Lemon Blueberry Cream Cake

Ingredients

• Crust:

  • 2 cups graham cracker crumbs (or crushed vanilla cookies/shortbread)

  • 1/2 cup unsalted butter, melted

  • 2 tablespoons granulated sugar

• Cream Cheese & Lemon Filling:

  • 16 oz (2 blocks) cream cheese, softened to room temperature

  • 1 cup powdered sugar

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons lemon zest

  • 1.5 cups heavy whipping cream (chilled)

  • 1 teaspoon vanilla extract

• Fruit & Layers:

  • 2.5 cups fresh blueberries (divided—some for folding inside, and some for topping)

• Topping & Decoration:

  • Additional whipped cream (or sweetened whipped cream piped on top)

  • Candied or thinly sliced fresh lemon peel/ribbons

Instructions

1. Prepare the Crust:

   • In a mixing bowl, combine the cookie crumbs, melted butter, and sugar until the mixture resembles wet sand.

   • Press the mixture firmly into the bottom of a lined baking dish or springform pan. Place it in the refrigerator to chill and set while you prepare the filling.

2. Whip the Cream:

   • In a chilled bowl, beat the 1.5 cups of heavy whipping cream until stiff peaks form. Set aside in the refrigerator.

3. Make the Cream Cheese Base:

   • In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

   • Beat in the vanilla extract, lemon juice, and lemon zest.

4. Combine:

   • Gently fold the whipped cream into the cream cheese mixture using a spatula until completely smooth and light.

5. Assemble the Layers:

   • Spread half of the cream filling over your prepared crust.

   • Scatter a generous layer of fresh blueberries across the cream, pressing them in slightly.

   • Spread the remaining cream filling over the top to cover the berries, creating a smooth surface.

6. Chill:

   • Cover the cake and refrigerate for at least 4 hours (or overnight) so the cream layer sets firmly and the blueberry juices settle into the layers.

7. Decorate and Serve:

   • Before serving, pipe swirls of whipped cream across the top, garnish with fresh blueberries, and add delicate ribbons of lemon peel. Slice and serve chilled!