lemon blueberry icebox cake
This lemon blueberry icebox cake is bursting with bright flavors and creamy textures. Each ingredient plays a special role in making this no-bake treat a refreshing delight!
Ingredients
Blueberry Sauce
- 2 tsp cornstarch
- 2 tsp fresh lemon juice
- 1 tbsp warm water
- 2 cups fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tsp lemon zest
Cake Layers
- 2 cups heavy cream or heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 7 full-sheet graham crackers
- additional lemon zest and blueberries for garnish (optional)
Instructions
Make the Blueberry Sauce:
- Mix the thickener – In a small bowl, stir together the cornstarch, warm water, and lemon juice until smooth.
- Cook the blueberries – In a saucepan over medium heat, add the blueberries, sugar, and lemon zest. Stir well.
- Thicken the sauce – Pour in the cornstarch mixture and stir constantly. Let it simmer until the sauce thickens and the berries burst.
- Cool completely – Remove from heat and let it cool to room temperature before assembling the cake.
Prepare the Creamy Filling
- Whip the cream – In a large bowl, beat the heavy cream, confectioners’ sugar, lemon juice, and lemon zest until stiff peaks form.
- Check for sweetness – Taste and adjust with extra sugar or lemon juice if needed.
- Chill for a few minutes – Let it rest in the fridge while preparing the layers.
Assemble the Cake
- Layer the graham crackers – In a baking dish, lay down a single layer of graham crackers, breaking them if needed to fit.
- Spread the cream – Spoon a generous layer of whipped cream over the crackers and spread evenly.
- Add blueberry sauce – Drizzle a layer of blueberry sauce on top, gently spreading it out.
- Repeat the layers – Continue layering crackers, cream, and blueberry sauce until all ingredients are used, ending with a cream layer.
- Garnish and chill – Sprinkle lemon zest and extra blueberries on top. Cover and refrigerate for at least 4 hours, preferably overnight.
Notes
Want to make this lemon blueberry icebox cake even better? Here are some tips!
- For a firmer texture, freeze the cake for 30 minutes before slicing.
- To make it extra lemony, add more zest or a few drops of lemon extract.
- For a crunchier bite, use shortbread cookies instead of graham crackers.
- To store leftovers, keep in an airtight container in the fridge for up to 3 days.