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blueberry lemon icebox cake partially sliced onto a white cutting board

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. (Save it for your cake batter chocolate chip cookies instead!)

slices of blueberry lemon icebox cake on silver plates

Let’s get right to it! Icebox cake is not your typical dessert. It’s unique, interesting, and downright crazy. Not hard to make at all, just different from our usual vanilla cake or chocolate cake. 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.

Have you tried this no bake s’mores cake yet? Yes, out of control!

Video Tutorial: How to Make Blueberry Lemon Icebox Cake

I know what you’re thinking. Soggy graham crackers? 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.

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

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 in a saucepan with a wood spoon

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! If you’re looking for more make-ahead options, this strawberry cream cheese pie is also a big hit!

Remember: soft whipped cream

Since we’re making the whipped cream ourselves (with just 3 ingredients– like a lemon version of my homemade whipped cream), 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 over-beat 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 in a glass stand mixer bowl

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.

thin layer of whipped cream on the bottom of a loaf pan lined with plastic wrap
layer of graham crackers on top of whipped cream in a loaf pan

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.

layer of blueberry sauce on top of whipped cream in a loaf pan

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!!

slice of blueberry lemon icebox cake on a silver plate with a fork

Make this when you are craving lemon blueberry cupcakes but don’t want to turn on the oven. This is always a crowdpleaser in the summer time, especially for Father’s Day celebrations, 4th of July, pool parties, BBQs, graduation parties, etc.

See Your Blueberry Lemon Icebox Cakes!

collage of blueberry lemon icebox cakes 1

Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂

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slices of blueberry lemon icebox cake on silver plates

Blueberry Lemon Icebox Cake

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 5 hours
  • Yield: serves 10 1x
  • Category: Frozen Dessert
  • Method: No Bake
  • Cuisine: American

Description

Cool and refreshing blueberry lemon icebox cake is made with only 7 ingredients and can be prepped ahead of time! It’s soft, sweet, and tastes unbelievable.


Ingredients

Scale

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

Cake

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

Instructions

  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 9×5 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.
  8. Cover and store leftovers in the refrigerator or in the freezer. If frozen, allow to soften again before eating.

Notes

  1. Make Ahead Instructions: 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.
  2. Adapted from Bon Appétit.

Keywords: Blueberry Lemon Icebox Cake

Reader Questions and Reviews

  1. I made this yesterday, it was amazing! Will be my summer go-to for years to come. Thank you for the recipe!

    1. We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

    1. Hi Robin, The entire cake can be assembled and frozen 2-3 days in advance before continuing with step 7.

  2. this looks great! is there a possible way I can do this with frozen cherries instead of blueberries? trying to use what I have on hand!

    1. Hi Nicole, cherries would be wonderful– we’d halve the cherries if using those. Same amount of fruit and same method for that filling.

  3. I did not make this recipe but I had to thank you for the Friends clip. It was so funny I lol. The recipe does sound good. I will try it

  4. Hi Sally! Could I also replace a part of the cream with Greek Joghurt or Cream Cheese? So that it’s not so rich….?

    1. Hi Mischa, you could absolutely try that. I would use cream cheese instead of yogurt, however the cream mixture will taste even richer this way. It’s quite light using only heavy cream since you’re whipping it. If using some cream cheese, I recommend following the filling instructions/method found in this strawberry cream cheese pie where you whip the heavy cream and then fold it into a cream cheese/sugar mixture. For best results, though, follow the recipe as written above.

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