Description
This Blueberry Lemon Icebox Cake combines the sweet and tart flavors of fresh blueberries with creamy lemon filling. A perfect dessert for gatherings or a summertime treat! Made with simple ingredients and easy prep, it’s a wonderful addition to any occasion.
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 a 9×5-inch loaf pan by lining it with plastic wrap, making sure there's an overhang.
- In a small bowl, whisk cornstarch, lemon juice, and warm water until smooth. Set aside.
- In a saucepan, combine blueberries and sugar over medium heat, stirring for 3 minutes until juices are released.
- Add the cornstarch mixture to the blueberries and stir continuously for 2-3 minutes until thickened. Stir in lemon zest and let cool.
- Using a mixer, whip cold heavy cream until soft peaks form. Set aside.
- Beat the softened cream cheese until smooth, then mix in confectioners' sugar, lemon juice, and zest until creamy. Fold in whipped cream gently.
- Spread a thin layer of the cream filling at the bottom of the pan and place a layer of graham crackers on top.
- Layer with cream filling, half of the blueberry sauce, and repeat this layering process, finishing with cream filling on top.
- Cover and freeze the assembled cake for at least 4 hours or overnight.
- Before serving, let the cake soften in the fridge for 1 hour or at room temperature for about 10-15 minutes. Lift out using the plastic wrap and garnish as desired.
Notes
Garnishes can enhance the presentation; consider adding extra blueberries, mint, or lemon slices.
Ensure ample chilling time for the cake to set properly, making it easier to slice.
Store leftovers wrapped in the refrigerator or freezer and let them soften before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg