Name: Blueberry Crunch Cake
Prep time: 4 h 15 min
Total time: 4 h 15 min
Ingredients: 25 graham crackers, crushed, plus extra for garnish; 8 tablespoons (1 stick / 1/2 cup) unsalted butter, melted; 1/2 cup sugar; 1 (8-ounce) package cream cheese, at room temperature; 1/4 cup lemon juice; 1 (8-ounce) container frozen whipped topping, thawed; 1 cup fresh blueberries, plus extra for garnish

Blueberry Crunch Cake

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This is a perfect example of the beauty of ingredients coming together to create a dish that’s more than the sum of its parts. This is one of my favorites for morning and daytime treats, espe cially paired with a mimosa!

Author: Addie Gundry
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 1 cake; Serves 8-10 1x
Category: Desserts

Ingredients

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25 graham crackers, crushed, plus extra for garnish
8 tablespoons (1 stick / 1/2 cup) unsalted butter, melted
1/2 cup sugar
1 (8-ounce) package cream cheese, at room temperature
1/4 cup lemon juice
1 (8-ounce) container frozen whipped topping, thawed
1 cup fresh blueberries, plus extra for garnish

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Instructions

In a medium bowl, mix the graham crackers with the melted butter and sugar, using a fork.
Press the mixture into the bottom of a 9-inch round cake pan to form a crust.
In the bowl of a stand mixer ﬁtted with the paddle, combine the cream cheese, lemon juice, whipped topping, and blueberries.
Spread the cream cheese mixture on top of the crust and refrigerate the cake for 4 hours or overnight.
Top with the remaining crushed graham crackers and blueberries, slice, and serve.

Find it online: https://foodgardening.mequoda.com/recipe/blueberry-crunch-cake/