Easy No-Bake Blueberry Lemon Cake
This Easy No-Bake Blueberry Lemon Cake is light, creamy, and full of fresh flavor. It has layers of lemony cream and sweet blueberries. No oven needed, just chill and serve. It’s the perfect dessert for warm days or when you want something simple and delicious.
Servings: 8 servings
Calories: 573kcal
Equipment
- 8 x 8 baking dish
Ingredients
- 3 cups Heavy Whipping Cream
- 1 cup Sour Cream
- 2 teaspoons Lemon Zest (about 2 medium lemons)
- 18 oz Blueberry Jam (divided)
- 2 boxes Vanilla Wafers
- 1 pint Blueberries (fresh)
Instructions
- Whip the cream: In a large bowl, beat 3 cups of heavy whipping cream with a hand mixer or stand mixer until stiff peaks form. Mix in the sour cream, lemon zest, and jam: Gently fold in 1 cup of sour cream, 2 teaspoons of lemon zest, and 1 cup of blueberry jam until the mixture is smooth and creamy.
- Start with a Base Layer: Spread a thin layer of the cream mixture on the bottom of a 8 x 8-inch baking dish to help the wafers stick. Place a single layer of vanilla wafers over the cream. Add a layer of the lemon blueberry cream over the wafers and smooth it out evenly. Spread the remaining blueberry jam over the cream layer and lightly swirl it in.
- Repeat the Layers: Add another layer of wafers, more cream, and repeat until you’ve used up everything, finishing with a thick layer of cream on top.
- Top with Fresh Blueberries and Vanilla Wafers: Scatter 1 pint of fresh blueberries and vanilla wafers over the top for a bright, fresh finish.
- Chill before Serving: Cover the dish and refrigerate for at least 8 hours, or overnight, so the flavors come together and the wafers soften.
Nutrition
Calories: 573kcal | Carbohydrates: 57g | Protein: 4g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 118mg | Sodium: 55mg | Potassium: 216mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1523IU | Vitamin C: 13mg | Calcium: 105mg | Iron: 1mg