Lemon Blueberry Lasagna (Printable version)
Chilled lemon cream and blueberry layers over a buttery cookie crust for bright, creamy slices.
# List of ingredients:
→ Crust
01 - 7 ounces vanilla wafer cookies or graham crackers, finely crushed
02 - 6 tablespoons unsalted butter, melted
→ Lemon Cream Layer
03 - 8 ounces cream cheese, softened
04 - 1 2/3 cups powdered sugar
05 - 2 tablespoons freshly squeezed lemon juice
06 - 1 teaspoon finely grated lemon zest
07 - 1 cup cold heavy whipping cream
→ Blueberry Layer
08 - 2 2/3 cups fresh or frozen blueberries
09 - 1/4 cup granulated sugar
10 - 2 tablespoons lemon juice
11 - 1 tablespoon cornstarch blended with 2 tablespoons water
→ Topping
12 - 1 cup cold heavy whipping cream
13 - 2 1/2 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
15 - Finely grated zest of 1 lemon
16 - Fresh blueberries, for garnish (optional)
# Directions:
01 - Combine crushed vanilla wafers and melted butter in a mixing bowl. Mix thoroughly until the texture resembles wet sand. Press the mixture evenly into the base of a 9x13-inch baking dish. Transfer to the freezer to firm while preparing subsequent layers.
02 - Beat softened cream cheese with powdered sugar, lemon juice, and lemon zest until smooth and creamy. In a separate bowl, whip cold heavy cream to stiff peaks using an electric mixer. Fold the whipped cream into the lemon-cream cheese mixture until fully combined. Spread this lemon cream evenly over the chilled crust.
03 - In a medium saucepan, combine blueberries, granulated sugar, and lemon juice. Place over medium heat and cook for 4 to 5 minutes, stirring gently, until berries begin releasing juices. Stir in the prepared cornstarch slurry and continue cooking for 2 to 3 minutes, or until the mixture thickens. Remove from heat and allow to cool completely before spreading this layer over the lemon cream.
04 - Beat cold heavy whipping cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form. Evenly spread the whipped topping over the cooled blueberry layer.
05 - Sprinkle the surface with lemon zest and, if desired, fresh blueberries. Cover the dish and refrigerate for at least 4 hours, preferably overnight, until fully set. Slice into portions before serving.
# Expert Advice:
01 -
- If you’re craving an easy summertime dessert your friends will ask for the recipe after just one bite, you’ve found it here.
- This is my go-to when I want something luscious but light with zero time spent on the oven.
02 -
- A warm blueberry mixture melts the cream layer below—be patient and let it cool completely before adding.
- Chilling the whole dessert overnight lets the flavors marry and slices come out tidy and beautiful.
03 -
- To keep the cream layers extra fluffy, whip the cream separately before folding in—don’t rush this step.
- If you prefer a sharper lemon flavor, add a touch more zest or a few drops of lemon extract directly to the lemon cream.