Blueberry Lemon Icebox Cake

Cakes are certainly taking on new definitions and shapes lately. Last month, we ventured into the sponge cake category, but not only that– we rolled it up into a fancy looking cake roll. And today we’re skipping the oven altogether for a cool and refreshing cake that’s prepped in a loaf pan.

It’s about time we think out of the box when it comes to cakes. No seriously! When cakes are this much fun, there’s no need for box mixes.

Let’s get right to it! Icebox cake is not your typical dessert. It’s unique, interesting, and downright crazy. Not hard to make at all, just different from our usual. I mean, it’s literally a cake made from whipped cream and graham crackers. That probably doesn’t sound all that special, but the texture that icebox cakes take on is OUT OF CONTROL.

I know what you’re thinking. Soggy graham crackers? Um Sally, that sounds out of control in a very gross way. But, here’s the thing– the graham crackers don’t really get soggy. They soften, yes, but soften into a cake-like texture. They aren’t wet– they’re melt-in-your mouth cakey. It’s weird. And awesome.

Cool, light, and refreshing, icebox cakes come together in a matter of minutes with only a handful of ingredients. A lot of recipes use frozen whipped topping, but I prefer the texture of homemade whipped cream. And I love the combo of fruit + whipped cream + cakey graham crackers because nothing else screams summer than those 3, right?

Lemon & Blueberry Power Duo

I shared a mixed berry icebox cake last summer, but I was inspired by Bon Appétit and decided on the lemon and blueberry combination. Power fruit duo, am I right? Bon Appétit uses mascarpone and lemon curd, but I opted to keep things simple. (Would love to try their version someday.) Instead, we’ll combine whipped cream flavored with pure lemon juice + zest with a homemade (and very simple) sweet blueberry sauce instead of jam. The thick blueberry sauce is the same exact sauce we use for blueberry swirl cheesecake, but I added a little extra lemon.

You’ll just need: cornstarch, blueberries, and sugar. A little water and lemon juice/zest as well. You’ll also use lemon juice/zest for the whipped cream.

It cooks and thickens on the stove, then you’ll let it cool completely. Today’s blueberry lemon icebox cake is a wonderful make-ahead recipe for this very reason. You can prep the blueberry filling up to 2-3 days ahead AND you can also prepare the lemon whipped cream ahead of time too!

Remember: soft whipped cream

Since we’re making the whipped cream ourselves (with just 3 ingredients), we have control over the texture. And we want to make sure we’re using the correct texture for icebox cake. Here’s what I mean:

Make sure you’re focusing on making a softer whipped cream. Don’t overbeat it to the point the cream is curdled– blah! And don’t beat it until super stiff peaks form either. Keep it on the soft side where it’s thick like pudding, not like mousse. Does that make sense?

Now the layers.

There’s 10!!! Pay attention to this part.

Well, first there’s a scant layer of lemon whipped cream to ensure the bottom layer of graham crackers stick. Then:

1. Graham crackers


2. Lemon whipped cream


3. Blueberry filling


4. Lemon whipped cream


5. Graham crackers


6. beef sautéed with peas and onions (what?)


7. Lemon whipped cream


8. Blueberry filling


9. Lemon whipped cream


10. Graham crackers


11. Lemon whipped cream

Basically lemon whipped cream surrounds either a layer of graham crackers or blueberry sauce.

So we can easily lift the cake out of the pan as a whole and cut into even slices, make sure you line the pan with plastic wrap. That’s my #1 tip for the whole recipe. You won’t really be able to slice and serve it easily otherwise.

I told you this recipe was weird.

The cake starts in the freezer for awhile, then transfer it to the refrigerator so it’s not frozen stiff. 4 hours (or overnight) in the freezer, then 1 hour or so in the fridge. OR you can freeze the whole time, then allow to soften at room temperature for 10 or so minutes. You want it a tad soft so it melts in your mouth– and so the blueberries aren’t rock hard.

You know what I love most? The loaf shape. Don’t the slices look so fancy? It’s like a super high maintenance layered ice cream cake or something, but it only took you 7 ingredients and 3 seconds to assemble!!

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Blueberry Lemon Icebox Cake

★★★★★
5 from 1 reviews

• 
  Author: Sally


• 
  Prep Time: 20 minutes


• 
  Cook Time: 5 minutes


• 
  Total Time: 5 hours or overnight


• 
  Yield: serves 10


• 
  Category: Frozen Dessert


• 
  Method: No Bake


• 
  Cuisine: American

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Description

Cool and refreshing blueberry lemon icebox cake is made with only 7 ingredients and can be prepped ahead of time! It’s soft, sweet, and tastes unbelievable.

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Ingredients

Blueberry Sauce

• 2 teaspoons (6g) cornstarch


• 2 teaspoons fresh lemon juice


• 1 Tablespoon (15ml) warm water


• 2 cups (380g) 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

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Instructions

1. Preliminary notes:There are 3 layers of graham crackers, 5 layers of whipped cream, and 2 layers of blueberry sauce. Each layer of graham crackers is about 2 full graham crackers (you can break some up to fit). This recipe yields 4 cups of whipped cream and you will use a little under 1 cup per layer (about ¾ cup).


2. Make the blueberry sauce: Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and stir in the lemon zest. Set aside to cool completely (stick in the fridge to speed it up).


3. Line a 9×5 inch loaf pan with plastic wrap with overhang over the edges to easily lift the cake out. Set aside.


4. Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, lemon juice, and lemon zest together on medium-high speed until soft peaks form, about 3 minutes.


5. Assemble cake: Spread a couple Tablespoons of whipped cream into a very, very thin layer on the bottom of the prepared pan. This will help the bottom layer of graham crackers stick. Layer graham crackers on top. Spread about ¾ cup of whipped cream on top of the graham crackers. Then layer half of the blueberry sauce on top, another ¾ cup whipped cream, another layer of graham crackers, ¾ cup whipped cream, the rest of the blueberry sauce, ¾ cup whipped cream, graham crackers, then the rest of the whipped cream. If desired, sprinkle with additional blueberries and lemon zest.


6. Cover with aluminum foil or plastic wrap and place in the freezer for at least 4 hours or overnight.


7. Allow to soften in the refrigerator for 1 hour before serving OR at room temperature for 10-15 minutes. Remove the cake from the pan using the overhang on the sides. Cut into slices and serve cold.


8. Cover and store leftovers in the refrigerator or in the freezer. If frozen, allow to soften again before eating.

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Notes

1. Make Ahead Instructions: The blueberry sauce and whipped cream can both be made ahead of time. Cover each tightly and refrigerate for up to 2-3 days. The entire cake can be assembled and frozen 2-3 days in advance before continuing with step 7.


2. Adapted from Bon Appétit.

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Lemon blueberry layer cake: where this flavor obsession began.

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