Description

This No-Bake Lemon Dazzling Blueberry Cream Cake is a chilled, fruity dessert perfect for summer. With layers of lemon cream, blueberry compote, and soft cookie base, it’s light, tangy, and requires zero baking. A refreshing no-bake cake ideal for parties and brunch.

Ingredients

1 cup fresh or frozen blueberries

2 tablespoons sugar

1 teaspoon cornstarch

8 ounces cream cheese

1 can (14 ounces) sweetened condensed milk

1/3 cup lemon juice

1 tablespoon lemon zest

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

24 ladyfingers or graham crackers

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Instructions

1. In a saucepan, cook blueberries, sugar, and a splash of water over medium heat until berries burst. Stir in cornstarch and cook until thick. Cool completely.

2. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.

3. In another bowl, beat cream cheese until smooth. Mix in sweetened condensed milk, lemon juice, and zest. Gently fold in half of the whipped cream.

4. In a lined loaf pan or square dish, layer ladyfingers or graham crackers, lemon cream, and blueberry compote. Repeat layers.

5. Top with remaining whipped cream. Cover and refrigerate for at least 6 hours or overnight.

6. Slice and serve chilled. Add extra blueberry compote if desired.

Notes

Use fresh lemon zest for best flavor.

Let the blueberry compote cool fully before layering.

Overnight chilling gives the best structure and taste.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 18g
Sodium: 140mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg