1-First Step: Soak 2 cups raw cashews in water overnight or in hot water for 2 hours. Drain well. This softens them for a smooth blend in your blueberry lemon cake. Zest and juice the lemons ahead; pit the dates.

2-Second Step: Pulse 1 ½ cups raw almonds, 1 cup pitted dates, and a pinch of sea salt in a food processor until sticky crumbs form, like wet sand. Takes 1-2 minutes. Press firmly into the pan bottom for the crust. For vegan or gluten-free, this works perfectly as is.

3-Third Step: Blend drained cashews, ½ cup lemon juice, zest of 2 lemons, ½ cup coconut cream, ⅓ cup maple syrup, and 1 tsp vanilla in a high-speed blender until silky, about 3-5 minutes. Scrape sides often. Taste and adjust sweetness for your moist lemon cake. Low-calorie option: swap some syrup here.

4-Fourth Step: Gently fold in 1 cup fresh blueberries by hand or pulse briefly to swirl them in without pureeing. This keeps the burst effect in every slice of your berry cake recipe.

5-Fifth Step: Pour the filling over the crust, smoothing the top with a spatula. Tap the pan lightly to release air bubbles. Scatter ½ cup blueberries and lemon slices on top for garnish.

6-Sixth Step: Cover and refrigerate for at least 4 hours, ideally overnight, until firm. The coconut cream sets it into a flavorful lemon berry cake. For quicker set, freeze for 2 hours then transfer to fridge.

7-Final Step: Run a knife around the edge, release the springform, and slice. Serve chilled. Pairs great with whipped coconut cream. Each step builds layers of flavor, making this adaptable for all diets.