Blueberry Lemon Icebox Cake

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Image by Valeria Boltneva
Summer is perfect for icebox cakes and this blueberry-lemon version is going to blow your taste buds away!
This icebox cake is so light and creamy; it’s perfect for a last-minute dessert recipe. It takes just minutes to layer the ingredients for this gorgeous and delicious no-bake cake. You can easily swap out the blueberry jam with your own favourite flavour. The possibilities are endless for this versatile summer treat. And I love the combo of fruit + whipped cream + cakey graham crackers because nothing else screams summer than those 3, right?
Image by Valeria Boltneva
Ingredients:
  • 2 and 1/2 cups (567ml) heavy cream, cold
  • 8 ounces (227g) sour cream
  • 2/3 cup (80g) confectioners’ sugar
  • 2 tbsp lemon zest
  • 1/2 cup (156g) lemon curd, divided
  • 16 graham crackers
  • 1 and 1/2 cups (510g) blueberry jam
  • 1/4 cup (43g) fresh blueberries



Directions:
  1. Line a 9×5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.
  2. 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.
  3. 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.
  4. 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 the cake. Decorate the top with fresh blueberries and freeze for at least 15 minutes before serving.
Notes:
  • The cake can be made 2 days in advance. Cover the cake and keep frozen until ready to serve.
  • 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!



Adapted from Bon Appétit

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