Cool, creamy, bright, and bursting with juicy blueberries, this make-ahead blueberry lemon icebox cake is the kind of no-bake dessert that disappears fast at summer gatherings. Layers of soft graham crackers, lemony whipped cream filling, and flavorful blueberry sauce chill together into a sliceable cake with a light, mousse-like texture. Best of all? You only need 9 simple ingredients.
I originally published this recipe in 2017, and I’ve since updated it with new photos, additional success tips, and added cream cheese to the whipped cream filling.
This make-ahead dessert is perfect for warm-weather entertaining, from BBQs and pool parties to baby showers, birthdays, or as a Memorial Day recipe or Fourth of July dessert. Because it’s served cold, it’s especially welcome on hot summer days.
If you love the classic lemon + blueberry flavor combination, this easy icebox cake delivers all the sunshine-sweet flavor without turning on the oven. 🙂
Why You’ll Love This Blueberry Lemon Icebox Cake
- Completely no-bake
- Made with just 9 ingredients
- Easy to prepare ahead of time
- Tastes like lemon blueberry cheesecake meets fluffy cake
- Soft, mousse-like texture after chilling
- Easy-to-slice loaf
Cool, light, and refreshing, icebox cakes come together in a matter of minutes with only a handful of ingredients.
Unlike traditional layer cakes, icebox cakes transform in the refrigerator or freezer. The graham crackers soften into tender cake-like layers, while the whipped cream and blueberry fillings meld together into one dreamy dessert. It sounds unusual at first, but one bite and you’ll understand why icebox cakes have such a loyal following!
One reader, Edie, commented: “Light and summery! This recipe is another winner. It is EXTREMELY easy to make with just a few simple ingredients. ★★★★★”
Another reader, Carissa, commented: “This was DELICIOUS!! Like literally lick the plate yummy. And so easy to make, but looks fancy and complex… I used mixed berries for the sauce, since that’s all I had, which worked great. And no kidding the graham crackers got so fantastic in texture, almost like a cake. This will be a new summer go-to! ★★★★★”
Another reader, PB, commented: “I made this with my 6- and 9-year-old boys. It was easy and they enjoyed doing most of the work. We used ginger snap cookies and it was out of this world. Such a wonderful summer dessert, so light. ★★★★★”
You Need Just 9 Ingredients
- Fresh Lemons: You need both the juice and zest to flavor both the blueberry sauce and the cream filling, so everything tastes bright and vibrant. Be sure to zest the lemons before juicing.
- Cornstarch: Key for thickening the blueberry sauce. Dissolve it in some lemon juice and a little warm water before adding it to the berries. This is called making a “cornstarch slurry” and prevents it from clumping in the sauce.
- Blueberries: Fresh or frozen blueberries both work well. Frozen berries are especially convenient because they’re available year round, and you don’t even need to thaw them first.
- Granulated Sugar: Just a couple Tablespoons to sweeten the blueberry sauce.
- Heavy Cream: The bulk of the filling.
- Cream Cheese: This thickens the whipped cream and gives it more volume, as well as an extra luxurious texture. It plays the same role in this strawberry cake roll filling, too.
- Confectioners’ Sugar: Sweetens the cream filling.
- Graham Crackers: You need 8 full-sheet graham crackers. As the cake chills, the graham crackers soften into delicate cake-like layers. This is the magic of an icebox cake!
The lemony filling adds brightness and tang, while the homemade blueberry sauce brings concentrated berry flavor without making the cake heavy or overly sweet. You will just love this combination!
Make the Blueberry Sauce First
The thick blueberry sauce is the same exact sauce we use for blueberry swirl cheesecake, but I added a little extra lemon.
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 sauce up to 3 days in advance, AND you can also prepare the cream filling ahead of time too!
Make the Cream Filling
One of the most important details in this recipe is the texture of the whipped cream. Beat the cold heavy cream only to soft peaks—not stiff peaks.
You want the whipped cream spreadable and pillowy, almost like a thick pudding. Over-whipped cream can become grainy or too firm, which changes the final texture of the cake.
Here is the whipped cream:
Set the whipped cream aside (transfer to another bowl if using a stand mixer), and whip the cream cheese next. Make sure you use room-temperature cream cheese. You want it to be very softened, otherwise you’ll end up with tiny lumps in your filling.
