Ingredients:

  • 2 cups (300g) fresh blueberries
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (3g) cornstarch mixed with 1 tbsp (15ml) water
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1/2 cup (60g) powdered sugar
  • 1/2 cup (120g) lemon curd
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) lemon zest
  • 1 box (400g) honey graham crackers

Instructions:

  1. Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally until the berries burst and the liquid thickens.
  2. Stir in the cornstarch slurry and simmer for 1-2 minutes until glossy. Transfer to a bowl and chill completely in the refrigerator.
  3. Beat the chilled heavy cream and powdered sugar on medium-high until soft peaks form.
  4. Fold in the lemon curd, vanilla extract, and lemon zest using a silicone spatula. Continue mixing on low until the peaks are stiff and the color is a consistent pale yellow.
  5. Line a 9x5 inch loaf pan with parchment paper. Place a single layer of graham crackers at the bottom.
  6. Spread a layer of the stabilized lemon cream over the crackers, followed by a layer of the chilled blueberry compote.
  7. Repeat the layering process of graham crackers, lemon cream, and blueberry sauce until all ingredients are used, finishing with a layer of cream.
  8. Refrigerate for at least 5 hours to allow the crackers to hydrate and the cake to set before slicing.