a slice of blueberry lemon icebox cake on a plate

No bake Blueberry Lemon Icebox Cake has officially become 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!

a blueberry lemon icebox cake cut in half

Origins of Icebox Cakes

Icebox cakes were introduced in America during 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 required zero baking time.

In my Blueberry Lemon Icebox Cake recipe we layer 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. Trust me – the combination of blueberry lemon is SO light and refreshing!

overhead photo of a slice of blueberry lemon icebox cake on a plate

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 I wouldn’t try to slice in any sooner than that. This lemon blueberry cake will keep for 3-4 days afterwards, too. It gets better and better as it sits!

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Food Allergy Swaps

I use gluten free graham crackers in my Blueberry Lemon Icebox Cake because I need to eat gluten free, though regular graham crackers will work just as well. Also, I have made this cake with both regular lemon curd, made with eggs and butter, as well as vegan lemon curd made without eggs and butter. Both turned out exceptional, and I’ve linked to my favorite traditional and vegan lemon curd recipes below.

Alrighty, who’s ready to (no) bake?!

slice of blueberry lemon icebox cake with a spoonful eaten out of it

Step 1: Prepare the Creamy Filling

In a large bowl, fold together prepared lemon curd with whipped topping until smooth.

My Favorite Lemon Curd Recipes

You can use whatever brand of whipped topping you like though I recommend this 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 these 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.

I mean, does it get more gorgeous (and delicious) than this?! I hope you love this super easy, light and refreshing no bake icebox cake as much as we do. Perfect for spring, summer, and every season in between – enjoy!

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Blueberry Lemon Icebox Cake

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Description

Blueberry Lemon Icebox Cake is a gorgeous, light and refreshing no bake dessert recipe that's perfect for spring and summer!

Ingredients

serves 8

  • 1-1/2 cups prepared lemon curd (see notes)
  • 9oz tub coconut whipped topping (I like SoDelicious CoCoWhip)
  • 2, 8oz boxes gluten free graham crackers (I like Kinnikinnick S’moreables)
  • 1 pint blueberries

Directions

  1. Add lemon curd and whipped topping to a large bowl then fold to combine.
  2. Line a 9x5” loaf pan with saran wrap, letting it hang generously over the ends then spread/add layers as listed  below. Cover the top with 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, and serve.
  • 3/4 cup lemon mixture
  • Graham crackers, cut/broken to fit into an even layer
  • 3/4 cup lemon mixture
  • Scant cup blueberries
  • 3/4 cup lemon mixture
  • Graham crackers
  • 3/4 cup lemon mixture
  • Scant cup blueberries
  • 3/4 cup lemon mixture
  • Graham crackers
  • 3/4 cup lemon mixture
  • Scant cup blueberries
  • Any leftover lemon mixture (ok if none)

Notes

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

photo collage of blueberry lemon icebox cake