Golden Lemon Blueberry Delight is a no-bake, layered dessert bursting with bright lemon flavor and juicy blueberries. With a buttery crust, creamy lemon filling, sweet blueberry topping, and fluffy whipped cream, it’s a refreshing and easy-to-make treat perfect for spring and summer gatherings.
Why You’ll Love This Recipe
- No baking required—cool, quick, and simple
- Refreshing citrus flavor with a pop of berry sweetness
- Beautiful layered look for an elegant presentation
- Perfect make-ahead dessert for parties or potlucks
- Customizable with different berries or crusts
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust:
- Golden Oreos or graham cracker crumbs
- Melted butter
- Granulated sugar
Lemon Cheesecake Layer:
- Cream cheese, softened
- Powdered sugar
- Lemon juice and zest
- Whipped topping (Cool Whip or homemade whipped cream)
Blueberry Topping:
- Fresh or frozen blueberries
- Sugar
- Lemon juice
- Cornstarch
Whipped Topping:
- Additional Cool Whip or whipped cream
- Optional: fresh blueberries or lemon zest for garnish
Directions
- Make the crust:
Combine cookie crumbs, melted butter, and sugar. Press into the bottom of an 8×8-inch dish. Chill while preparing the filling. - Make the blueberry topping:
In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened. Let cool completely. - Prepare the lemon filling:
Beat cream cheese, powdered sugar, lemon juice, and zest until smooth. Fold in whipped topping. - Assemble:
Spread the lemon filling over the crust. Top with cooled blueberry mixture. Finish with a layer of whipped topping. - Chill:
Refrigerate for at least 4 hours or overnight until set.
Servings and timing
- Makes: 9–12 servings
- Prep time: 20–30 minutes
- Chill time: 4–8 hours
- Total time: About 5–9 hours including chilling
Variations
- Swap blueberries for strawberries, raspberries, or mixed berries
- Add extra lemon zest to the filling for a bolder citrus flavor
- Use a graham cracker crust or vanilla wafer crust
- Make it dairy-free with vegan cream cheese and whipped topping
Storage/Reheating
- Refrigerate covered for up to 4 days
- Freezing not recommended due to changes in texture
- Serve chilled; let sit 5–10 minutes before slicing for clean edges
FAQs
Can I use frozen blueberries?
Yes—cook them from frozen, and add a little extra cornstarch if needed to thicken.
What kind of dish works best?
An 8×8-inch square dish is ideal, but a 9×9-inch or trifle dish also works.
How far ahead can I make this?
Up to 1 day ahead for best texture and flavor.
Is this dessert very sweet?
It has a balanced sweet-tart flavor thanks to the lemon and blueberry combination.
Can I make this gluten-free?
Yes, use gluten-free cookies or crackers for the crust.
Can I use homemade whipped cream?
Absolutely—just make sure it’s stiff enough to hold up in layers.
Can I double the recipe?
Yes, double all ingredients and use a 9×13-inch dish.
What if my blueberry topping is too runny?
Return it to heat and cook a little longer, or add more cornstarch slurry.
Can I skip the blueberry topping?
Yes, you can use lemon curd or another fruit topping instead.
How should I garnish it?
Top with fresh blueberries, lemon zest, or mint leaves for extra color and flavor.
Conclusion
Golden Lemon Blueberry Delight is a stunning, refreshing dessert that’s easy to make and even easier to love. With layers of lemony cream, sweet berries, and a crisp crust, it’s the perfect dish for warm weather entertaining or simply satisfying your sweet tooth. Make it ahead and enjoy every cool, creamy bite.
PrintGolden Lemon Blueberry Delight
A bright and moist golden lemon cake studded with juicy blueberries—bursting with citrus flavor and perfect for afternoon tea or dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Zest of 2 lemons
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- ½ cup (120 ml) sour cream or Greek yogurt
- ½ cup (120 ml) vegetable oil or melted butter
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup (150 g) fresh or frozen blueberries, tossed in 1 Tbsp flour
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour an 8‑inch round cake pan or line with parchment.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk lemon zest, sugar, eggs, sour cream, oil, lemon juice, and vanilla until smooth.
- Fold dry ingredients into wet just until combined; gently fold in blueberries.
- Pour batter into the prepared pan and smooth the top.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan on a wire rack for 10 minutes, then remove and cool completely.
- Optional glaze: whisk 1 cup powdered sugar with 2 Tbsp lemon juice until pourable, then drizzle over cake before serving.
Notes
- Toss blueberries in flour to prevent sinking.
- Use fresh lemons for bright flavor—reserve extra zest for garnish.
- Substitute raspberries or blackberries if desired.
- Store airtight at room temperature for 2 days or refrigerate up to 4 days.
- Freeze slices for up to 2 months; thaw before serving.
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 240 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg