Description
No-Bake Lemon Dazzling Blueberry Cream Cake is a delightful summer dessert that combines zesty lemon, creamy layers, and fresh blueberries for a refreshing treat without the need for baking. Perfect for gatherings or simply indulging on a sunny afternoon, this cake promises to impress with its vibrant colors and luscious flavors. Easy to prepare, it’s an experience that will leave your taste buds dancing in delight.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups fresh blueberries
- ½ cup freshly squeezed lemon juice
- 1 ½ cups heavy whipping cream, cold
- ¾ cup powdered sugar (adjust to taste)
- 1 packet (about 2 ¼ tsp) gelatin powder
- 1 tsp vanilla extract
Instructions
- Prepare the crust by mixing graham cracker crumbs with melted butter and pressing into a 9-inch springform pan.
- Cook half of the blueberries with sugar in a saucepan over medium heat until they burst and form a sauce (about 5 minutes).
- In a large bowl, whip together heavy cream, powdered sugar, lemon juice, and dissolved gelatin until soft peaks form.
- Gently fold in remaining fresh blueberries and layer half of the mixture onto the crust.
- Top with more blueberries if desired, then add the remaining cream mixture. Smooth out the top.
- Cover and chill in the fridge for at least 4 hours or overnight until set.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 290
- Sugar: 16g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 56mg