Blueberry Lemon Ice Box Cake
Blueberry Lemon Ice Box Cake is an easy no-bake cake with fresh berries, lemon zest, blueberry jam and whipped cream over softened graham crackers.
Ingredients
- 2 pints blueberries fresh
- 13 ounces blueberry jam , (I used Bonne Maman)
- 1 lemon
- 12 graham crackers sheets
Whipped Cream
- 3 cups heavy whipping cream
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Using an ice cold bowl or stand mixer bowl and whisk attachment add the heavy whipping cream, powdered sugar and vanilla to the bowl, whisking or beating with the whisk attachment on medium-high for about 2 minutesor until stiff peaks form).
- Mix the blueberry jam, most of the bluberries (reserve one handful for the top of the cake), the lemon juice and most of the zest (save just a sprinkle for the top of the cake) together.
- In a 9" springform pan layer whipped cream then a single layer of graham crackers.
- Top with the blueberry mixture, then layer with more whipped cream, then another layer of graham crackers and continue, ending with whipped cream, then blueberry jam.
- Cover the pan with plastic wrap gently and refrigerate for 4 hours.
- Garnish with remaining fresh blueberries and the remaining lemon zest. (You can also garnish before freezing if you are going to keep this frozen for a while).
- If not serving right away freeze until you are serving.
Nutrition Information
Nutrition Facts
Serving: 12 Servings
Amount Per Serving
Calories 296
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 115mg | 5% |
| Potassium | 156mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.