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.
Serves:
Ingredients
- 2pintsfresh blueberries
- 13ozblueberry jam,I used Bonne Maman
- 1lemon
- 12sheetsgraham crackers
For Whipped Cream:
- 3cupsheavy whipping cream
- ⅓cuppowdered sugar
- 2tspvanilla extract
Instructions
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Using an ice cold bowl or stand mixer bowl and whisk attachment, add the heavy whipping cream, powdered sugar and vanilla to the bowl.
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Whisk or beat on medium-high for about 2 minutes or until stiff peaks form.
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Mix the blueberry jam, blueberries, lemon juice, and zest together. Set aside some of the blueberries and zest for later.
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In a 9″ springform pan layer whipped cream then a single layer of graham crackers.
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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.
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Cover the pan with plastic wrap gently and refrigerate for 4 hours.
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Garnish with remaining fresh blueberries and the remaining lemon zest.
Recipe Notes
- Garnish before freezing if you are going to keep this frozen for a while.
- If not serving right away freeze until you are serving.
Nutrition
- 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
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