Description
A refreshing and light dessert perfect for summer, combining layers of lemon-flavored cream and fresh blueberries.
Ingredients
Scale
- 1 package of graham crackers
- 2 cups of heavy whipping cream
- 1 cup of powdered sugar
- 1 cup of lemon juice
- 1 tablespoon of lemon zest
- 2 cups of fresh blueberries
Instructions
- In a large bowl, whip the heavy cream until soft peaks form.
- Gradually add the powdered sugar and continue to whip until stiff peaks form.
- Fold in the lemon juice and lemon zest gently into the whipped cream.
- In a rectangular dish, layer graham crackers at the bottom.
- Spread a layer of the lemon cream mixture over the graham crackers.
- Add a layer of fresh blueberries on top of the cream.
- Repeat the layers until all ingredients are used, finishing with a layer of cream and blueberries on top.
- Cover and refrigerate for at least 4 hours or overnight to set.
Notes
- For a stronger lemon flavor, add more lemon zest.
- Can substitute blueberries with other berries if desired.
- Make sure to chill the cake for the best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Lemon Blueberry Icebox Cake, summer dessert, no-bake cake, refreshing dessert