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Blueberry Lemon Icebox Cake

Blueberry Lemon Icebox Cake

The smooth, creamy filling plays perfectly with our graham crackers and mouth-watering blueberries! Plus, it's a breeze to whip up, perfect for busy days or when it's sweltering outside.
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Course: Cake
Cuisine: American
Prep Time: 18 minutes
Cook Time: 5 minutes
Total Time: 5 hours
Servings: 10
Calories: 260kcal
Author: Brenda Maher

Ingredients

Blueberry Sauce

  • 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

Cake

  • 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)

Instructions

Blueberry Sauce

  • Mix lemon juice, cornstarch, and water in a tiny bowl until your cornstarch dissolves. Let it chill.
  • Heat the blueberries with sugar in a saucepan until their juice releases (2-3 minutes over medium heat).
  • Add the cornstarch mix (from Step 1) and stir it up, smashing 3-4 blueberries. Once thickened, take it off the heat and toss in some lemon zest. Refrigerate to cool.
  • Line your loaf pan with plastic wrap, leaving some hangover for easy lifting later.

Whipped Cream

  • Use a stand or hand mixer. Mix in confectioners' sugar, lemon zest, lemon juice, and heavy cream until soft peaks appear (3 minutes at medium-high).

Assembly

  • Spread a very thin layer of whipped cream at the pan's bottom. Layer some graham crackers on them. Slather about ¾ cups of whipped cream atop these crackers, then half your blueberry sauce, then another layer of whipped cream (about ¾ cups again).
  • Repeat with more crackers, cream, and blueberry sauce until you've used up everything. Sprinkle on extra lemon zest and blueberries if desired.

Serving

  • Wrap the cake in plastic or aluminum foil, then freeze it for 4 to 24 hours.
  • Let it chill in the fridge for about an hour to soften up (another option for rush time: 10-15 minutes at room temp). Grab the overhangs on the pan's sides to lift the cake out. Serve it cold.

Notes

  1. Graham crackers are the classic base, but you can experiment with options like vanilla wafers, gingersnaps, or chocolate cookies.
  2. Fresh blueberries are ideal, but frozen blueberries (or a combination of fresh and frozen) can work too. 
  3. Consider adding a splash of limoncello or lemon vodka to the heavy cream for adults.
  4. You can make this dessert 2-3 days ahead, allowing the flavors to develop further.
  5. You can find gluten-free graham crackers for a gluten-free option. For a dairy-free version, use dairy-free whipped cream.

Nutrition

Calories: 260kcal | Carbohydrates: 32.4g | Protein: 12.3g | Fat: 15.2g | Saturated Fat: 10g | Cholesterol: 27.1mg | Sodium: 209.8mg | Potassium: 62.3mg | Fiber: 1.1g | Sugar: 28.6g | Calcium: 141.3mg | Iron: 0.9mg
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