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Home » Cakes » Blueberry-Lemon Icebox Cake

Blueberry-Lemon Icebox Cake

07/03/2016 By Laura 2 Comments

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There were several years of my life I didn’t eat any blueberries.  Crazy, right?  Because who doesn’t love these deliciously bursting orbs of sweetness?  I love them so much I planted 6 gorgeous blueberry bushes. I highly recommend this – they are so easy to grow, produce abundantly, and the trunks and stems are vibrantly red during the fall and winter.  A lovely plant and delicious experience all year-round.

Blueberry-Lemon Icebox Cake with jam

But this is precisely the reason I didn’t have a single blueberry for several years.  In an effort to keep my 18-month-old son busy, I introduced him to the blueberry bushes.  It was me who suggested that he go and check to see if any of the blueberries were ripe.  And I suggested he might “test” them to see how they were. He began “testing” them a few times a day, every day.

Blueberry-Lemon Icebox Cake slice featured

Of course they were delicious!  This is the reason I went several years without a single berry.  He loved them so much, and I, of course, loved seeing his beautiful, purple-tinged lips and teeth and cheeks as he ate them, one-by-one.  He began harvesting them earlier and earlier, loving the underripe ones as much as the fat, blushing, purple ones.  No way I could have wasted a single one on myself.  What great memories.  Remind me to plant some more of those bushes. (They disappeared in a remodel.)

Lemon-Blueberry Icebox Cake

This lovely Blueberry Lemon Icebox cake reminds me of those days.  It is a no-bake confection that combines mascarpone cheese, homemade blueberry jam (easy I swear!), lemon and graham crackers.  Nothing bad in that list!  Now it does take some advance preparation.  It’s a great thing to make in the morning or up to a week in advance of serving. You can serve it frozen if you like, or place it in the fridge a couple hours before serving to soften it.  This is how I like it, because the graham crackers become a bit softer and soak up that lemon-cheesy goodness.  Oh my, my mouth is watering.  So dang good. And so refreshing on a hot day!  Enjoy!

Blueberry-Lemon Icebox Cake

Blueberry-Lemon Icebox Cake Recipe

Created by Laura on 07/03/2016

Blueberry-Lemon Icebox Cake From Bon Appetit, July 2016 Special equipment needed:  9×5 loaf pan You can find the recipe for Blueberry-Chia Seed Jam here Cake can be prepared up to several days in advance.  Keep in freezer until ready to serve, if you would like it frozen.  I personally like it at refrigerated temperature and would soften it in the...

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  • Serves: 8
  • Yield: 1 9x5 loaf cake
  • Category: Desserts and Sweets, Recipe

Ingredients

  • 8 oz Mascarpone Cheese, at room temperature
  • 3/4 c Confectioners' sugar
  • 2 tbsp. Grated Lemon zest
  • 2 1/2 c Heavy Whipping Cream, chilled
  • 1 c Lemon Curd, divided
  • 16 Graham Crackers (8 sheets)
  • 1 1/2 c Blueberry-Chia Seed Jam (or store bought blueberry jam or preserves, stirred and at room temperature)
  • 1/3 c Fresh blueberries

Instructions

  1. In a large bowl, using stand mixer or hand-held mixer at medium-high speed, mix together the mascarpone cheese, confectioners' sugar and lemon zest until fluffy. This will take about 4 minutes in a stand mixer, likely 6 minutes with the hand-held mixer. Once mixture is fluffy, reduce speed to low and gradually add the cream in small increments. As the mixture thickens, increase the speed. Once all cream in included, beat until medium peaks form.
  2. Place 2/3 of the mixture into a separate bowl. Gently fold in 1/2 cup of the lemon curd. Cover the remaining 1/3 of cream mixture and refrigerate to frost the unfolded cake later.
  3. Line the loaf pan with plastic wrap that overhangs each of the 4 sides. Place a layer of graham cracker pieces in the bottom of the pan, breaking them as necessary to cover as much as possible in a single layer. Using a knife or handle edge of a spatula, draw lines to separate cream-lemon curd mixture into quarters. Then evenly spread one of the quarters of lemon cream over the graham crackers. Use a knife or offset spatula to smooth the top of this layer. Then dollop 1/2 cup of jam over and spread over lemon cream. Drizzle 1/4 cup of lemon curd over. Spread. Top with a second quarter of the lemon cream, then top with another layer of graham crackers.
  4. Repeat the layering process as follows: another "quarter" of the lemon cream, 1/2 cup jam, 1/4 cup lemon curd, final "quarter" of the lemon cream. Then top with remaining graham crackers to form an even layer.
  5. Cover cake with the plastic wrap. Freeze for 6 hours or more. Using the overhang of plastic, unfold the frozen cake. Frost the entire cake with the remaining third of the mascarpone-cream mixture. (If it runs or seems thin, whisk the mixture until soft peaks form.) Chill in freezer 10-15 minutes. Cut into slices. Mix remaining blueberries with the remaining jam (about 1/2-3/4 cup). Spoon over slices and serve.
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Blueberry-Lemon Icebox Cake

Blueberry-Chia Seed Jam

Created by Laura on 07/03/2016

Lemon-Blueberry Icebox Cake Source:  Bon Appetit, July 2016 Jam can be made well ahead of time and refrigerated up to 2 weeks or frozen for up to 2 months.

  • Category: Desserts and Sweets, Recipe, Sauce

Ingredients

  • 3 c Blueberries (fresh, or frozen and thawed)
  • 2 tsp. Finely Grated lemon zest
  • 1/4 c Fresh lemon juice
  • 3 tbsp. Natural maple syrup
  • 1/4 c Chia seeds

Instructions

  1. In a medium saucepan, mix all ingredients except chia seeds. Over medium heat, cook until blueberries are just beginning to burst, about 5 minutes. Use the back of a spoon to gently mash about half of the berries to release more juices. Increase heat to medium-high, bring to boil. Stirring occasionally, cook until mixture is reduced by about half, 5-10 minutes.
  2. Remove from heat. At this point, taste (careful! It is VERY hot!), and add more maple syrup if you would like it to be sweeter. Return the heat to medium high. When it boils, add the chia seeds. Cook for 1 minute. Let cook slightly. Transfer to jars. Cover and cool completely. Refrigerate (or freeze) until ready to use.
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Blueberry-Lemon Icebox Cake slice

Blueberry Lemon Icebox Cake

Filed Under: Cakes, Dessert, Recipe Tagged With: Blueberry, desserts, Icebox cake, lemon, no-bake desserts, summer recipes

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Reader Interactions

Comments

  1. Freda @ Aromatic essence says

    07/04/2016 at 2:42 am

    Looks amazing, Laura! Lovely memories 🙂

    Reply
    • Laura says

      07/04/2016 at 8:36 am

      Thanks, Freda!

      Reply

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