Description
This refreshing Blueberry Lemon Icebox Cake layers bright homemade blueberry sauce and tangy lemon cream between crisp graham crackers. It’s a no-bake dessert that’s easy to prepare ahead, making it the perfect crowd-pleaser for spring and summer gatherings.
Ingredients
Units
Scale
Blueberry Sauce
- 2 teaspoons (6g) cornstarch
- 2 teaspoons fresh lemon juice
- 1 Tablespoon (15ml) warm water
- 2 cups (280g) fresh or frozen blueberries
- 2 Tablespoons (25g) granulated sugar
- 1 teaspoon lemon zest
Cake
- 2 cups (480ml) heavy cream or heavy whipping cream
- 1/4 cup (30g) confectioners’ sugar
- 1 Tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 7–8 full-sheet graham crackers (about 1 standard sleeve)
- Optional: additional lemon zest and blueberries for garnish
Instructions
- Prepare the Blueberry Sauce: In a small bowl, dissolve the cornstarch in the lemon juice and warm water. In a medium saucepan over medium heat, combine the blueberries, granulated sugar, and lemon zest. Stir in the cornstarch mixture. Cook, stirring frequently, until the blueberries start to break down and the sauce thickens, about 5–8 minutes. Remove from heat and allow to cool completely.
- Whip the Lemon Cream: In a large mixing bowl, beat the heavy cream, confectioners’ sugar, lemon juice, and lemon zest with an electric mixer on medium-high speed until stiff peaks form, about 3–4 minutes.
- Assemble the Cake: In an 8×8-inch pan or similar dish, arrange a single layer of graham crackers, breaking as needed to cover the bottom. Spread half of the lemon cream evenly over the crackers. Spoon half of the cooled blueberry sauce on top and gently spread. Repeat with another layer of crackers, the remaining lemon cream, and the remaining blueberry sauce.
- Chill: Cover the pan tightly and refrigerate for at least 4 hours, or overnight, to allow the layers to set and flavors to meld.
- Garnish and Serve: Before serving, garnish with additional lemon zest and fresh blueberries if desired. Slice and serve chilled.
Notes
- The cake needs at least 4 hours in the fridge to soften completely, but overnight yields the best texture.
- You can use fresh or frozen blueberries for the sauce; no need to thaw if using frozen.
- Graham crackers can be substituted with digestive biscuits if needed.
- Double the recipe and layer in a 9×13-inch pan for a larger crowd.
Nutrition
- Serving Size: 1 piece (1/9 of recipe)
- Calories: 275
- Sugar: 18g
- Sodium: 105mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
