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From-Scratch Lemon Blueberry Icebox Cake

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5 from 2 reviews

  • Author: Melissa
  • 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:

  • 6 large eggs

  • 1 1/2 cups granulated sugar

  • 1 cup freshly squeezed lemon juice (about 5-6 lemons)

  • Zest of 2-3 lemons (about 2 tablespoons)

  • 12 tablespoons (1 1/2 sticks) butter, cut into pieces

For the Whipped Cream:

  • 3 cups heavy cream, cold

  • 6 tablespoons powdered sugar (or to taste)

  • 1 1/2 teaspoons vanilla extract

For Assembly:

  • 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.

  • 3 cups fresh blueberries

For the Sugared Blueberries (Garnish):

  • 1 cup fresh blueberries

  • 1/4 cup granulated sugar

  • 1/4 cup water

  • Additional granulated sugar for rolling

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Chill the cake:
    Cover and refrigerate for at least 6 hours, or preferably overnight, until the cookies have softened and the cake is set.
  5. 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.
  6. 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)

Did you make this recipe? Leave a review below!

Find it online: https://myhomemaderoots.com/from-scratch-lemon-blueberry-icebox-cake/