Creamy Lemon Blueberry Icebox Cake
A refreshing no-bake dessert featuring layers of crisp cookies, creamy lemon blueberry filling, and light homemade whipped frosting. Perfect for summer gatherings and easy to prepare.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 200g (7 oz) graham crackers or thin vanilla wafers
- 2 cups (300g) fresh blueberries
- 1/3 cup (80ml) fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup (150g) granulated sugar
- 8 oz (225g) cream cheese, softened
- 1 1/2 cups (360ml) heavy whipping cream, cold
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the lemon blueberry filling: In a medium bowl, combine softened cream cheese, sugar, lemon zest, and fresh lemon juice. Beat with an electric mixer until smooth and creamy, about 2-3 minutes.
- Whip the frosting: Chill mixing bowl and beaters for 10 minutes. Pour cold heavy cream into the bowl, add powdered sugar and vanilla extract. Beat on medium-high speed until soft peaks form, about 3-5 minutes.
- Fold the whipped cream into the lemon filling: Gently fold about two-thirds of the whipped cream into the lemon mixture until just combined.
- Assemble the cake: Line a 9×5 inch loaf pan or square baking dish with parchment paper. Start with a single layer of graham crackers or wafers, breaking as needed to cover the bottom.
- Layer the filling: Spread about one-third of the lemon blueberry filling evenly over the crackers. Sprinkle a handful of fresh blueberries on top.
- Repeat layers: Add another cracker layer, then filling, and blueberries again. Finish with a final cracker layer.
- Top with whipped frosting: Spread the reserved whipped cream over the top layer, smoothing it out with a spatula.
- Chill: Cover the cake tightly with plastic wrap and refrigerate for at least 6 hours, ideally overnight.
- Serve: Lift the cake from the pan using parchment edges. Slice with a sharp knife dipped in hot water for clean cuts. Garnish with extra blueberries and lemon zest if desired.
Notes
Chill mixing bowl and beaters before whipping cream for best volume. Fold whipped cream gently into lemon filling to keep it light and airy. Chill cake at least 6 hours or overnight for best texture. Dip knife in hot water before slicing for clean cuts. For dairy-free, substitute cream cheese and heavy cream with coconut-based alternatives. For gluten-free, use gluten-free vanilla wafers or almond flour cookies.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 280
- Sugar: 18
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
Keywords: lemon blueberry icebox cake, no-bake dessert, summer dessert, whipped frosting, easy icebox cake, lemon dessert, blueberry dessert