Description
This Blueberry Lemon Icebox Cake is a refreshing no-bake layered dessert combining tart blueberry sauce, tangy lemon cream filling, and crunchy graham crackers. It’s easy to assemble and perfect for warm days when you crave a cool, fruity treat with creamy texture and bright citrus notes.
Ingredients
Scale
Blueberry Sauce
- 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
Cream Filling
- 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
Other
- 8 full-sheet graham crackers
- Optional for garnish: fresh blueberries, mint, lemon slices
Instructions
- Preliminary Note: The cake consists of 3 layers of graham crackers, 5 layers of cream filling, and 2 layers of blueberry sauce. You can break the graham crackers to fit the loaf pan size.
- Make the Blueberry Sauce: In a small bowl, whisk together the cornstarch, lemon juice, and warm water until cornstarch is dissolved. In a small saucepan over medium heat, warm the blueberries and granulated sugar, stirring continuously for about 3 minutes until blueberries release juices. Add the cornstarch mixture and stir for another 2-3 minutes, gently mashing some berries to thicken the sauce. Remove from heat, stir in lemon zest, and let cool completely in the fridge.
- Prepare the Pan: Line a 9×5-inch loaf pan with plastic wrap, allowing an overhang on the edges to later lift the cake out. Set aside.
- Make the Cream Filling: Using a hand mixer or stand mixer with whisk attachment, whip the cold heavy cream on medium-high speed until soft peaks form, about 3 minutes. Transfer whipped cream to a separate bowl. In the same mixing bowl, beat cream cheese on high until smooth, about 1 minute. Add confectioners’ sugar, lemon juice, and lemon zest, beating until creamy and combined. Gently fold the whipped cream into the cream cheese mixture without overmixing.
- Assemble the Cake: Spread a thin layer (a couple tablespoons) of cream filling on the bottom of the prepared pan to help graham crackers adhere. Layer graham crackers in a single layer on top, breaking as needed to fit. Spread about 3/4 cup (130g) cream filling over the crackers, then spread half of the cooled blueberry sauce. Add another 3/4 cup cream filling layer, then another graham cracker layer. Repeat with 3/4 cup cream filling, remaining blueberry sauce, 3/4 cup cream filling, remaining graham crackers, and finish with the last of the cream filling.
- Freeze: Cover tightly with plastic wrap or aluminum foil and freeze for at least 4 hours or overnight to set.
- Serving: Before serving, thaw the cake in the refrigerator for 1 hour or at room temperature for 10-15 minutes. Use the plastic wrap overhang to lift the cake out. Garnish with fresh blueberries, mint, and lemon slices if desired. Slice and serve chilled.
- Storage: Cover and store leftovers in the refrigerator or freezer. If frozen, thaw before serving to restore softness.
Notes
- You can use fresh or frozen blueberries for the sauce.
- Do not overmix the cream filling to keep it light and fluffy.
- Adjust the sugar amount in blueberry sauce to your preferred sweetness.
- Make sure cream is very cold for best whipping results.
- Use full-sheet graham crackers for best layering but break them to fit the pan dimensions.
- Allow the cake enough time to freeze and set for proper slicing.
- Garnishes are optional but add color and fresh flavor.
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Blueberry lemon icebox cake, no bake dessert, icebox cake, blueberry sauce, lemon cream, graham cracker dessert
