Blueberry Lemon Icebox Cake

Let’s get right to it! Icebox cake is not your typical dessert. It’s unique, interesting, and downright crazy. Not hard to make at all, just different from our usual vanilla cake or chocolate cake. I mean, it’s literally a cake made from whipped cream and graham crackers. That probably doesn’t sound all that special, but the texture that icebox cakes take on is OUT OF CONTROL. Have you tried this no bake s’mores cake yet? Yes, out of control! I know what you’re thinking. Soggy graham crackers? That sounds out of control in a very gross way. But, here’s the thing—the graham crackers don’t really get soggy. They soften, yes, but soften into a cake-like texture. They aren’t wet—they’re melt-in-your mouth cakey. Cool, light, and refreshing, icebox cakes come together in a matter of minutes with only a handful of ingredients. A lot of recipes use frozen whipped topping, but I prefer the texture of homemade whipped cream. And I love the combo of fruit + whipped cream + cakey graham crackers because nothing else screams summer than those 3, right?

Lemon & Blueberry Power Duo

I have this easy berry icebox cake recipe, but I was also inspired by Bon Appétit to create a lemon and blueberry combination. Power fruit duo, am I right? Bon Appétit uses mascarpone and lemon curd, but I opted to keep things simple. (Would love to try their version someday.) Instead, we’ll combine whipped cream flavored with pure lemon juice + zest with a homemade (and very simple) sweet blueberry sauce instead of jam. The thick blueberry sauce is the same exact sauce we use for blueberry swirl cheesecake, but I added a little extra lemon. You’ll just need: cornstarch, blueberries, and sugar. A little water and lemon juice/zest as well. You’ll also use lemon juice/zest for the whipped cream. It cooks and thickens on the stove, then you’ll let it cool completely. Today’s blueberry lemon icebox cake is a wonderful make-ahead recipe for this very reason. You can prep the blueberry filling up to 2-3 days ahead AND you can also prepare the lemon whipped cream ahead of time too! If you’re looking for more make-ahead options, this strawberry cream cheese pie is also a big hit!

Remember: soft whipped cream

Since we’re making the whipped cream ourselves (with just 3 ingredients—like a lemon version of my homemade whipped cream), we have control over the texture. And we want to make sure we’re using the correct texture for icebox cake. Here’s what I mean: Make sure you’re focusing on making a softer whipped cream. Don’t over-beat it to the point the cream is curdled—blah! And don’t beat it until super stiff peaks form either. Keep it on the soft side where it’s thick like pudding, not like mousse. Does that make sense?

Now the layers

There’s 10!!! Pay attention to this part. Well, first there’s a scant layer of lemon whipped cream to ensure the bottom layer of graham crackers stick. Then: Basically lemon whipped cream surrounds either a layer of graham crackers or blueberry sauce. So we can easily lift the cake out of the pan as a whole and cut into even slices, make sure you line the pan with plastic wrap. That’s my #1 tip for the whole recipe. You won’t really be able to slice and serve it easily otherwise. The cake starts in the freezer for awhile, then transfer it to the refrigerator so it’s not frozen stiff. 4 hours (or overnight) in the freezer, then 1 hour or so in the fridge. OR you can freeze the whole time, then allow to soften at room temperature for 10 or so minutes. You want it a tad soft so it melts in your mouth—and so the blueberries aren’t rock hard. You know what I love most? The loaf shape. Don’t the slices look so fancy? It’s like a super high maintenance layered ice cream cake or something, but it only took you 7 ingredients and 3 seconds to assemble!! Make this when you are craving lemon blueberry cupcakes but don’t want to turn on the oven. This is always a crowdpleaser in the summer time, especially for Father’s Day celebrations, 4th of July, pool parties, BBQs, graduation parties, etc.