Lemon Blueberry Icebox Cake
Ingredients:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 (8 oz) package cream cheese, softened
1 cup lemon curd (store-bought or homemade)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 packages (about 24 sheets) graham crackers
2 cups fresh blueberries
Lemon slices and additional blueberries (for garnish, optional)
Instructions:
Prepare the Whipped Cream:
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside.
Make the Lemon Cream Filling:
In a separate mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the lemon curd, fresh lemon juice, and lemon zest to the cream cheese and beat until well combined.
Gently fold the whipped cream into the lemon mixture until fully incorporated.
Assemble the Icebox Cake:
In a 9×13-inch baking dish, spread a thin layer of the lemon cream mixture on the bottom.
Place a layer of graham crackers over the cream, breaking them if necessary to fit.
Spread 1/3 of the remaining lemon cream mixture over the graham crackers.
Sprinkle 1/3 of the fresh blueberries over the lemon cream layer.
Repeat the layers (graham crackers, lemon cream, blueberries) two more times, ending with a layer of lemon cream on top.
Chill the Cake:
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results. This allows the graham crackers to soften and absorb the flavors.
Serve:
Before serving, garnish with additional fresh blueberries, lemon slices, and a sprinkle of lemon zest, if desired.
Slice and enjoy your cool, creamy Lemon Blueberry Icebox Cake!