Name: Blueberry Lemon Icebox Cake
Prep time: 18 min
Cook time: 5 min
Total time: 300 min
Ingredients: 2 tsp cornstarch; 2 tsp fresh lemon juice; 1 tbsp warm water; 2 cups frozen or fresh blueberries; 2 tbsp granulated sugar; 1 tsp lemon zest; 2 cups heavy whipping cream or heavy cream; ¼ cup confectioners’ sugar; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 8 graham crackers, full-sheet; 2 tsp lemon zest (optional); ⅓ cup blueberries (optional garnish)

Jump to Recipe

We all have those days when we just need a sweet fix but can’t be bothered with a huge kitchen mess. I feel you, even though I’m a baker myself!

This lemon blueberry icebox cake totally hits the spots for such moments; I mean, yes, you’ll have to turn on the oven for 5 minutes or something, but after that? Smooth sailing.

Why We All Fall In Love With This Lemon Blueberry Icebox Pie

Lemon and blueberries are always buddies, so I’m not surprised in the least bit when this recipe turns out to be a hit! The lemon tastes refreshing and tart for hot summer days, while the creamy filling feels like smooth heaven against juicy blueberries and the soft graham cracker base.
Best part? No need to turn on the oven (for long)! Plus, you can totally tweak the lemony goodness to suit your taste buds, even getting wild with other nuts or fruits for a bolder profile. Your party, your choice!
Can we talk about how it looks? Layers of yumminess with the vibrant blueberries peeking out make it a total showstopper at potlucks or casual hangouts! It’s easy to carry around, too, so trust me, everyone will fall head over heels at first sight. And since it’s (almost) no-bake, you can always whip it up quickly for any surprise guests.

7 Basic Steps To Make Blueberry Lemon Icebox Cake

Blueberry Sauce

Step 1.

Mix lemon juice, cornstarch, and water in a tiny bowl until your cornstarch dissolves. Let it chill.

Step 2.

Heat the blueberries with sugar in a saucepan until their juicy goodness starts releasing! It usually takes me 2-3 minutes over medium heat. Add in the cornstarch mix (from Step 1) and stir it up; don’t forget to give some blueberries a little smash! Watch it thicken, then take it off the heat and toss in some lemon zest. Stick it in the refrigerator to cool.

Step 3.

It’s time to prep your loaf pan! Line it with plastic wrap, leaving some hangover for easy lifting later. Got that? Good.

Whipped Cream

Step 4.

Use a stand or hand mixer with the whisk attachment. Mix in confectioners’ sugar, lemon zest, lemon juice, and heavy cream until soft peaks appear—about 3 minutes of medium-high mixin’ and fluffin!

Assembly

Step 5.

It’s assembly time, everyone!

Spread a very thin layer of whipped cream at the pan’s bottom. Trust me, this part helps those graham crackers stay put. Layer them on.

Then, slather about ¾ cup of whipped cream atop the crackers. Next, half of our yummy blueberry sauce. Another layer of whipped cream — about ¾ cup again.

Repeat with more crackers, cream, and blueberry sauce until you’ve used up everything. Top it off with the remaining whipped cream; you can even sprinkle on extra lemon zest and blueberries if you feel fancy!

Serving

Step 6.

Wrap this bad boy in plastic wrap or aluminum foil, then pop it into your freezer for 4-5 hours (or even overnight if you can wait that long).

Step 7.

When you’re ready to dig in, let it chill in the fridge for about an hour to soften up just right. If you’re in a rush, 10 to 15 minutes at room temp will do the trick too!

Grab the overhangs on the pan’s sides (I talked about this part already, remember?) to lift the cake out. Slice it up and serve it cold. Enjoy every creamy, berrylicious bite!

I have tons of other no-bake recipes for you to try! Check out my strawberry no-bake cheesecake, chocolate biscuit mocha mousse cake, and no-bake cheesecake.

Notes

1. Graham crackers are the classic base, but who says you can’t play with some unique twists? Vanilla wafers will add a subtle, sweet kick to the whole experience, for example!

Gingersnaps introduce a spicy warmth that wraps around the blueberries like a good old friend. Meanwhile, the chocolate cookies (especially the dark ones) create a richer, decadent base. I bet you cannot hold yourself back.

However, since gingersnaps or chocolate cookies are quite strong-flavored, you can consider using slightly less lemon juice or lemon zest so the tartness wouldn’t be too overwhelming.

2. As always, fresh berries are my best friends! Their plump texture and bursting sweetness are simply the best, hands down.

Of course, frozen blueberries can also work in a pinch; just remember to thaw them completely and drain any excess liquid if you have time! Heck, you can even use BOTH fresh and frozen berries and enjoy the amazing textural contrast.

3. Any alcohol fan out there? I sometimes add a splash of limoncello or lemon vodka to the heavy cream so they can bring in a boozier kick without squashing down other flavors. Feel free to adjust the alcohol however you like, but remember to serve this version to people of legal drinking age only!

4. Making this dessert ahead is totally doable! In fact, the flavors will develop and meld even better over 2 to 3 days. That’s why I said it’s a perfect option for parties or potlucks where we’d want to prepare baked treats in advance.

5. Is there a gluten-free version? I haven’t tried it myself, but yup, you can swap the regular graham crackers for gluten-free ones. The same goes for dairy-free variants; just use dairy-free whipped cream made from coconut milk or another plant-based alternative!

FAQs

My Blueberry Sauce Seems Runny. How Can I Thicken It?

Add a cornstarch slurry! To make the slurry, mix a tablespoon of cornstarch with 2 tablespoons of water until smooth, then whisk it into a small saucepan and cook over medium heat until thickened. Finally, let it cool slightly before adding it to your blueberry mixture.