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

Cakes are certainly taking on new definitions and shapes lately. Last month, we ventured into the sponge cake category, but not only that– we rolled it up into a fancy looking cake roll. And today 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! 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. 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

blueberry lemon icebox cake

Blueberry Lemon Icebox Cake

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


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.


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
  • 78 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 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.


  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.

Lemon blueberry layer cake: where this flavor obsession began.


  1. Jenny from says:

    I love your pictures! I love blueberries, I love this recipe! I have never made ice box cake, so this is definitely something I want to make. Yum and thank you!

  2. OMG that reference to Rachel’s trifle!! I cracked up, Sally! Also this icebox cake looks out of the world, I’ve never made one and I think I really must! We don’t get fresh blueberries in India unfortunately but cherries are beginning to appear, they should work well too, right?

    1. Cherries would be great! YUM

  3. Sally you love Friends to a whole other level! I loved it too. And this cake looks good. Tonight I had made your choc bundt cake and it was so decadent.

  4. SALLY OMG THIS LOOKS SOO DELICIOUS! I’m so excited for this month’s Baking Challenge! Gotta love blueberry and lemon! I’ve never made icebox cakes so this will be fun to try! I also wanted to let you know that this Sunday I made my grandma your funfetti cake (without the sprinkles) for her birthday. Everyone loved it and my sister said it was one of the best cakes she’s ever had! I even liked it myself considering I despise cake! I also decorated on top with April’s Baking Challenge roses and it was so pretty! I can share pictures once I get it on my blog! 🙂 Thank you for all your amazing recipes and baking challenges! xx

    1. I bet the cake was beautiful 🙂
      And I’m excited for you to try your hand at icebox cake. It’s so much fun to make!

  5. Sally, I love you and your F•R•I•E•N•D•S references! Hands down, the best TV show ever:) This cake looks amazing, can’t wait to try it! BTW I made your Banana Nut muffins and Blueberry Lemon muffins the other day – yum! Thanks for the all amazing recipes you share:)

    1. Thanks Molly!!

  6. I’ve always wanted to try an icebox cake! The graham crackers sound amazing, like cheesecake crust (which is sometimes my favorite part). And obviously, blueberry+lemon=!!!!!!!!! 🙂 So the Friends reference reminded me, I’ve wondered if you would ever make a mince pie. I hear that there actually isn’t meat in it…? Anyway, if anyone could make it good, it’s you 🙂

    1. I KNEW you’d love this recipe, it’s right up your alley!

  7. Patricia @Sweet and Strong says:

    OMG the Friends reference, love it!  lol.  And this cake is so beautiful and perfect for summer.  I can’t wait to try my first ice box cake!

  8. Maja Harder says:

    Mhh blueberries and lemon is the perfect summer combi

  9. “beef sautéed with peas and onions” HAHA that’s hilarious…. the dessert looks amazing, would love to try it!!!

  10. This recipe looks AMAZING. I want to try to make it tomorrow I was just wondering if there are other crackers that I can use instead of graham crackers? I live in Norway and we dont have these here. Thank you

    1. Hi Ajla! Any type of wafer cookie would be great or even crushed Oreos.

  11. Sally love your recipes, however I have concerns about fresh whipped cream in desserts that you don’t eat right away. Fresh whipped tends to breakdown unless stabilized, would that be a better option if it won’t all be eaten right away? Thanks in advance…

    1. The cake is frozen so we don’t have to worry about that!

      1. I got that part, but are you refreezing if you don’t finish??? 

    2. Yes, the “cake” is stored in the freezer at all times like a fun of ice cream. You just take it out to serve and then place it back in the freezer immediately if you haven’t served it all. Hope that helps. 🙂

    3. Tub*** of ice cream

  12. HAHAHAHA #6! I love that you love FRIENDS! Makes me like ya even more Sally! I haven’t participated in previous challenges, for reasons unknown really, but this one I’m game! I may even do all the previous challenges in one weekend ha-ha.

    1. I’m excited for you to join this month’s challenge!!

  13. Rebecca Harrison says:

    This recipe looks amazing! I can not wait to try it and participate in the June Baking Challenge. The reference to Rachel’s trifle on Friends was priceless!! (“It tastes like feet” HaHa!)

