No Bake Lemon Blueberry Icebox Cake

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! Watch the video below to see how I make it, and don’t forget to stay tuned to the end of this post for the FULL PRINTABLE RECIPE!

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!

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

Pin this recipe on Pinterest!

Looking for even more delicious summer recipes? You’ll love the ones I have linked below!!

This Easy No Bake Tiramisu Icebox Cake contains no raw eggs or alcohol, but it’s got all the flavors of a traditional Tiramisu!

This No Bake Black Forest Icebox Cake is SO easy to make and it’s made with fresh cherries!

Kitchen Products I recommend:

5 from 6 votes

Print

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!

Course Dessert

Cuisine American

Prep Time 15 minutes

Total Time 15 minutes

Servings 12 slices

Author Chrissie (thebusybaker.ca)

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)

Instructions

1. Whip the cream on high speed using your electric mixer until soft peaks form.
   

2. While continuing to mix, pour in the sweetened condensed milk in a steady stream until fully incorporated and the mixture reaches hard peaks.
   

3. Add the lemon zest and fold it into the cream mixture gently until fully incorporated.
   

4. Layer the bottom of a 9-inch by 13-inch dish (I like using glass baking dishes for icebox cakes) with butter cookies.
   

5. Top the layer of butter cookies with one-third of the cream mixture and one cup of blueberries.
   

   
   

6. Add another layer of butter cookies, then cream, then blueberries.
   

7. Add one more layer of each and then top with some more lemon zest.

   
   

8. Chill in the fridge for 6 hours or overnight before slicing and serving (for best results, chill overnight).