Lemon Blueberry Lasagna (Print Version)
No-bake layers of lemon cream, blueberry compote, and a buttery cookie crust chilled for refreshing slices.
# What You Need:
→ Crust
01 - 2 cups crushed vanilla wafer cookies (or graham crackers)
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 fresh lemon juice
06 - 1 teaspoon lemon zest
07 - 1 cup cold heavy whipping cream
→ Blueberry Layer
08 - 2 2/3 cups fresh or frozen blueberries
09 - 1/3 cup granulated sugar
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon cornstarch mixed with 2 tablespoons water
→ Topping
12 - 1 cup cold heavy whipping cream
13 - 3 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
15 - Zest of 1 lemon
16 - Fresh blueberries, for garnish (optional)
# How-To Steps:
01 - In a mixing bowl, combine crushed vanilla wafers and melted butter until evenly moistened. Press firmly into the base of a 9x13-inch baking dish to form a compact layer. Chill the dish in the freezer while preparing the other components.
02 - Using an electric mixer, beat softened cream cheese until smooth. Add powdered sugar, lemon juice, and lemon zest, mixing until homogeneous. In a separate bowl, whip cold heavy cream to stiff peaks, then gently fold into the lemon-cream cheese mixture. Spread the lemon filling evenly over the chilled crust.
03 - In a saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently, until berries begin to release juices, about 4–5 minutes. Add the cornstarch slurry and cook, stirring, until the mixture becomes thick and glossy, 2–3 minutes longer. Remove from heat and let cool completely.
04 - Once cooled, spread the blueberry mixture evenly over the lemon cream layer in the baking dish. Ensure an even surface.
05 - Whip heavy cream with powdered sugar and vanilla extract in a clean bowl until stiff peaks form. Spread the whipped cream evenly over the blueberry layer. Sprinkle with lemon zest and garnish with fresh blueberries, if desired.
06 - Refrigerate the assembled dessert for at least 4 hours or overnight to set fully. Slice neatly using a sharp knife and serve chilled.
# Expert Tips:
01 -
- The layers come together fast and look so impressive, no one needs to know it's secretly simple.
- The zestiness pops with every bite—trust me, it's a mood lifter any time of year.
02 -
- If the blueberry layer is even a little warm, it melts right through the lemon cream and you lose those beautiful layers.
- Chilling overnight really does wonders for the flavor—the zest deepens and the slices cut effortlessly.
03 -
- Let each layer cool completely before adding the next so they stay distinct and defined.
- A microplane zester is your best friend for fluffy lemon zest without bitter pith.