No-Bake Blueberry Lemon Graham Cake Recipe

No-Bake Blueberry Lemon Graham Cake Recipe

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.

Preparation: 10 minutes
Refrigerate: Time: 4 hours
Total: 4 hours 10 minutes



  • 2pintsfresh blueberries
  • 13ozblueberry jam,I used Bonne Maman
  • 1lemon
  • 12sheetsgraham crackers

For Whipped Cream:

  • 3cupsheavy whipping cream
  • cuppowdered sugar
  • 2tspvanilla extract


  1. Using an ice cold bowl or stand mixer bowl and whisk attachment, add the heavy whipping cream, powdered sugar and vanilla to the bowl.

  2. Whisk or beat on medium-high for about 2 minutes or until stiff peaks form.

  3. Mix the blueberry jam, blueberries, lemon juice, and zest together. Set aside some of the blueberries and zest for later.

  4. In a 9″ springform pan layer whipped cream then a single layer of graham crackers.

  5. 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.

  6. Cover the pan with plastic wrap gently and refrigerate for 4 hours.

  7. 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.


  • 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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