Lemon Blueberry Icebox Cake

Well, this was delicious! The recipe is from Bon Appetit & i just love the recipes on that site!

We had company coming for dinner & I did not feel like baking anything.. I was hoping for a warm evening so I thought If I had a frozen dessert .. maybe it would inspire the weather to be warm…hahahah not sure that would work.. but as it turned out it was a beautiful evening & we could eat our whole meal outside topping it off with their delicious Icebox Cake!

Here is the link to the recipe on Bon Appetit Blueberry Lemon Icebox Cake Recipe

The recipe is really just some graham wafers layered with a mixture of whipped cream/greek yogurt/lemon curd…more lemon curd & blueberry jam…topped with fresh blueberries

There are several steps to make this so give yourself some time! There was a couple things with the recipe.. it called for a lot more graham wafers then I used or I just misunderstood the directions.. & also the amount of jam.. but it is really delicious so I am not complaining. Next time I will use more graham wafers..making more layers or something since I like the cookie part of this cake! But I am going to write up the recipe just as I made it…

This Icebox cake.. has to be frozen for a minimum, of 6 hours…then finished with a topping after being put on a serving dish..then put in the freezer to firm up before serving. I made this the night before I was going to serve it! I did have to make sure there was room in my freezer for the serving dish… which I did not think ahead about so I would suggest you do! I made this the day before I was going to serve it.

Here is a grocery list for you

8 oz (227 g) plain greek yogurt

icing sugar if you don’t have any…you need 3/4 cup of powdered sugar

2 1/2 cup whipping cream

1 lemon

lemon curd.. you need 1 cup

graham wafers

blueberry jam… you need about 1 1/2 cups of jam

and some fresh blueberries to garnish

Here is the recipe

Ingredients

8 oz (227g) plain greek yogurt

3/4 cup icing ( powdered) sugar

2 tbsp freshly grated lemon zest

2 1/2 cups heavy cream, chilled

1 cup lemon curd

the recipe called for 16 graham crackers, divided so that would be 4 full sheets.. *** i miss counted!

1 1/2 cups blueberry jam…I had jam left over which is ok.. good on toast!

1/3 – 1/2 cups fresh blueberries

Method

a glass loaf pan dish

  1. Line the loaf pan with plastic wrap letting the wrap hang over the edges,,,this is how you are going to release the cake from the pan when it is frozen so leave enough overhang
  2. In the bowl of a mixer, beat the yogurt, sugar & lemon zest together until it is mixed well and kind of fluffy… the recipe says about 4 minutes…
  3. Add the whipping cream & beat until soft peaks form
  4. Transfer 2/3 of this to another bowl & mix in 1/2 cup of the lemon curd
  5. You will save the remaining cream mixture to ‘ice’ the cake with before serving so cover it & put it in the fridge until you are ready to use it
  6. Get the rest of the ingredients ready… you will be layering the cake now
  7. Put a singe layer of graham wafers into the bottom of the lined loaf pan, break some up to cover all of the area
  8. Spread 1/4 of the lemon cream mixture over the graham wafers, use an offset spatula to spread it around evenly
  9. Now you will put some of the jam over, approx 1/2 cup … dollar it on & use the spatula to gently spread it around
  10. Next, drizzle 1/4 cup of the lemon curd over the jam… i spread this around as best I could
  11. Put 1/3 of the remaining cream mixture over top of the lemon curd, spreading it evenly
  12. Now, another layer of graham wafers…again breaking them as needed to cover the whole area
  13. Repeat layers… 1/2 of the remaining cream, 1/2 the jam & the rest of the lemon curd spreading each layer evenly…
  14. Put the remaining cream on top of the lemon curd & a final layer of graham wafers
  15. Cover with plastic wrap & put in the freezer for at least 6 hours
  16. Before you want to serve this remove it from the freezer. Let it sit for a few minutes to make it easier to un-mold
  17. Turn it out onto a serving plate using the plastic wrap to help you
  18. Remove the plastic wrap
  19. Take the reserved cream mixture out of the fridge, if it is too runny you can whisk it a bit to firm it up
  20. Spread the cream mixture over the sides & top of the frozen ice box cake
  21. Put it into the freezer for 15 minutes to firm up
  22. I topped this with fresh blueberries
  23. Slice to serve

Enjoy!

kind of runny.. I did clean up the bottom before serving it!
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