No-bake Blueberry Lemon Icebox Cake is my go-to spring and summer dessert recipe for any and all special occasions. Easter, Mother’s Day, dinner parties, birthdays, potlucks, Tuesdays… Wait, how did that get in there? Translation: this is the most gorgeous little layered dessert recipe that requires only 4 ingredients and zero baking time. Ah, the magic of an icebox cake!
Origins of Icebox Cakes
Icebox cakes were created in the 1930s when refrigerators, originally called iceboxes, started to become more mainstream in people’s homes. Cookies or wafers were layered with a creamy filling then placed in the refrigertor – sorry, icebox! – to set overnight. The result was a soft, cake-like dessert that requires zero baking time. My Blueberry Lemon Icebox Cake layers gluten free graham crackers with fresh blueberries and lemon curd folded with whipped topping in a loaf pan before refrigerating overnight. Slice, serve and enjoy! The blueberries stay snappy, the graham crackers soften to mimic cake, and that whippy lemon layer is just to die for. The combination of blueberry lemon is SO light and refreshing!
How Long Does an Icebox Cake Need to be Refrigerated?
In my experience, a 24 hour chill time renders the graham crackers perfectly soft and sliceable. An 18 hour chill time will work, though don’t try to slice in any sooner than that. The lemon blueberry cake will keep for 3-4 days afterwards, too. It gets better and better as it sits!
Step 1: Prepare the Creamy Filling
In a large bowl, fold together prepared lemon curd with whipped topping until smooth. I love my Homemade Lemon Curd Recipe, of course!
You can use whatever brand of whipped topping you like best, though I recommend SoDelicious coconut whipped topping because the faint coconut flavor pairs really well with the lemon and blueberry.
Step 2: Layer the Icebox Cake
Line a 9×5″ loaf pan with plastic wrap letting it hang generously off the ends then spread 3/4 cup of the lemon whip mixture in the bottom. Next add a layer of graham crackers, cutting or breaking them to fit into an even layer.
I love gluten free Kinnikinnick Graham Crackers, which I also use for my No-Bake S’Mores Icebox Cake.
Add another layer of the lemon whip mixture followed by a scant cup blueberries, then repeat the lemon whip » graham cracker » lemon whip » blueberry layers two more times (I’ve listed it out to easily follow in the recipe card below.) Cover the top with plastic wrap then chill in the refrigerate for at least 18 hours.
Step 3: Slice the Icebox Cake
When you’re ready to eat, invert the cake onto a cutting board then use the overhanging plastic wrap to loosen it from the pan. Sprinkle the top with crushed graham crackers for a pretty presentation, then use a very sharp knife to cut the cake into slices. I find it helps to wipe the knife off on a paper towel in between slices.
Does it get more gorgeous (and delicious) than this?! I hope you love this easy, light and refreshing no bake icebox cake as much as we do. Perfect for spring, summer, and every season in between – enjoy!
More Light and Fruity Gluten Free Desserts
Gluten Free Blueberry Crisp Gluten Free Blueberry Pie Bars Strawberry Shortcake Icebox Cake Triple Berry Crumb Bars Homemade Lemon Curd Gluten Free Lemon Bars Gluten Free Angel Food Cake
Like this recipe? Share it with friends!