    1. I mean, what’s not to like? Custard, good. Jam, good. Meat, good!

  14. HAHA! Thank you for the Friends reference. I knew exactly what you are referring to lol. This looks like an awesome recipe and something I’m definitely going to try this summer!

    1. Hahaha 😉

  15. I can’t wait to make this! I love icebox cakes. I’ve made 3 different varieties in my lifetime – a chocolate peanut butter one (!!!) that called for pudding mix, a strawberries & cream one, and an oreo one. Loved them all. Can’t wait to try a more fruity version. Makes me feel more summer-y and healthy 😉

    1. I really want to try a chocolate peanut butter one soon!

  16. Can this be made ahead-like a week or 2-and kept in the freezer till it’s needed?

    1. Absolutely.

  17. Hi Sally, 
    This cake looks so good! Unfortunately we don’t have graham crackers here in Germany, any ideas for substitutes?

    1. Hi Steph! Digestive biscuits or any other wafer cookie are great!

  18. Catherine H says:

    I’m not a whipped cream fan (it drives my husband nuts because I always scrape mine on to his plate!) but that Friends reference made reading this post sooo worth it!! Haha, people at work definitely wondered why I started laughing!!

    1. HAHA well thank you for reading anyway!

      1. Catherine H says:

        But don’t worry, I’ve made quite a few of your recipes in the past, including banana bread & brownies this past weekend! Both of which were a hit!

  19. another sue says:

    You use the term “weird”, so I accept your challenge and will elevate this to completely weird by using mulberries when they ripen. I bake in a kitchen that was built for my grandmother, a woman I never met. I think of her often. When I moved here – roughly 40 years after her death, I found canned mulberries in the basement cupboard. Those folk knew how to make use of everything. (No, we did not eat 40+ year old mulberries.)
    Thanks for the recipe!

    1. Ha! Well Sue, I hope you enjoy the lemon icebox with the mulberries. Should be DELISH

  20. Your Friends references are always perfection, haha. This recipe is gorgeous (love your photography)! And a lighter option for those of us that can’t ever give up dessert.

    1. Thanks Victoria!

  21. How interesting. I just made an icebox cake for the first last week 😀

  22. Lol the reference to Rachel’s trifle too funny.  Can’t wait to try this, love the combo of lemon and blueberry 

  23. Beautiful cake! I love those colors! Is there something you can use in replace of the graham crackers?

    1. Not sure what part of the world you’re in, but digestive biscuits or any other wafer cookie are great!

  24. Ruby Jo Hiller says:

    This looks so cool and wonderful!
    I have to comment on your One Bowl White Chocolate Brownies with White Chocolate Icing: AMAZING! The sweetness and texture of the brownies balance the sweet and cream cheesy frosting, Oy! What a mouthful! Thanks for another inspired and different recipe!

    1. Thanks Ruby! I’m always so surprised how wonderful the white chocolate brownies taste. They’re unbelievable!

  25. A PBJ version sounds SO GOOD

  26. Kelly @ Kelly Lynns Sweets and Treats says:

    This icebox cake sounds amazing….and easy!!! Oh em gee Sally….step #6!!! I’m dying right now!! Hahaha

  27. Kelly Senyei @ Just a Taste says:

    OH. EM. GEE. The Friends reference, Sally! Haha! And blueberry and lemon are definitely a power fruit duo. 🙂

  28. Definitely making this month’s challenge. Yum! I love the blueberry/lemon combo. I’m drooling already.

    And YES you are amazing for your reference to the infamous trifle. I’m reading this at work and I snorted so loud, my coworkers where like “wha??” Too funny. And I will think of that and giggle while layering my own lovely icebox cake.

    1. Haha…I just couldn’t resist that reference 😉

  29. Your Friends joke is perfect Haha. Can’t wait to try this! I’m wondering, what would you do with the leftovers? Would they have to be refrozen or would they hold up in the fridge? Thanks!

    1. Fridge would be ok for a super soft texture, but you can stick back in the freezer if you’d like too.

  30. This looks amazing!! Sure will be trying out icebox cake one of these days!!

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