Making the No-Bake Lemon Dazzling Blueberry Cream Cake involves simple steps that will guide you to success:

1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Mix until evenly blended and crumbly.

2. Form the Base: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly and evenly to create a sturdy crust.

3. Whip the Cream: In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip using an electric mixer until soft peaks form.

4. Add Lemon Flavor: Gently fold in the lemon zest and lemon juice into the whipped cream mixture until fully blended.

5. Incorporate Gelatin (optional): If using, dissolve gelatin in a small amount of warm water. Allow it to cool slightly before folding it into the lemon cream mixture for added stability.

6. Layer the Cream: Pour half of the lemon cream mixture over the crust in the springform pan. Smooth it out evenly using a spatula.

7. Add Blueberries: Sprinkle a layer of fresh blueberries over the cream layer. Then, pour the remaining lemon cream mixture on top.

8. Chill: Cover the pan with plastic wrap or a lid and place it in the refrigerator for at least 1 hour to allow it to set.

9. Unmold and Serve: Once chilled, carefully remove the sides of the springform pan. Garnish the top with extra blueberries and a dusting of powdered sugar if desired.

10. Slice and Enjoy: Cut into slices and serve immediately. Enjoy the refreshing flavors!

Following these steps will ensure that your No-Bake Lemon Dazzling Blueberry Cream Cake turns out perfectly every time.