🍋 Lemon & Blueberry Icebox Cake
🧾 Ingredients
2 cups heavy whipping cream (cold)
1/2 cup powdered sugar
1 tsp vanilla extract
1 box graham crackers (or digestive biscuits)
1 1/2 cups fresh blueberries
1 cup lemon curd (store-bought or homemade)
Zest of 1 lemon
Optional: extra blueberries & lemon slices for garnish
👩🍳 Instructions
Make the whipped cream
In a large bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
Prepare the cream mixture
Gently fold about 1/2 cup of lemon curd into the whipped cream for a light lemon flavor.
Layer the cake
In a dish (square or rectangular), place a layer of graham crackers.
Spread a layer of lemon cream mixture.
Add a spoonful of lemon curd and spread lightly.
Sprinkle blueberries on top.
Repeat layers
Continue layering (crackers → cream → lemon curd → blueberries) until ingredients are used, finishing with cream on top.
Chill
Cover and refrigerate for at least 4–6 hours (overnight is best). The crackers will soften into a cake-like texture.
Garnish & serve
Top with extra blueberries and lemon zest before serving.
💡 Tips
Add a layer of crushed biscuits on top for a little crunch.
You can swap blueberries with strawberries or raspberries.
For extra lemon flavor, mix more lemon zest into the cream.
