Description
Indulge in the delightful combination of blueberries and lemon with this refreshing Blueberry Lemon Icebox Cake. Layers of creamy mascarpone and whipped cream, tangy lemon curd, sweet blueberry jam, and graham crackers create a perfect balance of flavors and textures in every bite. This no-bake dessert is ideal for summer gatherings or special occasions.
Ingredients
Units
Scale
Main Cream Mixture:
- 8 oz. (227g) Mascarpone Cheese
- 3/4 cup (90g) Confectioners Sugar
- 2 Tbsp Grated Lemon Zest (from 2 Medium-Large Lemons)
- 2 1/2 cups (592 ml) Heavy Whipping Cream
Additional Layers:
- 16 Graham Crackers (8 sheets)
- 1 1/2 cups (340g) Blueberry Jam, Preserves or Spread
- 8 oz. (227g, 1 cup) Lemon Curd
- 1/3 cup Fresh Blueberries
Instructions
- Prepare Mascarpone Mixture: Whisk together mascarpone, confectioners sugar, and lemon zest until smooth. Set aside.
- Whip Cream: Beat heavy cream until soft peaks form. Gradually fold in Mascarpone mixture.
- Assemble Layers: Alternate layers of graham crackers, whipped cream mixture, blueberry jam, lemon curd, and repeat. Freeze for 6-8 hours.
- Final Touches: Spread remaining cream mixture over cake, freeze, garnish, and serve with blueberry sauce.
Notes
- You can customize this cake by using different fruit preserves or adding fresh fruit between the layers.
- Ensure the cake is fully frozen before slicing for clean, neat servings.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
