Blueberry Lemon Ice Box Cake

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Blueberry Lemon Ice Box Cake is a no-bake cake with layers of lemon zest, blueberry jam and whipped cream over softened graham crackers. 
If you’ve tried other no-bake desserts on the site like Avalanche Cookies or Haystack Cookies, you know how easy it is to make a sweet, delicious dessert without having to wait on a long cook time. Blueberry Lemon Ice Box Cake is a perfect dessert for parties or summer BBQs.
Blueberry Lemon Icebox Cake
Because it’s not baked, this recipe is more cake-like than it is an actual cake, but it’s one of those easy recipes that you can throw together the night before you need it and it will come out looking restaurant ready.  Making the cake is easy and you can layer it in a large bowl or in a glass dish so that people can see the beautiful levels inside. Once you’re done, loosely wrap the whole cake in plastic wrap and refrigerate for about 24 hours before serving.
Another great feature of this cake is that it is so customizable that you can use the same basic recipe and swap out ingredients for any occasion. See some ideas for variations below!
More Easy No-Bake Desserts:

Blueberry Icebox Cake

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A helpful hint for decorating your cake: let it sit for the full 24 hours in the fridge before you start decorating it or you will end up with a gooey mess.
  • Powdered sugar: use a traditional white powdered sugar or pick up a colorful version and dust the top of the cake with it. This is an easy way to dress it up without having to spend a ton of time on it.
  • Berries: you can arrange berries on the top of the cake to give it a pop of color that tastes delicious. I’d recommend using blueberries and blackberries, or slicing strawberries in half. A word of warning though, definitely add the berries right before you intend to serve it or the whipped cream will be dyed by the juice.
  • Frosting: wait until the cake is completely chilled and then ice the top with Cream Cheese Frosting, Classic Buttercream Frosting, or your favorite spread like Nutella.
  • Whipped cream: if you really want to impress yourself and your guests, save the cool whip for later and make your own homemade Whipped Cream. You can make it in an electric mixer or by hand if you want a good arm workout.
  • Nuts: sprinkle your favorite sliced or crushed nuts over the top for a crunchy topping that also looks fancy.
  • Vanilla Ice Cream: homemade vanilla ice cream is the prefect creamy side to have with your cool icebox cake.
  • Sauce: try drizzling Chocolate Ganache or melting Salted Caramel over the top to make beautiful and tasty designs.
  • Ice box cupcakes: you can make a much smaller version in a muffin tin, you will just have to have a much steadier hand. Line the bottom of each part of the muffin pan with parchment paper, leaving enough to grab onto when you pull them out. Make thin layers of cookies and whipped cream and let them sit in the fridge for 24 hours before serving.
Blueberry Lemon Icebox Cake slice on cake dish
More Blueberry Desserts:
  • Serve: you should leave it in the fridge overnight to make it firm and chilled. Don’t leave it out very long or it will melt.
  • Store: leftover ice box cake will be good in the fridge for about 3 days in an airtight container.
  • Freeze: ice box cake is good for about 1 week in the freezer before it gets really gross and doesn’t thaw well.

Blueberry Lemon Icebox Cake on Stand from top down

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Blueberry Lemon Ice Box Cake

5 from 3 votes
  • Yield: 12 Servings
  • Prep Time: 10 minutes
  • Total Time: 4 hours 10 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

Blueberry Lemon Ice Box Cake is an easy no-bake cake with fresh berries, lemon zest, blueberry jam and whipped cream over softened graham crackers. 


  • 2 pints fresh blueberries
  • 13 ounces blueberry jam , (I used Bonne Maman)
  • 1 lemon
  • 12 sheets graham crackers

Whipped Cream

  • 3 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 2 teaspoons vanilla extract


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Using an ice cold bowl or stand mixer bowl and whisk attachment add the heavy whipping cream, powdered sugar and vanilla to the bowl, whisking or beating with the whisk attachment on medium-high for about 2 minutesor until stiff peaks form).

  2. Mix the blueberry jam, most of the bluberries (reserve one handful for the top of the cake), the lemon juice and most of the zest (save just a sprinkle for the top of the cake) together.

  3. In a 9" springform pan layer whipped cream then a single layer of graham crackers.

  4. Top with the blueberry mixture, then layer with more whipped cream, then another layer of graham crackers and continue, ending with whipped cream, then blueberry jam.

  5. Cover the pan with plastic wrap gently and refrigerate for 4 hours.

  6. Garnish with remaining fresh blueberries and the remaining lemon zest. (You can also garnish before freezing if you are going to keep this frozen for a while).

  7. If not serving right away freeze until you are serving.

Nutrition Information

Yield: 12 Servings, Amount per serving: 296 calories, Calories: 296g, Carbohydrates: 51g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 115mg, Potassium: 156mg, Fiber: 3g, Sugar: 36g, Vitamin A: 298g, Vitamin C: 10g, Calcium: 55g, Iron: 1g

All images and text © for Dinner, then Dessert.

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Blueberry Lemon Icebox Cake collage

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  1. I love that this blueberry lemon icebox cake will impress everyone without taking a whole afternoon to make. This will make the perfect summer treat!

  2. Such a gorgeous and delicious dessert! This is certainly perfect to have frozen at all times! Thanks for sharing.

  3. I’m a little confused that the first layer is the whipped cream – does the graham cracker soak it up so it is just a soft graham cracker layer on bottom?

  4. You need to look at this published recipe. No mention of jam in the ingredient list. Ingredient list states sugar but the directions use powdered sugar. No mention of where to use the lemon.