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Lemon Blueberry Icebox Cake Recipe

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3.9 from 30 reviews

  • Author: Emma
  • Total Time: 6 hours 40 minutes (including chilling time)
  • Yield: 9 servings

Description

A refreshing and creamy Lemon Blueberry Icebox Cake featuring layers of tangy lemon pudding, whipped cream, and sweet blueberry pie filling sandwiched between crisp graham crackers. Perfect for a make-ahead dessert that’s chilled to set and bursts with bright lemon and blueberry flavors.

Ingredients

Whipped Cream

  • 1 1/2 cups cold heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Lemon Filling

  • 8 ounces cream cheese, at room temperature
  • 1 (3.4-ounce) box instant lemon pudding mix
  • 1 cup cold whole milk
  • 1 teaspoon finely grated lemon zest (1/2 medium lemon), plus more for garnish
  • 3 tablespoons freshly squeezed lemon juice (1 medium lemon)
  • 1/4 teaspoon kosher salt

Other

  • 16 to 18 whole graham cracker sheets (about 2 sleeves), divided
  • 1 (21-ounce) can blueberry pie filling, divided
  • 1/2 cup fresh blueberries

Instructions

  1. Make the Whipped Cream: Beat 1 1/2 cups cold heavy cream, 3 tablespoons powdered sugar, and 1 teaspoon vanilla extract in a stand mixer with a whisk attachment on medium-high speed until stiff peaks form, about 2 to 3 minutes. Transfer to a bowl and refrigerate.
  2. Prepare the Lemon Filling: Wash and dry the mixer bowl. Beat 8 ounces of room temperature cream cheese with the paddle attachment on medium-high speed until smooth and fluffy, 1 to 2 minutes. Add 1 box instant lemon pudding mix, 1 cup cold whole milk, 1 teaspoon finely grated lemon zest, 3 tablespoons lemon juice, and 1/4 teaspoon kosher salt. Beat until thickened and smooth, about 2 minutes.
  3. Combine Whipped Cream and Lemon Filling: Transfer half of the whipped cream (about 1 3/4 cups) into the lemon cream cheese mixture. Gently fold together with a flexible spatula until just combined, maintaining the airy texture.
  4. Assemble the Cake Layers: Arrange a single layer of graham crackers in the bottom of an 8×8-inch square baking dish, cutting to fit if necessary. Evenly spread 1 cup of the lemon filling over the crackers, then spoon 3/4 cup of blueberry pie filling over the lemon layer.
  5. Repeat Layers: Add another layer of graham crackers, spread the remaining lemon filling, and top with the remaining blueberry pie filling reserved for serving. Finish with a final layer of graham crackers and lemon filling. Spread the remaining whipped cream evenly over the top.
  6. Chill the Cake: Refrigerate for at least 6 hours or overnight to allow the graham crackers to soften and the cake to set completely.
  7. Garnish and Serve: Just before serving, top with fresh blueberries and additional lemon zest. Cut the cake into 9 squares and serve chilled, accompanied by the leftover blueberry pie filling if desired.

Notes

  • Make sure the cream cheese is at room temperature for smooth mixing.
  • Use cold heavy cream and milk to help achieve the best texture.
  • The cake needs to chill for at least 6 hours to soften the graham crackers properly.
  • You can prepare the cake a day ahead for convenience.
  • If lemon zest is unavailable, lemon extract can be used sparingly as a substitute.
  • Prep Time: 40 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://cookinginspirations.com/lemon-blueberry-icebox-cake-recipe/