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Tessa’s Recipe Rundown
Taste: Summery, refreshing, and the perfect balance of sweet yet tangy.
Texture: Rich yet light.
Ease: The ingredient list looks long, but most of the recipe is simply whipping and layering ingredients!
Why you’ll love this recipe: Beautiful recipe that’s perfect for entertaining when it’s too hot to turn on the oven.
If summer was a recipe, it would be this Blueberry Lemon Icebox Cake!
It’s fruity, fresh, and light but still rich enough to feel like a special treat.
There’s no baking, and while the recipe utilizes a homemade blueberry sauce, it takes advantage of store-bought lemon curd to save time (I like Bonne Maman). You can always use homemade lemon curd if you prefer!
The assembly seems more complicated than it actually is. Once you get going, it comes together in no time.
Truly, the hardest part is waiting for the cake to chill fully before serving.
Key Recipe Ingredients
Mascarpone: This is a soft Italian sweet cheese often used in Tiramisu. It’s often found in small plastic tubs near the deli cheese counter with other imported cheeses. Its mild flavor lets the blueberry & lemon shine.
- Can’t find mascarpone? Swap in room temperature full-fat cream cheese instead (same amount) but expect a tangier flavor.
Cream: Heavy whipping cream (36% milkfat) needs to be cold in order to fully whip and give enough support for this cake to take shape.
Graham Crackers: This makes up the “cake” component (similar to ladyfingers in Tiramisu). It will absorb moisture from the other ingredients and soften without becoming mushy and falling apart. Use any “honey” graham crackers you enjoy eating. I prefer Annie’s. You’ll likely need to open 2 sleeves.
Lemon Curd: To save time, I use store-bought lemon curd for this recipe. I like Bonne Maman.
How to Make Blueberry Lemon Icebox Cake (Step by Step)
Make the blueberry sauce. Cook the blueberry sauce until thickened, then refrigerate until completely cooled.
Make the mascarpone mixture. Mix the mascarpone, powdered sugar, lemon juice, lemon zest, vanilla, and salt until smooth.
Make the whipped cream filling. Whip the heavy cream until stiff peaks form, then gently fold in the mascarpone mixture until light and fluffy.
Build the first layer. Spread a thin layer of whipped cream in the prepared loaf pan, then add a layer of graham crackers.
Add whipped cream. Spread another layer of whipped cream filling over the graham crackers.
Add lemon curd. Spread 1/3 of the lemon curd evenly over the whipped cream.
Add blueberry sauce. Spoon 1/3 of the blueberry sauce over the lemon curd.
Add more filling and crackers. Top with another layer of whipped cream and graham crackers.
Repeat the layers: whipped cream, lemon curd, blueberry sauce, and graham crackers each 2 more times. Finish with a thick layer of whipped cream on top.
Chill. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
Freeze and unmold. Freeze the cake for 20 minutes to firm it up, then invert it onto a serving platter.
Coat the cake. Cover the cake with whipped cream, creating decorative swirls if desired. Freeze for another 30 minutes to firm up the topping.
Garnish and serve. Sprinkle with crushed graham crackers, then slice and enjoy!
Storage & Make ahead
Blueberry Sauce: Make up to 2 days ahead and store in an airtight container in the fridge.
Assembled Cake: Refrigerate the whole cake or slices, covered, for up to 3 days. Note: the graham crackers will soften more and more after 48 hours.
Freezer: Place leftover slices on parchment or plastic wrap in an airtight container for up to 1 month. Thaw in the fridge before serving. The graham crackers will soften completely as the cake freezes and thaws, creating a light, fluffy texture throughout. I haven’t tested freezing the cake whole.
Frequently Asked Questions
Yes! For the closest substitute, replace the mascarpone with the same amount of room temperature full-fat cream cheese. The flavor will be slightly tangier, but the texture will remain rich and creamy.
You can also omit the mascarpone entirely. Increase the heavy cream in the cake to 2 1/2 cups (600 grams) and skip Step 5. Once your whipped cream reaches stiff peaks, add the powdered sugar, lemon zest, lemon juice, vanilla, and salt, beating until just combined. The filling will be a little less rich, but it still works well.
It’s almost always overmixing or mascarpone that wasn’t quite at room temperature. Warm the curdled mixture gently over a double boiler until it smooths back out, then chill it for 30 minutes before folding it into your whipped cream, no need to re-whip it first.
Yes. Double all the ingredients and assemble in a 9×13-inch pan lined the same way, or build two separate 9×5 loaf cakes. Chill and freezer times stay the same either way.
A hand mixer works fine for the whipped cream.
Yes. The blueberry sauce keeps up to 2 days ahead, and the fully assembled cake needs at least 4 hours (or overnight) to chill before serving, so this is naturally a make-ahead dessert.
Yes, with no changes to the recipe. Frozen berries release a bit more liquid as they cook, but the cornstarch slurry thickens the sauce either way.
A 9×5-inch loaf pan gives you the classic sliced shape shown here. Metal pans release the cleanest, sharpest edges, though glass or ceramic will also work.
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Ingredients
For the Blueberry Sauce:
- 1 pint (16 ounces/290 grams) of fresh or frozen blueberries
- 2 tablespoons (30 grams) granulated sugar
- 1 tablespoon lemon juice*
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 teaspoon fresh lemon zest
For the cake:
- 8 ounces (227 grams) mascarpone cheese, at room temperature**
- 1/2 cup (63 grams) powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon fresh lemon zest
- 1 teaspoon vanilla
- Pinch of salt
- 2 cups (480 grams) heavy whipping cream, cold
- 9-10 whole graham crackers
- 1/2 cup (53 grams) prepared lemon curd***
For the coating:
- 3/4 cup (184 grams) heavy whipping cream, cold
- 2 tablespoons (14 grams) powdered sugar
- 1 whole graham cracker, crushed
Instructions
- Line a 9×5-inch loaf pan with plastic wrap, leaving enough overhang on all sides to lift the cake out later. Set aside.
Make the blueberry sauce
- In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices, about 5 minutes.
- In a small bowl, mix the cornstarch and water to make a slurry. Stir the slurry into the blueberry mixture. Reduce to a simmer and cook until the sauce has slightly thickened, about 2-3 minutes.
- Remove from heat and stir in the lemon zest. Transfer to a bowl and refrigerate until completely cool, about 45 minutes.
Make the mascarpone mixture
- In a medium bowl, use a spatula to cream together the mascarpone, powdered sugar, lemon juice, lemon zest, vanilla, and salt. Set aside.
Make the whipped cream filling
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on low speed, gradually increasing to medium-high, until stiff peaks form, about 2-3 minutes. Use a spatula to gently fold the mascarpone mixture into the whipped cream until no streaks remain.
Assemble the cake
- Helpful tip: These instructions are easier than they look. I highly suggest you refer to the step-by-step photos in the recipe post above this recipe card!
- Using a small offset spatula, spread about 1/4 cup of the whipped cream mixture in a thin layer over the bottom of the prepared pan. Arrange 3 graham cracker halves on top, overlapping slightly if needed to fit.
- Spread a heaping 1/2 cup of the whipped cream evenly over the crackers. Top with one-third of the lemon curd (about 3 tablespoons), one-third of the blueberry sauce (about 1/2 cup), and a heaping 1/2 cup of the whipped cream mixture, spreading each layer evenly before adding the next. Arrange another layer of graham cracker halves over the whipped cream, adding additional pieces as needed to cover the surface.
- Repeat step 9 two more times, finishing with a thick layer of whipped cream on top.
- Cover the top of the cake with plastic wrap and refrigerate for at least 4 hours, or overnight.
Finish the cake
- Once chilled, transfer to the freezer for 20 minutes to make it easier to unmold.
- Just before the 20 minutes is up, in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, starting on low speed and gradually increasing to medium-high, until soft peaks form, about 1-2 minutes. Add the powdered sugar and continue beating until stiff peaks form, about 1 minute more.
- Remove the cake from the freezer. Uncover the top, then gently loosen the plastic wrap around the edges of the pan. Carefully invert the cake onto a serving plate or platter. Remove the loaf pan and plastic wrap from the cake.
- Using a small offset spatula, spread the whipped cream over the entire cake in an even layer, covering all the edges as if you were frosting a cake. Use the tip of the spatula to make some swirls into the cream, if desired. Carefully set back in the freezer for an additional 30 minutes so it’s easy to slice.
- Remove from freezer and sprinkle with crushed graham crackers, then slice and serve.
- Storage:Fridge – Store any leftovers in an airtight container or wrapped in plastic in the fridge for up to 3 days. The graham crackers will soften the longer the cake sits.Freezer – Place leftover slices on parchment or plastic wrap in an airtight container for up to 1 month. Thaw in the fridge before serving. The graham crackers will soften completely as the cake freezes and thaws, creating a light, fluffy texture throughout. I haven't tested freezing the cake whole.
Notes
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Photos by Joanie Simon.
