Nothing quite says summer like the abundance of berries, fruity lemonades, and cold desserts.


Back in Orlando, we would go for strawberry and blueberry picking and when we would return there were trays filled with berries. Then the big question would be how to use them before they go bad, especially since berries have a bad reputation of having a very low shelf life.


The first thing I would do was wash the berries well, then drain it on a kitchen towel and freeze them individually for smoothies. After that, I would try and explore some new dessert recipes.


The steps to make this blueberry jello cake can be overwhelming, but with a little planning, it’s easy.


There are a couple of things you can do if you don’t want to make everything from scratch. Use the vanilla box cake mix or store-bought cake. Having said that, the recipe for vanilla cake given below is simple, and you could always make the cake in advance and place it in the refrigerator.



The next layer is the blueberry no bake cheesecake. This creamy layer has the richness of cream cheese and whipped cream and is worth every bite. You can choose to use cool whip or make your own whipped cream from fresh whipping cream. One cup of whipping cream yields about 2 cups of whipped cream/cool whip.


Once the middle layer sets, add the prepared Jello.


If you want to avoid making blueberry syrup and want to make your life easier, then you can always use the store-bought Jello. Just follow the instruction on the pack. But, as I mentioned before, Jello from fresh blueberries is way better.


You can use the blueberry syrup in two ways. Add 1/2 cup to the cream cheese layer and then add gelatin to the remaining. The latter becomes the glaze and a superb one. If you are a vegetarian or vegan and don’t want to use gelatin, then you can always substitute it with the agar-agar.


When blueberries cook, they emit a vibrant, beautiful color which is very appealing. In olden days they would use the color from berries as a dye for fabrics. I have myself admired the gorgeous color whenever I make blueberry syrup. The same goes for blackberries as well.


You can use the berry syrup without gelatin for desserts toppings on custards and ice cream. Do you remember the berry ice cream sundaes with the gorgeous swirls? Now you know how to make it.


Blueberry Jello Cake

Yield: 16 SlicesPrep Time: 20 minutesCook Time: 40 minutesTotal Time: 1 hour + 4-5 hours chilling
Blueberry Jello CakeRecipe PrintPrint Recipe
For Vanilla Cake:

  • 1 cup (120g) All-purpose flour
  • 2/3 teaspoon baking soda
  • 2/3 teaspoon baking powder
  • 1/4 teaspoon salt
  • 80 g (6 tablespoons) butter, unsalted
  • 2/3 cup (130g) sugar
  • 1 Egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (4oz)(120ml) buttermilk (Please refer notes for substitutes)

For Blueberry Glaze and Syrup:

  • 2 cups blueberries
  • 3/4 cup (180ml) water
  • 3/4 cup (100g) sugar
  • 1 tablespoon gelatin + 4 tablespoon

For Jello Cheesecake Layer:

  • 1 tablespoon gelatin + 4 tablespoons cold water
  • 300g (12oz) cream cheese
  • 1 & 1/2 cup (360 ml) cool whip
  • 1/2 cup (100g) sugar or to taste
  • 1/2 cup (120ml) blueberry syrup
For Vanilla Cake:

  1. Preheat the oven to 325 Degrees Fahrenheit / 160 degrees Celsius.
  2. Sift together All-purpose flour, baking soda, baking powder and salt and keep aside.
  3. In a bowl, mix butter and sugar until light and fluffy. Add egg and vanilla and beat, scraping off the sides.
  4. To this add flour in three batches, alternating with buttermilk, beginning and ending with flour. Pour into a greased and lined 8-inch pan.
  5. Bake for about 25-30 minutes or till the wooden skewer inserted in the middle of the cake comes out clean. Transfer to a wire rack and let the cake cool completely.

For Blueberry Glaze and Syrup:

  1. Dissolve gelatin in 4 tablespoons water and let it sit for 5 minutes.
  2. Add blueberries, water, and sugar in a saucepan and cook till the blueberries soften.
  3. Let it simmer for about 10 minutes on low heat till the mixture slightly thickens.
  4. Pour the blueberry syrup through a strainer. Reserve the blueberries aside (Do not squeeze the juice out of it) Let it cool completely. We have to add this to the cream cheese mixture.
  5. To the strained smooth syrup, add the gelatin and stir until dissolved. Keep this aside for glaze on the countertop. (Do not refrigerate).

For Jello Cheesecake Layer:

  1. Add gelatin + cold water to a saucepan and let it sit for 5 minutes. Transfer to the heat and stir till it dissolves completely. Keep aside to cool.
  2. Mix cream cheese and sugar till soft. Taste and adjust the sweetness if needed. Stir in the reserved 1/2 cup whole berry syrup and cooled gelatin. Fold in the cool whip.


  1. Line an 8-inch Springform pan (Pan with a removable bottom). Alternatively, you can assemble this in a square or round glass dish.)
  2. Place the cake in the pan. Spread over the cream cheese filling and refrigerate for about 2-3 hours.
  3. Once the mixture sets, hold a spoon on top and carefully pour the glaze. Refrigerate for additional 2 hours.


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