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.
Blueberry Lemon Icebox Cake recipe Highlights:
- Heavy cream and yogurt get whipped together with lemon curd to make a luxuriously tangy, sweet filling.
- Blueberry jam and lemon curd are layered over the filling and separated with layers of graham cracker crumbs.
- This simple no-bake cake is a great way to beat the heat of summer. Make it the night before and freeze it until ready to use.
I have one other icebox cake on the site and it’s been a really long time since I shared it!
Icebox cakes come together so effortlessly and typically require minimal ingredients. Some are layered in pans and served sheet cake style, while some are molded and shaped to look more like a layer cake. But no matter how they are made, they are always a scrumptious treat.
Assembling the icebox cake
Graham crackers are placed evenly across the bottom of a loaf pan. Break them up to make them fit as needed.
Homemade lemon cream, made with heavy cream, yogurt, and lemon curd is layered across the graham crackers.
Blueberry jam is spread over the lemon cream. Be gentle with this step. The neater you are at layering the prettier the cake will look when it is sliced.
Drizzle more lemon curd over the blueberry preserves and repeat the process starting with the graham crackers until you have built layer upon layer of creamy deliciousness.
The blueberry lemon icebox cake is assembled in a loaf pan lined with plastic wrap. It needs to freeze for at least six hours before inverting it out onto a serving platter. Coat the outside of the cake with whipped cream and decorate it with fresh blueberries.
I’m very excited to introduce my latest project!
From the Oven eCookbook is now available for purchase. It is filled with 40 of my favorite baked sweets.
I also share a deeply personal story that outlines my journey toward baking. Baking became a therapy for me and each of the recipes in this book played a part in my journey.
Thank you so much for following along as I experiment in the kitchen. I appreciate each and every one of you!!
Blueberry Lemon Icebox Cake
- 8 ounces plain Greek yogurt
- 3/4 cup confectioners' sugar
- 2 tablespoons lemon zest
- 2 and 1/2 cups heavy cream cold
- 1 cup lemon curd divided
- 16 graham crackers
- 1 and 1/2 cups blueberry jam
- 1/4 cup fresh blueberries
Line a 9x5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.
In a large bowl, beat together the yogurt, confectioner's sugar, and lemon zest with an electric mixer on medium-high speed until well combined. Reduce speed to low and slowly pour in the heavy cream. Turn the speed up to medium and and beat until medium 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 1/2 cup 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 1/2 of the lemon cream over the graham crackers. Gently spread 3/4 of the jam over the lemon cream and drizzle 1/4 cup lemon curd over the jam. Top with another layer of graham crackers. Repeat the layering processes the remaining lemon cream, blueberry jam, and lemon curd, then top with graham crackers. Cover with plastic wrap and freeze for at least 6 hours.
Uncover and invert the cake onto a serving platter. Unmold the cake and remove the plastic. Spread the remaining yogurt cream mixture over the top and sides of cake. Decorate the top with fresh blueberries and freeze for at least 15 minutes before serving.
Cake can be made 2 days in advance. Cover the cake and keep frozen until ready to serve.
Adapted from bon appetit