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Creamy layers of lemon and blueberry in a summer icebox cake

Lemon Blueberry Icebox Cake

A no-bake, refreshing summer dessert layered with lemon cream, graham crackers, and fresh blueberries. It’s creamy, tangy, and comes together in minutes — the fridge does the rest!
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 6 slices
Calories 320 kcal

Equipment

  • Electric mixer hand or stand
  • Mixing bowls
  • Rubber spatula
  • 8x8 inch baking dish
  • Zester optional but lovely
  • Measuring cups & spoons
  • Plastic wrap or lid for chilling

Ingredients
  

  • 2 cups heavy whipping cream
  • 1 (8 oz) package cream cheese, softened
  • 1 sweetened condensed milk
  • ½ cup lemon juice (fresh is best, but bottled works if it’s what you’ve got)
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • About 1 sleeve graham crackers
  • 1½–2 cups fresh blueberries save a handful for the top

Instructions
 

  • Whip that cream, queen
    Grab your mixer and beat the heavy cream until soft peaks form. Basically, when it looks fluffy and holds a bit of shape. Set it aside — we’ll bring it back later.
  • Creamy dreamy base
    In another bowl, mix your cream cheese until smooth and creamy. Then pour in the condensed milk, lemon juice, lemon zest, and vanilla. Blend it all until it’s silky. Taste it — I know you will. Zingy, right?
  • Fold in the fluff
    Gently fold the whipped cream into your lemony mix. Don’t overdo it. Just soft, loving folds like you’re tucking a baby into bed.
  • Layer like a legend
    In an 8x8 dish (or something similar), start with a layer of graham crackers. They don’t have to be perfect — we’re not building IKEA furniture here. Then spoon on some of the lemon cream. Add a layer of blueberries. Repeat till you run out.
  • Top it off
    Finish with a final swoop of cream and a handful of berries on top. You can get fancy and zest more lemon, or just leave it rustic and gorgeous.
  • Chill, literally
    Cover it and pop it in the fridge for at least 4 hours (overnight’s even better). The crackers soften, the flavors marry — it becomes one big cold slice of heaven.

Notes

  • The longer it chills, the better it gets — overnight is magic.
  • You can use Cool Whip instead of whipped cream for an even faster version.
  • Swap blueberries for raspberries, blackberries, or a mix.
  • To cut neat slices, freeze the cake for 30 minutes before serving.
  • This dessert is best enjoyed cold, straight from the fridge.
  • Don’t stress about the layering — rustic is charming.
Keyword lemon blueberry icebox cake