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Blueberry Lemon Icebox Cake
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.
Ingredients
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.
