Blueberry Lemon Icebox Cake is a light and refreshing, no-bake gluten free dessert recipe that's perfect for spring and summer!
No-bake Blueberry Lemon Icebox Cake is my go-to spring and summer dessert recipe for any and all special occasions.
Easter, Mother’s Day, dinner parties, birthdays, potlucks, Tuesdays… Wait, how did that get in there?
Translation: this is the most gorgeous little layered dessert recipe that requires only 4 ingredients and zero baking time. Ah, the magic of an icebox cake!
Origins of Icebox Cakes
Icebox cakes were created in the 1930s when refrigerators, originally called iceboxes, started to become more mainstream in people’s homes. Cookies or wafers were layered with a creamy filling then placed in the refrigertor – sorry, icebox! – to set overnight.
The result was a soft, cake-like dessert that requires zero baking time.
My Blueberry Lemon Icebox Cake layers gluten free graham crackers with fresh blueberries and lemon curd folded with whipped topping in a loaf pan before refrigerating overnight. Slice, serve and enjoy!
The blueberries stay snappy, the graham crackers soften to mimic cake, and that whippy lemon layer is just to die for. The combination of blueberry lemon is SO light and refreshing!
How Long Does an Icebox Cake Need to be Refrigerated?
In my experience, a 24 hour chill time renders the graham crackers perfectly soft and sliceable. An 18 hour chill time will work, though don’t try to slice in any sooner than that.
The lemon blueberry cake will keep for 3-4 days afterwards, too. It gets better and better as it sits!
Step 1: Prepare the Creamy Filling
In a large bowl, fold together prepared lemon curd with whipped topping until smooth. I love my Homemade Lemon Curd Recipe, of course!
You can use whatever brand of whipped topping you like best, though I recommend SoDelicious coconut whipped topping because the faint coconut flavor pairs really well with the lemon and blueberry.
Step 2: Layer the Icebox Cake
Line a 9×5″ loaf pan with plastic wrap letting it hang generously off the ends then spread 3/4 cup of the lemon whip mixture in the bottom. Next add a layer of graham crackers, cutting or breaking them to fit into an even layer.
I love gluten free Kinnikinnick Graham Crackers, which I also use for my No-Bake S’Mores Icebox Cake.
Add another layer of the lemon whip mixture followed by a scant cup blueberries, then repeat the lemon whip >> graham cracker >> lemon whip >> blueberry layers two more times (I’ve listed it out to easily follow in the recipe card below.)
Cover the top with plastic wrap then chill in the refrigerate for at least 18 hours.
Step 3: Slice the Icebox Cake
When you’re ready to eat, invert the cake onto a cutting board then use the overhanging plastic wrap to loosen it from the pan. Sprinkle the top with crushed graham crackers for a pretty presentation, then use a very sharp knife to cut the cake into slices.
I find it helps to wipe the knife off on a paper towel in between slices.
Does it get more gorgeous (and delicious) than this?! I hope you love this easy, light and refreshing no bake icebox cake as much as we do.
Perfect for spring, summer, and every season in between – enjoy!
More Light and Fruity Gluten Free Desserts
- Gluten Free Peach Crisp
- Gluten Free Blueberry Crisp
- Gluten Free Blueberry Pie Bars
- Strawberry Shortcake Icebox Cake
- Triple Berry Crumb Bars
- Homemade Lemon Curd
- Gluten Free Lemon Bars
- Gluten Free Angel Food Cake
Ingredients
- 1-1/2 cups prepared lemon curd, see notes
- 9 oz tub coconut whipped topping, I like SoDelicious CoCoWhip
- 16 oz gluten free graham crackers, I like Kinnikinnick S’moreables
- 1 pint blueberries
Directions
- Add prepared lemon curd and whipped topping to a large mixing bowl then fold to combine.
- Line a 9x5” loaf pan with saran wrap, letting the ends hang generously over the sides of the pan then spread/add layers as follows: 3/4 cup lemon mixtureGraham crackers, cut/broken to fit into an even layer3/4 cup lemon mixtureScant cup blueberries3/4 cup lemon mixtureGraham crackers3/4 cup lemon mixtureScant cup blueberries3/4 cup lemon mixtureGraham crackers3/4 cup lemon mixtureScant cup blueberriesAny leftover lemon mixture (ok if none)
- Cover the top with more saran wrap then refrigerate for at least 18 hours. When ready to serve, remove saran wrap from the top then invert cake onto a cutting board. Gently pull on overhanging saran wrap to remove the cake from the pan then sprinkle top with crushed leftover graham crackers. Slice with a very sharp knife then serve.
Notes
- Click here for my Homemade Lemon Curd recipe. You will need 1-1/2 cups of prepared lemon curd.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Is there a way to make this just a lemon ice box pie with meringue? I need a GFCF recipe for such as it’s my boyfriend’s favorite dessert & it is for his birthday.
Hi Shelly! Meringue needs to be heated to 160 degrees in order to eat so unfortunately it wouldn’t work as a swap for whipped cream in this recipe!
When you make the vegan lemon curd and substitute the arrowroot and maple syrup with cornstarch and white sugar, are you using the same amounts? So 2 Tbsp of arrowroot = 2 Tbsp of cornstarch and 2 Tbsp Maple Syrpup = 2 Tbsp sugar?
Exactly – same amounts!
Should the coco whip topping be defrosted before adding to the lemon curd?
You got it. It’s hard like ice cream when it’s frozen so it would be impossible to stir together.
Could I use frozen blueberries?
Sure! It might make the final dish a little more blue/tie dyed as the blueberry thaw, but I think that could actually turn out really pretty.
Could you replace cool whip with actual whipped cream?
You bet!
Lemon-Blueberry Icebox Cake is very tasty and yummy. I like this cake . Its taste is very good. The information which are given this post is very helpful for me. Taste of this cake is very different of other cakes but it is yummy .
I felt like a domestic goddess making my own lemon curd for the first time! The lemon-blueberry flavor combo is so refreshing and I love that the texture of the cake stays just as good (if it doesn’t get better) as we continue to eat on it throughout the week.
Your little ones are just adorable!
Made this for my birthday yesterday. It was delicious!!
Made this for Mother’s Day. Just a tip-do not use the light version of the cocowhip-it does not hold up as well. It was all my store had though :(
Well now isn’t this just the prettiest cake!!! Love seeing those sliced blueberries. I’m SUPER excited to try out this vegan lemon curd!! Thanks for sharing my traditional version!
LOVE your lemon curd recipe, as you know!! So great to always have it in my back pocket!
I’m going to have to give this a try as we really enjoyed your strawberry shortcake icebox cake! I never put lemon and blueberry together, so looking forward to testing it out :) …
May I ask a side question if you have time … I know you’ve posted a few recipes that call for an air fryer. Would you say, after using it for awhile now, that it’s “earned” a spot in your kitchen? Our space is very small, with limited cabinet/storage area, and I REALLY debate before buying a new appliance. (Um…maybe too much internal debate.)
It is the BEST combo – I’m excited for you to try it. :)
I’m in the same position you are in in regards to new kitchen toys/appliances – 1 in 1 out! That said, yes it’s really earned a (large) spot on our countertop. I will say, a lot of foods we make in it are for the kids (chicken nuggets, tater tots, etc.) but I also use it to roast vegetables at least 4 times a week (broccoli, cauliflower, and sweet potato fries) plus I have some gluten free frozen foods like taquitos that cook up perfectly inside. We love Air Fryer wings, and Ben will occasionally wrap a sandwich in foil and heat it up. I really didn’t think we’d use it as much as we do!!
This looks and sounds incredible! I’ve been meaning to try the So Delicious whipped topping, it sounds like an ideal alternative to the traditional dairy-based whipping topping.
Oh it’s SO good, and the ingredient list is a lot better then Cool Whip!