I’m so excited to share this Blueberry Lemon Icebox Cake Recipe with you—it’s honestly one of my favorite no-bake desserts, especially when I want something fresh, tangy, and creamy without turning on the oven. The luscious layers of mascarpone whipped cream, zesty lemon curd, and sweet blueberry jam come together to create this beautiful, light cake that feels like summer in every bite. It’s perfect for family gatherings, potlucks, or anytime you want to impress but keep it easy.

What makes this Blueberry Lemon Icebox Cake Recipe truly special is how effortlessly elegant it is. You build it in a loaf pan with graham crackers acting as “cake” layers, which soak up all that amazing cream and fruit goodness overnight in the freezer. Plus, the balance between the tart lemon and sweet blueberries gives it a perfect harmony that you’ll find hard to resist. Trust me—once you try it, you’ll wonder why you ever spent hours baking when a dessert like this exists!

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Why This Recipe Works

No-Bake Ease: You create layers with simple ingredients—no oven required, which makes this dessert super quick and approachable.
Flavor Balance: The tartness of lemon curd paired with sweet blueberry jam creates a delightfully refreshing taste.
Creamy Texture: Mascarpone and heavy cream whipped to perfection gives this cake a silky, luxurious mouthfeel.
Visual Appeal: The layers of jam and cream peek through the graham crackers, making it as beautiful as it is delicious.

A rectangular cake covered with smooth white frosting sits on a white plate with a green border. On top of the cake is a small pile of fresh blueberries with a green mint leaf placed in the center. Two lemon slices rest on the bottom right corner of the plate. Scattered blueberries are on the white marbled surface around the plate. A purple and white cloth is partially visible in the top right corner. The overall look is clean and fresh. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The ingredients in this Blueberry Lemon Icebox Cake Recipe complement each other beautifully to deliver a perfectly balanced dessert. Each component brings something special—creaminess, sweetness, bright citrus, or delicate crunch—and you can easily find quality versions at the store or even swap a few things out to suit your pantry.

Mascarpone Cheese: This rich, velvety cheese adds lush creaminess without overpowering the lemon and blueberry flavors.
Confectioners Sugar: Smoothly sweetens the whipped mixture, blending seamlessly without any graininess.
Lemon Zest: The zest packs bright citrus oils that give the cake a fresh, zingy punch.
Heavy Whipping Cream: When whipped, it folds beautifully with mascarpone to create the light yet creamy texture you want.
Graham Crackers: Serve as the cake’s layers and soak up the cream while adding a subtle honey flavor and crunch.
Blueberry Jam: Offers concentrated berry sweetness and vibrant color between the layers.
Lemon Curd: A luscious, tangy spread that brings zesty brightness and helps cut through the richness.
Fresh Blueberries: For a fresh fruity finish and a pop of natural flavor in your sauce or garnish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to play around with this Blueberry Lemon Icebox Cake Recipe depending on the season or my mood. Sometimes I swap the blueberry jam for raspberry preserves when I want a little tartness, or even add a hint of vanilla extract to the mascarpone blend for a subtle cozy warmth. Feel free to make this your own—it’s a forgiving recipe.

Variation: One summer, I added fresh mint leaves finely chopped between the layers, which added a refreshing herbaceous twist—totally recommend if you love a bit of green freshness.
Dairy-Free Option: If you need a non-dairy version, I’ve had success using coconut cream instead of heavy cream and a dairy-free cream cheese substitute for mascarpone. The texture changes a bit, but it’s still delicious.
Seasonal Twists: Swap blueberries with strawberries or blackberries to match whatever fruit is freshest.

Step-by-Step: How I Make Blueberry Lemon Icebox Cake Recipe

Step 1: Whip Up the Mascarpone Mixture

Start by whisking together mascarpone cheese, confectioners sugar, and the grated lemon zest until it’s silky smooth—about 60 seconds. I usually do this by hand with a wire whisk, but if you want to save time, a mixer works perfectly. Just don’t wash the bowl after this step; you’ll need it for whipping the cream next.

Step 2: Whip the Cream and Combine

Next, beat the heavy cream until soft peaks form—a few seconds after it looks billowy. Then gradually add your mascarpone mixture in two or three additions, whipping until it holds firmer peaks. Pro tip: don’t over-beat, or the cream can turn grainy. Remove about a third of this mixture and pop it in the fridge for later frosting.

Step 3: Fold in Lemon Curd

To the remaining two-thirds of your cream mixture, gently fold in half a cup of lemon curd until just marbled with tiny streaks of lemon—don’t overmix! I like to draw an “X” shape on top with a knife as a helpful visual guide when layering, to keep everything even and neat.

Step 4: Assemble the Cake Layers

Line a loaf pan with plastic wrap, making sure to leave overhang on all sides—this makes removing the cake a breeze. Begin layering with graham crackers to cover the bottom, breaking them if needed to fill gaps. Then spread one-quarter of your whipped cream mixture evenly over the crackers. Next, spread half a cup of blueberry jam, followed by a quarter cup of lemon curd, then another quarter of the cream mixture. Repeat these layers starting with graham crackers and ending with the cream mixture on top. Finish with a final layer of graham crackers.

Step 5: Freeze and Frost

Cover the cake with the plastic wrap overhang and freeze for at least 6-8 hours or overnight. When frozen solid, unwrap, invert onto your serving plate, and peel off the plastic wrap. Spread the reserved third of the mascarpone whipped cream over the cake’s top and sides, smooth it out, and pop it back into the freezer for 15 minutes before serving.

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Pro Tips for Making Blueberry Lemon Icebox Cake Recipe

Soft Peak Timing: Watch your cream carefully—once it forms soft peaks, stop whipping until you add mascarpone mixture to prevent curdling.
Plastic Wrap Hack: Overhang on all sides makes inverting and removing the cake super simple and clean.
Layer Evenness: Drawing an “X” on the cream layer before adding jams helps me keep portions consistent and the cake looking neat.
Cutting Clean Slices: Use a sharp knife warmed under hot water and wiped dry between slices to get neat, beautiful pieces.

How to Serve Blueberry Lemon Icebox Cake Recipe

A slice of layered dessert on a white plate with a white marbled background. The dessert has three visible layers of light tan biscuit or cookie separated by two thick creamy white layers. On top, there is a rich, dark purple berry sauce with whole berries, giving a shiny and thick texture. A small sprig of fresh green mint is placed on top of the sauce. Two silver forks are near the plate, with one showing a woman's hand holding it slightly. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually garnish this cake with a handful of fresh blueberries and a few thin strips of lemon zest for that vibrant pop of color and freshness. It’s simple but ties the whole look together beautifully. Sometimes I drizzle a bit of warmed blueberry jam mixed with fresh berries on each plate at serving time for extra flavor and a lovely presentation.

Side Dishes

This dessert shines on its own but pairs beautifully with a light green salad or a scoop of vanilla ice cream if you want to elevate the meal. For a brunch spread, I like serving it alongside fresh fruit bowls and breakfast pastries to keep the mood light and fresh.

Creative Ways to Present

For special occasions, I’ve served the Blueberry Lemon Icebox Cake in individual mason jars layered like mini parfaits—this makes portioning super easy and looks adorable on a dessert table. Another fun idea is layering it in a clear trifle bowl to show off the beautiful layers and letting guests dig in with their own spoons.

Make Ahead and Storage

Storing Leftovers

I keep leftover Blueberry Lemon Icebox Cake wrapped tightly in plastic wrap and stored in the freezer. It holds up well frozen, and because it’s whipped cream and curd-based, it doesn’t get icy or hard like some frozen desserts.

Freezing

Freezing is actually ideal for this recipe. The cake must freeze for several hours to set perfectly. I’ve prepped it a day or two in advance and stored it wrapped tightly in the freezer with no loss of flavor or texture.

Reheating

Since this is a frozen cake, reheating isn’t really part of the plan—just allow slices to thaw at room temperature for about 10 minutes before serving for the best texture and flavor. Trying to warm it would ruin the delicate cream layers.

FAQs

Can I make the Blueberry Lemon Icebox Cake Recipe ahead of time?

Absolutely! In fact, making it ahead and freezing for at least 6 hours or overnight is essential for the layers to set perfectly and flavors to meld. It’s a fantastic make-ahead dessert for parties or busy days.
What can I substitute for mascarpone cheese?

