Description
This Blueberry Lemon Icebox Cake is a delightful chilled dessert bursting with fresh blueberries and creamy layers. Perfect for summer gatherings, it’s easy to prepare and incredibly satisfying!
Ingredients
Scale
- 2 teaspoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 tablespoon warm water
- 2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 2 cups heavy cream or heavy whipping cream, cold
- 4 ounces full-fat brick cream cheese, softened to room temperature
- 6 tablespoons 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
- Start by preparing three layers of graham crackers with five layers of cream filling and two layers of blueberry sauce, breaking the graham crackers to fit the pan as needed.
- In a small bowl, whisk together cornstarch, lemon juice, and warm water until dissolved and set aside. Heat blueberries and sugar in a saucepan over medium heat, stirring for about 3 minutes until juices release. Add the cornstarch mixture and stir for another 2-3 minutes until it thickens. Remove from heat, stir in lemon zest, and let cool completely.
- Line a 9×5-inch loaf pan with plastic wrap allowing overhang for easy removal.
- Using a mixer, whip the cold heavy cream until soft peaks form, around 3 minutes. Transfer cream to another bowl. In the same mixing bowl, beat the cream cheese until smooth and creamy, then add confectioners’ sugar, lemon juice, and zest, mixing until combined. Gently fold in whipped cream without over-mixing.
- Spread a thin layer of cream filling at the bottom of the prepared pan to help graham crackers stick. Layer graham crackers on top, followed by 3/4 cup of cream filling. Add half of the blueberry sauce, another 3/4 cup of cream filling, one more layer of graham crackers, 3/4 cup cream filling, remaining blueberry sauce, another 3/4 cup cream filling, final layer of graham crackers, and top with the rest of the cream filling.
- Cover the pan with plastic wrap or foil and freeze for at least 4 hours or overnight.
- Before serving, let the cake soften in the refrigerator for 1 hour or at room temperature for 10-15 minutes. Use the plastic wrap overhang to lift the cake out, garnish with fresh blueberries, mint, and/or lemon slices, cut into slices, and serve cold.
- Store any leftovers covered in the refrigerator or freezer. If frozen, allow to soften again before serving.
Notes
Make sure to let the cake thaw adequately before serving for the best texture.
Feel free to adjust the sweetness by increasing or decreasing the sugar in the blueberry sauce.
The cake holds well in the freezer for later enjoyment.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg