If ever there was a dessert that looked like sunshine and tasted like summer on a plate, it’s this No-Bake Lemon Dazzling Blueberry Cream Cake. With its gorgeous layers of tangy lemon-cream, fresh blueberries, and a buttery graham cracker crust, this cake truly dazzles in both appearance and flavor. It’s the kind of showstopper that friends and family can never resist, and the best part is: no oven required! Whether you’re hosting a backyard party or simply craving a slice of something refreshing, this no-bake cake is pure joy from the first forkful to the very last crumb.

No-Bake Lemon Dazzling Blueberry Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! The magic of the No-Bake Lemon Dazzling Blueberry Cream Cake is all about using simple staples that, when layered together, create a burst of creamy, tart, and sweet flavors. Each ingredient adds something special to the balance of taste and to the delightfully creamy texture and vibrant color.

Graham cracker crumbs: These form the backbone of the crust, adding sweetness and crunch that beautifully contrasts the creamy filling.
Unsalted butter (melted): Helps bind the crust and makes it wonderfully rich and stable, so every slice holds together.
Granulated sugar: Provides just enough sweetness to the crust without overpowering the other flavors.
Cream cheese (softened): Creates a luscious, tangy, and ultra-smooth filling—the real star of every cream cake!
Powdered sugar: Blends seamlessly into the cream cheese, ensuring the filling stays airy and smooth rather than grainy.
Heavy whipping cream: Fluffed into stiff peaks, this is the secret to the cake’s dreamy, cloud-like texture.
Lemon curd: Adds a burst of vibrant, tart flavor that pairs perfectly with blueberries and balances the creaminess beautifully.
Lemon zest: Intensifies the lemon aroma and gives a punchy, fresh brightness to the entire dessert.
Fresh blueberries (divided): You’ll get sweet pops of blueberry in every bite, plus a stunning visual contrast against the creamy layers.
Blueberry preserves: Swirled over the top for a glossy finish and an extra boost of blueberry flavor.
Water: Just a splash is needed to thin out the preserves for perfect drizzling and swirling.
Additional lemon zest (optional): For that extra flair when you’re feeling fancy—highly recommended for zesty fans!

How to Make No-Bake Lemon Dazzling Blueberry Cream Cake

Step 1: Prepare the Crust

Start by combining graham cracker crumbs, melted unsalted butter, and granulated sugar in a medium bowl. Give everything a good mix until it’s evenly moistened and sandy. Now, press this mixture firmly into the base of your 9-inch springform pan. Don’t be afraid to use a flat-bottomed measuring cup to really compact it—this makes all the difference for a sturdy crust!

Step 2: Whip Up the Creamy Filling

Next, it’s time for that silky, tangy filling! Grab a large bowl and beat together the softened cream cheese and powdered sugar until smooth and billowy. In a separate bowl, whip the heavy cream to stiff peaks—it should hold its shape when you lift the beaters. Gently fold the whipped cream into the cream cheese mixture for a light, mousse-like base. Finally, stir in the lemon curd and zest, being careful not to overmix so you keep that lovely airy texture.

Step 3: Layer and Add Blueberries

Spoon half of the lemony cream filling over the graham crust and spread it out to the edges. Sprinkle one cup of fresh blueberries evenly over the creamy layer—these sweet, juicy bites offer a lovely pop of color and flavor. Top with the remaining cream filling, smoothing out the surface with a spatula to get that picture-perfect finish.

Step 4: Swirl on Blueberry Preserves

In a small saucepan, combine blueberry preserves and a splash of water over low heat, just until the preserves are smooth and pourable. Drizzle this glossy mixture over the top of your cake in wide ribbons, then use a knife to gently swirl the preserves for a marbled effect. The marbling not only looks stunning but delivers an extra punch of blueberry flavor!

Step 5: Garnish and Chill

Scatter the remaining fresh blueberries and, if you’d like, a little extra lemon zest over the top for color and zing. The most important step: transfer your masterpiece to the fridge for at least 6 hours (overnight is even better). This chilling time allows the flavors to meld and the cake to set perfectly for slicing.

How to Serve No-Bake Lemon Dazzling Blueberry Cream Cake

Garnishes

For that wow-factor, garnish your No-Bake Lemon Dazzling Blueberry Cream Cake with a tumble of fresh blueberries and a sprinkle of bright lemon zest. Edible flowers or a sprig of mint are also lovely for a special touch if you’re looking to really impress guests at a celebration.

Side Dishes

This cake shines brightest with simple sides: think crisp iced tea, fruity lemonade, or a platter of fresh melon wedges. If you’re serving a fancier meal, a bowl of lightly sweetened whipped cream or tangy lemon sorbet on the side makes a dreamy pairing.

Creative Ways to Present

For parties, you can transform this dessert into elegant individual servings by layering the components in mason jars or parfait glasses. Top each one with a fresh blueberry and a thin lemon twist. Another favorite trick: cut the cake into tiny squares and serve as bite-sized “lemon blueberry bars” on a dessert platter for a summer buffet or picnic.

Make Ahead and Storage

Storing Leftovers

Keep any leftover No-Bake Lemon Dazzling Blueberry Cream Cake tightly covered in the refrigerator. It will stay fresh and creamy for up to three days. Store it in the springform pan or carefully transfer slices to an airtight container to preserve the layers.

Freezing

Yes, this cake freezes surprisingly well! Wrap individual slices or the whole cake (still in the pan) tightly in plastic wrap and then foil. Freeze for up to one month. Thaw overnight in the fridge, and enjoy—though the texture may be slightly softer after freezing, it’s still delicious.

Reheating

No need to reheat—this dessert is all about that cool, creamy experience! If your cake is frozen, just let it thaw in the refrigerator before serving. Serve straight from the fridge for the best texture and flavor.

FAQs

Can I make this cake ahead of time?

Absolutely! No-Bake Lemon Dazzling Blueberry Cream Cake is actually better when made in advance. Assemble the day before your event and let it chill overnight so the flavors develop and the cake sets perfectly for neat slices.

Can I use frozen blueberries?

Definitely. If fresh blueberries aren’t available, simply thaw frozen blueberries thoroughly and drain them well. Pat them dry with a paper towel to prevent any extra liquid from seeping into the cake layers.

Is lemon curd from the store okay?

Yes! Homemade or store-bought lemon curd both work beautifully here. If you want your No-Bake Lemon Dazzling Blueberry Cream Cake extra tart and lemony, you can always add a little extra, too!

How do I get clean slices?

For those coveted picture-perfect slices, run a sharp knife under hot water and wipe it dry between each cut. Start by removing the springform ring carefully, then slice through the chilled cake slowly—it really makes all the difference.

Can I make this gluten-free?

Absolutely! Just substitute gluten-free graham cracker crumbs for the regular ones, and every other ingredient is naturally gluten-free, making this dessert a fantastic summer treat for everyone.

Final Thoughts

Trust me, this No-Bake Lemon Dazzling Blueberry Cream Cake is poised to become one of your all-time favorite desserts. It’s easy, bursting with flavor, and never fails to bring a smile. Gather your ingredients, invite a friend to help swirl the blueberry preserves, and get ready to enjoy a cake that truly shines at any gathering!

No-Bake Lemon Dazzling Blueberry Cream Cake Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 6 hours 25 minutes (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the refreshing flavors of summer with this delightful No-Bake Lemon Dazzling Blueberry Cream Cake. A luscious combination of creamy lemon filling, fresh blueberries, and a buttery graham cracker crust, this dessert is a perfect blend of sweet and tangy.

Ingredients

Scale

Graham Cracker Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

Lemon Cream Filling:

16 oz cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
1/2 cup lemon curd
1 tablespoon lemon zest
2 cups fresh blueberries, divided
1/4 cup blueberry preserves
1 tablespoon water
Additional lemon zest for garnish (optional)

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Instructions

Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture into the bottom of a 9-inch springform pan.
Lemon Cream Filling: Beat cream cheese and powdered sugar until smooth. Whip heavy cream separately until stiff peaks form, then fold into cream cheese mixture. Fold in lemon curd and lemon zest. Spread half of the filling over the crust.
Layering: Sprinkle 1 cup of blueberries over the filling. Add remaining cream filling and smooth the top.
Blueberry Swirl: Heat blueberry preserves and water, then drizzle over the cake. Swirl gently with a knife. Garnish with blueberries and lemon zest. Refrigerate for at least 6 hours before serving.