No-Bake Lemon Dazzling Blueberry Cream Cake

Introduction

If you’re searching for a dessert that’s light, refreshing, and looks as dramatic as it tastes, the No-Bake Lemon Dazzling Blueberry Cream Cake will be your go-to. This cake boasts a vibrant berry swirl layered over a lemony, cloud-like cream without need for an oven—making it blissfully simple, even on hot days or busy schedules.

With its tangy-sweet flavor and elegant layered presentation, it’s sure to impress family and friends at any gathering or special occasion. Fans of make-ahead treats that require minimal fuss will appreciate the effortless assembly and reliably show-stopping results.

Lemon and Blueberry: A Dynamic Dessert Duo

What makes this cake so irresistible is the bright contrast between zesty lemon and juicy, sweet blueberries. The punchy lemon cream filling is encased in a buttery crust, while thick swirls of blueberry compote provide a dazzling pop of color and taste. It’s a feast for the eyes and a melody for the palate.

For this recipe, you can whip a silky-smooth lemon cream with the help of a Ninja BL610 Professional 72 Oz Countertop Blender, Black, ensuring even mixing and a light, fluffy texture for your filling.

Preparing the Blueberry Compote

To create the vibrant blueberry layer, simmer fresh or frozen blueberries with a touch of sugar and lemon juice until thick and syrupy. Once cooled, swirl this compote into your creamy filling for a marbled effect that’s as dazzling as it is delicious. For easy prep, a set of Bamboo Cutting Boards for Kitchen, Set of 3 makes washing and measuring your berries effortless and speeds up your assembly.

Assembling the No-Bake Lemon Blueberry Cream Cake

Line your springform pan with Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet to ensure the cake unmolds seamlessly. A simple graham cracker or vanilla cookie crust comes together quickly, acting as the perfect base for the layers of lemon mousse and blueberry compote.

Alternate spoonfuls of the lemon cream and blueberry compote into your pan, then gently swirl with a spatula for a picturesque finish. Chill until set for a perfect slice every time.

Serving and Presentation Tips

After chilling, transfer each slice to a dessert plate and garnish with extra blueberries or a twist of lemon peel. For a special touch during parties or picnics, pack slices in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to keep them chilled and picture-perfect. Serve with a sprig of mint for extra color and flair—guaranteed to dazzle your guests!

Nutritional Information and Serving Size

This recipe yields about 10 generous slices. Each serving contains roughly 250-300 calories, largely based on your choice of cream and crust ingredients. It’s a festive, fruit-filled treat best enjoyed in moderation.

No-Bake Lemon Dazzling Blueberry Cream Cake (Recap)

A highlight at any summer table, this cake delivers all the sweet-tart magic of lemon and blueberry in an easy, no-oven-required masterpiece. Its stunning marbled presentation and harmonious flavor combination make it an essential recipe for anyone who loves crowd-pleasing, fuss-free desserts.

Instructions

1. Line a 9-inch springform pan with a round of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet to make unmolding the cake easy.
2. In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Chill while you prepare your filling.
3. To make blueberry compote, cook blueberries, sugar, lemon juice, and water in a saucepan over medium heat. Stir frequently until berries burst (about 5 minutes). Stir in cornstarch and cook until thick, then cool completely.
4. For the lemon cream, beat the heavy cream to stiff peaks with a Ninja BL610 Professional 72 Oz Countertop Blender, Black (or stand mixer). In another bowl, blend cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla until smooth. Fold in whipped cream gently.
5. Spoon half of the lemon cream over the crust. Dollop half the blueberry compote in spoonfuls over top. Repeat with remaining cream, then compote. Run a knife or skewer through layers to create a marbled swirl.
6. Chill at least 6 hours. Carefully remove pan ring and parchment before slicing. Garnish with lemon slices and berries. For neat slices, use a sharp knife wiped clean between cuts and a Cisily Black Sponge Holder for Kitchen Sink, Rustproof 304 Stainless Steel to keep utensils handy and tidy.

Cook and Prep Times

Prep Time: 30 minutes

Cook Time (compote): 10 minutes

Total Time: 40 minutes active, plus at least 6 hours chilling