Then mix in the remaining filling ingredients:
Then fold in the whipped cream:
How to Assemble Blueberry Lemon Icebox Cake
My #1 tip for this recipe: Line your loaf pan with plastic wrap before assembling. This makes it easy to lift out the frozen cake and slice neatly.
Here’s the order of the layers:
- Thin layer of cream filling (just to help the graham crackers stick)
- Graham crackers
- Cream filling
- Blueberry sauce
- Cream filling
- Graham crackers
- Cream filling
- Blueberry sauce
- Cream filling
- Graham crackers
- Cream filling
Feeling ambitious? You could even add a layer of lemon curd!
The Magic Happens in the Freezer
Unlike many icebox cakes that set in the refrigerator, this loaf-style version holds its shape best when frozen. As it chills, the graham crackers soften into delicate cake-like layers while the lemon cream and blueberry sauce meld together into one creamy, mousse-like dessert.
Once assembled, cover the pan tightly and freeze until firm. Before serving, let the icebox cake sit at room temperature for about 10–15 minutes to slightly soften.
Why? This makes slicing much easier and gives the filling the perfect creamy texture.
This is one of my favorite make-ahead summer desserts because every component can be prepared ahead of time:
- Blueberry sauce: up to 3 days ahead
- Cream filling: up to 2 days ahead
- Fully assembled cake: freeze up to 3 days before serving
More Lemon Blueberry Desserts
Blueberry Lemon Icebox Cake
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 5 hours
- Yield: serves 10
- Category: Frozen Dessert
- Method: No Bake
- Cuisine: American
Description
This lemon blueberry icebox cake is a cool, creamy no-bake dessert made with layers of graham crackers, lemon whipped cream filling, and homemade blueberry sauce. Made with just 9 ingredients, it’s the perfect make-ahead dessert for summer entertaining.
Ingredients
Blueberry Sauce
- 2 teaspoons (6g) cornstarch
- 2 teaspoons fresh lemon juice
- 1 Tablespoon (15g/ml) warm water
- 2 cups (280g) fresh or frozen blueberries
- 2 Tablespoons (25g) granulated sugar
- 1 teaspoon lemon zest
Cream Filling
- 2 cups (480g/ml) heavy cream or heavy whipping cream, cold
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 6 Tablespoons (45g) confectioners’ sugar
- 1 Tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 8 full-sheet graham crackers
- optional for garnish: fresh blueberries, mint, lemon slices
Instructions
- Preliminary note: There are 3 layers of graham crackers, 5 layers of cream filling, and 2 layers of blueberry sauce. You can break the graham crackers up to fit the pan.
- 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 about 3 minutes, until the blueberries begin to release their juices. Add the cornstarch mixture and continue stirring for another 2–3 minutes, smashing some blueberries as you go. The mixture will begin to thicken. Remove from heat and stir in the lemon zest. Set aside to cool completely (place in the fridge to speed it up).
- Line a 9×5-inch loaf pan with plastic wrap with overhang over the edges to easily lift the cake out. Set aside.
- Make the cream filling: Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until soft peaks form, about 3 minutes. Transfer to another bowl. Using the same mixing bowl, beat the cream cheese on high speed until completely smooth and creamy, about 1 minute. Add the confectioners’ sugar, lemon juice, and lemon zest and beat until combined and creamy. Gently fold in the whipped cream. Do not over-mix.
- Assemble the cake: Spread a couple Tablespoons of cream filling into a very thin layer in the bottom of the prepared pan. This will help the bottom layer of graham crackers stick. Place some of the graham crackers in a single layer on top (break them to fit). Spread about 3/4 cup (approx. 130g) of cream filling on top of the graham crackers. Then layer half of the blueberry sauce on top, another 3/4 cup of cream filling, another layer of graham crackers, 3/4 cup of cream filling, the rest of the blueberry sauce, 3/4 cup of cream filling, the rest of the graham crackers, and, finally, the rest of the cream filling.
- Cover with plastic wrap and/or aluminum foil and place in the freezer for at least 4 hours or overnight.
- Before serving, allow the cake to soften in the refrigerator for 1 hour or at room temperature for 10–15 minutes. Lift the cake from the pan using the overhang on the sides. Garnish with fresh blueberries, mint, and/or lemon slices. Cut into slices and serve cold.
