Description
This Blueberry Lemon Icebox Cake is a delightful treat, featuring layers of creamy filling, zesty lemon, and sweet blueberries, all nestled between graham crackers. It’s the perfect easy dessert for warm days, satisfying sweet cravings with every slice!
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
- Prepare a loaf pan by lining it with plastic wrap, allowing some overhang.
- In a small bowl, whisk together cornstarch, lemon juice, and warm water until smooth. Set aside.
- In a saucepan over medium heat, warm blueberries and sugar, stirring for about 3 minutes until juices release.
- Add the cornstarch mixture to the blueberries, stirring for another 2-3 minutes until thickened. Remove from heat and stir in lemon zest, then cool completely.
- In a mixing bowl, whip the cold heavy cream until soft peaks form, about 3 minutes. Transfer to a separate bowl.
- In the same bowl, beat the cream cheese until smooth, then add confectioners’ sugar, lemon juice, and lemon zest, mixing until creamy. Gently fold the whipped cream into the cream cheese mixture.
- Spread a thin layer of the cream filling on the bottom of the prepared pan. Place a layer of broken 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, another layer of graham crackers, and repeat the layers until all ingredients are used, finishing with cream filling on top.
- Cover 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 from the pan, slice, and serve with fresh garnish.
Notes
For a quicker process, use pre-made blueberry sauce if available.
This dessert can be made a day in advance for extra flavor development.
Store leftovers tightly covered in the refrigerator or freezer, allowing to soften before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 15g
- Sodium: 82mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 79mg