From-Scratch Lemon Blueberry Icebox Cake
This Lemon Blueberry Icebox cake is just the kind of beat-the-heat treat I love. A no-bake summer dessert that reminds me of something you’d find chilling in Grandma’s fridge, waiting to be sliced after supper. Made with tangy homemade lemon curd, soft whipped cream, fresh blueberries, and layers of shortbread cookies, it’s bright and creamy with just the right balance of tart and sweet. And the shortbread cookies soak up all that goodness as it rests, turning tender and cake-like, just the way an old-fashioned icebox cake should be. {Love a fruity, summer dessert? Try my recipe for Old-Fashioned Strawberry Pie.}
Now, this is not a five-minute dessert. It’s made from scratch and takes a few steps, but it’s well worth the time. It’s perfect for a summer gathering, a church potluck, or just to keep tucked in the fridge for a special treat. Whatever the occasion, I think you’ll find this luscious treat is like a little taste of summer sunshine in every bite.
I especially love that this cake feels both nostalgic and elegant. It reminds me of the classic 1960s refrigerator desserts my grandmother used to make. But this version has a little extra homemade love stirred in, with real lemon curd, a cloud of whipped cream, and juicy berries in every bite. The combination of bright lemon and sweet berries is pure sunshine on a plate, and the sugared blueberry garnish on top makes it feel just a little extra special. You can make it a day ahead and let it chill overnight, which makes it perfect for easy entertaining or slow summer weekends.
A Few Notes on the Ingredients for this Lemon Icebox Cake
[The full list of ingredients and instructions is in the printable recipe card below]
Fresh Lemons
This recipe calls for both the juice and zest of fresh lemons, so skip the bottled stuff if you can. The zest adds an extra layer of bright, citrusy flavor that makes the lemon curd truly sing.
Eggs
You’ll need six large eggs to make the curd. They thicken the mixture naturally, giving it that silky, spoonable texture. Don’t worry, the curd is gently cooked, so there’s no raw egg in the final dessert.
Butter
Cut into pieces and whisked in at the end of cooking, the butter makes the lemon curd rich and velvety. It also gives the dessert that melt-in-your-mouth quality that feels so luxurious. I like to use salted butter here because I find it adds more flavor to the curd, but you can use unsalted butter if you prefer.
Heavy Cream
Using real heavy cream for the whipped layer gives this cake a light, airy texture that balances the tartness of the lemon curd. You can sweeten it to your taste, but I recommend keeping it on the lighter side so the lemon can shine.
Shortbread Cookies
I use buttery shortbread cookies to make this icebox cake a little extra indulgent. The cookies soften as the cake chills, creating tender, cakey layers by the time you serve it. This is the only part of the cake I don’t usually make from scratch. Because this recipe already has several from-scratch components, I typically use store-bought cookies. I like Pepperidge Farms Butter Cookies or Dublin Shortbread Cookies, but use whatever you like best.
If you want a 100% from-scratch icebox cake, you can make your cookies. I like this recipe for Simple Shortbread Cookies. You’ll need a lot of cookies for this recipe, so I would double the batch, so to be on the safe side. Or check out my recommendations below for substitutes.
Fresh Blueberries
The burst of sweetness from the blueberries adds the perfect contrast to the tart lemon and creamy layers. You’ll use some in the layers and a handful on top for garnish, along with a few sugared berries to make it extra pretty.
Ingredient Substitutions & Shortcuts
Lemons: Freshly squeezed lemon juice and zest give the best flavor, but in a pinch, you can use bottled lemon juice. Just look for one that’s 100% juice without additives.
Blueberries: Frozen blueberries can be used if needed. Just thaw them and pat them dry before layering to avoid excess moisture in the cake.
Shortbread Cookies: Buttery shortbread adds richness, but if it’s not in the budget, graham crackers, vanilla wafers, or digestive biscuits all work well as substitutes.
How to Make the Sugared Blueberries for the Topping
I like to decorate the top of this lemon blueberry icebox cake with some sugared blueberries. This extra step makes it look pretty, but it’s optional. If you want to save a bit of time and effort, you can skip the sugared blueberries and add a handful of fresh blueberries or some curls of lemon zest on top instead. A few fresh herbs or edible flowers make a nice garnish, too. In these photos, I’ve added a few sprigs of lemon thyme along with some thyme blossoms from my garden. If you do choose to go with the sugared blueberries, you can make them in a few easy steps:
- Create the simple syrup. In a small saucepan, combine 1/4 cup of water with 1/4 cup of sugar. Warm over medium heat, stirring, until sugar is completely dissolved. Do not boil. Remove from heat.
- Add the blueberries to the simple syrup and stir to coat. Allow to sit for 1-2 minutes. Then, use a slotted spoon or strainer to remove the blueberries and transfer them to a baking sheet. Allow to dry for 15-20 minutes, until the blueberries are mostly dry but still tacky.
- Roll the blueberries in sugar and allow them to dry for at least another 30 minutes.
Tips for Making the Best Icebox Cake
Use cookies or crackers that will soften well.
Classic icebox cakes are all about the transformation. You want something with enough structure to hold up during assembly, but soft enough to absorb moisture and become tender as it chills. Shortbread, graham crackers, vanilla wafers, or digestive biscuits all work beautifully.
For this recipe, I love the richness of shortbread paired with lemon curd as it gives the cake an elegant twist.
Choose a creamy filling that sets nicely.
Whether it’s whipped cream, pudding, or mascarpone, make sure your filling has enough body to hold its shape once chilled. Real whipped cream works wonderfully, but be careful not to over-whip it, or it may become too stiff or grainy.
In this case, the whipped cream gets folded with lemon curd for a light and tangy filling that holds up beautifully.
Layer with intention.
Spread the filling evenly and fully cover the cookie layers to ensure each bite is soft and flavorful. Try to reach the edges of the dish for the prettiest slices.
Chill it long enough.
An icebox cake really needs time to rest. Aim for at least 6 hours, but overnight is ideal. This gives the layers time to meld together, and the texture will be much more cake-like.
Plan your garnish.
Fresh fruit, zest, or even sugared berries make a big impact when it’s time to serve.
For this lemon blueberry version, a few sugared blueberries on top make it sparkle. They’re always a hit with guests.
Make the lemon curd ahead.
If you want to save time on assembly day, you can prepare the lemon curd 1–2 days in advance. Just store it in a covered jar or container in the fridge. When you’re ready to make the cake, let it come to room temperature for a few minutes so it folds smoothly into the whipped cream.
I hope this Lemon Blueberry Icebox Cake brings a little sunshine to your table, just like it does to mine. It’s one of those desserts that feels special enough for company but comforting enough to enjoy on a quiet summer afternoon. Whether you make it for a gathering or just to keep tucked in the fridge for a sweet treat, I hope you love every cool, creamy bite.
If you try this recipe for Lemon Blueberry Icebox Cake, I’d love to hear how it turned out for you! Share your thoughts in the comments below, and don’t forget to rate the recipe. It helps others discover it too!
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Print
From-Scratch Lemon Blueberry Icebox Cake
- Total Time: 8 hours
- Yield: 9 x 13 inch pan
Description
This from-scratch Lemon Blueberry Icebox Cake is a cool and creamy layered dessert made with homemade lemon curd, fresh whipped cream, and juicy blueberries. Perfect for summer gatherings or a special make-ahead treat.
Ingredients
For the Lemon Curd:
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6 large eggs
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1 1/2 cups granulated sugar
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1 cup freshly squeezed lemon juice (about 5-6 lemons)
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Zest of 2-3 lemons (about 2 tablespoons)
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12 tablespoons (1 1/2 sticks) butter, cut into pieces
For the Whipped Cream:
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3 cups heavy cream, cold
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6 tablespoons powdered sugar (or to taste)
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1 1/2 teaspoons vanilla extract
For Assembly:
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About 20 ounces of buttery shortbread cookies (store-bought or homemade). I use about 2 1/2 packages of Pepperidge Farms cookies for a 3-layered dessert.
