A divine, no-bake blueberry lemon cake that is perfect in the heat of the summer! No need to turn on the oven here - the freezer does all the work for you!
Naturally, I have had no desire to turn on the oven or stove. My husband came across this fabulous icebox cake in our latest issue of Bon Appetit magazine and bookmarked it. Since the temperatures have been so hot, it was a perfect time to try this cake.
While this is a fancier version of an icebox cake with lemon curd, lemon cream and homemade blueberry chia seed jam, you can certainly take some shortcuts. You can use store-bought lemon curd or lemon pudding and pre-made or store-bought jam. My family was a huge fan of this cake and will try to make different icebox cake recipes soon. Until the weather cools down a bit, I'll stay away from the oven for a while.
Blueberry lemon icebox cake
- 8 ounces mascarpone or plain whole-milk Greek yogurt, room temperature
- 3/4 cup powdered sugar
- 2 Tablespoons grated lemon zest
- 2 and 1/2 cups heavy cream
- 1 cup lemon curd, divided
- 16 graham crackers, divided
- 1 and 1/2 cups blueberry chia seed jam
Line a standard 9"x5" loaf pan with plastic wrap or parchment paper and allow an overhang on al sides.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, whisk the mascarpone/yogurt, powdered sugar and lemon zest on medium-high speed until it is fluffy, about 4 minutes. Turn the speed down to low and slowly add the cream. Turn the mixer on high speed until you achieve medium peaks.
Transfer about 2/3 of the mixture to a large bowl and fold in 1/2 cup of lemon curd. Cover and refrigerate the remaining mascarpone mixture.
Place a single layer of graham crackers on the bottom of your loaf pan. You may need to break some crackers in half. Spread about 1/4 of the lemon cream mixture on top of the graham crackers. Then top it with 1/2 cup of the blueberry chia seed jam, then some lemon curd. Repeat all the layers - graham crackers, lemon cream, jam, lemon curd. Top with a final layer of graham crackers. Cover with plastic wrap and freeze for at least 6 hours.
Uncover the cake and unmold from the pan (using the parchment/plastic overhangs to help you). Add the remaining mascarpone mixture to the top and sides of the cake and freeze for at least 15 minutes.
Thaw slightly before serving. It will help to use a hot knife to cut and serve. Keep the leftovers covered and frozen. The cake will keep for at least a week.
Yield: One 9"x5" cake; about 8-10 servings
Source: Bon Appetit; July 2016 issue