Lemon Blueberry Cream Cake (Print Version)
Refreshing creamy cake with fresh blueberries and bright lemon flavor. Easy no-bake dessert perfect for warm weather gatherings.
# What You Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Zest of 1 lemon
→ Lemon Blueberry Cream Filling
05 - 8 oz cream cheese, softened
06 - 1 cup heavy whipping cream, cold
07 - 3/4 cup granulated sugar
08 - 2 tablespoons freshly squeezed lemon juice
09 - Zest of 1 lemon
10 - 1 teaspoon pure vanilla extract
11 - 1 2/3 cups fresh blueberries
→ Topping
12 - 3/4 cup fresh blueberries
13 - Zest of 1/2 lemon
14 - Whipped cream for garnish (optional)
# Directions:
01 - Combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and lemon zest in a medium bowl. Mix until well blended. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
02 - Beat the cream cheese and sugar in a large bowl until smooth and creamy. Add lemon juice, lemon zest, and vanilla extract. Mix until fully combined.
03 - Whip the cold heavy cream in a separate bowl until stiff peaks form.
04 - Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Carefully fold in 1 2/3 cups blueberries, taking care not to crush them.
05 - Pour the filling over the chilled crust and smooth the top with a spatula.
06 - Cover and refrigerate the cake for at least 4 hours, or until completely set.
07 - Remove the cake from the pan. Top with remaining blueberries, sprinkle with lemon zest, and garnish with whipped cream if desired.
# Insider Tips:
01 -
- The way the bright lemon cuts through all that richness without being too tart
- You can assemble it in under 30 minutes and forget it exists until party time
- That moment when the blueberries burst between your fork and your tongue
02 -
- Cold cream whips faster and holds its shape longer, so don't skip the chilling step
- Over-mixing the berries will turn your beautiful cream a grayish purple, so fold with care
- This cake needs the full four hours to set, or it'll collapse when you slice it
03 -
- Run a thin knife around the edge of the pan before releasing the springform for perfect edges
- Add a layer of lemon curd between crust and filling for an extra punch of brightness