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Lemon Blueberry Icebox Cake: The Best Refreshing Summer Dessert

Lemon Blueberry Icebox Cake

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A delightful summer treat that combines the tartness of lemons with the sweetness of blueberries, perfect for cooling down on hot days.

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

  1. In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9×13 inch dish.
  2. In another bowl, whip cream until soft peaks form. Gradually add powdered sugar and vanilla until combined.
  3. In a separate bowl, beat the cream cheese until smooth, then mix in lemon juice until well combined.
  4. Fold the whipped cream into the cream cheese mixture.
  5. Layer half of the blueberry mixture over the crust, followed by half of the cream mixture. Repeat with remaining layers.
  6. 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.

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