This no-bake Lemon and Blueberry Cake is a refreshing and tangy summer dessert. With layers of creamy lemon pudding, sweet blueberry pie filling, and a buttery graham cracker crust, it’s an easy-to-make treat perfect for any occasion.
Why You’ll Love This Recipe
- No Baking Required: Skip the oven! This recipe is made entirely in the fridge.
- Simple Ingredients: Uses pantry staples and easy-to-find items.
- Perfect for Summer: Light, cool, and bursting with fruity flavors.
- Crowd-Pleaser: Great for potlucks, picnics, and family gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2.5 cups graham cracker crumbs
- 3/4 cups butter, melted
- 2 (8-ounce) cream cheese, room temperature
- 1 cup granulated sugar
- 1 (3.4-ounce) package lemon instant pudding
- 1 cup milk
- 1/3 cup lemon juice
- 1 (21-ounce) can blueberry pie filling
- 8 ounces Cool Whip (thawed)
Directions
- Combine graham cracker crumbs and melted butter in a medium bowl. Reserve a small amount for garnish, then press the mixture into a 9″x13″ baking dish. Refrigerate to set.
- Using a hand mixer, beat the cream cheese and sugar together until smooth. Mix in the lemon juice and milk.
- Add the lemon instant pudding to the cream cheese mixture. Blend until fully combined and thick.
- Spread the pudding mixture evenly over the graham cracker crust.
- Layer the blueberry pie filling on top of the pudding mixture, spreading it evenly.
- Add a layer of Cool Whip on top and sprinkle with reserved graham cracker crumbs for garnish.
- Refrigerate for at least 2 hours to set before serving.
Servings and Timing
- Servings: Approximately 12 slices
- Preparation Time: 20 minutes
- Setting Time: 2 hours
Variations
- Mixed Berry Topping: Swap blueberry pie filling for mixed berry filling or fresh berries.
- Gluten-Free: Use gluten-free graham cracker crumbs.
- Lemon-Lime Twist: Add lime zest and juice for a citrusy twist.
- Homemade Whipped Cream: Replace Cool Whip with freshly whipped cream for a richer flavor.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the assembled cake for up to 1 month. Thaw in the fridge before serving.
- Reheating: This dessert is best served cold, so reheating isn’t necessary.
FAQs
1. Can I make this dessert ahead of time?
Yes! It’s ideal to prepare this cake the day before serving to allow it to set well.
2. Can I use fresh blueberries instead of pie filling?
Yes, fresh blueberries can be used with a bit of sugar and lemon juice for extra sweetness.
3. Is it possible to make this dessert dairy-free?
Yes, substitute dairy-free cream cheese, milk, and whipped topping.
4. What if I don’t have lemon pudding mix?
Use vanilla pudding mix with added lemon zest and juice for flavor.
5. Can I use a smaller pan?
You can use a smaller pan for thicker layers, but adjust the setting time accordingly.
6. How do I prevent the crust from crumbling?
Ensure the butter and graham cracker crumbs are well combined and press the crust firmly into the dish.
7. Can I add extra toppings?
Absolutely! Try adding fresh lemon zest, white chocolate chips, or chopped nuts.
8. What type of milk works best?
Whole milk is ideal, but 2% or almond milk can work as well.
9. Can I use homemade blueberry filling?
Yes, homemade blueberry compote works wonderfully for this recipe.
10. How long does it take to set completely?
Chill the cake for at least 2 hours, but overnight is best for optimal texture.
Conclusion
This Lemon and Blueberry Ice Box Cake is a delightful no-bake dessert that’s as easy to make as it is delicious. With its vibrant flavors and creamy texture, it’s the perfect addition to any summer celebration or casual gathering. Make it today and enjoy a slice of refreshing sweetness!
Print
Lemon and Blueberry Cake
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This no-bake Lemon and Blueberry Icebox Cake is a refreshing summer dessert layered with tangy lemon pudding, sweet blueberry pie filling, and a buttery graham cracker crust. A simple, crowd-pleasing treat perfect for warm days.
Ingredients
- Crust:
- 2.5 cups graham cracker crumbs
- 3/4 cup butter, melted
- Filling:
- 2 (8-ounce) cream cheese blocks, softened
- 1 cup granulated sugar
- 3.4-ounce box lemon instant pudding
- 1 cup milk
- 1/3 cup lemon juice
- Topping:
- 21-ounce blueberry pie filling
- 8–ounce Cool Whip, thawed
Instructions
- Prepare the Crust:
- Mix graham cracker crumbs and melted butter in a medium bowl, saving a small portion of crumbs for garnish.
- Press the mixture evenly into a 9″x13″ baking dish. Refrigerate to set.
- Make the Cream Cheese Layer:
- Beat softened cream cheese and sugar with a hand mixer until smooth.
- Add lemon juice and milk, and mix well.
- Add the Lemon Pudding:
- Mix in the lemon instant pudding until the filling is thick and fully combined.
- Assemble the Cake:
- Spread the pudding mixture evenly over the chilled graham cracker crust.
- Layer the blueberry pie filling evenly over the pudding mixture.
- Top with Cool Whip, smoothing it out for a neat finish.
- Garnish and Chill:
- Sprinkle the reserved graham cracker crumbs on top.
- Refrigerate for at least 2 hours to allow the cake to set.
- Serve and Enjoy:
- Slice into squares and serve chilled.
Notes
- For a citrusy twist, add some lemon zest to the pudding layer.
- Substitute blueberry pie filling with fresh blueberries and a glaze for a lighter version.
- Store leftovers in the fridge for up to 3 days.
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