- Cover and store leftovers in the refrigerator or in the freezer. If frozen, allow to soften again before eating.
Notes
- Make Ahead Instructions: The blueberry sauce can be made up to 3 days ahead of time. The cream filling can be made up to 2 days ahead. Cover and refrigerate both until ready to use. The entire cake can be assembled and frozen for up to 3 days in advance; on the day you plan to serve it, continue with step 7.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Small Saucepan | Zester | Citrus Juicer | 9×5-inch Loaf Pan | Electric Mixer (Handheld or Stand) | Offset Spatula
- Adapted from Bon Appétit.
- Update in 2026: For more flavor and structure, we added a bit of cream cheese to the filling. To make this recipe the way it was originally published, skip the cream cheese, and whip all of the cream filling ingredients (minus the graham crackers and garnishes) together for 3–4 minutes or until medium peaks form.
Reader Comments and Reviews
Great summer treat. Enjoyed by kids and adults alike. I really like your recipes and ease of finding so much to make. Loyal customer in Burke, VA!
I added a layer of lemon curd. Outstanding!
Hi Sally! Could I also replace a part of the cream with Greek Joghurt or Cream Cheese? So that it’s not so rich….?
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.
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!
Hi Nicole, cherries would be wonderful– we’d halve the cherries if using those. Same amount of fruit and same method for that filling.
Nicole, that’s a great idea! Now I’m thinking a frozen cherry-berry mix (cherries, blueberries, raspberries) would be perfect!
I made this yesterday, it was amazing! Will be my summer go-to for years to come. Thank you for the recipe!
Can you use the ready made whip cream in the freezer aisle?
Absolutely!
This cake is delicious. I brought it to a party and there were rave reviews.
You might want to make more of the whipped cream! There’s plenty for the cake, but it’s so good you’ll want to eat it alone – lol ! My kids licked the beaters, bowl and spatula clean!
I made this for a barbeque last night and added a layer of mango sauce using half the amounts of fruit as in the blueberry sauce, with a bit more liquid because mango doesn’t let off as much juice. I blended the mango sauce and added a few chunks of mango back into it so it had texture, and used it as a middle layer, and with the blueberry sauce and whipped cream it was all SO good. Thank you for a lovely recipe!
Light and summery! Gee, Sally… how do you do it? This recipe is another winner. It is EXTREMELY easy to make with just a few simple ingredients. I followed your recipe exactly as I have baked a lot of your recipes and I never deviate; they are always perfect. This icebox cake tasted delicious and light. No need to be weighed down by a heavy dessert on a hot summer evening when this recipe is so easy, fruity and delightful!
This was DELICIOUS!! Like literally lick the plate yummy. And so easy to make, but looks fancy and complex. Thanks for the recipe! I combined some of the original bon Appétit recipe for the cream, and used mixed berries for the sauce, since that’s all I had, which worked great. And no kidding the graham crackers got so fantastic in texture, almost like a cake. This will be a new summer go-to!
This recipe looks great – I’m from the UK, what can we use instead of graham crackers?
Hi Ridhi, digestive biscuits or vanilla wafers typically work well in place of graham crackers. Let us know if you try either!
I haven’t made this, but I’m giving it 5 stars for the recipe list surprise alone. I was just perusing the web for ice box cake recipes when I laughed at the unexpected ingredient, and then was delighted to have followed the link to the encounter with old friends. That was just awesome! (The recipe looks delicious, too, btw.)
I made this with my 6 and 9 year old boys. It was easy and they enjoyed doing most of the work. We used ginger snap cookies and it was out of this world. I prefer it mostly frozen while they liked the sliver that was left a little better after being leftover night in the fridge. Such a wonderful summer dessert so light. It was kind of like two different desserts whether you had it more frozen or more thawed which added variety in the rare event you have any left over! My 6 year old says he wants it for his next birthday cake!
Hi Sally,
I have always had trouble getting the whipped cream into stiff peaks for a lot of the recipes as I live in Asia where it is extremely humid and it tends to be all melty. Any ideas on how to fix this problem?
