No-Bake Lemon Blueberry Dessert Cake
Craving a refreshing dessert that’s bursting with fruity flavor and requires zero baking? This No-Bake Lemon Blueberry Dessert Cake is everything you need. It’s cool, creamy, layered with zesty lemon…
By Fatima
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Reading time: 5 min
Craving a refreshing dessert that’s bursting with fruity flavor and requires zero baking? This No-Bake Lemon Blueberry Dessert Cake is everything you need. It’s cool, creamy, layered with zesty lemon and sweet blueberries, and it comes together easily in your fridge. Perfect for summer gatherings, brunches, or any time you want a stress-free treat.
Why You’ll Love This Cool & Creamy Cake
This no-bake cake is a crowd-pleaser for so many reasons:
- No oven required—perfect for warm weather
- Combines tangy lemon, juicy blueberries, and creamy layers
- Make-ahead friendly for parties or holidays
- Refreshing and light after any meal
- Beautifully layered for a stunning presentation
Ingredients Overview
| Layer | Ingredients |
|---|---|
| Crust | Graham crackers, butter, sugar |
| Cream Layer | Cream cheese, powdered sugar, whipped topping |
| Lemon Layer | Lemon curd or instant lemon pudding |
| Blueberry Layer | Blueberries, lemon juice, sugar, cornstarch |
| Garnish (optional) | Lemon zest, whipped cream, fresh blueberries |
Tools Needed
- 9×13-inch baking dish or springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Saucepan
- Whisk
Step-by-Step Instructions
1. Make the Graham Cracker Crust
Ingredients:
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup granulated sugar
Instructions:
- Combine crumbs, butter, and sugar in a bowl.
- Press evenly into the bottom of your baking dish.
- Chill for 15 minutes to firm up.
2. Prepare the Cream Layer
Ingredients:
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 2 cups whipped topping (Cool Whip or homemade)
Instructions:
- Beat cream cheese and powdered sugar until smooth.
- Gently fold in whipped topping.
- Spread over the chilled crust.
3. Add the Lemon Layer
Options:
- 1 1/2 cups lemon curd (store-bought or homemade), or
- 2 cups lemon pudding (prepared from instant mix)
Instructions:
- Spread the lemon layer over the cream cheese layer.
- Refrigerate while you make the blueberry topping.
4. Make the Blueberry Topping
Ingredients:
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
Instructions:
- In a saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat until blueberries begin to burst.
- Stir in cornstarch slurry and simmer until thickened.
- Let it cool, then spread evenly over the lemon layer.
5. Chill and Garnish
- Refrigerate the assembled cake for at least 4 hours (overnight is best).
- Before serving, top with fresh blueberries, lemon zest, or whipped cream.
Pro Tips for Success
- Use full-fat cream cheese for the richest texture.
- Fold whipped topping gently to keep the cream layer airy.
- Cool the blueberry topping completely before adding.
- Chill overnight for best results and easy slicing.
Flavor Variations
| Variation | Details |
| Strawberry Lemon Cake | Use strawberry topping instead of blueberries |
| Raspberry Lemon Cream Cake | Replace blueberries with raspberries |
| Lemon-Lime Dessert Cake | Add lime zest and juice to lemon layer |
| Mixed Berry Layered Cake | Use a combination of blueberries, raspberries, and blackberries |
Nutritional Estimate (Per Slice)
| Nutrient | Amount |
| Calories | 325 kcal |
| Fat | 20g |
| Carbs | 35g |
| Sugars | 21g |
| Protein | 3g |
Make-Ahead & Storage
- Make-Ahead: Best made the night before serving
- Storage: Keep refrigerated and covered for up to 5 days
- Freezing: Freeze without garnish for up to 1 month; thaw in the fridge
No-Bake Lemon Blueberry Dessert Cake — FAQ
Bright, creamy, and make-ahead friendly.
Can I use fresh whipped cream instead of Cool Whip?
Yes! Use about **2 cups stabilized whipped cream**. Whip 1 cup cold heavy cream with 2–3 Tbsp powdered sugar and 1 tsp vanilla to stiff peaks. For stability, fold in **2–3 Tbsp mascarpone** *or* bloom **1 tsp gelatin** in 1 Tbsp water, melt, cool slightly, then stream into the cream while whipping.
Can I use a different crust?
Absolutely. Vanilla wafers, shortbread, or Biscoff all work. For a no-bake crust use **1½ cups fine crumbs + 5–6 Tbsp melted butter + pinch of salt**; press into the pan and chill until firm (or bake 8–10 minutes at 350°F/175°C for a sturdier base, then cool).
Can I make this gluten-free?
Yes—use **gluten-free graham crackers or cookies** for the crust and double-check labels on lemon curd, pudding/cream cheese, and any add-ins.
Can I use frozen blueberries?
Yes, but **thaw and drain well**, then **pat dry** before layering to avoid excess moisture or color bleed. For the cleanest look, scatter berries on top just before serving.
Is it okay to skip the blueberry layer?
Totally. Serve the **lemon and cream layers** on their own for a lighter dessert. Top with lemon zest, a few fresh berries, or extra cookie crumbs for texture.
Serving Suggestions
- Serve chilled with lemon slices on the side
- Add a dollop of whipped cream for extra indulgence
- Pair with iced tea or sparkling lemonade
Perfect For These Occasions
This no-bake lemon blueberry dessert cake is a hit for:
- Summer parties
- Spring brunches
- Mother’s Day
- Easter
- Potlucks
It’s easy to transport, holds well in warm weather, and is always a crowd favorite.
Final Thoughts
This No-Bake Lemon Blueberry Dessert Cake is a dream come true for those hot days when you want something sweet and refreshing without turning on the oven. With creamy lemon layers, bright blueberry topping, and a buttery graham crust, it’s as beautiful as it is delicious.
Save this recipe now—your guests will be asking for seconds (and the recipe)!