beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Mix until creamy.
- Fold whipped cream into the lemon cream mixture.
- Spread half the filling over crust. Add a layer of blueberries, then top with remaining filling.
- Chill for at least 4 hours or overnight.
- Garnish with extra whipped cream, lemon zest, and blueberries before serving.