Lemon Blueberry Icebox Cake
A no-bake layered cake with graham crackers, lemon-infused whipped cream, and fresh blueberries. It’s a refreshing dessert perfect for warm weather.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 4 hr 20 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 (14.4 ounce) package graham crackers
- 1 cup fresh blueberries
Instructions
- In a large bowl, whip the heavy cream, powdered sugar, lemon juice, lemon zest, and vanilla extract until stiff peaks form.
- Arrange a single layer of graham crackers in the bottom of an 8×8 inch baking dish.
- Spread about one-third of the whipped cream mixture over the graham crackers.
- Sprinkle about one-third of the blueberries over the cream.
- Repeat the layers two more times, ending with a layer of whipped cream.
- Cover the dish and refrigerate for at least 4 hours, or until firm.
- Before serving, top with remaining blueberries.
Notes
- For a stronger lemon flavor, add an extra teaspoon of lemon zest.
- You can substitute lemon cookies for graham crackers for a different flavor profile.
- Ensure the whipped cream is well chilled before whipping for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://www.unfoldrecipes.com/lemon-blueberry-icebox-cake/