Description
Indulge in this delightful Blueberry Lemon Icebox Cake that features layers of graham crackers, whipped cream, and a luscious blueberry sauce. A perfect balance of sweet and tangy flavors in every bite!
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
- Make the blueberry sauce: Whisk together cornstarch, lemon juice, and warm water. Warm blueberries and sugar in a saucepan, then add cornstarch mixture and lemon zest. Cool.
- Line loaf pan: Line a loaf pan with plastic wrap.
- Make the whipped cream: Beat heavy cream, confectioners’ sugar, lemon juice, and zest until soft peaks form.
- Assemble cake: Layer graham crackers, whipped cream, blueberry sauce, repeating layers. Top with whipped cream, blueberries, and lemon zest.
- Freeze: Cover and freeze for at least 4 hours.
- Serve: Soften in the fridge or at room temperature, then slice and enjoy!
Notes
- Make ahead: Blueberry sauce and whipped cream can be made in advance.
- Special tools: Glass mixing bowl, whisk, small saucepan, zester, citrus juicer, loaf pan, electric mixer, offset spatula.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