If mascarpone is hard to find, full-fat cream cheese with a bit of heavy cream whisked in can be a reasonable substitute. The flavor won’t be exactly the same, but it’ll still be tasty and hold the creamy texture you need.
How do I keep the graham crackers from getting soggy?

Since the cake freezes after assembly, the graham crackers absorb moisture slowly and become cake-like in texture rather than soggy. Just make sure you don’t let the cake sit out too long at room temperature before freezing or serving to maintain the best firmness.
Can I use fresh blueberries instead of jam?

Fresh blueberries are delicious, but since the jam adds sweetness and spreads smoothly inside layers, I recommend using jam or preserves for the best structure. You can always add fresh blueberries as a garnish or stir some into the sauce served with individual slices.
How should I cut the cake for best slices?

Using a sharp knife warmed under hot water and cleaned between cuts helps you slice neat portions without crumbling. Letting the cake soften slightly at room temp before slicing also improves ease and presentation.

Final Thoughts

This Blueberry Lemon Icebox Cake Recipe is one of those desserts I keep coming back to when I want something stunning-looking but stress-free to make. It’s a total crowd-pleaser that feels fancy but is surprisingly simple, perfect for warm-weather events or whenever you want a refreshing treat. I encourage you to give it a try—you really can’t go wrong, and you might just impress yourself with how easy and delicious it is!

Blueberry Lemon Icebox Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 11 reviews

Author: Julia
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 7 hours 30 minutes
Yield: 8 servings
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Blueberry Lemon Icebox Cake is a refreshing no-bake dessert featuring layers of creamy mascarpone lemon mixture, blueberry jam, lemon curd, and crunchy graham crackers. It’s perfect for warm days and can be assembled ahead of time and frozen for a delightful icy treat.

Ingredients

Mascarpone Mixture

8 oz. mascarpone cheese
3/4 cup confectioners sugar
2 Tbsp grated lemon zest (from 2 medium-large lemons)
2 1/2 cups heavy whipping cream

Layers and Garnish

16 graham crackers (8 sheets)
1 1/2 cups blueberry jam, preserves or spread
8 oz. lemon curd (1 cup)
1/3 cup fresh blueberries

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Instructions

Make Mascarpone Mixture: Whisk together the mascarpone cheese, confectioners sugar, and lemon zest until smooth, about 60 seconds. Set aside or use a mixer if preferred.
Beat Cream: In a stand mixer or bowl with hand mixer, beat the heavy whipping cream until soft peaks form, then gradually add the mascarpone mixture in 2-3 additions, beating until firmer peaks develop.
Set Aside Frosting: Remove one-third of the whipped mixture, cover and refrigerate; this will be used as frosting later.
Fold in Lemon Curd: To the remaining two-thirds of the whipped mixture, gently fold in 1/2 cup lemon curd until small streaks remain, being careful not to deflate the mixture. Mark the mixture into quarters with a spatula to help with even layering.
Prepare Pan: Line a loaf pan with two pieces of plastic wrap, leaving an overhang on all sides.
Layer Cake: Place graham crackers on the pan bottom, breaking to fill gaps. Spread one quarter of the whipped cream mixture over crackers, then spread 1/2 cup blueberry jam, followed by 1/4 cup lemon curd. Add the next quarter of whipped cream on top. Repeat layering starting with graham crackers and ending with whipped cream. Finish with a final layer of graham crackers.
Freeze Cake: Cover the top using the plastic wrap overhang. Freeze for 6-8 hours or overnight until completely frozen.
Unmold Cake: Remove from freezer, unwrap the top, invert onto serving plate, and carefully peel off the plastic wrap.
Frost Cake: Spread the reserved third of mascarpone whipped cream over the top and sides. Return cake to freezer for at least 15 minutes before serving.
Serve: Garnish with fresh blueberries. For sauce, mix fresh blueberries with 1/2 cup blueberry jam and serve over slices. Keep uneaten cake wrapped and frozen.

Notes

For best layers, gently fold lemon curd to avoid deflating the whipped cream mixture.
Use plastic wrap generously to easily remove the cake from the pan.
Allow the cake to freeze completely for firm slices; partial thawing may result in softer texture.
Graham crackers can be substituted with digestive biscuits for variety.
This cake can be kept frozen for up to 1 week; thaw 10-15 minutes before serving for easier slicing.