Baked by an Introvert

Blueberry Lemon Icebox Cake

Jen Sobjack

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.

Make lemon cream by whipping heavy cream, sour cream, lemon zest, and lemon curd together until soft peaks form.


Layer lemon cream over graham crackers in a loaf pan.


Add a layer of blueberry jam over the lemon cream.


Repeat layers and top with a final layer of graham crackers. Place in the freezer for at least 4 hours.


Remove from freezer and unmold onto a serving platter. Spread more lemon cream over the icebox cake. Freeze for at least 15 minutes.


Slice the cake and serve.


Baking and Dessert Recipes

Jen Sobjack