4 Ingredient No Bake Blueberry Cake

This no bake blueberry cake is soft, creamy and bursting with blueberry flavor. This cake doesn’t require any baking. The cake needs just 4 ingredients and is easy to make. It can also be made ahead of time.

This blueberry icebox cake is an easy dessert to whip up for any occassion and a great way to use up blueberries. It also is a cool and refreshing dessert since it is best enjoyed chilled.

Ingredients

• Blueberries
• Heavy Cream
• Sugar
• Ladyfingers

Blueberries: You can use fresh or frozen blueberries, but I recommend fresh if possible. The blueberries are lightly cooked to help bring out their sweetness. They are then pureed in a blender to make a thick blueberry spread.

Heavy cream: Heavy cream and sugar are mixed until stiff peaks to create a homemade whipped cream.

Sugar: Regular granulated sugar is used to help sweeten the blueberry spread and the whipped cream.

Ladyfingers: Ladyfingers are the key to making this icebox style cake have a cake texture. Many icebox cakes are made with biscuit cookies but I prefer ladyfingers. When ladyfingers are softened, they have a texture just like cake.

How to Make No Bake Blueberry Icebox Cake

• Add blueberries to a medium saucepan on the stove. Sprinkle sugar over the blueberries. Bring the saucepan to low heat. Crush some of the berries and stir constantly, until the sugar is melted and the blueberries start to release their juices.
• Add blueberries to a blender and blend until you have a thick puree. Let cool slightly.
• Add heavy cream and sugar to the bowl of stand mixer and beat at highest speed with the wire whisk attachment until medium to stiff peaks form.
• Add a thin layer of whipped cream to the bottom of your prepared baking pan.
• Line the pan with a layer of ladyfingers. Then spread a layer of whipped cream.
• Pour a layer of blueberry spread. Then add another layer of ladyfingers.
• Repeat with another layer of cream, blueberries and ladyfingers.
• Top the final layer of ladyfingers with a layer of whipped cream and reserve the rest of the whipped cream for decorating later.
• Place the cake into the fridge for a few hours or overnight to allow the ladyfingers to soften and the blueberry spread to firm up.
• Right before serving, decorate the cake with the remaining whipped cream. You can also garnish with fresh berries, mint or other toppings.

Expert Tips

• The blueberry puree will seem a little runny when you spread it over the cake but it will firm up when it sits in the fridge.
• This cake can be made 1-2 days ahead of time and stored in the fridge.
• You can double the recipe to make a 9 x 13 inch cake.

More Blueberry Recipes

• 3 Ingredient Blueberry Bread
• 3 Ingredient Blueberry Donuts
• 3 Ingredient Blueberry Oatmeal Bars

4 Ingredient No Bake Blueberry Cake

Servings: 16 slices

Prep Time: 25 minutes minutes

Total Time: 25 minutes minutes

Course: Dessert

Cuisine: American

This no bake blueberry cake doesn't require any baking. It only needs 4 ingredients to create a three layer cake. The cake can be made ahead of time and makes for a refreshing dessert.

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Ingredients

• 4 cups (600g) fresh blueberries can substitute with frozen
• 1/2 cup (100g) + 6 tbsp (75g) granulated white sugar divided
• 2 pints (4 cups/946 ml) heavy whipping cream
• 42 ladyfingers

Instructions

• Line a 9 x 9 inch square pan with parchment paper. Make the sides of the parchment paper a little higher than the pan so that when the cake is done, you can easily lift the cake out.
• Add blueberries and 6 tbsp sugar to a large saucepan. Bring saucepan to low heat and stir and crush some of the berries until they are lightly cooked, the sugar is fully dissolved and the berries have released some of their juices. About 3-5 minutes. The berries should be partially covered in liquid but not fully covered. Add the mixture to a blender and blend until smooth. Set aside to allow to cool slightly.
• Add the heavy cream and ½ cup sugar to a large mixing bowl (I used a stand mixer). Beat heavy cream at high speed until stiff peaks form.
• Spread a thin layer of cream across the bottom of the lined pan. This will help the ladyfingers stay in place and also will help soften them. Line the bottom with ladyfingers. You want to make sure the cookies are touching side by side. You can cut some ladyfingers if needed, to get them to fit, so that the entire bottom of the pan is covered in a layer of ladyfingers. I was able to get 14 to fit across the bottom and did not need to cut them.
• Add about 2 cups of cream on top of the cookies, spreading it evenly across with an offset spatula. Check on your blueberry sauce. It should be slightly warm but no longer hot. You don't want it too hot because it will melt the cream when you add it. You also don't want to chill the blueberry sauce in the fridge before using because that will make it very thick and hard to spread. Pour and spread a thin layer of blueberry sauce over the cream. The sauce should be thick enough to stay on top of the cream but will still be a bit liquidy so you can spread it. You can spread it gently with a spatula but try your best not to get the whipped cream mixed in because that will cause some curdling of the cream. The blueberry sauce will firm up more later in the fridge and become like a jam/spread.
• Add another layer of ladyfingers, followed by another layer of cream and blueberry sauce. It's okay if you have some leftover blueberry sauce. I did not use the full amount. Add one more layer of ladyfingers; you should have 3 layers of ladyfingers. Make sure each layer of ladyfingers have the cookies facing the same direction as the previous layer so that all the layers of cookies line up. This will help ensure a uniform cake layer when cut.
• Top the last layer with a thin layer of cream (about 1 to 1 ½ cups). You want enough to cover the ladyfingers so that they will soften but you want to save enough cream for frosting later. Cover the pan with plastic wrap and refrigerate the cake for a few hours (or overnight) to allow the blueberry spread to firm up and the cookies to soften. Keep the remaining cream in the fridge for the frosting.
• When cake is ready, remove plastic wrap. Add remaining cream for the frosting. You can also decorate with piped whipped cream, fresh blueberries, mint or other garnishes.
• Slice and serve chilled. Store any uneaten cake in an airtight container in the fridge or freezer.

Notes

• You can replace the ladyfingers with other cookies like biscuit cookies or graham crackers. I like using ladyfingers because they become cake-like when they soften. I used Balocco Savoiardi Ladyfingers.*
• *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
• Estimated nutrition assumes all of the blueberry spread is used in the cake but you should have some leftover blueberry spread that doesn't end up on the cake.

Nutrition

Serving: 1slice, Calories: 339kcal, Carbohydrates: 37g, Protein: 6g, Fat: 21g, Saturated Fat: 14g, Sodium: 43mg, Fiber: 1g, Sugar: 27g, NET CARBS: 36

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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