Blueberry Lemon Icebox Cake Recipe

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!

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