Description
This Blueberry Lemon Icebox Cake features layers of soft graham crackers and creamy blueberry filling. Simple to make and delicious, it’s ideal for get-togethers or family dinners.
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 three layers of graham crackers, five layers of cream filling, and two layers of blueberry sauce, adjusting the crackers to fit your pan.
- In a small bowl, combine cornstarch, lemon juice, and warm water. Heat blueberries and sugar in a saucepan over medium heat for about three minutes, until juices are released. Stir in cornstarch mixture and thicken for 2-3 more minutes, then cool completely.
- Line a 9×5-inch loaf pan with plastic wrap, leaving overhang for easy removal. Set aside.
- In a mixing bowl, whip cold heavy cream on medium-high until soft peaks form. In the same bowl, beat cream cheese until smooth, adding confectioners’ sugar, lemon juice, and lemon zest until creamy. Gently fold in whipped cream without over-mixing.
- Spread a thin layer of cream filling in the bottom of the pan. Layer graham crackers, followed by cream filling and half of blueberry sauce. Repeat layers, ending with cream filling on top.
- Wrap in plastic wrap and freeze for at least four hours or overnight.
- Before serving, soften in the refrigerator for one hour or at room temperature for 10-15 minutes. Remove from pan and garnish with blueberries, mint, or lemon slices. Slice and serve cold.
- Store leftovers covered in the refrigerator or freezer; let them soften before serving.
Notes
Make sure the heavy cream is very cold before whipping to achieve the best texture.
This cake can be made a day ahead for better flavor development.
Feel free to adjust the sweetness of the blueberry sauce by adding more or less sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg