There’s something irresistible about the combination of tangy lemon and sweet blueberries, especially when they come together in a creamy, refreshing cake that doesn’t even require an oven. This no-bake lemon dazzling blueberry cream cake is the perfect dessert for warm days, special gatherings, or when you just want something luscious without the extra work of baking.

Each layer of this cake tells its own story. The buttery cookie crust gives a firm yet crumbly base, followed by a silky lemon cream filling that bursts with citrus brightness. Fresh blueberries fold into the cream, creating a balance of sweet and tart in every bite. It’s a dessert that feels light yet indulgent, and the colors alone make it look like a showstopper at any table.

Why You’ll Love This No-Bake Lemon Dazzling Blueberry Cream Cake

You’ll love this cake because it is effortless yet elegant. With no oven needed, it saves time and keeps your kitchen cool. The lemon cream layer is vibrant and refreshing, while the blueberries add bursts of juicy sweetness that make the flavor unforgettable. This recipe is also flexible: you can make it ahead of time, keep it chilled, and have it ready to impress your guests whenever you need it.

What Kind of Crust Should I Use?

The crust is an important part of this no-bake dessert. A classic choice is crushed graham crackers mixed with melted butter, which provides a buttery and slightly sweet base. However, digestive biscuits or shortbread cookies can also work beautifully, adding their own unique flavor. The key is to press the crumbs tightly into the pan so the crust holds together and provides the right balance to the creamy filling.

Ingredients for the No-Bake Lemon Dazzling Blueberry Cream Cake

The magic of this cake comes from simple, fresh ingredients that work beautifully together. Each one brings its own role in creating a creamy, tangy, and sweet delight.

Graham crackers – provide the buttery, crumbly base that holds the cake together.
Unsalted butter – binds the graham crackers into a firm crust.
Cream cheese – adds richness and tang to the cream filling.
Heavy cream – creates a smooth, fluffy texture in the filling.
Powdered sugar – sweetens without grittiness.
Fresh lemon juice – brings the bright citrusy flavor.
Lemon zest – enhances the lemon flavor and adds fragrance.
Vanilla extract – rounds out the flavor with a warm note.
Fresh blueberries – add bursts of juicy sweetness in every bite.

No-Bake Lemon dazzling Blueberry cream Cake 2

How To Make the No-Bake Lemon Dazzling Blueberry Cream Cake

Step 1: Make the Crust

Crush the graham crackers into fine crumbs and mix with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a springform pan to form the crust. Place it in the refrigerator to chill while you prepare the filling.

Step 2: Whip the Cream

In a chilled mixing bowl, whip the heavy cream until stiff peaks form. This step adds volume and a light texture to the filling.

Step 3: Prepare the Cream Mixture

In another bowl, beat the cream cheese until smooth and creamy. Add powdered sugar, lemon juice, lemon zest, and vanilla extract, mixing until fully combined.

Step 4: Fold in the Whipped Cream

Gently fold the whipped cream into the cream cheese mixture until smooth and airy. Be careful not to deflate the mixture.

Step 5: Add the Blueberries

Fold fresh blueberries into the cream mixture, making sure they are evenly distributed.

Step 6: Assemble the Cake

Spread the lemon cream and blueberry mixture over the prepared crust. Smooth the top with a spatula.

Step 7: Chill the Cake

Refrigerate the cake for at least 4 hours, or overnight, to allow it to set completely. Once set, remove from the pan and garnish with extra blueberries and lemon zest if desired.

Serving and Storing the No-Bake Lemon Dazzling Blueberry Cream Cake

This cake is best served chilled straight from the refrigerator. Its creamy texture holds up beautifully when cold, making each slice refreshing and delightful. One cake typically serves 8 to 10 people, depending on how generous you are with your slices. It’s a wonderful choice for dinner parties, birthdays, or summer gatherings.

To store leftovers, cover the cake tightly with plastic wrap or place in an airtight container. It will stay fresh in the refrigerator for up to 4 days. For longer storage, you can freeze individual slices wrapped in foil and stored in a freezer bag for up to one month. Just thaw in the refrigerator before serving.

What to Serve With This Cake?

Fresh Berries

Adding a side of fresh strawberries, raspberries, or blackberries enhances the fruity flavors and makes for a beautiful presentation.

Whipped Cream

A dollop of lightly sweetened whipped cream adds extra creaminess and pairs well with the citrus and blueberry flavors.

Iced Tea

A tall glass of iced tea, whether sweetened or unsweetened, balances the richness of the cake and adds a refreshing touch.

Coffee

Hot coffee, especially a medium roast, complements the tangy lemon and creamy filling perfectly.

Lemonade

For a bright and zesty pairing, serve this cake with homemade lemonade to double down on the citrus theme.

Vanilla Ice Cream

A scoop of vanilla ice cream turns each serving into an even more indulgent treat.

Prosecco

If you’re serving this cake at a celebration, a glass of bubbly Prosecco elevates the dessert into something truly festive.

Want More Cake Ideas?

If you loved this no-bake lemon dazzling blueberry cream cake, you’ll definitely enjoy exploring other delightful cake recipes from Mia Plates:

• Try the No-Bake Strawberry Shortcake for a fruity classic twist.
• Indulge in the Raspberry Swirl Cheesecake for a vibrant, tangy option.
• Enjoy the Chocolate Eclair Icebox Cake when you’re craving something rich and chocolatey.
• Savor the Pineapple Cream Cake for a tropical and refreshing dessert.

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I’d love to know how your cake turns out. Did you add extra lemon zest? Did you top it with more berries? Share your tweaks and tips in the comments below so we can all learn new ways to make this dessert even better.

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