Lemon Blueberry Icebox Cake: The Best Refreshing Summer Dessert
A delightful summer treat that combines the tartness of lemons with the sweetness of blueberries, perfect for cooling down on hot days.
- Prep Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup lemon juice
- 2 cups fresh blueberries
Instructions
- In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9×13 inch dish.
- In another bowl, whip cream until soft peaks form. Gradually add powdered sugar and vanilla until combined.
- In a separate bowl, beat the cream cheese until smooth, then mix in lemon juice until well combined.
- Fold the whipped cream into the cream cheese mixture.
- Layer half of the blueberry mixture over the crust, followed by half of the cream mixture. Repeat with remaining layers.
- Refrigerate for at least 4 hours, or overnight for best results.
Notes
- For best flavor, let the cake chill overnight.
- Feel free to add more berries on top before serving for decoration.
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg