Ingredients
2pintsfresh blueberries
13ozblueberry jam,I used Bonne Maman
1lemon
12sheetsgraham crackers
3cupsheavy whipping cream
⅓cuppowdered sugar
2tspvanilla extract
Preparation
Using an ice cold bowl or stand mixer bowl and whisk attachment, add the heavy whipping cream, powdered sugar and vanilla to the bowl.
Whisk or beat on medium-high for about 2 minutes or until stiff peaks form.
Mix the blueberry jam, blueberries, lemon juice, and zest together. Set aside some of the blueberries and zest for later.
In a 9″ springform pan layer whipped cream then a single layer of graham crackers.
Top with the blueberry mixture, then layer with more whipped cream, then another layer of graham crackers and continue, ending with whipped cream, then blueberry jam.
Cover the pan with plastic wrap gently and refrigerate for 4 hours.
Garnish with remaining fresh blueberries and the remaining lemon zest.
