How To Make No-Bake Blueberry Lemon Graham Cake
Get a taste of this deliciously addicting graham cake recipe made with layers of blueberry jam, whipped cream, and graham crackers.
- 2pintsfresh blueberries
- 13ozblueberry jam,I used Bonne Maman
- 12sheetsgraham crackers
For Whipped Cream:
- 3cupsheavy whipping cream
- ⅓cuppowdered sugar
- 2tspvanilla extract
Using an ice cold bowl or stand mixer bowl and whisk attachment, add the heavy whipping cream, powdered sugar and vanilla to the bowl.
Whisk or beat on medium-high for about 2 minutes or until stiff peaks form.
Mix the blueberry jam, blueberries, lemon juice, and zest together. Set aside some of the blueberries and zest for later.
In a 9″ springform pan layer whipped cream then a single layer of graham crackers.
Top with the blueberry mixture, then layer with more whipped cream, then another layer of graham crackers and continue, ending with whipped cream, then blueberry jam.
Cover the pan with plastic wrap gently and refrigerate for 4 hours.
Garnish with remaining fresh blueberries and the remaining lemon zest.
- Garnish before freezing if you are going to keep this frozen for a while.
- If not serving right away freeze until you are serving.
- Calories: 395.36kcal
- Fat: 23.70g
- Saturated Fat: 13.95g
- Trans Fat: 0.01g
- Monounsaturated Fat: 6.74g
- Polyunsaturated Fat: 1.65g
- Carbohydrates: 44.69g
- Fiber: 2.13g
- Sugar: 28.42g
- Protein: 2.69g
- Cholesterol: 81.52mg
- Sodium: 97.42mg
- Calcium: 59.92mg
- Potassium: 137.83mg
- Iron: 0.87mg
- Vitamin A: 246.07µg
- Vitamin C: 10.41mg
Have your own special recipe to share? Submit Your Recipe Today!