Make the Blueberry Topping:
- In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries have burst and released their juices. The mixture should thicken slightly.
- Remove from heat and let the topping cool to room temperature. This prevents it from melting the cream layer when added.
Assemble and Serve:
- Once the lemon cream layer is fully chilled and firm, spoon the cooled blueberry topping evenly over the surface.
- Return the cake to the refrigerator for at least 30 minutes to allow the topping to set and marry with the cream layer.
- When ready to serve, run a knife along the edges of the pan and carefully release the springform ring. Slice and serve chilled for a fresh, creamy, tangy bite of summer any time of year!
Recipe Notes
- Make-ahead: This dessert is ideal for prepping a day in advance. The flavors intensify as it sits!
- Crust alternatives: You can use crushed digestive biscuits or vanilla wafers instead of graham crackers.
- Berry swap: Try raspberries or blackberries for a fun twist on the topping.
Quick Facts
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
- Servings: 10 slices
- Calories: Approx. 280 kcal per slice
This No-Bake Lemon Blueberry Cream Cake is tangy, dreamy, and dangerously easy to make. It’s a perfect no-fuss dessert for warm weather entertaining, birthdays, or anytime you crave a cool citrusy treat!
