If you’re craving a sweet and tangy summer treat, this lemon blueberry icebox cake is just what you need. It’s creamy, refreshing, and doesn’t require a stove, making it perfect for those warm days when you want something easy and delicious.
This lemon blueberry icebox cake recipe resolves watery blueberry sauce, unstable whipped cream, uneven layering, and the need for oven use with simple, chilled no-bake preparation steps.
I remember the first time I tried making this cake, and I made the blueberry sauce a bit too runny, it was a mess! Since then, I’ve learned how to get it just right, so you can whip it up without worry, whether you’re hosting friends or looking for a simple family dessert.
This recipe works wonders because it layers zesty lemon with fresh blueberries using easy-to-find ingredients. Plus, it only takes about 30 minutes of prep, then just a few hours in the freezer to set. If you’re looking for another great no-bake treat, try my Strawberry Shortcake Cake Roll!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to graham crackers containing wheat flour in the ingredients.
- The recipe contains whipped cream, so it is unsuitable for dairy-free diets.
- The recipe is vegetarian as it contains no animal flesh or gelatin-based ingredients.
- This recipe is not keto or low-carb owing to graham crackers and powdered sugar content.
- The recipe is nut-free since none of the ingredients include nuts or nut derivatives.
Why You Will Love This Recipe
- Refreshing Flavor This icebox cake bursts with the bright taste of lemon and sweet blueberries. It’s a cool treat that perfectly captures those sunny summer days, making it a hit at any gathering.
- Light and Creamy Texture The layers of whipped vegan heavy cream and lemon-infused cream create a fluffy, luscious dessert that feels indulgent without being heavy. It’s a satisfying finish after a hearty meal.
- No-Bake Convenience This easy no-bake recipe saves you from the heat of the oven while still rewarding you with a stunning dessert. Just a quick prep and chill, and you’re all set!
- Make-Ahead Joy Your dessert can sit in the freezer, ready to serve whenever you need it. Preparing ahead of time makes hosting feel less stressful and keeps your day free for other fun activities.
How to Make Lemon Blueberry Icebox Cake
- Prep Time: 30 minutes
- Cool Time: 4 hours
- Cook Time: None
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan
Description
A refreshing no-bake dessert combining tart lemon and sweet blueberry layers with creamy vegan whipped fillings.
Ingredients
- 2 batches or 1 box vegan gluten-free graham crackers
- 1 pint (approx. 340 g) fresh blueberries
- 1/4 cup (60 ml) water
- 1/2 cup (100 g) sugar
- 1 tsp (5 ml) vanilla extract
- 1 pint (473 ml) vegan heavy cream (divided; for whipped cream and lemon whipped cream)
- 11 ounces (312 g) vegan sweetened condensed milk
- 1/2 cup (120 ml) fresh lemon juice
- 1 tbsp (15 ml) vanilla extract (for lemon whipped cream)
- 2 tbsp (6 g) lemon zest
- 2 tbsp (16 g) powdered sugar
Instructions
- Step 1: Chill Your Bowl
- Step 2: Prep Blueberries
- Step 3: Mix Lemon Whipped Cream
- Step 4: Layer the Cake
- Step 5: Chill and Set
- Step 6: Prepare Extra Whipped Cream
- Step 7: Final Assembly
Notes
- Room Temperature: Store in an airtight container for up to 1 day to maintain texture without refrigeration.
- Refrigeration: Keep the icebox cake in an airtight container in the fridge for up to 4 days, preserving firmness and flavor.
- Freezing: Wrap tightly with plastic wrap and place in a freezer-safe container; freeze up to 2 months. Thaw in the refrigerator before serving.
- For thicker blueberry sauce, simmer an extra 5 minutes on low heat, stirring to remove excess liquid.
- If whipped cream fails to hold firm peaks, refrigerate the cream and mixing bowl for 10 minutes, then whip again.
- Use an offset spatula to spread the cream evenly if layers appear uneven.
- Press graham crackers tightly when layering to avoid gaps and create a sturdy cake structure.
- If frozen cake is too firm to slice, let it sit at room temperature for 10 to 15 minutes before serving.
- Serve alongside fresh fruit salad or gluten-free vanilla wafer cookies for a light accompaniment.
- Pair with coconut yogurt or a scoop of dairy-free ice cream to add creaminess.
- Use slices as layers for a trifle or transform leftovers into popsicles for a cold treat.
