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Amazing Lemon Blueberry Icebox Cake Recipe

Lemon Blueberry Icebox Cake
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This no-bake Lemon Blueberry Icebox Cake is a refreshing layered dessert. It features a creamy lemon filling and sweet blueberries, all assembled with simple ingredients for an easy and delightful treat.

Ingredients

Scale
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 24-30 vanilla wafers or graham crackers
  • 1 pint fresh blueberries

Instructions

  1. In a medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and salt until well combined.
  2. In a separate large bowl, whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
  3. Gently fold about one-third of the whipped cream into the sweetened condensed milk mixture to lighten it.
  4. Then, gently fold the sweetened condensed milk mixture into the remaining whipped cream until just combined. Be careful not to overmix.
  5. Spread a thin layer of the lemon cream mixture on the bottom of an 8×8 inch baking dish or a similar-sized serving dish.
  6. Arrange a single layer of vanilla wafers or graham crackers over the cream.
  7. Spread another layer of the lemon cream mixture over the crackers.
  8. Scatter half of the fresh blueberries over the cream layer.
  9. Repeat the layers: crackers, cream mixture, and the remaining blueberries.
  10. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the wafers to soften and the cake to set.
  11. Before serving, you can garnish with additional blueberries or a sprig of mint if desired.

Notes

  • For a stronger lemon flavor, you can add an extra teaspoon of lemon zest.
  • If you don’t have vanilla wafers, graham crackers or even shortbread cookies can be used.
  • Ensure your heavy cream is very cold for the best whipping results.

Nutrition

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