Blueberry Lemon Icebox Cake
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This Blueberry Lemon Icebox Cake features a light and creamy lemon whipped cream layered with blueberry jam and graham crackers. It takes just minutes to layer the ingredients for this gorgeous and delicious no-bake cake.
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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. You can easily swap out the blueberry jam with your favorite flavor. The possibilities are endless for this versatile summer treat. Try my banana split icebox cake!
If you adore the lemon-blueberry combo, you might want to try my lemon blueberry bundt cake, lemon blueberry bread, and lemon blueberry muffins.
What You Need
Ingredients
- Heavy cream: Look for heavy whipping cream and make sure to use it cold otherwise it won’t whip properly.
- Sour cream: Full-fat sour cream is used for added tanginess.
- Powdered sugar: This sweetens and stabilizes the whipped cream.
- Lemon zest: Adds a bright lemony flavor.
- Lemon curd: You can use storebought or homemade lemon curd.
- Graham crackers: The honey-flavored crackers work best. I don’t recommend cinnamon or chocolate.
- Blueberry jam: You can use jam or preserves that is either store-bought or homemade.
- Fresh blueberries and lemon slices: Optional for garnishing the cake.
Recommended Tools
- A 9×5-inch loaf pan is needed for the cake.
- An offset spatula works great for smoothing the layers of lemon whipped cream.
How to Make Blueberry Lemon Icebox Cake
It takes less than 30 minutes to put the no-bake icebox cake together. All you have to do is whip the cream and layer it with graham crackers and blueberry jam.
Be sure to check out the full recipe and ingredient list below
- Before you start, line a loaf pan with plastic wrap. This will make it easy to lift the cake out of the pan as a whole so it can be sliced.
- Whip the heavy cream, sour cream, confectioners’ sugar, and lemon zest until it reaches semi-stiff peaks. Not too soft but not too stiff either.
- Set aside one-third of the lemon whipped cream for later use. We’re going to use this as an “icing” for our finished cake. (Keep it in the refrigerator until ready to use.)
- Fold lemon curd into the remaining whipped cream.
- 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 to get them flush in the bottom.
- Layer half the lemon curd whipped cream over the graham crackers. Top that with half of the blueberry jam. Arrange more graham crackers over that. Repeat the layering and top with a final layer of graham crackers.
- Freeze the cake for at least 4 hours.
- Lift the cake out of the pan, place it on a serving platter, and remove the plastic wrap.
- Spread the reserved whipped cream all over the cake. Place it back in the freezer for at least 15 minutes.
- Slice and serve with fresh blueberries and lemon slices for garnish.
Don’t Get Confused About The Layers
The layers should look like this:
- Graham crackers
- Lemon whipped cream
- Blueberry jam
- Graham crackers
- Lemon whipped cream
- Blueberry jam
- Graham crackers
Tips For Success
- 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.
- Let the slices sit at room temperature for 10 to 15 minutes then enjoy!
Storage & Freezing
Keep the cake covered and freeze for up to 2 days.
Blueberry Lemon Icebox Cake
Ingredients
- 2 ½ cups (567 ml) heavy cream, cold
- 8 ounces (227 g) sour cream
- ⅔ cup (80 g) confectioners' sugar
- 2 tablespoons lemon zest
- ½ cup (256 g) lemon curd
- 16 graham crackers
- 1 ½ cups (510 g) blueberry jam, homemade or store-bought
- fresh blueberries, for garnish
Instructions
- Line a 9×5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.
- In a large bowl, beat 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 ⅓ 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.
- Arrange graham crackers in an even layer in the bottom of the prepared pan. Break the crackers as needed to make them fit.
- Spoon ½ of the lemon cream over the graham crackers. Gently spread ½ 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.
- 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.
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!
- Make it ahead: The cake can be made 2 days in advance. Cover the cake and keep frozen until ready to serve.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Half the lemon curd is layered with everything else and the other is in the lemon cream. You state that it’s separated in the ingredient list but you don’t actually state how it’s done in your instructions. I have to admit that Bon Appetite’s instructions were really a pain. The wording was difficult at times that I had to go back. I will say that putting all the lemon curd in the cream makes a lot more sense because it’s layered in it anyway and you can’t tell a difference.
It actually shouldn’t be separated. It all goes into the cream mixture.
I have been dying to make an icebox cake Jen and you’ve got two of my favorite flavors in this one! Getting this one on the dessert menu soon! Pinned!
Thanks for the pin, Mary Ann!
This looks like heaven, Jen, and your photos are so pretty! I have yet to make an icebox for whatever reason I don’t know, and I know I need to make it happen. Love this combination!
Thank you, Marcie! You definitely should make an icebox cake soon!
Hey did you get a redesign? Looks great!! And so does this cake, I love how easy it looks (I am seriously cake-challenged, LOL!) Looks delicious!
Thanks, Denise!! You could easily make this cake!
This is the perfect summer combination! Looks delicious Jen! And congrats on your book, just bought it! Can’t wait to read it, everything looks fabulous!
Thank you so much, Manali! I hope you enjoy the recipes!
So many things to celebrate today!! This cake for one is STUNNING! Holy moly I want a slice now! Second, oh my gosh girl, your ebook looks absolutely gorgeous! I can hardly wait to page through it!
Thanks, Sarah!