- Garnish with a drizzle of maple syrup, crushed nuts, or fresh mint leaves for added flavor and presentation.
- Choose high-quality vegan gluten-free graham crackers for optimal crunch and texture.
- Use fresh, plump blueberries avoiding any shriveled or mushy berries.
- For lemon juice, fresh-squeezed is best; roll lemons on the counter first to maximize juice extraction.
- Use a microplane to zest lemons carefully, taking only the yellow part for best flavor.
- Whip the vegan heavy cream cold for best fluffiness.
- Use finely sifted powdered sugar for smooth cream texture.
- Select pure vanilla extract rather than imitation to retain deep flavor.
Nutrition
- Serving Size: 1 slice
- Calories: Not specified in provided content
- Sugar: Not specified in provided content
- Sodium: Not specified in provided content
- Fat: Not specified in provided content
- Saturated Fat: Not specified in provided content
- Unsaturated Fat: Not specified in provided content
- Trans Fat: Not specified in provided content
- Carbohydrates: Not specified in provided content
- Fiber: Not specified in provided content
- Protein: Not specified in provided content
- Cholesterol: Not specified in provided content
Ingredient Notes
- Graham crackers: Choose high-quality graham crackers for a crunchy layer that adds a nice balance to the creamy filling. You can use gluten-free brands if needed.
- Blueberries: Fresh blueberries work best for vibrant color and flavor. Look for plump, firm berries; avoid any that are mushy or shriveled.
- Lemon juice: Fresh lemon juice is key for that zesty kick. Use ripe lemons; rolling them on your counter helps extract more juice.
- Lemon zest: The zest brings intense citrus flavor. Use a microplane for fine zesting, ensuring you only get the yellow part for better taste.
- Whipped cream: Use heavy whipping cream for the lightest, fluffiest texture; it holds the layers together beautifully. Make sure it’s cold when whipping.
- Powdered sugar: This sweetens the whipped cream without weighing it down. Choose a brand that’s finely sifted for a smooth texture.
- Vanilla extract: Pure vanilla extract enhances flavor depth. Avoid imitation versions to ensure a rich aroma and taste.
Recipe Tips
- If the blueberry sauce is too watery, simmer on low heat for an additional 5 minutes, stirring to evaporate excess liquid for a thicker consistency.
- If the whipped cream isn’t holding its shape, refrigerate for 10 minutes before beating again to achieve the right texture for layering.
- For uneven layers, use an offset spatula to spread the whipped cream evenly between the layers, ensuring consistent thickness throughout.
- When assembling, layer the cookies tightly together, allowing minimal gaps for a sturdy structure that holds up well during freezing.
- If the icebox cake is too hard after freezing, let it sit at room temperature for 10-15 minutes before slicing for easier serving.
Serving Suggestions
Serve with a fresh fruit salad or gluten-free vanilla wafer cookies for a light addition. Pair with coconut yogurt or a scoop of dairy-free ice cream for extra creaminess.
Add to a layered trifle for a fun presentation. Use to make homemade popsicles for a refreshing treat on hot days.
Top with a drizzle of maple syrup or a sprinkle of crushed nuts for added flavor. Add fresh mint leaves for a vibrant finish.
Recipe variations
- You can use fresh raspberries in place of blueberries to add a tart twist to the lemon blueberry icebox cake. Add 1 pint for similar layering.
- Add a teaspoon of dried lavender buds to the lemon whipped cream for a floral note. Either finely ground or infused, about 1 tsp works well in 1 pint cream.
- Either vegan gluten-free graham crackers or gluten-free shortbread cookies can be used as the base. Use 2 batches or 1 box to maintain texture and structure.
- If using larger servings, double all ingredients to serve 24. This works well for making extra portions like the Blueberry Cake Donut recipe along with the icebox cake.
Save This Recipe!
How to Store?
To keep your lemon blueberry icebox cake fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 1 day to maintain texture and freshness without refrigeration.
Refrigeration: Place lemon blueberry icebox cake in an airtight container in the fridge for up to 4 days, keeping cream firm and flavors intact.
Freezing: Wrap tightly with plastic wrap, place in a freezer container, and freeze up to 2 months. Thaw in the refrigerator before serving.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Peanut Clusters
- Gluten Free Chocolate Pudding
- Smores Cupcakes with Torched Marshmallow
If you enjoyed this Lemon Blueberry Icebox Cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
