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Blueberry-Lemon-Icebox-Cake-Recipe

Blueberry Lemon Icebox Cake

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This Blueberry Lemon Icebox Cake is a delightful treat that combines the fresh taste of blueberries and zesty lemon in a creamy, no-bake dessert. With its simple ingredients and effortless preparation, it’s the ideal choice for any occasion where you desire a light and refreshing dessert that everyone will love.

  • Total Time: 7 hours 33 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 pint (16 ounces/290 grams) of fresh or frozen blueberries
  • 2 tablespoons (30 grams) granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon fresh lemon zest
  • 8 ounces (227 grams) mascarpone cheese, at room temperature
  • 1/2 cup (63 grams) powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon vanilla
  • Pinch of salt
  • 2 cups (480 grams) heavy whipping cream, cold
  • 9–10 whole graham crackers
  • 1/2 cup (53 grams) prepared lemon curd
  • 3/4 cup (184 grams) heavy whipping cream, cold
  • 2 tablespoons (14 grams) powdered sugar
  • 1 whole graham cracker, crushed

Instructions

  1. Line a 9×5-inch loaf pan with plastic wrap, allowing for overhang on all sides.
  2. In a saucepan, combine blueberries, granulated sugar, lemon juice, cornstarch, and water over medium heat.
  3. Cook until the mix thickens and blueberries burst. Stir in lemon zest and let it cool.
  4. In a bowl, whisk the mascarpone cheese, powdered sugar, lemon juice, lemon zest, vanilla, and salt until smooth.
  5. In another bowl, whip 2 cups of heavy cream until stiff peaks form. Fold into the mascarpone mixture gently.
  6. Layer some crushed graham crackers in the loaf pan, then spread a third of the mascarpone mixture over the crackers.
  7. Add a layer of blueberry mixture, followed by more graham crackers and mascarpone mixture. Repeat the layers, finishing with mascarpone.
  8. Spread prepared lemon curd on top, then cover with more whipped cream, powdered sugar, and crushed graham cracker.
  9. Cover the pan with plastic wrap and freeze for several hours or overnight until set.
  10. Before serving, let the cake sit at room temperature for a bit before lifting it out and slicing.

Last Step:

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Notes

For best results, use fresh blueberries when in season.
You can substitute the mascarpone cheese with cream cheese for a different flavor.
Adjust the sweetness according to your preference. Taste the blueberry mixture before cooling.

  • Author: Sarah
  • Prep Time: 55 minutes
  • Cook Time: 398 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 17g
  • Sodium: 200mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 90mg

Find it online: https://www.deliciousrecipesblog.com/blueberry-lemon-icebox-cake/