How to Make Blueberry Lemon Icebox Cake

Blueberry Lemon Icebox Cake

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[{"selector":"#anim-42c6caf4-f8e9-461c-9fda-501f5011da31","keyframes":{"transform":["scale(1)","scale(1.01)","scale(0.999)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":3000,"easing":"ease-in-out","fill":"both","iterations":1}] 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. Get the Recipe

01

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

02

Layer lemon cream over graham crackers in a loaf pan.

03

Add a layer of blueberry jam over the lemon cream.

04

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

05

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

06

Slice the cake and serve.

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