Description
This Blueberry Lemon Icebox Cake is a refreshing no-bake dessert featuring layers of graham crackers, lemon curd, blueberry jam, and a luscious mascarpone whipped cream. Perfect for warm days, it combines tangy citrus with sweet blueberries for a delightful treat that freezes overnight to achieve a creamy, sliceable texture.
Ingredients
Scale
Mascarpone Mixture
- 8 oz. mascarpone cheese
- 3/4 cup confectioners sugar
- 2 tbsp grated lemon zest (from 2 medium-large lemons)
Whipped Cream
- 2 1/2 cups heavy whipping cream
Layers
- 16 graham crackers (8 sheets)
- 1 1/2 cups blueberry jam, preserves or spread
- 8 oz. lemon curd (about 1 cup)
Garnish
- 1/3 cup fresh blueberries
Instructions
- Prepare Mascarpone Mixture: Whisk together mascarpone cheese, confectioners sugar, and grated lemon zest until smooth, about 60 seconds. Set aside or keep in mixer bowl for next step.
- Whip Cream: Using a stand mixer or hand mixer, beat the heavy cream to soft peak stage, a couple minutes after it becomes billowy. Gradually add the mascarpone mixture in 2-3 additions and continue beating until firmer peaks form.
- Separate Frosting: Remove one third of the whipped cream mixture, cover, and refrigerate to use later as frosting.
- Fold Lemon Curd: Gently fold 1/2 cup lemon curd into the remaining two thirds of the whipped cream mixture until only small streaks remain, being careful not to deflate.
- Mark Layers: Using a knife or spatula, lightly score an X on the surface to divide the mixture into four equal sections, which will help with even layering.
- Prepare Pan: Line a loaf pan with plastic wrap, leaving overhang on all sides for easy removal.
- Assemble Layers: Place a layer of graham crackers at the bottom, breaking as needed. Spread one quarter of the whipped cream mixture evenly over the crackers. Top with 1/2 cup blueberry jam, then 1/4 cup lemon curd. Add a second quarter of whipped cream over the curd, smoothing to edges.
- Repeat Layers: Repeat the layering starting with graham crackers, then blueberry jam, lemon curd, and whipped cream, ending with a final layer of graham crackers on top.
- Freeze Cake: Fold the plastic wrap edges over the top to cover the cake. Freeze for 6-8 hours or overnight until completely frozen.
- Unmold and Frost: Remove cake from freezer, unwrap, invert onto a serving plate, and gently peel off plastic wrap. Spread the reserved one third mascarpone whipped cream over the top and sides of the cake.
- Final Chill: Return the cake to the freezer for at least 15 minutes before serving.
- Serve: Garnish with fresh blueberries. For sauce, mix fresh blueberries with 1/2 cup blueberry jam and spoon over slices. Cut with a sharp knife into neat slices.
- Storage: Rewrap any leftover cake and keep frozen for best texture.
Notes
- You can prepare the mascarpone mixture and whipped cream in the same mixer bowl to save cleanup, just remove the bowl before whipping cream if mixing separately.
- Be gentle when folding lemon curd into cream to maintain a light, airy texture.
- Use an offset spatula for even spreading of each layer for a professional finish.
- The cake must freeze completely overnight to set properly and be sliceable.
- Substitute lemon curd and blueberry jam with homemade versions for fresher flavor.
- Keep cake frozen until just before serving for best texture and ease of slicing.
- A sharp serrated knife works best for clean slices without crumbling.
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
