Description
A luscious and refreshing Blueberry Lemon Icebox Cake featuring layers of mascarpone-lemon whipped cream, tangy lemon curd, blueberry jam, and graham crackers. This no-bake frozen dessert is perfect for warm weather and combines creamy, fruity, and crunchy textures for a delightful treat.
Ingredients
Scale
Mascarpone Mixture
- 8 oz. mascarpone cheese
- 3/4 cup confectioners sugar
- 2 Tbsp grated lemon zest (from 2 medium-large lemons)
Whipped Cream
- 2 1/2 cups heavy whipping cream
Layers
- 16 graham crackers (8 sheets)
- 1 1/2 cups blueberry jam, preserves, or spread
- 8 oz. lemon curd (1 cup)
Garnish and Sauce
- 1/3 cup fresh blueberries
- Additional 1/2 cup blueberry jam (for sauce)
Instructions
- Prepare Mascarpone Mixture: Whisk together the mascarpone cheese, confectioners sugar, and grated lemon zest until smooth, about 60 seconds. Set aside.
- Whip Cream: In a stand mixer bowl or large bowl with hand mixer, beat the heavy whipping cream until soft peaks form, a couple of minutes after it looks billowy.
- Combine Mascarpone and Cream: In 2 to 3 additions, fold or beat the mascarpone mixture into the whipped cream until firmer peaks form.
- Set Aside Frosting: Remove 1/3 of the whipped cream mixture, cover, and refrigerate to use later as frosting.
- Fold in Lemon Curd: To the remaining 2/3 of the whipped mixture, gently fold in 1/2 cup lemon curd until just streaky, avoiding deflating the mixture. Draw lines to section it into quarters as a guideline.
- Line Pan: Line a loaf pan with 2 pieces of plastic wrap with overhang on all sides for easy removal.
- Layer Cake – First Layer: Arrange graham crackers on the bottom, breaking if needed to fill gaps. Spread one quarter of the whipped mixture evenly over the crackers, then spread 1/2 cup blueberry jam over the cream. Add 1/4 cup lemon curd, spreading to the edges, and top with the second quarter of whipped cream, smoothing evenly.
- Repeat Layers: Repeat the layering starting with graham crackers, then whipped cream mixture, blueberry jam, lemon curd, and whipped cream until you use all quarters of whipped cream, ending with a final layer of graham crackers on top.
- Freeze Cake: Fold the plastic wrap over the top to cover the cake and freeze for 6 to 8 hours or overnight until completely frozen.
- Unmold Cake: Remove from freezer, unwrap top, invert the cake onto a serving plate, and carefully peel off the plastic wrap from all sides.
- Frost Cake: Spread the reserved third of mascarpone whipped cream over the cake’s top and sides, then return to the freezer for at least 15 minutes before serving.
- Garnish and Serve: Garnish as desired with fresh blueberries. For serving, mix fresh blueberries with 1/2 cup blueberry jam to make a sauce and spoon over individual slices. Use a sharp knife to cut neat slices.
- Store Leftovers: Re-wrap any uneaten cake and keep frozen for later enjoyment.
Notes
- Use good quality mascarpone for best texture and flavor.
- Be careful not to overbeat the cream; stop at soft to medium peaks for folding.
- If lemon curd is too thick, soften slightly before folding in.
- Make sure to freeze the cake completely for clean slices and best texture.
- Substitute blueberry jam with your favorite berry preserves for variation.
- The plastic wrap lining helps in easy removal and keeps the cake intact.
- Allow the cake to sit at room temperature for a few minutes before slicing for easier cutting.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
