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Easy Creamy Lemon Blueberry Icebox Cake

Easy Creamy Lemon Blueberry Icebox Cake - featured image
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A no-bake, light and indulgent summer dessert featuring layers of lemon curd whipped cream, fresh blueberries, and graham crackers or ladyfingers. Perfect for warm evenings when you want something refreshing without heating the kitchen.

Ingredients

Scale
  • 1 cup heavy whipping cream (cold, for best whipping)
  • 1/2 cup lemon curd (homemade or store-bought)
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 1 package graham crackers or ladyfingers (about 9 ounces / 255 grams)
  • 2 cups fresh blueberries (washed and patted dry)
  • Optional: fresh mint leaves for garnish
  • Optional: extra lemon zest for garnish

Instructions

  1. Chill your mixing bowl and beaters in the fridge for about 15 minutes before starting.
  2. Pour 1 cup of heavy whipping cream into the chilled bowl and beat on medium-high speed for 2-3 minutes until soft peaks form.
  3. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract; beat for another 30 seconds to combine.
  4. Gently fold 1/2 cup lemon curd into the whipped cream using a spatula, being careful not to overmix.
  5. In an 8×8-inch glass baking dish, place a single layer of graham crackers or ladyfingers, breaking pieces to fit if needed.
  6. Spread about one-third of the lemon cream mixture evenly over the crackers.
  7. Sprinkle about 2/3 cup fresh blueberries evenly over the cream layer.
  8. Repeat layering with graham crackers, lemon cream, and blueberries, ending with a final layer of crackers and remaining cream on top.
  9. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Before serving, scatter extra fresh blueberries on top, add a sprinkle of lemon zest, and tuck in a few mint leaves if desired. Slice into squares and serve.

Notes

Chill bowl and beaters before whipping cream for best results. Fold lemon curd gently to keep cream airy. Use fresh blueberries to avoid excess moisture. Chill at least 4 hours, preferably overnight, for best texture. Running a warm knife through the cake before slicing helps create neat squares. Frozen blueberries can be used if thawed and drained well to prevent sogginess.

Nutrition

Keywords: lemon blueberry icebox cake, no-bake dessert, summer dessert, easy icebox cake, lemon curd dessert, blueberry dessert, creamy dessert

Find it online: https://daintydine.com/easy-creamy-lemon-blueberry-icebox-cake-recipe-for-summer-delight/