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
lemon curd.. you need 1 cup
blueberry jam… you need about 1 1/2 cups of jam
and some fresh blueberries to garnish
Here is the recipe
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
a glass loaf pan dish
- 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
- 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…
- Add the whipping cream & beat until soft peaks form
- Transfer 2/3 of this to another bowl & mix in 1/2 cup of the lemon curd
- 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
- Get the rest of the ingredients ready… you will be layering the cake now
- Put a singe layer of graham wafers into the bottom of the lined loaf pan, break some up to cover all of the area
- Spread 1/4 of the lemon cream mixture over the graham wafers, use an offset spatula to spread it around evenly
- Now you will put some of the jam over, approx 1/2 cup … dollar it on & use the spatula to gently spread it around
- Next, drizzle 1/4 cup of the lemon curd over the jam… i spread this around as best I could
- Put 1/3 of the remaining cream mixture over top of the lemon curd, spreading it evenly
- Now, another layer of graham wafers…again breaking them as needed to cover the whole area
- Repeat layers… 1/2 of the remaining cream, 1/2 the jam & the rest of the lemon curd spreading each layer evenly…
- Put the remaining cream on top of the lemon curd & a final layer of graham wafers
- Cover with plastic wrap & put in the freezer for at least 6 hours
- 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
- Turn it out onto a serving plate using the plastic wrap to help you
- Remove the plastic wrap
- Take the reserved cream mixture out of the fridge, if it is too runny you can whisk it a bit to firm it up
- Spread the cream mixture over the sides & top of the frozen ice box cake
- Put it into the freezer for 15 minutes to firm up
- I topped this with fresh blueberries
- Slice to serve
2 thoughts on “Lemon Blueberry Icebox Cake”
This looks wonderful!
[…] Lemon Blueberry Icebox Cake — Marilyn Dishes […]
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