Refreshing Lemon Blueberry Icebox Cake
A quick and easy no-bake summer dessert featuring layers of graham crackers, lemon curd whipped cream, and fresh blueberries. Perfectly refreshing and crowd-pleasing for hot days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12–15 sheets graham crackers or digestive biscuits
- 1 ½ cups (360 ml) heavy whipping cream, chilled
- ¾ cup (about 180 grams) lemon curd, store-bought or homemade
- 2 tbsp (25 grams) powdered sugar, adjust to taste
- 1 tsp (5 ml) vanilla extract
- 1 ½ cups (225 grams) fresh blueberries, washed and patted dry
- Zest of 1 lemon
- Optional: a handful of mint leaves for garnish
Instructions
- Prepare the Cream Filling (10 minutes): In a chilled mixing bowl, pour the cold heavy whipping cream. Using an electric mixer, whip on medium-high speed until soft peaks form. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
- Fold in Lemon Curd (3 minutes): Using a spatula, gently fold the lemon curd into the whipped cream, mixing evenly without deflating the cream.
- Assemble the Cake (10 minutes): In a 9×9 inch baking dish, lay down a single layer of graham crackers, breaking them to fit snugly. Spread about one-third of the lemon cream mixture evenly over the crackers. Sprinkle a generous handful of fresh blueberries and a little lemon zest. Repeat layering two more times, ending with a cream layer on top.
- Chill the Cake (at least 4 hours or overnight): Cover the dish with plastic wrap and refrigerate to allow the graham crackers to soften and soak up the cream.
- Garnish and Serve: Just before serving, add a few extra blueberries and a sprinkle of lemon zest on top. Optionally, add mint leaves for garnish.
Notes
Do not overbeat the cream to avoid turning it into butter. Gently fold lemon curd to keep cream fluffy. Break crackers to fit snugly and avoid gaps for even soaking. Chill overnight for best texture. Add blueberries just before serving to avoid sogginess. For dairy-free, use coconut cream and gluten-free crackers. Warm thick lemon curd slightly before folding in if needed.
Nutrition
- Serving Size: 1/8 of the cake
- Calories: 280
- Fat: 18
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
Keywords: lemon blueberry icebox cake, no-bake dessert, summer dessert, lemon curd, blueberry dessert, easy dessert, icebox cake