I mentioned in my Blueberry Chia Seed Jam post that you’d see it pop up in a recipe shortly, and here it is! This No Bake Blueberry Lemon Icebox Cake is a great make ahead dessert that’s a beautiful end to a barbecue or summer dinner party.
If you’re not familiar with icebox cakes, they are layered frozen cakes traditionally made with whipped cream and chocolate wafers. This Bon Appetit version incorporates some of my favorite flavors, blueberries and lemon, to create a beautiful Blueberry Lemon Icebox Cake!
This isn’t a cake that involves much precision or patience, and looks pret-ty darn good even when giving off that “homemade” vibe, like mine does. You also don’t need any special tools – just a 9×5 loaf pan, some plastic wrap, and a hand mixer. An offset spatula would also come in handy if you have one.
Ingredients:
- 1 (8 oz) container mascarpone, at room temperature
- 3/4 cup powdered sugar
- the zest of 1 lemon
- 2 1/2 cups chilled heavy cream (leave in the fridge until ready to use)
- 1 cup lemon curd, divided
- 16 graham crackers, divided
- 1 1/2 cups Blueberry Jam (like this Blueberry-Chia Seed Jam), divided
- 1/3 cup fresh blueberries
