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.
1 ½cups(510g)blueberry jam, homemade or store-bought
¼cup(43g)fresh blueberries
Instructions
Line a 9x5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.
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.
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.
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 ahead tip
Cake can be made 2 days in advance. Cover the cake and keep frozen until ready to serve.