This No Bake Lemon Blueberry Icebox Cake is the perfect impressive summer dessert that’s made from only 5 simple ingredients! It’s so easy to make, and features a creamy, sweet lemon filling and fresh, juicy blueberries!
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
Friends, do I ever have a winner of a recipe for you today!! This No Bake Lemon Blueberry Icebox Cake is one of those amazing, no-fail, ultra impressive recipes that you just can’t help but share with everyone you know because it’s just THAT good. Seriously.
I love making icebox cakes in the summer time, mostly because of how easy they are to make but also because I can create a show-stopping dessert without even turning on my oven. And since we moved to Europe (aka the land of no air conditioning) and summer has arrived, I’m doing everything I can to avoid turning my oven on and heating up the whole house in the process. Which means I’ve been making lots of pasta salads and crock-pot meals for our family to enjoy, as well as some truly awesome no-bake desserts!
But back to this No Bake Lemon Blueberry Icebox Cake: it is simply stunning. The best part about this recipe, for me, is that it calls for butter biscuits instead of graham crackers like most icebox cakes do. The butter biscuits expand into soft, spongy, cake-like layers as they absorb the moisture from the cream layers, creating the same texture as a professionally-baked (and much more labor-intensive) torte. Trust me, if you serve this to your guests and don’t tell them you didn’t slave over the sponge-cake layers in this dessert they’ll never, ever know! Until you give them the recipe, that is.
Pin this recipe on Pinterest!
And since butter biscuits have a much milder flavor than graham crackers, the creamy lemon filling in this No Bake Lemon Blueberry Icebox Cake really shines. It’s oh so smooth and just the right amount of sweet – it compliments the blueberries perfectly!
Looking for more?
EASY NO-BAKE CHEESECAKE RECIPES & TIPS
Get my easy no bake cheesecakes e-cookbook!
Pin this recipe on Pinterest!
I just know you’re going to LOVE this No Bake Lemon Blueberry Icebox Cake! Let me know in the comments below, what other icebox cake flavors would YOU like to see on thebusybaker.ca this summer?
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
Kitchen Products I recommend:
Looking for even more delicious summer recipes? You’ll love the ones I have linked below!!
- Easy No Bake Cookies and Cream Oreo Icebox Cake
- Easy No Bake Tiramisu Icebox Cake
- No Bake Black Forest Icebox Cake
- Gingerbread Pumpkin Icebox Cake
- Chocolate Mocha Tiramisu Icebox Cake
- No Bake Monster Cookie Icebox Cake
Recipe Video
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel.
Looking for more?
EASY NO-BAKE CHEESECAKE RECIPES & TIPS
Get my easy no bake cheesecakes e-cookbook!
If you made this, share a photo!
Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
No Bake Lemon Blueberry Icebox Cake
This No Bake Lemon Blueberry Icebox Cake is the perfect summer dessert made from only 5 simple ingredients, featuring a creamy, sweet lemon filling and fresh, juicy blueberries!
Recipe: Ingredients
- 1 liter heavy or whipping cream (30% fat or above, ideal for whipping)
- 1 1/2 cups sweetened condensed milk
- zest of 3 lemons (plus extra lemon zest for garnish)
- 3-4 cups fresh blueberries (washed and dried)
- 48 butter cookies or tea biscuit cookies (one large package)
Recipe: Instructions
- Whip the cream on high speed using your electric mixer until soft peaks form.
- While continuing to mix, pour in the sweetened condensed milk in a steady stream until fully incorporated and the mixture reaches hard peaks.
- Add the lemon zest and fold it into the cream mixture gently until fully incorporated.
- Layer the bottom of a 9-inch by 13-inch dish (I like using glass baking dishes for icebox cakes) with butter cookies.
- Top the layer of butter cookies with one-third of the cream mixture and one cup of blueberries.
- Add another layer of butter cookies, then cream, then blueberries.
- Add one more layer of each and then top with some more lemon zest.
- Chill in the fridge for 6 hours or overnight before slicing and serving (for best results, chill overnight).
Recipe: Nutrition
Nutrition Facts
No Bake Lemon Blueberry Icebox Cake
Amount Per Serving (1 serving)
Calories 632
Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 24g150%
Cholesterol 135mg45%
Sodium 290mg13%
Potassium 273mg8%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 31g34%
Protein 7g14%
Vitamin A 1382IU28%
Vitamin C 5mg6%
Calcium 179mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is probably going to sound dumb …. but what kind of cookie in the US would be a good substitute? Shortbread? I can’t find butter biscuits anywhere.
Not a dumb question at all! The best substitute would probably be those Arrowroot cookies (also known as baby cookies). They’re also known as tea biscuits in some parts of the world, but I know they’re usually called Arrowroot cookies in the US and Canada. Hope that helps!
Perfect! I had the same question. I did find butter cookies with sea salt but I thought that would be too salty ( delicious cookies though) but other than that all I could find was shortbread and arrowroot. So I’ll try arrowroot and let you know how it turns out! Brenda Hansen.
So I did try the Arrowroot cookies with this recipe. While it tasted great, I found the cookies a bit thin to create a layer so it seemed mostly cream. Can you share the type (brand) of butter cookies you use, or do you make your own? Your picture of this has a fairly good layer of cookie it seems.
Unfortunately I live in Europe, so my brands will be different than yours. However you could try Graham Crackers or even store-bought shortbread. The cookies should be thin enough to soak up the liquid slightly, but thick enough to form a layer.
Also.. you could use Ladyfingers (they make the hard ones to dip in sauce)..& the soft ones!
That’s a great idea!
Just use Graham crackers. I made a ice box cake with these flavors last weekend and once before that and the recipe called for Graham crackers. I only had the cinnamon flavor and it came out so good. The crackers actually make it feel like you’re eating a thin sponge, lol…
I think they Also make Blonde Graham Crackers!!
I love how simple this is to throw together! Perfect for our pool party this weeked, thanks!
Thanks so much!! I hope you enjoy it 🙂
What a perfectly light and fluffy dessert! So easy and the whole family loved it!
Thank you!Yes, you can feed a crown easily with this dessert😊
This cake was absolutely DELICIOUS! The perfect balance of lemon and blueberry, and the texture was fantastic
Really happy to hear you liked it! Thank you for taking the time to leave a comment!☺️
This cake is what dreams are made of! No-bake, fresh fruit flavors and so refreshing!
😁So glad you like the recipe!!
The perfect summer dessert!! It looks and sounds incredibly delicious!!
Thank you!🙂
This looks incredibly delicious! I love this! looks so good!
Thanks!
So what brand of European cookies do you use? I live near an international market in the US and may be able to get them.
I typically use Petit-Beurre biscuits.
I tried this recipe using Tates Blueberry Cookies – absolutely scrumptious!!!
That addition sounds delicious! Thanks so much Anne for your positive feedback on the recipe! So glad you love it!
Has anybody tried shortbread cookies ?