Description
A refreshing and easy-to-make Lemon Blueberry Icebox Cake that is perfect for summer gatherings and will impress your guests.
Ingredients
Scale
- 1 package of graham crackers
- 2 cups of fresh blueberries
- 1 cup of lemon juice
- 1 cup of heavy cream
- 1 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of lemon zest
Instructions
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Add powdered sugar, vanilla extract, and lemon zest to the whipped cream and mix until well combined.
- In a rectangular dish, layer graham crackers at the bottom.
- Spread a layer of the lemon cream mixture over the graham crackers.
- Add a layer of fresh blueberries on top of the cream.
- Repeat the layers until all ingredients are used, finishing with a layer of cream and blueberries on top.
- Cover the dish and refrigerate for at least 4 hours or overnight to set.
- Slice and serve chilled.
Notes
- For a more intense lemon flavor, add more lemon zest.
- Can substitute blueberries with other berries if desired.
- Make sure to refrigerate for the recommended time for best results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg