Yields: 8-10 servings
Prep Time: 30 minutes
Chill Time: At least 6 hours, preferably overnight
Ingredients:
Graham Cracker Crust:
- 2 cups graham cracker crumbs (about 1 sleeve of crackers)
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
Lemon Cream Filling:
- 8 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice (from about 2-3 lemons)
- 1 teaspoon lemon zest
Blueberry Layer:
- 1 pint fresh blueberries
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon cornstarch
Garnish (optional):
- Extra blueberries
- Lemon zest
Equipment:
- 9×13 inch baking dish
- Medium bowl
- Large bowl
- Small saucepan
- Whisk
- Rubber spatula
Instructions
1. Make the Graham Cracker Crust:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir until well mixed.
- Press the crumb mixture firmly into the bottom of the 9×13 inch baking dish.
- Bake for 8-10 minutes, or until lightly browned. Let cool completely.
2. Make the Blueberry Sauce:
- In a small saucepan, combine blueberries, sugar, and lemon juice.
- Bring to a simmer over medium heat, stirring frequently.
- In a separate small bowl, whisk together cornstarch and 1 tablespoon of water. Add to blueberry mixture and cook for 1 minute more, until thickened.
- Remove from heat and let cool completely.
3. Make the Lemon Cream Filling:
- In a large bowl, beat cream cheese until light and fluffy.
- Gradually beat in sweetened condensed milk until well combined.
- Add lemon juice and lemon zest, beat until smooth.
4. Assemble the Icebox Cake:
- Spread a thin layer of lemon cream filling over the cooled graham cracker crust.
- Place a single layer of graham crackers over the lemon cream.
- Spread with half of the lemon cream mixture.
- Top with half of the blueberry sauce.
- Repeat the layers: graham crackers, lemon cream, and blueberry sauce.
- Finish with a final layer of graham crackers.
- Spread with the remaining lemon cream filling.
5. Chill and Garnish:
- Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the cake to set.
- Just before serving, garnish with fresh blueberries and lemon zest, if desired.
Tips:
- For a richer flavor, use European-style butter in the crust.
- If you don’t have fresh blueberries, frozen blueberries will work (thaw and drain any excess liquid before using).
- You can use premade lemon curd in place of half the lemon cream filling for an easier variation.
- Let the icebox cake sit for a few minutes at room temperature before slicing for cleaner cuts.
Enjoy your delicious and refreshing Blueberry Lemon Icebox Cake!
