Description
This Blueberry Lemon Icebox Cake is a delightful treat featuring layers of creamy filling and blueberry sauce nestled between graham crackers. Perfect for summer parties or a quick dessert at home, it delivers a burst of flavor with every bite!
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
- Prepare the layers of graham crackers and cream filling.
- In a small bowl, whisk together cornstarch, lemon juice, and warm water until dissolved. Set aside.
- In a saucepan, combine blueberries and sugar; cook over medium heat for about 3 minutes until juices are released. Add cornstarch mixture and continue stirring until thickened. Remove from heat and stir in lemon zest; let cool.
- Line a 9×5-inch loaf pan with plastic wrap, ensuring overhang for easy removal.
- Whip the cold heavy cream until soft peaks form. Transfer to another bowl. Beat cream cheese until smooth, then mix in confectioners’ sugar, lemon juice, and lemon zest. Gently fold in whipped cream.
- Spread a thin layer of cream filling in the bottom of the prepared pan. Layer graham crackers, cream filling, and blueberry sauce as directed in the recipe. Repeat layers, finishing with cream filling on top.
- Cover and freeze for at least 4 hours or overnight.
- Before serving, soften in the refrigerator or at room temperature. Lift out using the plastic wrap overhang. Garnish with fresh blueberries, mint, and lemon slices. Cut into slices and serve cold.
- Store leftovers covered in the refrigerator or freeze, softening before eating.
Notes
For a stronger blueberry flavor, consider adding more blueberries to the sauce.
This cake can easily be made a day ahead of time for convenience.
Experiment with different fruit toppings for variety.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg