Blueberry Icebox Cake: A Refreshing Summer Delight Recipe!
A refreshing and easy-to-make Blueberry Icebox Cake perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 sleeves graham crackers
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 2 cups fresh blueberries
- Lemon zest (optional)
Instructions
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- In another bowl, beat the softened cream cheese, granulated sugar, and lemon juice until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- In a 9×13 inch dish, layer graham crackers, followed by a layer of the cream mixture, and then a layer of fresh blueberries.
- Repeat the layers until all ingredients are used, finishing with a layer of the cream mixture on top.
- Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
- Before serving, garnish with lemon zest if desired.
Notes
- For best results, use fresh blueberries.
- This cake can be made a day in advance for convenience.
- Feel free to substitute other berries if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg