Blueberry Lemon Icebox Cake

Cool, refreshing, and SUPER easy blueberry lemon icebox cake with fresh whipped cream! No-bake, delicious, melt in your mouth summer dessert! Recipe on

Welcome back to the Monthly Baking Challenge!

Cakes are certainly taking on new definitions and shapes lately. In last month’s challenge recipe, we ventured into the sponge cake category, but not only that– we rolled it up into a fancy looking cake roll. And this month we’re skipping the oven altogether for a cool and refreshing cake that’s prepped in a loaf pan.

It’s about time we think out of the box when it comes to cakes. No seriously! When cakes are this much fun, there’s no need for box mixes.

Cool, refreshing, and SUPER easy blueberry lemon icebox cake with fresh whipped cream! No-bake, delicious, melt in your mouth summer dessert! Recipe on

Let’s get right to it! I decided on an icebox cake for June’s challenge recipe because it’s not your typical dessert. It’s unique, interesting, and downright crazy. Not hard to make at all, just different from our usual. I mean, it’s literally a cake made from whipped cream and graham crackers. That probably doesn’t sound all that special, but the texture that icebox cakes take on is OUT OF CONTROL.

I know what you’re thinking. Soggy graham crackers? Um Sally, that sounds out of control in a very gross way. But, here’s the thing– the graham crackers don’t really get soggy. They soften, yes, but soften into a cake-like texture. They aren’t wet– they’re melt-in-your mouth cakey. It’s weird. And awesome.

Cool, light, and refreshing, icebox cakes come together in a matter of minutes with only a handful of ingredients. A lot of recipes use frozen whipped topping, but I prefer the texture of homemade whipped cream. And I love the combo of fruit + whipped cream + cakey graham crackers because nothing else screams summer than those 3, right?

Blueberries for blueberry lemon icebox cake on

Lemon & Blueberry Power Duo

I shared a mixed berry icebox cake last summer, but I was inspired by Bon Appétit and decided on the lemon and blueberry combination. Power fruit duo, am I right? Bon Appétit uses mascarpone and lemon curd, but I opted to keep things simple. (Would love to try their version someday.) Instead, we’ll combine whipped cream flavored with pure lemon juice + zest with a homemade (and very simple) sweet blueberry sauce instead of jam. The thick blueberry sauce is the same exact sauce we use for blueberry swirl cheesecake, but I added a little extra lemon.

You’ll just need: cornstarch, blueberries, and sugar. A little water and lemon juice/zest as well. You’ll also use lemon juice/zest for the whipped cream.

Blueberry sauce for blueberry lemon icebox cake on

It cooks and thickens on the stove, then you’ll let it cool completely. Today’s blueberry lemon icebox cake is a wonderful make-ahead recipe for this very reason. You can prep the blueberry filling up to 2-3 days ahead AND you can also prepare the lemon whipped cream ahead of time too!

Remember: soft whipped cream

Since we’re making the whipped cream ourselves (with just 3 ingredients), we have control over the texture. And we want to make sure we’re using the correct texture for icebox cake. Here’s what I mean:

Make sure you’re focusing on making a softer whipped cream. Don’t overbeat it to the point the cream is curdled– blah! And don’t beat it until super stiff peaks form either. Keep it on the soft side where it’s thick like pudding, not like mousse. Does that make sense?

Lemon whipped cream for blueberry lemon icebox cake on

Now the layers.

There’s 10!!! Pay attention to this part.

Well, first there’s a scant layer of lemon whipped cream to ensure the bottom layer of graham crackers stick. Then:

  1. Graham crackers
  2. Lemon whipped cream
  3. Blueberry filling
  4. Lemon whipped cream
  5. Graham crackers
  6. beef sautéed with peas and onions (what?)
  7. Lemon whipped cream
  8. Blueberry filling
  9. Lemon whipped cream
  10. Graham crackers
  11. Lemon whipped cream

Basically lemon whipped cream surrounds either a layer of graham crackers or blueberry sauce.

Blueberry lemon icebox cake on

Blueberry lemon icebox cake on

So we can easily lift the cake out of the pan as a whole and cut into even slices, make sure you line the pan with plastic wrap. That’s my #1 tip for the whole recipe. You won’t really be able to slice and serve it easily otherwise.

I told you this recipe was weird.

Cool, refreshing, and SUPER easy blueberry lemon icebox cake with fresh whipped cream! No-bake, delicious, melt in your mouth summer dessert! Recipe on

The cake starts in the freezer for awhile, then transfer it to the refrigerator so it’s not frozen stiff. 4 hours (or overnight) in the freezer, then 1 hour or so in the fridge. OR you can freeze the whole time, then allow to soften at room temperature for 10 or so minutes. You want it a tad soft so it melts in your mouth– and so the blueberries aren’t rock hard.

You know what I love most? The loaf shape. Don’t the slices look so fancy? It’s like a super high maintenance layered ice cream cake or something, but it only took you 7 ingredients and 3 seconds to assemble!!

Cool, refreshing, and SUPER easy blueberry lemon icebox cake with fresh whipped cream! No-bake, delicious, melt in your mouth summer dessert! Recipe on

If you’re not into today’s recipe, here is the alternate June Baking Challenge:

After you made the baking challenge recipe or alternative, share your photos throughout this month using #sallysbakingchallenge on Instagram or email me, tweet me, or upload a photo of your recipe to my Facebook page.

And tune in today, June 1st, to my Facebook LIVE at 2pm ET where I’ll walk you through the whole recipe start to finish!! See you soon.

Blueberry Lemon Icebox Cake


Blueberry Sauce

  • 2 teaspoons (6g) cornstarch
  • 2 teaspoons fresh lemon juice
  • 1 Tablespoon (15ml) warm water
  • 2 cups (380g) fresh or frozen blueberries
  • 2 Tablespoons (25g) granulated sugar
  • 1 teaspoon lemon zest


  • 2 cups (480ml) heavy cream or heavy whipping cream
  • 1/4 cup (30g) confectioners' sugar
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 7-8 full-sheet graham crackers (about 1 standard sleeve)
  • optional: additional lemon zest and blueberries for garnish


  1. Preliminary notes:There are 3 layers of graham crackers, 5 layers of whipped cream, and 2 layers of blueberry sauce. Each layer of graham crackers is about 2 full graham crackers (you can break some up to fit). This recipe yields 4 cups of whipped cream and you will use a little under 1 cup per layer (about ¾ cup).
  2. Make the blueberry sauce: Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and stir in the lemon zest. Set aside to cool completely (stick in the fridge to speed it up).
  3. Line a 9x5 inch loaf pan with plastic wrap with overhang over the edges to easily lift the cake out. Set aside.
  4. Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, lemon juice, and lemon zest together on medium-high speed until soft peaks form, about 3 minutes.
  5. Assemble cake: Spread a couple Tablespoons of whipped cream into a very, very thin layer on the bottom of the prepared pan. This will help the bottom layer of graham crackers stick. Layer graham crackers on top. Spread about ¾ cup of whipped cream on top of the graham crackers. Then layer half of the blueberry sauce on top, another ¾ cup whipped cream, another layer of graham crackers, ¾ cup whipped cream, the rest of the blueberry sauce, ¾ cup whipped cream, graham crackers, then the rest of the whipped cream. If desired, sprinkle with additional blueberries and lemon zest.
  6. Cover with aluminum foil or plastic wrap and place in the freezer for at least 4 hours or overnight.
  7. Allow to soften in the refrigerator for 1 hour before serving OR at room temperature for 10-15 minutes. Remove the cake from the pan using the overhang on the sides. Cut into slices and serve cold.

Make-ahead tip: The blueberry sauce and whipped cream can both be made ahead of time. Cover each tightly and refrigerate for up to 2-3 days. The entire cake can be assembled and frozen 2-3 days in advance before continuing with step 7.

Recipe Notes:

Adapted from Bon Appétit

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Lemon blueberry layer cake: where this flavor obsession began.



  1. Nerissa on June 1, 2017 at 7:37 pm

    Lol I’ve been watching Friends reruns again on Netflix and just recently watched the trifle episode. Hilarious! I can’t wait to try this! Last months strawberries n cream cake roll and it was a hit for mother’s day!! I’ve been having fun with the monthly challenges and baking with my kids! Fantastic idea!

    • Sally on June 2, 2017 at 12:07 pm

      So happy you have been enjoying the challenges with your kids!!! Hope you all love this one 🙂

  2. Loshinee on June 1, 2017 at 9:01 pm

    Hi, I can’t find graham crackers in my country. What else can I replace them with?

    • Sally on June 2, 2017 at 1:02 pm

      Any sort of wafer cookie!

  3. Sina on June 2, 2017 at 5:45 am

    Hi Sally! We have a family-gathering this weekend and this is the perfect dessert – I’ll try to take pictures before it is gone 😉 Thank you so much for the inpiration!
    Your photographs in this post are amazing, beautiful colours and wonderfully composed frames!
    Have a wonderful weekend!

    • Sally on June 2, 2017 at 12:15 pm

      I hope you have a great time with your family and enjoy this dessert!! Definitely post a picture if you can! And thank you so much for your kind words!! 🙂

  4. Courtney on June 2, 2017 at 7:28 am

    I have been having a lemon and blueberry obsession lately. If its not lemon chicken its blueberry lemon scones, Are you reading my thoughts?! 🙂 I love how simple the ingredients are and that its not loaded with sugar. I don’t know if I could stop at just one piece. I just watched your video from yesterday. I can’t get over how easy that was to make. and love that you are doing these. I don’t always get a chance to watch them live, but love watching them later. I just bought a big container of blueberries so this is definitely happening.

    • Sally on June 2, 2017 at 12:17 pm

      It’s one of my favorite flavor combinations every year as soon as it starts to warm up outside! Totally makes me think it’s summer already 🙂 So happy you are enjoying the live videos – I’m having fun making them!

  5. Megan on June 2, 2017 at 7:37 am

    Sally, I literally laughed out loud at the Friends quote. So funny…”it tastes like feet!” I cannot wait to make this recipe. Looks and sounds delicious and summer-y!

    • Sally on June 2, 2017 at 12:17 pm

      Ha – I sneak in a Friends quote whenever I can get away with it 😉

  6. Karly on June 2, 2017 at 8:50 am

    Summertime PERFECTION. I mean seriously, this is EXACTLY the kind of dessert I want on a super hot summer day. Cannot wait to try this out!

  7. Lindsey on June 2, 2017 at 10:11 am

    This looks delish! Do you think it would work well substituting other berries, like strawberries or raspberries?

    • Sally on June 2, 2017 at 12:18 pm

      Yes!! Absolutely!!

  8. Sabine on June 2, 2017 at 10:52 am

    This looks so delicious, i love your pictures 🙂 This one i need to try 🙂

    • Sally on June 2, 2017 at 12:18 pm

      Thank you!! Hope you love it!

  9. Renee on June 2, 2017 at 11:58 am

    Looking forward to trying this one! Made your Lemon-Blueberry cake a while back and it was a big hit. And thanks for the comic relief… “just let her serve the beef custard thing??”… I’m sure if pregnancy-brain ever gets to you, your taste-testers would not let you serve the beef custard 🙂

    • Sally on June 2, 2017 at 12:19 pm

      Hahaha – I hope my brain doesn’t ever think that would be ok 😉

  10. Helen on June 2, 2017 at 5:50 pm

    Can this be made with Cool Whip if I’m in a hurry?

    • Sally on June 3, 2017 at 12:13 pm


  11. Tracie on June 2, 2017 at 8:54 pm

    I have been loving this  challenge so far, hoping you can do something with choux pastry at some point, afraid to tackle it but with the challenge and step by step I may just pull it off 

  12. Ruby on June 3, 2017 at 9:02 am

    BAHAHAHA at the Friends reference! I laughed so hard.

  13. Xara on June 3, 2017 at 5:59 pm

    Can I use any other fruit such as peach, or strawberry.. pineapple maybe? as cherries or black/blueberries aren’t WIDELY available across the kingdom here..

    • Sally on June 4, 2017 at 8:26 pm

      yum, pineapple! I would say peaches would be best.

  14. Gillian on June 6, 2017 at 11:31 am

    With a freezer full of blueberries I am always on the lookout for blueberry recipes. This looks lovely and refreshing.

    • Sally on June 6, 2017 at 12:05 pm

      Hope you love it, Gillian!

  15. Sue on June 8, 2017 at 2:16 pm

    Love the “Rachel’s English trifle” joke that you snuck in there! 😉

    • Sally on June 8, 2017 at 4:06 pm

      HAHA! 🙂

  16. Courtney on June 15, 2017 at 1:38 pm

    I made this last week. It was so good, and light. I didn’t even want to put the blueberry sauce in there, I just wanted to eat it all with a spoon. The lemon whipped cream, AMAZING! I am thinking a lemon blueberry shortcake, may have to be in order next time. Faster to start eating it. You were right it literally took no time to put together. Except for my vanilla graham crackers didn’t want to cooperate and break evenly. Thanks!

    • Sally on June 16, 2017 at 10:29 am

      I’m so glad you loved this recipe! And thank you for coming back to let me know. I know, I love that lemon whipped cream!!!

  17. Filiz | on June 19, 2017 at 5:10 am

    Wow, this really looks delicious, will definitely try!

  18. Ashton Roberts on July 2, 2017 at 6:05 pm

    I laughed so hard when I saw the beef sautéed with peas and onions! I love that episode! Can’t wait to try this recipe, it sounds delish! 

  19. Sofia on July 6, 2017 at 1:00 pm

    I made this a little bit later than June (for the 4th of July) but it was SUPER delicious!! Everyone really liked it! I loved the lemon whipped cream and you’re right those graham crackers really soften in a good way not mushy at all 🙂 My mom even said it’s one of her favorite dishes that I have made! Will definitely have to make again! Maybe with blackberries or cherries?

    • Sally on July 6, 2017 at 2:11 pm

      I’m so glad you made and loved it! Both blackberries and cherries would be wonderful– I’d halve the cherries if using those. Same amount of fruit and same method for that filling. 🙂

  20. Josemine on July 11, 2017 at 6:55 pm

    Hi Sally! I’ve seen a lot of icebox cakes that are just popped into the fridge. Wondering if one reason you put this into the freezer is so the graham frackers don’t get soggy too fast?

    • Sally on July 12, 2017 at 11:24 am

      Because of the liquid-y blueberry filling. 🙂 This is the best way!

  21. Courtney on July 24, 2017 at 11:48 am

    Questions, I made this challenge recipe, my comment is here somewhere, and I was wondering if you could use the blueberry filling for your homemade pop tarts? Or do you think it would have too much liquid?

    • Sally on July 24, 2017 at 11:58 am

      this blueberry filling should be GREAT for the homemade pop-tarts! What a great question. Now I want to try it 🙂



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