Lemon Blueberry Lasagna (Printable View)

Vibrant no-bake layers of lemon cream, blueberry sauce, and crisp cookie crust for a refreshing crowd-pleaser.

# What You Need:

→ Cookie Layer

01 - 10.6 oz vanilla wafer cookies or graham crackers, crushed
02 - 2.8 oz unsalted butter, melted

→ Blueberry Layer

03 - 10.6 oz fresh or frozen blueberries
04 - 0.21 cup granulated sugar
05 - 2 tbsp lemon juice
06 - 2 tbsp water
07 - 2 tsp cornstarch

→ Lemon Cream Layer

08 - 10.6 oz cream cheese, softened
09 - 7 oz powdered sugar
10 - 2 tbsp lemon zest
11 - 4 tbsp lemon juice
12 - 1.69 cups heavy whipping cream, cold

→ Topping

13 - 3.5 oz whipped cream
14 - Fresh blueberries and lemon zest, for garnish

# How To Make It:

01 - Combine crushed cookies and melted butter in a bowl, mixing until evenly coated. Press the mixture firmly into the bottom of a 9x13 inch dish. Refrigerate while preparing the remaining layers.
02 - Combine blueberries, sugar, lemon juice, and water in a medium saucepan. Cook over medium heat until the berries burst and release their juices. Whisk cornstarch with a small splash of water to form a slurry, then stir into the berry mixture. Simmer until thickened, about 2 minutes. Remove from heat and cool completely.
03 - Beat cream cheese and powdered sugar together in a large bowl until smooth and free of lumps. Add lemon zest and lemon juice, mixing until fully incorporated. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the lemon mixture in two additions, being careful not to deflate the volume.
04 - Spread half of the lemon cream evenly over the chilled cookie crust. Spoon half of the cooled blueberry sauce over the cream layer, spreading gently to avoid dragging. Repeat with the remaining lemon cream followed by the remaining blueberry sauce.
05 - Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for the cleanest slices and best flavor development.
06 - Spread whipped cream over the top layer before serving. Garnish with fresh blueberries and a scattering of lemon zest. Slice into 12 portions and serve cold.

# Expert Advice:

01 -
  • The tangy lemon cream cuts through the sweet blueberry sauce in a way that keeps you reaching for another forkful instead of feeling weighed down
  • It looks like you spent all day on something fancy but the whole thing comes together in about thirty minutes of actual work
02 -
  • If the blueberry sauce is even slightly warm when you layer it, the cream will melt and your beautiful stripes will bleed into a muddy purple puddle
  • Folding the whipped cream in two separate additions instead of all at once is what saves the fluffiness from collapsing
03 -
  • Zest your lemons before juicing them because it is nearly impossible to zest a squeezed lemon cleanly
  • Run your knife under hot water and wipe it dry between cuts for the cleanest, most photogenic slices

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