How To Make Blueberry Lemon Icebox Cake
This tasty icebox cake is layered with deliciously creamy and flavorful blueberry sauce packed with blueberry bits, graham biscuits, and whipped cream!
Serves:
Ingredients
For Blueberry Sauce:
- 2tspcornstarch
- 2tspfresh lemon juice
- 1tbspwarm water,(15 ml)
- 2cupsfresh blueberries,or frozen blueberries, plus more to garnish
- 2tbspgranulated sugar,(25 g)
- 1tsplemon zest
For Cake:
- 2cupsheavy cream,or heavy whipping cream
- ¼cupconfectioners’ sugar,(30 g)
- 1tbspfresh lemon juice
- 1tsplemon zest,plus more to garnish
- 8graham crackers,(full sheet – about standard sleeve)
Instructions
Blueberry Sauce:
-
Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside.
-
Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release.
-
Add the cornstarch mixture and continue to stir for another 2 to 3 minutes, smashing some blueberries as you go. The mixture will start to thicken.
-
Remove from the heat and stir in the lemon zest. Set aside to cool completely (stick in the fridge to speed it up).
-
Line a 9×5-inch loaf pan with plastic wrap with overhang over the edges to easily lift the cake out. Set aside.
Cake:
-
Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, lemon juice, and lemon zest together on medium-high speed for about 3 minutes until soft peaks form.
-
To Assemble:
-
Spread a couple of tablespoons of whipped cream into a very, very thin layer on the bottom of the prepared pan. This will help the bottom layer of graham crackers stick.
-
Layer the graham crackers on top. Spread about ¾ cup of whipped cream on top of the graham crackers.
-
Then layer ½ of the blueberry sauce on top, another ¾ cup whipped cream, another layer of graham crackers, ¾ cup whipped cream, the rest of the blueberry sauce, ¾ cup whipped cream, graham crackers, then the rest of the whipped cream.
-
If desired, sprinkle with additional blueberries and lemon zest.
-
Cover with aluminum foil or plastic wrap and place in the freezer for at least 4 hours or overnight.
-
Allow to soften in the refrigerator for 1 hour before serving or at room temperature for 10 to 15 minutes.
-
Remove the cake from the pan using the overhang on the sides.
-
Cut into slices and serve cold.
-
Cover and store the leftovers in the refrigerator or in the freezer. If frozen, allow to soften again before eating.
Recipe Notes
- There are 3 layers of graham crackers, 5 layers of whipped cream, and 2 layers of blueberry sauce. Each layer of graham crackers is about 2 full graham crackers (break some up to fit). This recipe yields 4 cups of whipped cream and a little under 1 cup per layer (about ¾ cup) will be used to make the layers.
- Make-Ahead Instructions: The blueberry sauce and whipped cream can both be made ahead of time. Cover each tightly and refrigerate for up to 2 to 3 days. The entire cake can be assembled and frozen for 2 to 3 days in advance before softening it in the refrigerator to serve.
Nutrition
- Calories: 253.38kcal
- Fat: 18.90g
- Saturated Fat: 11.16g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.38g
- Polyunsaturated Fat: 1.30g
- Carbohydrates: 20.53g
- Fiber: 1.15g
- Sugar: 12.57g
- Protein: 1.96g
- Cholesterol: 65.21mg
- Sodium: 70.03mg
- Calcium: 42.14mg
- Potassium: 80.92mg
- Iron: 0.53mg
- Vitamin A: 196.54µg
- Vitamin C: 4.66mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
