Lemon Blueberry Cream Cake (Printer-friendly)

Creamy lemon and blueberry layers on a graham crust. No oven required for this refreshing summer dessert.

# What You Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Zest of 1 lemon

→ Lemon Blueberry Cream Filling

05 - 8 oz cream cheese, softened
06 - 1 cup heavy whipping cream, cold
07 - 3/4 cup granulated sugar
08 - 2 tablespoons freshly squeezed lemon juice
09 - Zest of 1 lemon
10 - 1 teaspoon pure vanilla extract
11 - 1 2/3 cups fresh blueberries

→ Topping

12 - 3/4 cup fresh blueberries
13 - Zest of 1/2 lemon
14 - Whipped cream for garnish (optional)

# How to Make It:

01 - In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and lemon zest. Mix until well blended and the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate while preparing the filling.
02 - In a large bowl, beat the softened cream cheese and 3/4 cup sugar until smooth and creamy, approximately 2-3 minutes. Add lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated and no lumps remain.
03 - In a separate chilled bowl, whip the cold heavy cream using a hand mixer or stand mixer until stiff peaks form. Be careful not to overwhip. The cream should hold its shape when the beaters are lifted.
04 - Gently fold the whipped cream into the cream cheese mixture using a spatula, incorporating until fully blended and smooth. Carefully fold in 1 2/3 cups fresh blueberries, taking care not to crush the berries.
05 - Pour the blueberry cream filling over the chilled crust. Use an offset spatula to smooth the top, creating an even surface. Cover the springform pan with plastic wrap or foil.
06 - Refrigerate the cake for at least 4 hours, or overnight for best results. The filling should be firm and hold its shape when cut.
07 - Remove the cake from the springform pan. Top with the remaining 3/4 cup fresh blueberries, distributing evenly. Sprinkle with lemon zest and add whipped cream garnish if desired. Slice and serve chilled.

# Expert Tips:

01 -
  • It comes together in under 30 minutes with zero baking required
  • The texture is incredibly light and creamy, almost like eating a cloud
  • You can make it ahead and it actually tastes better after chilling overnight
02 -
  • The cream must be ice cold or it will not whip properly no matter how long you beat it
  • Folding requires patience, use a spatula and gentle strokes to keep the air in the mixture
  • This cake needs the full chilling time or it will not slice cleanly when you serve it
03 -
  • Room temperature cream cheese blends smoother and prevents any lumpy filling
  • Fold the blueberries in last to prevent them from breaking and bleeding into the cream

Return