Description
This Blueberry Lemon Icebox Cake features layers of creamy filling and blueberry sauce between crunchy graham crackers—a delightful, simple dessert that will impress your guests!
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
- Break the graham crackers to create 3 layers and prepare the other components for 5 cream filling layers and 2 layers of blueberry sauce.
- In a small bowl, whisk together cornstarch, lemon juice, and warm water until smooth. Set aside. Heat blueberries and sugar in a small saucepan over medium heat for 3 minutes until juices are released. Stir in the cornstarch mixture, cooking for another 2-3 minutes until thickened. Remove from heat, mix in lemon zest, and cool completely.
- Line a 9×5-inch loaf pan with plastic wrap, leaving overhang for easy removal. Set aside.
- Whip cold heavy cream in a mixing bowl until soft peaks form, about 3 minutes. Move to another bowl. Beat cream cheese in the same bowl until smooth, then add confectioners’ sugar, lemon juice, and lemon zest, mixing until creamy. Fold in the whipped cream gently.
- Spread a thin layer of cream filling in the bottom of the loaf pan. Add a single layer of graham crackers. Spread 3/4 cup of cream filling, followed by half of the blueberry sauce. Repeat the layers of cream filling and graham crackers, finishing with the remaining cream filling on top.
- Cover the pan with plastic wrap/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. Lift out using the overhang, garnish with blueberries, mint, or lemon slices, slice, and serve cold.
- Store leftovers in the refrigerator or freezer and let soften before serving if frozen.
Notes
Ensure cream is cold for better whipping results.
Can substitute fresh blueberries with frozen if necessary, thawing them beforehand.
The cake can be made a day in advance to enhance flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg