Description
This Blueberry Lemon Icebox Cake delivers a perfect blend of fresh blueberries and zesty lemon in a creamy, easy-to-make dessert. With simple ingredients and minimal prep time, it’s an ideal dish for gatherings, potlucks, or a sweet treat after dinner.
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 as needed for fitting the pan, and prepare for 3 layers of crackers and 5 layers of cream filling.
- In a small bowl, whisk together cornstarch, lemon juice, and warm water until the cornstarch is dissolved. Set aside.
- Warm blueberries and sugar in a saucepan over medium heat for about 3 minutes, stirring continuously until juices are released. Add the cornstarch mixture and stir 2-3 more minutes until thickened. Stir in lemon zest and cool.
- Line a 9×5-inch loaf pan with plastic wrap, leaving an overhang. Set aside.
- Whip cold heavy cream in a bowl until soft peaks form, about 3 minutes. In the same bowl, beat cream cheese until smooth, then add confectioners' sugar, lemon juice, and lemon zest, mixing until creamy. Gently fold in whipped cream.
- Spread a thin layer of cream filling in the prepared pan. Layer graham crackers on top. Add 3/4 cup of cream filling, half of the blueberry sauce, and another 3/4 cup of filling. Repeat layering with graham crackers and fillings, ending with the last layer of cream filling.
- Cover with plastic wrap or foil and freeze for at least 4 hours or overnight.
- Allow to soften for 1 hour in the refrigerator or 10-15 minutes at room temperature before serving. Lift out with the plastic overhang, garnish, slice, and serve cold.
- Store leftovers in the refrigerator or freezer. If frozen, soften before eating.
Notes
Using cold heavy cream is crucial for achieving the right texture when whipping.
Feel free to add a fruit garnish for extra flavor and presentation.
This cake is best enjoyed chilled after a few hours in the freezer.
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 12g
- Sodium: 95mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 49mg