Food Recipes Lemon-Blueberry Cake 4.5 (13) Add your rating & review This no-bake cake layers the delicious flavors of blueberries and lemon with vanilla sandwich cookies—yum! By Sarah Epperson Loveless Sarah Epperson Loveless Sarah Epperson Loveless is a former recipe developer at Real Simple and a former test kitchen assistant at Meredith Corporation. Her work can be seen in Southern Living, Eating Well, and other publications. After her time in the food industry, Sarah is now a real estate agent in the Birmingham area. Highlights: * Former test kitchen assistant for Meredith Corporation * Developed recipes for over 15 Meredith magazine brands * Sold over 6 million dollars worth of real estate in first year as real estate agent Real Simple's Editorial Guidelines Published on July 22, 2020 Rate PRINT Share Close Photo: Greg DuPree Hands On Time: 25 mins Total Time: 7 hrs 25 mins Yield: 16 serves Take vanilla sandwich cookies, lemon sorbet, and blueberry jam, and layer them all for a delicious start to a no-bake cake. Top with homemade whipped cream, then freeze. Decorate with fresh blueberries, lemon slices, and mint for a truly gorgeous dessert that will be almost too beautiful to eat. The best part is that there is little prep time in making this cake; the bulk of the "cook" time is the freeze time. Ingredients 2 cups fresh blueberries, plus more for serving 2 tablespoons fresh lemon juice (from 1 lemon) 1 cup granulated sugar, divided 4 cups heavy whipping cream 2 pints lemon sorbet, softened slightly 1 14.3-oz. pkg. vanilla sandwich cookies (such as Golden Oreos) Lemon slices and fresh mint, for serving Directions Combine blueberries, lemon juice, and ½ cup sugar in a small saucepan. Cook over medium, stirring often, until blueberries burst and a syrup forms, about 8 minutes. Transfer to a small bowl. Let cool to room temperature, about 1 hour. Beat whipping cream and remaining ½ cup sugar with an electric mixer until stiff peaks form, 3 to 4 minutes. Set aside 2 cups whipped cream. Stir lemon sorbet into remaining whipped cream until blended. Line a 13-by-9-inch baking dish with parchment paper. Arrange half of sandwich cookies (about 18) in an even layer in dish. Spread half of lemon sorbet mixture over cookies, then spoon half of blueberry mixture over sorbet mixture. Top with remaining sandwich cookies and remaining lemon sorbet mixture. Spoon remaining blueberry mixture over top. Dollop with reserved 2 cups whipped cream. Using the back of a spoon, spread whipped cream and swirl with blueberry mixture. Cover with plastic wrap and freeze until firm, at least 6 hours. Before serving, top with blueberries, lemon slices, and mint. Chef's Notes To save time (or avoid a run to the market for blueberries), skip the first step and use a 13-ounce jar of blueberry jam instead. Rate It Print