Description
A refreshing and easy-to-make dessert featuring layers of lemon-flavored cream and fresh blueberries, perfect for summer gatherings.
Ingredients
Scale
- 2 cups fresh blueberries, divided
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 package (14 oz) graham crackers
- 1/4 teaspoon salt
Instructions
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Gradually add powdered sugar, vanilla extract, lemon juice, and lemon zest, continuing to whip until stiff peaks form.
- In a 9×13 inch dish, layer graham crackers to cover the bottom.
- Spread half of the lemon cream mixture over the graham crackers.
- Sprinkle half of the blueberries over the cream layer.
- Repeat the layers with graham crackers, remaining lemon cream, and remaining blueberries.
- Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- Slice and serve chilled.
Notes
- For a richer flavor, use mascarpone cheese in place of half of the heavy cream.
- You can substitute other berries like raspberries or strawberries for a different twist.
- This dessert is best consumed within 2-3 days for optimal texture.
- Prep Time: 20
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Keywords: Blueberry Lemon Icebox Cake, no-bake dessert, summer dessert, easy icebox cake, blueberry dessert