Hi Shalini, We have a few tips that should help! First, be sure that your cream has about 36% fat (lower fat won’t whip as well) and make sure your cream is very cold – you can also chill your bowl and whisk attachment! Put your empty bowl and whisk in the freezer about 15 minutes before using. If you use granulated sugar you can try switching to confectioner’s or powdered sugar. Finally, if it’s very humid you can add a stabilizer such as gelatin. I hope this helps!
Hi Sally,
My youngest is dairy sensitive so I tried making this with coconut whipped cream and it was delicious!! I have never tried an ice box cake before. I am a convert! Thank you.
Hi Sally. I am going to make this cake today. I am wondering, since I read the questions above, what happens to the height of the cake if I double in a 9×13 or make 1 1/2 times in a 9×9 pan? Will either of those pans be tall enough?
They will be tall enough, we aren’t filling this pan all the way to the top in this recipe! You can see how I made a different flavor in a 9×13 inch pan in my post for Berries ‘n’ Cream Icebox Cake.
Hi! This cake is so pretty!! I am thinking if making this for the 4th of July, so I want to add raspberries to get a red layer, but I can’t get yellow lemons here… what do you think of following the steps for the blueberry layer but using orange zest and squeezing that juice in, then repeating the steps for the raspberry layer? I am also thinking of adding you ganache from the s’mores icebox recipe… I am afraid to change it if you think it won’t work well.
Hi Amal, We haven’t tested it with oranges but you can certainly try it! You can also see how to use both blueberries and strawberries (or you can use raspberries) and no lemon in this Berries & Cream Icebox Cake. Topping with ganache (after the whipped cream on top has been frozen) would be delicious!
Can you substitute vanilla wafers instead of the graham crackers?
Hi Carla, Absolutely!
Hi Sally! I am making this cake for the 6th time & people are so surprised at how good it is & simple to make! Since I had a lot of the ingredients, I made 4 in one setting the FIRST time. 2 were for a cook out, 1 I ate by MYSELF as when I tried it…I was done, I KEPT on eating it till it was done! My family asked if I was sharing. I LOVE how it simply melts in your mouth! I just sent my hubby off to work & he said…”don’t forget to go to the store & get the stuff you need for MY cake”! You make baking fun & with your instructions. All I need now is to get over my fear of pie crusts & rolled out cookies! I LOVE sand tarts but the fear of rolling in extra flour intimidates me. HAVE A GREAT DAY!
I made this recipe yesterday to bring into work today! I’ve always wanted to try a no-bake recipe (go figure right? I’ve always done ‘baking ‘recipes!) and figured I pair this with the work pizza party today.
I was nervous about how it would taste from a texture perspective (being too soft/mushy), but it’s really tasty and a lot more refreshing than I expected! I was also worried about the whipped cream (making sure it was SOFT since I always tend to over whip by accident….) but all was well!
Thanks again for such a great recipe like usual <3
I made this recipe yesterday and I was fantastic, so refreshing!! Thank you again Sally for making my life better , one dessert at a time 🙂
Looks delicious! I’d like to double this recipe to make for my birthday next week. What pan should I use if doubled? A 9 x 13 baking sheet and do less layers? or 8 x 8 pan?
Hi Janine! I recommend 1.5x this recipe for a 9×9 inch square pan or doubling for a large 9×13 inch pan. Happy early birthday!
Hi, Sally! I made this yesterday for the 4th, and followed the instructions to thaw on the counter 10-15 minutes. We did that, but it was still frozen solid and hard to eat. Is it supposed to be frozen when you eat it, or softer & fluffier. From your photos I was hoping for soft and fluffy. Did I just not let it thaw enough? Thanks!
Hi Amanda! It should be a on the softer/creamier side. Letting it thaw a little longer will definitely help. It must have simply been too cold. Sorry about that! I hope you still enjoyed the taste.
Hi sally, this recipe is so yumm. As I don’t get blueberries or blackberries here, can plum be used instead. A lemon or orange mousse with plum sauce ? Not sure about this flavor combination
I don’t see why not! If you try it, let me know how it goes 🙂
This was by far, the best summer dessert I have ever experienced. It is light and beautiful and so so delicious. I will make it again and again!
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?
this blueberry filling should be GREAT for the homemade pop-tarts! What a great question. Now I want to try it 🙂
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?
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. 🙂
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!