Blueberry Lemon Icebox Cake

Ingredients

• 2 teaspoons (6g) cornstarch
• 2 teaspoons fresh lemon juice
• 1 tablespoon (15g/ml) warm water
• 2 cups (280g) fresh or frozen blueberries
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon lemon zest
• 2 cups (480g/ml) heavy cream or heavy whipping cream, cold
• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 6 tablespoons (45g) confectioners’ sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 8 full-sheet graham crackers
• optional for garnish: fresh blueberries, mint, lemon slices

Instructions

1. 1

   Whisk together cornstarch, lemon juice, and warm water in a bowl. Set aside.

2. 2

   In a saucepan, heat blueberries and sugar together over medium heat, stirring until juices release, about 3 minutes. Add cornstarch mixture and stir until thickened, about 2-3 minutes, then remove from heat, stir in lemon zest, and cool completely.

3. 3

   Line a 9×5-inch loaf pan with plastic wrap, leaving an overhang for easy removal. Set aside.

4. 4

   Whip cold heavy cream until soft peaks form, about 3 minutes. In the same bowl, beat the cream cheese until smooth, then add confectioners’ sugar, lemon juice, and lemon zest. Fold in whipped cream gently.

5. 5

   Spread a thin layer of cream filling at the bottom of the pan. Layer with graham crackers, then 3/4 cup of cream filling, half of the blueberry sauce, another 3/4 cup of cream filling, and another layer of graham crackers. Repeat with remaining fillings and graham crackers.

6. 6

   Cover with plastic wrap or aluminum foil and freeze for at least 4 hours or overnight.

7. 7

   Soften in the refrigerator for 1 hour or at room temperature for 10-15 minutes before serving. Remove from the pan using the overhang, garnish, slice, and serve cold.

8. 8

   Store leftovers in the refrigerator or freezer, softening before eating.