No-Bake Lemon Blueberry Cake | YumAndJoy

No-Bake Lemon Blueberry Cake

This no-bake lemon blueberry icebox cake is a refreshing and easy dessert perfect for summer! Layers of creamy lemon pudding, luscious blueberry pie filling, and graham crackers come together to create a dessert that’s light, tangy, and irresistible.

Why You’ll Love This Recipe

  • No oven required: A cool and simple dessert for warm days.
  • Quick assembly: Takes just minutes to layer and chill.
  • Sweet and tangy: The perfect balance of lemon and blueberry flavors.
  • Crowd-pleaser: Ideal for summer gatherings, BBQs, or potlucks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • 1 3.4-ounce box lemon instant pudding mix
  • 1 cup milk
  • ⅓ cup lemon juice
  • 8 ounces Cool Whip, thawed
  • 1 cup granulated sugar
  • ¾ cup butter, melted
  • Blueberry pie filling (store-bought or homemade, about 1 can)
  • Graham crackers (about 2 sleeves, for layering)

Directions

Prepare the Layers:

  1. Make the Crust: In a bowl, mix the melted butter and sugar until combined. Spread a thin layer of this mixture onto the bottom of a 9×13-inch dish to create a base.
  2. Prepare the Lemon Pudding: In a large mixing bowl, whisk together the lemon instant pudding mix, milk, and lemon juice until smooth and thickened. Gently fold in the Cool Whip until evenly combined.

Assemble the Cake:

  1. Layer the Graham Crackers: Place a layer of graham crackers on top of the buttered crust, covering the bottom of the dish completely. Break crackers as needed to fit.
  2. Add the Lemon Filling: Spread half of the lemon pudding mixture over the graham crackers in an even layer.
  3. Add the Blueberry Filling: Spoon and spread a layer of blueberry pie filling over the lemon pudding.
  4. Repeat the Layers: Add another layer of graham crackers, followed by the remaining lemon pudding mixture. Top with a final layer of blueberry filling.

Chill and Serve:

  1. Chill: Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the layers to set and flavors to meld.
  2. Serve: Slice into squares and serve chilled. Garnish with lemon zest or fresh blueberries, if desired.

Servings and Timing

  • Servings: 12
  • Prep Time: 30 minutes
  • Chill Time: 2 hours
  • Total Time: 2 hours 30 minutes

Variations

  • Fresh fruit topping: Add fresh blueberries, raspberries, or sliced strawberries on top for a fresh twist.
  • Gluten-free option: Use gluten-free graham crackers to accommodate dietary restrictions.
  • Add texture: Sprinkle crushed graham crackers or chopped nuts on top for extra crunch.
  • Homemade pie filling: Make a homemade blueberry compote with fresh or frozen blueberries, sugar, and lemon juice.

Storage

  • Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze individual portions in airtight containers for up to 1 month. Thaw in the refrigerator before serving.

FAQs

1. Can I use a different pie filling?

Yes, cherry, raspberry, or strawberry pie fillings work wonderfully as substitutes.

2. How do I make this recipe dairy-free?

Use dairy-free milk, a plant-based whipped topping, and vegan butter to make this recipe dairy-free.

3. Can I make this dessert ahead of time?

Yes, this dessert is perfect for making a day ahead. The flavors meld even better after chilling overnight.

4. Can I substitute homemade whipped cream for Cool Whip?

Absolutely! Use an equal amount of freshly whipped cream for a lighter, homemade touch.

5. What if I don’t have instant pudding?

You can use cook-and-serve pudding, but let it cool completely before folding in the Cool Whip.

6. Can I use lemon curd instead of pudding mix?

Yes, lemon curd can replace the pudding mix for a more intense lemon flavor. Adjust sweetness accordingly.

7. What’s the best way to slice this dessert?

Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.

8. How do I prevent soggy layers?

Ensure each layer of graham crackers is evenly covered with filling to help it soften properly without getting too soggy.

9. Can I use other types of crackers?

Yes, digestive biscuits or vanilla wafers can replace graham crackers.

10. How do I make it extra tangy?

Add a little lemon zest to the pudding mixture for an extra pop of lemon flavor.

Conclusion

This no-bake lemon blueberry cake is a refreshing and easy dessert that’s sure to be a hit at any gathering. With its layers of tangy lemon pudding, sweet blueberry filling, and graham cracker crust, it’s as delicious as it is simple to make. Perfect for summer or any time you want a cool and flavorful treat!

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No-Bake Lemon Blueberry Cake

No-Bake Lemon Blueberry Cake


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  • Author: asma
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This no-bake lemon blueberry cake is the ultimate refreshing summer dessert! Made with layers of graham cracker crust, creamy lemon pudding, and sweet blueberry filling, it’s a simple, crowd-pleasing treat perfect for warm days.


Ingredients

Units Scale

For the Layers:

  • 1/3 cup lemon juice
  • 1 cup granulated sugar
  • 1 box (3.4 oz) lemon instant pudding mix
  • 1 cup milk
  • 8 oz Cool Whip (or whipped topping)
  • 3/4 cup butter, melted
  • 2 cups crushed graham crackers (about 12 sheets)

For the Blueberry Filling:

  • 1 can (21 oz) blueberry pie filling

Instructions

  • Prepare the Crust:
    • In a bowl, combine crushed graham crackers, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.
    • Press the mixture firmly into the bottom of a 9×13-inch dish to form the crust. Place in the fridge to set for 15 minutes.
  • Make the Lemon Filling:
    • In a medium bowl, whisk together the lemon instant pudding mix, lemon juice, milk, and granulated sugar until smooth and thickened (about 2-3 minutes). Gently fold in the Cool Whip to create a creamy filling.
  • Assemble the Cake:
    • Spread half of the lemon filling over the chilled graham cracker crust.
    • Add an even layer of blueberry pie filling on top.
    • Spread the remaining lemon filling over the blueberries to complete the layers.
  • Chill the Cake:
    • Cover the dish with plastic wrap and refrigerate for at least 2 hours (or up to overnight) to allow the layers to set and the flavors to meld.
  • Serve:
    • Garnish with additional Cool Whip, fresh blueberries, or lemon zest, if desired. Slice into squares and serve chilled.

Notes

  • Substitute graham crackers with vanilla wafers or shortbread cookies for a fun twist.
  • Fresh blueberries can be added as a garnish for extra texture and flavor.
  • Leftovers can be stored in the fridge for up to 3 days in an airtight container.
  • Prep Time: 30 minutes
  • chill time: 2 hours
  • Cook Time: 0 minutes
  • Category: Desserts
  • Method: No-Bake
  • Cuisine: American
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