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
Scale
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
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.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