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3 cups fresh blueberries
For the Sugared Blueberries (Garnish):
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1 cup fresh blueberries
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1/4 cup granulated sugar
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1/4 cup water
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Additional granulated sugar for rolling
Instructions
- Make the lemon curd:
In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10–12 minutes. Do not let it boil.
Remove from heat and stir in the butter pieces until fully melted and incorporated.
Strain the curd through a fine mesh sieve into a bowl to remove any lumps. Let cool completely, then refrigerate until ready to use. - Make the whipped cream:
In a large mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Gently fold in the cooled lemon curd to taste. You can use the full batch for a bold lemon flavor or start with ¾ and add more as desired. - Assemble the cake:
Spread a thin layer of the lemon cream mixture on the bottom of a 9×13-inch dish.
Add a single layer of shortbread cookies, breaking them as needed to fit.
Top with a layer of lemon cream, then scatter a generous handful of blueberries over the top.
Repeat layers – cookies, cream, and blueberries – until you’ve used all the cream, finishing with a smooth, creamy layer on top. You will have 2 or 3 full layers, depending on the depth of your baking dish. - Chill the cake:
Cover and refrigerate for at least 6 hours, or preferably overnight, until the cookies have softened and the cake is set. - Make the sugared blueberries (optional garnish):
In a small saucepan, combine ¼ cup sugar and ¼ cup water. Heat just until the sugar dissolves. Remove from heat.
Add the blueberries to the syrup and toss to coat. Then, transfer them to a wire rack or a parchment-lined tray to dry slightly, about 15 minutes.
Roll the sticky berries in granulated sugar to coat, then let them dry completely. - Garnish and serve:
Just before serving, top the cake with fresh or sugared blueberries. Slice and serve chilled.
Notes
This dessert is best when chilled overnight, allowing the cookies to soften into tender, cake-like layers. It can be made up to 24 hours in advance and stored covered in the refrigerator. Garnish with sugared blueberries just before serving to keep them crisp.
Leftovers will keep well in the fridge for 3–4 days.
Have a little extra lemon curd? Try it spread on warm scones for a simple and sunny treat!
I like this recipe for Classic Buttermilk Scones from The Unlikely Baker
- Prep Time: 1 hour 15 minutes
- Chill Time: 6–12 hours (overnight preferred)
Melissa, I’m pretty sure you already know, but I thought I’d say how much I appreciate your adding your recipe to Share Your Style as I was able to feature it at SYS #462 last Wednesday for you. Soooo yummy! I love lemon curd and even though I find that a lot of sugar doesn’t sit well with me any more (pre-diabetes, ugh!), I can have some lemon curd. 🙂
We used to have lemon curd at all of our tea parties monthly when I was in several tea groups in the late 1990’s into the late 2000’s (about 15 years). MIss those days! I will have to make some just for Hubby and myself. ;)’
Hope you are having a great start to your week! I pinned as always.
Big lemony hugs,
Barb 🙂
Thank you so kindly for the feature! I just recently found SYS and enjoyed it very much. I will definitely be back!
I totally understand about the sugar. I still enjoy a good treat, but I try to limit the sweets more than I did when I was younger. I hope you have a great week!
This does look superb and so delicious.
Thank you for linking to HIH Happiness is Homemade 595. See you again Saturday
Thank you so much! I’ll be back to visit soon!
WOW! This recipe looks easy and gorgeous! I cannot wait to try it out!
I’d love for you to join us over at the Creatively Crafty Linky Party every Wednesday through Sunday
https://creativelybeth.com/creative-crafts-linky-party-2/
Followed and Pinned!
Creatively, Beth
Thank you! I would love to join you – see ya there!
Oh, this sounds so good! Thank you for sharing this recipe.
Thank you! I hope you give it a try!
This looks incredible! Pinned.
What a lovely dessert for summer! I love the combo of blueberries and lemon ^_^
Absolutely delicious, and very decadent. Be aware that this recipe makes a large serving. You can probably cut it in half if you are feeding just a few people.