Description
This Blueberry Lemon Icebox Cake bursts with fresh flavors and layers of creamy goodness. Perfect for gatherings or a simple sweet treat, it’s easy to make and a delight to serve. Enjoy the refreshing combination of blueberries and lemon in every bite, making it a great choice for a quick dessert or a comforting finish to any meal.
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
- Whisk together cornstarch, lemon juice, and warm water in a small bowl until dissolved. Set aside.
- Heat blueberries and sugar in a small saucepan over medium heat for about 3 minutes, stirring continuously until juices release. Add cornstarch mixture and stir for another 2-3 minutes until thickened. Remove from heat and stir in lemon zest, then cool completely.
- Line a 9×5-inch loaf pan with plastic wrap for easy removal. Set aside.
- Using a mixer, whip cold heavy cream on medium-high speed for about 3 minutes until soft peaks form. Transfer to another bowl.
- In the same mixer bowl, beat cream cheese until smooth. Add confectioners’ sugar, lemon juice, and zest, mixing until creamy. Gently fold in whipped cream.
- Spread a thin layer of cream filling in the bottom of prepared pan. Place graham crackers over the cream, breaking them to fit. Layer with 3/4 cup of cream filling, half the blueberry sauce, another 3/4 cup of cream filling, more graham crackers, 3/4 cup cream filling, remaining blueberry sauce, and top with remaining cream filling and graham crackers.
- Cover with plastic wrap or foil and freeze for at least 4 hours or overnight.
- To serve, soften in the fridge for 1 hour or at room temperature for 10-15 minutes. Lift from pan and garnish with fresh blueberries, mint, and lemon slices. Slice and serve cold.
- Store leftovers in the refrigerator or freezer, allowing to soften again before eating.
Notes
Use fresh blueberries for the best flavor, but frozen will work in a pinch.
Make sure the cream cheese is softened to prevent lumps in the filling.
Allow the cake to freeze overnight for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 14g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg