Refreshing Blueberry Lemon Burst Icebox Cake
A cool, no-bake icebox cake featuring layers of buttery crust, whipped cream, fresh blueberries, and tangy homemade lemon curd. Perfect for summer gatherings and easy to prepare in just 5 steps.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 12–15 sheets graham crackers or digestive biscuits, crushed
- 6 tablespoons unsalted butter, melted (85 grams)
- 2 tablespoons granulated sugar (25 grams)
- 3 large fresh lemons, zest and juice
- 3/4 cup granulated sugar (150 grams)
- 3 large eggs, room temperature
- 6 tablespoons unsalted butter, cubed (85 grams)
- 2 cups heavy whipping cream, chilled (480 ml)
- 1/4 cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries, washed and dried (225 grams)
Instructions
- Prepare the crust: Crush the graham crackers into fine crumbs using a food processor or rolling pin. Mix crumbs with melted butter and sugar until combined. Press firmly into the bottom of a 9×9 inch or 8×8 inch pan. Refrigerate for about 10 minutes.
- Make the lemon curd: In a medium saucepan over medium heat, whisk lemon zest, lemon juice, sugar, and eggs until smooth. Cook, stirring constantly, until thick enough to coat the back of a spoon (8-10 minutes). Remove from heat and stir in butter cubes until melted. Cool to room temperature, stirring occasionally.
- Whip the cream: In a chilled bowl, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Avoid overwhipping.
- Fold in blueberries and lemon curd: Gently fold fresh blueberries and cooled lemon curd into the whipped cream, keeping berries whole and evenly distributed.
- Assemble the cake: Spread half of the blueberry-lemon whipped cream mixture over the chilled crust. Optionally add a thin layer of crushed graham crackers for extra crunch. Top with remaining cream mixture. Smooth the top, cover tightly with plastic wrap, and refrigerate for at least 4 hours or overnight.
Notes
Chill the crust before adding wet layers to prevent sogginess. Cook lemon curd gently on medium-low heat and stir constantly to avoid scrambling eggs. Whip cream to soft peaks only. Fold blueberries and lemon curd gently to keep berries whole. Best made at least 4 hours ahead or overnight. Frozen blueberries can be used if fully thawed and drained. Store leftovers covered in the refrigerator for up to 3 days; avoid freezing.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 320
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
Keywords: blueberry lemon icebox cake, no-bake dessert, summer dessert, lemon curd cake, easy icebox cake, blueberry dessert, refreshing dessert