Description
Indulge in the refreshing delight of a No-Bake Lemon Dazzling Blueberry Cream Cake. This vibrant dessert combines the tartness of fresh lemons with the sweetness of juicy blueberries, creating a light and airy treat that’s perfect for any occasion. With creamy layers that melt in your mouth, this cake is a show-stopper for summer picnics or cozy winter gatherings. Easy to prepare and visually stunning, it’s guaranteed to impress your family and friends.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups fresh blueberries
- 1/3 cup freshly squeezed lemon juice
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 tbsp unflavored gelatin powder
- 1 tsp pure vanilla extract
- 3 tbsp cold water
Instructions
- Prepare the crust by mixing graham cracker crumbs with melted butter. Press firmly into a springform pan.
- In a mixing bowl, beat heavy whipping cream with powdered sugar and vanilla until soft peaks form.
- Bloom gelatin in cold water for 5 minutes, then dissolve over low heat before mixing with lemon juice.
- Fold the lemon mixture into whipped cream gently.
- Spread half the filling over the crust, layer half the blueberries, and repeat.
- Cover and refrigerate 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 (100g)
- Calories: 290
- Sugar: 22g
- Sodium: 85mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg