Description
A refreshing no-bake Blueberry Lemon Icebox Cake combining tart lemon, sweet blueberries, creamy whipped layers, and crunchy graham crackers. Perfect for summer gatherings and easy to prepare ahead.
Ingredients
Scale
- 2 teaspoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 tablespoon warm water
- 2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 2 cups heavy cream or heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 7–8 full sheet graham crackers
- Optional additional lemon zest and blueberries for garnish
Instructions
- Make the blueberry sauce: whisk cornstarch, lemon juice, and warm water until dissolved.
- Warm blueberries and granulated sugar in a saucepan over medium heat for 3 minutes.
- Add cornstarch mixture, stir and mash blueberries, cook 2-3 minutes until thickened.
- Remove from heat, stir in lemon zest, and let sauce cool completely.
- Line a 9×5 inch loaf pan with plastic wrap, leaving excess to lift cake out later.
- Make whipped cream by beating heavy cream, confectioners’ sugar, lemon juice, and lemon zest until soft peaks form.
- Assemble cake layers: spread whipped cream on pan bottom, layer graham crackers, whipped cream, half blueberry sauce, whipped cream, graham crackers, whipped cream, remaining blueberry sauce, whipped cream, graham crackers, and finish with whipped cream on top.
- Optional: garnish with extra blueberries and lemon zest.
- Cover and freeze for at least 4 hours or overnight.
- To serve, thaw in refrigerator for 1 hour or at room temperature for 10-15 minutes.
- Lift cake using plastic wrap, slice with a sharp knife, and serve chilled.
Notes
- Do not overbeat the whipped cream to avoid butter formation.
- Allow blueberry sauce to cool completely before layering.
- Use fresh blueberries for best flavor and texture.
- Line pan with plastic wrap to easily remove cake intact.
- Substitute non-dairy whipped topping for lighter or dairy-free versions.
- For gluten-free, use gluten-free graham crackers.
- Store leftovers covered in refrigerator for 2-3 days or freeze individual slices.
- Thaw frozen slices in refrigerator before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, No-Bake
- Method: No-Bake, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10 cake)
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Blueberry Lemon Icebox Cake, No-Bake Summer Dessert, Frozen Layered Cake, Easy Icebox Cake, Refreshing Summer Cake