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As the warm sun beckons and outdoor gatherings become a staple of summer, what could be more refreshing than a slice of Easy Blueberry Lemon Icebox Cake? This delightful dessert combines the sweet-tart flavor of fresh blueberries with the zesty brightness of lemons, creating a treat that is as pleasing to the palate as it is to the eyes. With its layers of creamy goodness and crunchy graham crackers, this icebox cake is a showstopper that promises to impress both family and friends at any gathering.

Easy Blueberry Lemon Icebox Cake

Beat the summer heat with our Easy Blueberry Lemon Icebox Cake! This no-bake treat layers zesty lemon curd, fresh blueberries, and fluffy whipped cream, all on a crunchy graham cracker base. Perfect for potlucks, picnics, or family gatherings, this refreshing dessert is both simple to make and a visual showstopper. Impress your guests with every mouthwatering bite! #BlueberryLemonCake #NoBakeDessert #SummerRecipes #EasyDesserts #IceboxCake #FreshFlavors #SweetTreats
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Ingredients
  

2 cups fresh blueberries

1 cup lemon curd (store-bought or homemade)

2 cups whipped cream (heavy cream whipped to soft peaks)

1 package (14 oz) graham crackers

1 tablespoon lemon zest (from about 1 lemon)

1 tablespoon lemon juice

ΒΌ cup powdered sugar

Fresh mint leaves, for garnish (optional)

Instructions
 

Prepare the Blueberries: In a small bowl, toss the fresh blueberries with 1 tablespoon of lemon juice and let them sit for about 10 minutes to marinate. This enhances their flavor.

    Make the Cream Mixture: In a medium bowl, combine the whipped cream, lemon curd, lemon zest, and powdered sugar. Gently fold together using a spatula until everything is well incorporated and the mixture is smooth.

      Assemble the Cake: In a rectangular baking dish (9x13 inches works well), lay down a single layer of graham crackers, covering the bottom. Spread a generous portion of the lemon-cream mixture over the crackers, then sprinkle a layer of the marinated blueberries on top.

        Repeat the Layers: Continue layering by adding another layer of graham crackers, followed by more lemon-cream mixture, and another layer of blueberries. Repeat this process until all the ingredients are used, finishing with the lemon-cream mixture on top.

          Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if time allows. This helps the graham crackers soften and the flavors meld together.

            Serve: Once chilled, slice the icebox cake into squares. Garnish with additional blueberries and fresh mint leaves if desired. Enjoy!

              Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12