Description
This Blueberry Lemon Icebox Cake is a refreshing, no-bake dessert perfect for warm days. Featuring layers of graham crackers, a luscious mascarpone and lemon whipped cream, tangy lemon curd, and sweet blueberry jam, it combines creamy textures with bright citrus and berry flavors. Frozen to set, this cake delivers a delightful balance of sweet and tart with an elegant presentation.
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 (1 cup)
Garnish
- 1/3 cup Fresh Blueberries
Instructions
- Prepare Mascarpone Mixture: Whisk together the mascarpone cheese, confectioners sugar, and grated lemon zest until smooth, about 60 seconds. Set aside.
- Whip Cream: Using a stand mixer or hand mixer, beat the heavy whipping cream until soft peaks form, roughly a couple of minutes after it looks billowy.
- Combine Mascarpone and Cream: In 2-3 additions, add the mascarpone-sugar-lemon mixture to the whipped cream and continue beating until firm peaks form.
- Reserve Frosting: Remove one third of the mixture, cover, and refrigerate to use later as frosting.
- Fold Lemon Curd: To the remaining two thirds of the whipped mixture, gently fold in 1/2 cup of lemon curd until only a few streaks remain, careful not to deflate the mixture. Divide this mixture visually into quarters by drawing lines in a cross or X shape.
- Prepare Loaf Pan: Line a loaf pan with two pieces of plastic wrap, allowing the edges to hang over all sides.
- Assemble Layers: Start with a layer of graham crackers covering the bottom of the pan, breaking if necessary. Spread one quarter of the whipped cream mixture evenly over the crackers. Top with 1/2 cup blueberry jam spread in an even layer, then 1/4 cup lemon curd. Add the second quarter of whipped cream mixture, spreading it evenly to the edges.
- Repeat Layers: Repeat the layering process starting with graham crackers and ending with the whipped cream mixture. Finish with a final layer of graham crackers on top.
- Freeze Cake: Fold the overhanging plastic wrap to cover the cake and place it in the freezer for 6-8 hours or overnight until completely frozen.
- Unmold Cake: Remove the cake from the freezer, unwrap the top, invert it onto a serving plate, and carefully peel away the plastic wrap from the cake’s top and sides.
- Frost and Chill: Spread the reserved one third of mascarpone whipped cream over the top and sides of the cake. Return it to the freezer for at least 15 minutes before serving.
- Serve: Garnish with fresh blueberries. For serving, mix fresh blueberries with 1/2 cup blueberry jam for a sauce to accompany individual slices.
- Store Leftovers: Re-wrap any uneaten cake portion and keep it frozen.
Notes
- Use a sharp knife dipped in hot water to cut neat slices of the frozen cake.
- If lemon curd is unavailable, substitute with homemade or store-bought lemon curd.
- Allow the cake to soften slightly at room temperature for 5-10 minutes before slicing for easier cutting.
- Graham crackers can be replaced with digestive biscuits for a slightly different flavor.
- This cake can be prepared a day in advance and kept frozen until ready to serve.
- Adjust sweetness by using less or more confectioners sugar or blueberry jam according to taste.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
