Blueberry Crunch Cake

Yield: 1 cake; serves 8 to 10 | Prep Time: 15 minutes | Chill Time: 4 hours or overnight

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, especially paired with a mimosa!

INGREDIENTS

25 graham crackers, crushed, plus extra for garnish

8 tablespoons (1 stick / ½ cup) unsalted butter, melted

½ cup sugar

1 (8-ounce) package cream cheese, at room temperature

¼ cup lemon juice

1 (8-ounce) container frozen whipped topping, thawed

1 cup fresh blueberries, plus extra for garnish

DIRECTIONS

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