It took me several years to consume a single blueberry in my life. Several years ago, I planted six gorgeous blueberry bushes on my patio deck, where they thrive. Fall and winter produce an abundance of juicy fruits, and the stems and trunks turn a beautiful vibrant red color. You’ll love this plant all year round because it tastes great and makes you smile.
It’s a thick, lemony blueberry icebox cake that I adapted from an Epicurious recipe several years ago. Having a delicious blueberry lemon icebox cake makes me remember those days. Mascarpone cheese and blueberry jam are combined with lemon and graham crackers in this no-bake dessert. It’s not bad at all! There is some preparation that needs to be done beforehand in this case. In addition to being quick and easy, you can prepare it up to a week in advance.
Ingredients you will need
Pudding: Don’t forget to pick up a box of instant lemon pudding mix as well. All you need is the powder, and none of the other ingredients are necessary. Here’s a recipe card with instructions on how much milk to use for instant pudding.
Lemon: This dessert contains lemon juice, zest, and instant lemon pudding as well as fresh lemon juice. Bottled lemon juice should be avoided in favor of freshly squeezed lemon juice.
Blueberries: This dessert is made with blueberry pie filling, which adds a delicious texture and flavor. There will be about one can for each layer. You may also add fresh blueberries as an optional topping.
Whipped Topping: In order to make the whipped topping for the cream cheese and pudding layers, we will use Cool Whip. The homemade whipped topping is certainly an option if you do not want to use homemade whipped cream.
You may also like:
Before You Begin
- When serving this dessert, it is best to let it thaw for around 20 minutes. Food will still be frozen, but it tastes fantastic. Thus, you won’t have a messy or pudding-like dessert. Ensure a clean slice of your icebox cake by taking it out of the freezer as soon as possible.
- Take the lemon pudding mix with you when you’re done. Not all the ingredients listed back on the box will be needed, only the powder. You can find instructions for the amount of milk to use for instant pudding on the recipe card below.
- There is a total need for one 16 ounce tub of Cool Whip (or two 8 ounce containers) for five layers of pudding. An overlying layer of pudding mixture is sandwiched between two layers of blueberry filling. The whipped cream on an icebox cake can be replaced with Cool Whip or whipped cream. Pie filling isn’t enough to cover every layer, but about one can is enough.
How to Make Lemon Blueberry Icebox Cake
For the best results, mix cream cheese in a medium bowl until it becomes light and fluffy.
The pudding mix should be poured over the milk, and the vanilla extract and lemon juice should be added. Ensure that all ingredients are well combined before moving forward.
You should add a 16-ounce tub of Cool Whip to the recipe. It will thicken the mixture if you gradually add the sugar. Graham crackers are used to line the bottom of a 9″ x 13″ casserole dish.
Using about 15 spoonfuls of pudding mixture, spread it over graham crackers in a thin layer.
Add a layer of blueberry pie filling to the pudding layer once the pudding layer has been layered. Spread the pie filling evenly on top of the pudding layer, then gently spread it until it becomes a separate layer.
You should layer a thin layer of pudding mixture over the top of the first layer. Graham crackers should be layered next, then pudding-pie filling-pudding, and finally graham crackers.
After the final layer of graham crackers has been layered, drizzle the remaining pudding mixture on top. In order for the mixture to set, it needs to be frozen for at least four hours.
Before serving frozen food, it is best to take it out of the freezer 15-20 minutes in advance. Adding fresh blueberries on top of blueberries and lemon zest is the best way to complete the dish.
You may also like:
Can Icebox Cakes be refrigerated for a long time?
It takes 24 hours for the graham crackers to become soft and slicable after they have been chilled. You should be able to cut in after 18 hours if you can wait that long, though I wouldn’t do it sooner than that. Lemon blueberry cake stays fresh for at least three to four days after it is made. Just sit with it for a while and it will continue to improve!
Blueberry Lemon Icebox Cake
Lemon mascarpone cream paired with blueberry compote is the foundation of this elegant, no-bake dessert!
Ingredients
- 8 oz cream cheese 1 block
- 16 oz Cool Whip 1 tub
- 1/2 cup lemon juice freshly squeezed
- 2 1/2 cups whole milk
- 2 teaspoons vanilla extract
- 3 sleeves graham crackers
- 6.8 oz lemon instant pudding 2 3.4 oz boxes
- 16 oz Cool Whip 1 tub
- 42 oz blueberry pie filling 2 21 oz. cans
- Garnish with lemon zest and blueberries
Instructions
Cream the cream cheese in a medium mixing bowl until it is light and fluffy. You should combine milk, pudding mix, lemon juice, and vanilla extract.
It is important to beat all ingredients until they are combined. Put 16 ounces of Cool Whip on top. As the mixture thickens, continue beating.
Graham crackers should cover the bottom of a 9x13 casserole dish. Sprinkle graham crackers with a thin layer of pudding mixture (1/5 tablespoons).
The pudding layer should be topped with blueberry pie filling. Put dollops of pie filling on top of the pudding layer.
A thin layer of pudding mixture should then be spread on top. Layer them with pudding, pie filling, pudding, then graham crackers.
After the last layer of graham crackers, add the remaining pudding mixture. Put the frozen mixture into the freezer and let it set for at least four hours.
When you remove it from the freezer, wait 15-20 minutes before serving. The topping should include blueberries and lemon zest.
Notes
The Minimalist Baker's Vegan Lemon Curd uses white sugar instead of maple syrup and cornstarch instead of arrowroot starch. Aside from that, I usually don't add butter at the end of the Food Charlatan's Best Lemon Curd.
Nutrition Information:
Yield: 12Amount Per Serving: Calories: 538Total Fat: 14gSaturated Fat: 6gCholesterol: 32mgSodium: 427mgCarbohydrates: 98gFiber: 4gSugar: 55gProtein: 7g
