Welcome to my little corner of the internet, where we’re about to make something truly delightful: Frozen Blueberry Cake! If you’re looking for a dessert that’s both incredibly easy and wonderfully refreshing, especially on a warm day, then you’ve come to the right place. This recipe is a breeze to put together, and the taste? Oh, it’s bursting with sweet blueberry goodness in every bite. Get ready to fall in love with this simple, no-bake treat!
Why You Will Love This Recipe
This Frozen Blueberry Cake is seriously a game-changer for anyone who loves dessert but doesn’t want to spend hours in the kitchen. What makes it so special? First off, it’s no-bake! That’s right, no oven required. Perfect for hot days or when you just want a quick and easy treat. It’s like a blueberry cheesecake, but frozen and even simpler to make. Plus, it’s a fantastic make-ahead dessert. You can prepare it in advance and have it ready whenever you need a sweet escape. The combination of creamy sweetness and tart blueberries is just irresistible, making it a crowd-pleaser for potlucks, summer gatherings, or just a special treat for yourself. Trust me, once you try this easy frozen dessert, it’ll become a regular in your recipe rotation!
Ingredients
Here’s everything you’ll need to whip up this amazing Frozen Blueberry Cake. Make sure you have these ingredients ready before we get started!
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
Step-by-Step Instructions
Let’s get started on making our delicious Frozen Blueberry Cake! Follow these simple steps, and you’ll have a wonderful dessert in no time.
Step 1: Prepare the Graham Cracker Crust
First, we’re going to make the base of our cake – the graham cracker crust. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir it all together until it’s evenly moistened and looks like wet sand. This mixture will hold our cake together and give it a nice, slightly crunchy bottom.
Step 2: Press Crust into Pan
Take an 8-inch square baking dish and press the graham cracker mixture evenly into the bottom of the dish. Use the back of a spoon or your fingers to really press it down firmly. We want a solid crust so our filling has a good foundation. Once you’re done, set the crust aside while we make the filling.
Step 3: Make the Cream Cheese Filling
Now for the creamy part! In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and fluffy. This might take a minute or two. Make sure there are no lumps. Smooth cream cheese is key for a perfect texture in our Frozen Blueberry Cake.
Step 4: Add Sweetened Condensed Milk and Vanilla
Pour in the sweetened condensed milk to the cream cheese. This is what makes our cake sweet and creamy without needing to bake it. Add the vanilla extract as well. Continue to beat with the mixer until everything is well combined and the mixture is smooth and creamy. It should look like a thick, luscious cream.
Step 5: Gently Fold in Blueberries
Now for the stars of the show – the blueberries! Gently fold in the blueberries into the cream cheese mixture. If you’re using frozen blueberries, you can add them directly from frozen. Be gentle when folding so you don’t crush the blueberries too much – we want them to stay whole and juicy in our cake.
Step 6: Pour Filling Over Crust
Carefully pour the blueberry cream cheese mixture over the prepared graham cracker crust in the baking dish. Spread it evenly to make sure the cake is level.
Step 7: Freeze Until Solid
This is the most important step for a Frozen Blueberry Cake – freezing! Cover the dish tightly with plastic wrap or foil and place it in the freezer. Freeze for at least 4 hours, or preferably overnight, until the cake is completely solid. Freezing is what transforms this mixture into a delicious, sliceable frozen cake.
Serving Suggestions
This Frozen Blueberry Cake is fantastic on its own, but here are a few ideas to make it even more special!
For a simple and elegant presentation, you can top each slice with a few extra fresh blueberries and a sprig of mint. A dollop of whipped cream or a scoop of vanilla ice cream also pairs wonderfully with the cold, creamy cake. If you want to add a little extra flavor, try drizzling a light lemon glaze over the top. The tartness of the lemon complements the sweetness of the blueberries perfectly.
This cake is the perfect dessert for so many occasions. It’s ideal for summer barbecues, potlucks, or any time you want a refreshing treat without turning on the oven. It’s also a great make-ahead dessert for parties, as you can prepare it well in advance and just pull it out of the freezer when you’re ready to serve. Imagine enjoying a slice of this Frozen Blueberry Cake on a warm evening – pure bliss!
Storage and Reheating
Storing your Frozen Blueberry Cake is super easy. Just keep it in the freezer in an airtight container. It will stay good in the freezer for up to 2-3 months. Make sure it’s well wrapped to prevent freezer burn.
When you’re ready to enjoy a slice, you don’t need to reheat it! Just take the cake out of the freezer about 10-15 minutes before you plan to serve it. This will allow it to soften slightly, making it easier to slice and eat, but it will still be wonderfully cold and refreshing. If you let it sit out too long, it will become too soft, so keep an eye on it. For the best texture, slightly thawed is perfect!
Key Details
Prep Time: 20 minutes
Freeze Time: 4 hours (minimum, preferably overnight)
Total Time: 4 hours 20 minutes (mostly inactive freeze time)
Servings: 9 servings
Equipment:
- 8-inch square baking dish
- Medium bowl
- Large bowl
- Electric mixer
- Measuring cups and spoons
- Spatula or spoon
- Plastic wrap or foil
And there you have it! Your own homemade Frozen Blueberry Cake. I hope you love making and, more importantly, eating this delightful dessert as much as I do. Enjoy every refreshing bite!
Frozen Blueberry Cake
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 2 8 ounce packages cream cheese, softened
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
Instructions
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until moistened.
- Press the graham cracker mixture evenly into the bottom of an 8-inch square baking dish. Press down firmly and set aside.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy.
- Pour in the sweetened condensed milk and vanilla extract. Beat until well combined and creamy.
- Gently fold in the blueberries into the cream cheese mixture.
- Carefully pour the blueberry cream cheese mixture over the graham cracker crust. Spread it evenly.
- Cover tightly and freeze for at least 4 hours, or preferably overnight, until solid.
