1. Can I use frozen blueberries instead of fresh?

Absolutely. Frozen blueberries work just as well in the sauce. Just extend the cooking time slightly to allow excess moisture to evaporate. This ensures your Blueberry Lemon Icebox Cake won’t turn soggy.

2. How far in advance can I make this cake?

You can prepare the entire Blueberry Lemon Icebox Cake up to 2–3 days ahead of time . Just store it in the freezer and allow it to soften before serving. It actually gets better as it sits and the flavors meld.

3. Can I use a different fruit?

Yes! Raspberries, strawberries, blackberries, or even cherries can be used instead of blueberries. Just follow the same steps for making the sauce. It becomes a different flavor profile — but the same dreamy texture of the Blueberry Lemon Icebox Cake .

4. Why is my blueberry sauce too thin?

Most likely, it wasn’t cooked long enough. Make sure the sauce simmers for at least 5–6 minutes after adding the cornstarch slurry, and it should coat the back of a spoon. A thin sauce can affect the texture of the Blueberry Lemon Icebox Cake by making it too wet.

5. Can I store leftovers in the fridge instead of the freezer?

Yes, for short-term storage (2–3 days), the fridge is fine. The layers will continue to soften, so the Blueberry Lemon Icebox Cake may have a more pudding-like texture — still delicious!

6. Can I freeze the cake longer than overnight?

Absolutely. You can freeze the Blueberry Lemon Icebox Cake for up to 2 weeks . Just wrap it tightly and allow it to soften in the fridge or at room temp before slicing.

7. Is this recipe gluten-free?

It can be! Just use gluten-free graham crackers or cookies. Everything else in the Blueberry Lemon Icebox Cake is naturally gluten-free.

8. Can I make this lower in sugar?

Yes. Use a sugar substitute like monk fruit or erythritol in the whipped cream and blueberry sauce. It may slightly alter the taste, but your Blueberry Lemon Icebox Cake will still be sweet and refreshing.

9. Do I have to use a loaf pan?

Not necessarily. You can assemble your Blueberry Lemon Icebox Cake in any dish — a square baking pan, trifle dish, or even individual jars. Just layer evenly and adjust chilling time as needed.

Blueberry Lemon Icebox Cake: 7‑Ingredient Summer Delight

Description

This Blueberry Lemon Icebox Cake is the ultimate no-bake summer dessert — light, fruity, and made with only 7 simple ingredients. Layers of lemon whipped cream, sweet blueberry sauce, and soft graham crackers come together in a cool, creamy slice of heaven.

Ingredients

Scale

Blueberry Sauce:

2 teaspoons cornstarch
2 teaspoons fresh lemon juice
1 tablespoon warm water
2 cups fresh or frozen blueberries
2 tablespoons granulated sugar
1 teaspoon lemon zest

Whipped Cream Layers:

2 cups heavy whipping cream
1/4 cup confectioners’ sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest

Assembly:

7–8 full-sheet graham crackers (about 1 sleeve)
Optional: extra blueberries and lemon zest for garnish

Cook Mode Prevent your screen from going dark

Instructions

Make the blueberry sauce: In a small bowl, whisk cornstarch, lemon juice, and warm water until smooth. In a saucepan over medium heat, cook blueberries and sugar for 3 minutes, then add cornstarch mixture. Stir and mash some berries as the sauce thickens (2–3 minutes). Stir in lemon zest. Cool completely.
Whip the cream: In a large bowl, beat heavy cream, confectioners’ sugar, lemon juice, and zest until soft peaks form (about 3 minutes).
Assemble the cake: Line a 9×5-inch loaf pan with plastic wrap. Spread a thin layer of whipped cream on the bottom. Add graham crackers, then 3/4 cup whipped cream, half the blueberry sauce, more cream, more crackers, remaining sauce, and finish with cream. Garnish with lemon zest and blueberries if desired.
Freeze: Cover tightly and freeze for at least 4 hours or overnight. Before serving, let it soften in the fridge (1 hour) or at room temp (10–15 minutes). Lift from pan, slice, and serve chilled.

Notes

Sauce and whipped cream can be made up to 2–3 days in advance.

For a dairy-free version, use whipped coconut cream.

You can freeze the finished cake for up to 2 weeks.

Use gluten-free graham crackers for a gluten-free option.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 290
Sugar: 14g
Sodium: 90mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g
Cholesterol: 60mg