Blueberry-Lemon Icebox Cake

This cake was so yummy! The time it took to complete all the steps (I had to make the lemon curd as well as the jam) was well worth it. I would make this every week if I could. It was sooooo good 🤤

• rachelrachelrachel

• KCMO

• 5/23/2021

Absolutely delicious! Very time-consuming to make if you make lemon curd and blueberry chia jam from scratch. I could only fit 4 layers of crackers in my 9x5 glass loaf pan. The extra crackers and filling went into a smaller plastic container. With the glass pan, I let it sit in a pan of hot water for a few minutes before the loaf would release. Makes more like 10 servings. I loved licking the spoons from every step of the recipe but with all of the time (and calories) involved, I probably won't make this again anytime soon.

• cyin2020

• Overland Park, KS

• 5/20/2021

I didn't care for this much. The whipped mousse wasn't a nice creamy texture and the lemon wasn't strong enough. I make the Lemon Lime Ring recipe and will keep using that instead.

• kstarnes50

• Fort Worth, TX

• 7/27/2020

Eight VERY generous servings! We used 0% fat Greek yogurt, swerve powdered sugar And low sugar graham crackers, so it wasn’t quite as caloric, but I would still give it 5 stars if I could. We Also had it in the freezer for 3 weeks, rather than two, but all loved it, and thank you vrry much for the recipe.

• Kate734

• Victoria, BC, canads

• 7/22/2020

I am licking the spoon of the leftover cream-curd mixture and putting some on the leftover Graham crackers. I've made it for tomorrow's July 4th dinner dessert. I didn't have blueberry jam so I used homemade strawberry jam instead... preliminary taste testing reveals this will be nothing less than wonderful.

• utopicconfections1971

• Wisconsin

• 7/3/2020

This was work, but perfect to make and serve on a 100-degree day. Made Martha Stewart's easy lemon curd as suggested (too firm? Because this recipe says to "drizzle" the lemon curd and it was not drizzling, though the texture was nice) and the blueberry chia jam, which is excellent and easy. Will be making Pavlova this week with egg whites left over from the curd recipe.

• kateswanky

• DC Area

• 7/21/2019

Yum! This was delicious. I used 2% Greek yogurt and it did not get fluffy, but worked just fine when the whipping cream was aded. I used plain blueberry jam and Trader Joe's lemon curd. Results were outstanding.

• Anonymous

• Arlington, VA

• 7/8/2018

I made this to address a basket of too-tart blueberries and some non-fat yogurt I'd bought in a fit of righteousness . (I'm not a regular yogurt person, but I HATE wasting food.) Bottom line - it was great! I didn't feel like tracking down chia seeds, so I substituted poppy seeds in the jam and they were just fine. