4 Ingredient No Bake Blueberry Cake
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.
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.
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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