Lemon Blueberry Cream Cake Recipe
Description
Delight your senses with this stunning and refreshing Lemon Blueberry Cream Cake! Featuring layers of creamy filling, juicy burst-in-your-mouth blueberries, and a bright citrus punch, this no-bake or icebox-style dessert is the ultimate crowd-pleaser. It looks like it came straight from a bakery, but it is wonderfully simple to put together.
Ingredients
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1-2 packs of graham crackers or vanilla cookies (for the crust base)
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2 cups heavy whipping cream (chilled)
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1.5 cups cream cheese (softened)
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1 cup powdered sugar (adjusted to taste)
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1 tsp vanilla extract
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2 cups fresh blueberries (washed and dried)
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2-3 tbsp fresh lemon juice
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1 tbsp lemon zest (plus extra lemon ribbons for garnish)
Step-by-Step Instructions
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Prep the Pan: Line a square or rectangular baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
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Make the Base: Create a uniform layer of graham crackers or cookies on the bottom of the prepared dish.
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Whip the Cream: In a large mixing bowl, whip the heavy whipping cream until stiff peaks form. Set aside.
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Mix the Cream Cheese Base: In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, lemon juice, and lemon zest together until completely smooth and creamy.
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Combine: Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
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Layer the Cake: Spread a portion of the cream mixture over the cookie base, scatter a generous amount of fresh blueberries across it, and repeat the layers until your ingredients are used up, finishing with a smooth layer of cream on top.
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Chill and Decorate: Pipe remaining cream onto the top if desired, garnish generously with fresh blueberries and lemon zest ribbons, and refrigerate for at least 4 hours (or overnight) to set. Slice and serve cold!
