Description
This Blueberry Lemon Icebox Cake is a delightful treat featuring layers of blueberry sauce, creamy filling, and graham crackers. It’s easy to prepare, making it ideal for gatherings or a refreshing dessert on warm days. Enjoy the delicious balance of sweet blueberries and tangy lemon in every bite!
Ingredients
Scale
- 2 teaspoons (6g) cornstarch
- 2 teaspoons fresh lemon juice
- 1 tablespoon (15g/ml) warm water
- 2 cups (280g) fresh or frozen blueberries
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon lemon zest
- 2 cups (480g/ml) heavy cream or heavy whipping cream, cold
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 6 tablespoons (45g) confectioners’ sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 8 full-sheet graham crackers
- optional for garnish: fresh blueberries, mint, lemon slices
Instructions
- Combine cornstarch, fresh lemon juice, and warm water in a bowl and whisk until dissolved.
- In a saucepan, warm blueberries and sugar over medium heat for about 3 minutes until juices are released.
- Add the cornstarch mixture and stir until thickened, about 2–3 minutes, then remove from heat and mix in lemon zest. Let cool.
- Line a 9×5-inch loaf pan with plastic wrap for easy removal.
- Whip the cold heavy cream until soft peaks form, then transfer to another bowl.
- Beat the cream cheese until smooth, then incorporate confectioners' sugar, lemon juice, and lemon zest.
- Gently fold in the whipped cream until combined.
- Layer a small amount of cream filling in the bottom of the pan followed by graham crackers.
- Spread 3/4 cup of cream filling over that, then half of the blueberry sauce, followed by additional layers of cream filling and graham crackers as instructed.
- Cover with plastic wrap and freeze for at least 4 hours or overnight.
- Before serving, let the cake soften in the refrigerator for 1 hour, then lift from the pan using the plastic wrap. Garnish as desired.
Notes
For a more intense lemon flavor, add additional lemon zest to the cream filling.
You can use frozen blueberries if fresh ones are out of season, just ensure they’re thawed before use.
Store leftovers covered in the refrigerator or freezer to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 13g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg