Blueberry Lemon Icebox Cake

One taste of this Blueberry Lemon Icebox Cake and you simply won’t believe how simple it was to make. Swirls of blueberry jam sandwiched between layers of lemon whipped cream and graham crackers, this summer dessert is heavenly. This icebox cake is so light and creamy; it’s perfect for a last-minute dessert recipe. It takes just minutes to layer the ingredients for this gorgeous and delicious no-bake cake. You can easily swap out the blueberry jam with your own favorite flavor. The possibilities are endless for this versatile summer treat.

no bake blueberry lemon icebox cake

Summer is perfect for icebox cakes and this blueberry lemon version is going to blow your taste buds away!

My strawberries and cream icebox cake is one of my favorites but that recipe requires the oven because the cake layer is baked. You can keep your oven switched off for today’s recipe though.

I love this recipe so much because of it’s gorgeous layers. It’s also so super easy whip up. Seriously, there are just four steps.

So. Stinkin. Easy.

The cake is made up of whipped cream, blueberry jam, and graham crackers. It doesn’t sound like it would be that exciting but trust me, it’s amazing.

The whipped cream has a touch of sour cream mixed in and it’s flavored with lemon zest and tangy lemon curd. It’s so light and refreshing!

It literally takes less than 30 minutes to put the blueberry lemon icebox cake together.

All you have to do is whip the cream and layer it with graham crackers and blueberry jam. Done and done.

I adore the blueberry lemon combo! I especially love it in lemon blueberry muffins. If it’s so good in a muffin, why wouldn’t it be AMAZING in an icebox cake?

layers of graham cracker, lemon whipped cream, and blueberry jam

I adapted today’s recipe ever so slightly from Bon Appétit. Their recipe calls for mascarpone or yogurt in the whipped cream. I decided to use sour cream instead because I love the slight tanginess it offers.

I whipped the heavy cream, sour cream, confectioners’ sugar, and lemon zest until it reached semi-stiff peaks. Not too soft but not too stiff either.

Then one third of the lemon whipped cream gets set aside for later use. We’re going to use this as an “icing” for our finished cake.

Lemon curd gets folded into the remaining whipped cream and this is used to layer the cake.

I like to idea of using premade jam so I stuck with that. It makes the entire process so much easier. Plus, you don’t have to sit around and wait for the jam to cool.

When you need a quick dessert, this is it!

I also kept the layering very simple. I surely don’t want to spend 30 minutes just layering the ingredients into the pan. Who has time for that?

Start with a layer of graham crackers. Fit them evenly into the bottom of the pan. You may have to break a couple in half in order to get them flush in the bottom.

Layer half the lemon whipped cream over the graham crackers. Top that with half of the blueberry jam. Arrange more graham crackers over that. And repeat.

It should look like this:

  1. Graham crackers
  2. Lemon whipped cream
  3. Blueberry jam
  4. Graham crackers
  5. Lemon whipped cream
  6. Blueberry jam
  7. Graham crackers

easy blueberry lemon icebox cake recipe

This goes into the freezer to set for at least 4 hours.

Turn the frozen cake out onto a serving platter. This should be easy to do if you lined the pan with plastic wrap per the recipe instructions.

Peel the plastic wrap away from the cake and “frost” the cake with the whipped cream we set aside in the beginning. Be sure to cover the top and sides of the cake.

Decorate the cake with fresh blueberries and place it back into the freezer the set. This part should only take about 15 minutes.

The cake tastes the best when it has softened a bit but it’s much harder to slice when it’s soft.

Here’s what I suggest:

Slice the icebox cake while it’s frozen. Dip a large knife into hot water, wipe the water off the knife with a towel, and cut a slice out of the cake.

Rinse and repeat.

Let the slices sit at room temperature for 10 to 15 minutes then enjoy!

And don’t forget to save this Blueberry Lemon Icebox Cake recipe to your dessert board on Pinterest!

Blueberry Lemon Icebox Cake Recipe
Print

Blueberry Lemon Icebox Cake

One taste of this Blueberry Lemon Icebox Cake and you simply won’t believe how simple it was to make. Swirls of blueberry jam sandwiched between layers of lemon whipped cream and graham crackers, this summer dessert is heavenly. This icebox cake is so light and creamy; it’s perfect for a last-minute dessert recipe. It takes just minutes to layer the ingredients for this gorgeous and delicious no-bake cake. You can easily swap out the blueberry jam with your own favorite flavor. The possibilities are endless for this versatile summer treat.
Course Dessert
Prep Time 20 minutes
Total Time 6 hours 35 minutes
Yields 10 servings
Calories 432 kcal
Author Jen Sobjack

Ingredients

  • 2 and 1/2 cups (567ml) heavy cream cold
  • 8 ounces (227g) sour cream
  • 2/3 cup (80g) confectioners' sugar
  • 2 tablespoons lemon zest
  • 1/2 cup (156g) lemon curd divided
  • 16 graham crackers
  • 1 and 1/2 cups (510g) blueberry jam homemade or store bought
  • 1/4 cup (43g) fresh blueberries

Instructions

  1. Line a 9x5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.
  2. In a large bowl, beat together the heavy cream, sour cream, confectioner's sugar, and lemon zest with an electric mixer on medium-high speed until soft peaks form. Transfer to 1/3 of the whipped cream mixture to a small bowl, cover and refrigerate until ready to unmold the cake. Stir the lemon curd into the remaining whipped cream and set aside.

  3. Arrange graham crackers in an even layer in the bottom of the prepared pan. Break the crackers as needed to make them fit. Spoon 1/2 of the lemon cream over the graham crackers. Gently spread 1/2 of the jam over the lemon cream. Top with another layer of graham crackers. Repeat the layering processes the remaining lemon cream and blueberry jam, then top with graham crackers. Cover with plastic wrap and freeze for at least 4 hours.

  4. Uncover and invert the cake onto a serving platter. Unmold the cake and remove the plastic. Spread the remaining sour cream mixture over the top and sides of cake. Decorate the top with fresh blueberries and freeze for at least 15 minutes before serving.

Make ahead tip

  1. Cake can be made 2 days in advance. Cover the cake and keep frozen until ready to serve.

Recipe Notes

The cake is easiest to slice while it's frozen. Dip a large knife into hot water, wipe the water off the knife with a towel, and cut a slice out of the cake. Rinse and repeat.

Let the slices sit at room temperature for 10 to 15 minutes to soften slightly before serving!

Adapted from Bon Appétit

Blueberry Lemon Icebox Cake Recipe | Easy | No Bake | Dessert | Summer | Homemade

Leave a Comment

28 Comments