Description
A refreshing and elegant Blueberry Lemon Icebox Cake featuring layers of creamy lemon-infused cream cheese filling, sweet blueberry sauce, and crunchy graham crackers. This no-bake dessert is chilled until set, making it perfect for warm weather or when you want a cool, fruity treat with minimal effort.
Ingredients
Blueberry Sauce
- 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
Cream Filling
- 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
Assembly
- 8 full-sheet graham crackers
- Optional for garnish: fresh blueberries, mint, lemon slices
Instructions
- Preliminary Note: Understand that the cake is composed of 3 layers of graham crackers, 5 layers of cream filling, and 2 layers of blueberry sauce. The graham crackers can be broken up to fit the shape of the pan.
- Make the Blueberry Sauce: Whisk together cornstarch, lemon juice, and warm water in a small bowl until the cornstarch dissolves. In a small saucepan over medium heat, combine the blueberries and granulated sugar, stirring continuously for about 3 minutes until the berries release their juices. Add the cornstarch mixture and stir for another 2-3 minutes, mashing some blueberries to thicken the sauce. Remove from heat and stir in lemon zest. Allow the sauce to cool completely, refrigerating if desired to speed cooling.
- Prepare the Pan: Line a 9×5-inch loaf pan with plastic wrap, leaving an overhang to help lift out the icebox cake later. Set aside.
- Make the Cream Filling: Using a mixer, beat the softened cream cheese until smooth. In a separate bowl, whip the cold heavy cream with confectioners’ sugar, lemon juice, and lemon zest until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and creamy.
- Assemble the Cake: Start with a layer of graham crackers at the bottom of the lined pan. Spread a layer of cream filling over the crackers, followed by a layer of blueberry sauce. Repeat layering—graham crackers, cream filling, blueberry sauce—ending with a final layer of cream filling on top. You should have 3 layers of graham crackers, 5 layers of cream, and 2 layers of blueberry sauce in total.
- Chill the Cake: Cover the assembled cake with plastic wrap and refrigerate for at least 5 hours or overnight to allow the layers to set and flavors to meld.
- Serve: Once chilled, lift the cake out of the pan using the plastic wrap overhang. Slice and garnish with fresh blueberries, mint leaves, and lemon slices if desired before serving.
Notes
- For best results, ensure the cream cheese is fully softened to avoid lumps in the cream filling.
- Use fresh or frozen blueberries based on availability; frozen should be thawed before use.
- Chilling time is important to allow the graham crackers to soften and absorb moisture, creating a cake-like texture.
- This dessert can be made a day ahead and stored covered in the refrigerator.
- Adjust the amount of sugar in the blueberry sauce and cream filling to your preference for sweetness.
- Substitute graham crackers with digestive biscuits for a slightly different flavor profile.
