Description
This Blueberry Lemon Icebox Cake offers a delicious balance of creamy and fruity flavors, perfect for a sweet treat. With simple ingredients and easy preparation, it’s the ideal dessert for gatherings or a cozy family 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
- Start by preparing the layers of graham crackers and cream filling; you can break the graham crackers to fit your pan.
- In a small bowl, whisk together cornstarch, lemon juice, and warm water until dissolved. In a saucepan, warm blueberries and sugar over medium heat, stirring for about 3 minutes until juices are released. Stir in the cornstarch mixture and continue stirring until thickened for 2-3 minutes, then mix in lemon zest and let it cool completely.
- Line a 9×5-inch loaf pan with plastic wrap, leaving some overhang for easy removal later.
- In a mixing bowl, whip cold heavy cream until soft peaks form. In the same bowl, beat cream cheese until smooth, then mix in confectioners’ sugar, lemon juice, and lemon zest. Gently fold in the whipped cream without over-mixing.
- Spread a thin layer of cream filling in the bottom of the lined pan. Layer with graham crackers, followed by cream filling and half of the blueberry sauce. Repeat layering with graham crackers, cream filling, the remaining blueberry sauce, more cream filling, more graham crackers, and a final layer of cream filling on top.
- Cover with plastic wrap or aluminum foil and freeze for at least 4 hours, preferably overnight.
- Prior to serving, allow the cake to soften in the refrigerator for 1 hour or at room temperature for 10-15 minutes. Lift from the pan using the plastic wrap and garnish with fresh blueberries, mint, and lemon slices. Slice and serve cold.
- Store any leftovers covered in the refrigerator, or freeze and allow to soften before consuming.
Notes
This cake can be made a day in advance for a better flavor.
Ensure the cream is very cold for better whipping results.
Feel free to customize the fruit topping based on your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg