Description

This Blueberry Lemon Icebox Cake is a delightful dessert featuring layers of graham crackers, creamy filling, and a tangy blueberry sauce. Perfect for gatherings or a sweet finish to any meal, it boasts a refreshing flavor and is simple to prepare!

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

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Instructions

Whisk together cornstarch, lemon juice, and warm water in a bowl. Set aside.
In a saucepan, heat blueberries and sugar together over medium heat, stirring until juices release, about 3 minutes. Add cornstarch mixture and stir until thickened, about 2-3 minutes, then remove from heat, stir in lemon zest, and cool completely.
Line a 9×5-inch loaf pan with plastic wrap, leaving an overhang for easy removal. Set aside.
Whip cold heavy cream until soft peaks form, about 3 minutes. In the same bowl, beat the cream cheese until smooth, then add confectioners’ sugar, lemon juice, and lemon zest. Fold in whipped cream gently.
Spread a thin layer of cream filling at the bottom of the pan. Layer with graham crackers, then 3/4 cup of cream filling, half of the blueberry sauce, another 3/4 cup of cream filling, and another layer of graham crackers. Repeat with remaining fillings and graham crackers.
Cover with plastic wrap or aluminum foil and freeze for at least 4 hours or overnight.
Soften in the refrigerator for 1 hour or at room temperature for 10-15 minutes before serving. Remove from the pan using the overhang, garnish, slice, and serve cold.
Store leftovers in the refrigerator or freezer, softening before eating.

Notes

Ensure the heavy cream is fully cold for the best whipped consistency.
For an easier removal, use the overhanging plastic wrap to lift the cake out of the pan.
This cake can be made a day ahead, making it a perfect dessert for entertaining.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg