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  • Andrea Buckett

The No-Bake: Blueberry-Lemon Icebox Cake

This layered cake from our pal Andrea Buckett is as easy as...cake. (We tried.) It comes together in no time, looks super impressive and could not be more delicious. Just be sure to account for freezing time! By the way, icebox cakes have been around for close to 100 years and are named as such because that's what the non-electrical precursor to the fridge/freezer was called. At least you don't have to manually haul in the ice to freeze this one.

No-Bake Blueberry-Lemon Icebox Cake

3 cups fresh blueberries

3 tbsp sugar

1 tbsp lemon juice

2 tbsp cornstarch

3/4 cup water

1 ½ cups heavy cream

1 can (300ml) condensed milk

Zest of 1 lemon

4 tbsp freshly squeezed lemon juice

Graham crackers

  1. Add the blueberries, sugar and lemon juice to a small pot and place over low heat. Cook, stirring occasionally, until the sugar is mostly dissolved.

  2. Mix the cornstarch and water together and stir it into the blueberries. Bring it to a simmer for 2 min, until the mixture is thickened. Pour into a bowl and chill in the fridge. (If you like, remove 1/2 cup of the blueberry mixture to another container and reserve in the fridge until ready to serve.)

  3. Meanwhile, add the heavy cream to a bowl and beat with a hand mixer until stiff peaks form. Continue to beat on low while pouring in the condensed milk. Stir in the lemon zest and juice.

  4. Line a 9 x 5 x 3 loaf pan with plastic wrap so it hangs over all sides. Cover the bottom of the pan with 1/4 cup of the lemon ice-cream mixture. Place a layer of graham crackers on the bottom so they fit snuggly in the pan. Add 1/3 of the remaining lemon cream mixture and smooth it out to the edges.Top with 1/2 of the remaining blueberry mixture.

  5. Top with another layer of graham crackers, followed by 1/3 of lemon cream, the rest of the blueberries and a final layer of graham crackers. Top with remaining lemon cream mixture. Tap the loaf pan gently on the counter to remove any air pockets.

  6. Fold the plastic wrap over the top and freeze for a minimum of 4 hrs, up to 24hrs. Remove the cake from the freezer an hour before serving. Remove from the loaf pan, top with reserved blueberries and slice to serve.


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