Blueberry Lemon Icebox Cake

Name: Blueberry Lemon Icebox Cake
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups thickened cream; 2 tbsp icing sugar; 1 tsp vanilla extract; 1/2 cup lemon curd; 200g vanilla wafers or Nice biscuits; 2 cups fresh blueberries; zest of 1 lemon

A no-bake layered cake of cream, lemon curd and blueberries between wafer biscuits. Refrigerating the assembled cake for a full 6 hours or overnight softens the wafers into a proper cake-like texture instead of staying crunchy.

Total time

20 min

Prep

20 min

Cook

0 min

Difficulty

easy

Cuisine

American

vegetarian

Ingredients

2 cupsthickened cream

2 tbspicing sugar

1 tspvanilla extract

1/2 cuplemon curd

200gvanilla wafers or Nice biscuits

2 cupsfresh blueberries

zest of 1lemon

Instructions

Whip cream with icing sugar and vanilla to stiff peaks. Fold in lemon curd.

Spread a thin layer of cream on a serving dish.

Layer wafers, blueberries and cream. Repeat 3 times ending with cream.

Scatter blueberries and lemon zest over the top.

Refrigerate at least 6 hours or overnight until wafers soften.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

492

Protein

3.5g

Fat

43g

Carbs

25.7g

Fiber

3.2g

Sodium

34mg

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