Lemon Blueberry Lasagna (Printable Version)
Chilled layers of lemon cream, sweet blueberry compote, and a buttery cookie base—bright, creamy dessert for warm days.
# What You Need:
→ Crust
01 - 7 ounces vanilla wafer cookies or graham crackers, 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 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 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 - 1 teaspoon finely grated lemon zest
16 - Fresh blueberries, for garnish (optional)
# How to Make It:
01 - Combine crushed vanilla wafers and melted butter in a mixing bowl. Press the mixture firmly into the base of a 9 x 13-inch baking dish to form an even layer. Place the dish in the freezer while preparing the next steps.
02 - Beat softened cream cheese in a large bowl until smooth. Incorporate powdered sugar, fresh lemon juice, and lemon zest, mixing thoroughly until creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon-cream cheese mixture until fully combined. Evenly spread this layer over the chilled crust.
03 - In a saucepan, gently heat blueberries, granulated sugar, and lemon juice over medium heat until the berries release juice, approximately 4 to 5 minutes. Stir in the cornstarch slurry and continue cooking until the mixture thickens, about 2 to 3 minutes longer. Allow the blueberry compote to cool completely before spreading evenly over the lemon cream layer.
04 - In a clean bowl, beat heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Distribute the whipped topping smoothly over the cooled blueberry layer. Finish with a sprinkle of lemon zest and extra blueberries, as desired.
05 - Refrigerate for a minimum of 4 hours, preferably overnight, to allow the layers to set. Slice with a sharp knife and serve chilled.
# Expert Advice:
01 -
- You can make it ahead so sneaking forkfuls straight from the fridge is fully encouraged.
- The tart creaminess and that burst of blueberry mean you get sunshine in every bite—no matter what the weather’s like outside.
02 -
- If you rush the chilling, the layers slide and mingle—delicious but definitely less photogenic.
- Letting the blueberry layer cool completely before adding it keeps your cream cloud perfectly white and defined.
03 -
- Chill your mixing bowl and beaters for the whipped cream—it peaks faster and stays sturdy.
- Lining the pan with parchment makes lifting out whole slices for serving practically foolproof.