Description
A refreshing dessert that balances the tartness of lemon with the sweetness of blueberries, perfect for warm weather gatherings.
Ingredients
Scale
- 1 package of graham crackers
- 2 cups fresh blueberries
- 1 cup lemon juice
- 1 cup sweetened condensed milk
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon lemon zest
Instructions
- In a large bowl, combine lemon juice and sweetened condensed milk until smooth.
- In another bowl, whip the heavy cream with sugar until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture until well incorporated.
- In a dish, layer graham crackers, a handful of blueberries, and a generous amount of the lemon mixture. Repeat these layers until all ingredients are used up.
- Cover the dish and refrigerate the cake for at least 240 minutes to allow the flavors to meld and the cake to set.
- Serve chilled, garnished with additional blueberries and a sprinkle of lemon zest for a beautiful presentation.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 20g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg