Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter, then press into the bottom of a springform pan.
- In a large bowl, beat heavy cream until soft peaks form, then gradually add powdered sugar and vanilla, continuing to beat until stiff peaks form.
- In another bowl, mix lemon juice and lemon zest, then fold this mixture into the whipped cream until well combined.
- Pour half of the lemon cream mixture over the crust, then layer with half of the blueberries.
- Add the remaining lemon cream and top with the rest of the blueberries.
- Refrigerate for at least 4 hours or overnight until set.
- Serve chilled, garnished with additional blueberries if desired.
Notes
- This cake can be made a day in advance for better flavor.
- For a thicker crust, increase the amount of graham cracker crumbs.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 70mg
Keywords: No-Bake Lemon Dazzling Blueberry Cream Cake, Lemon Cake, No-Bake Dessert, Blueberry Dessert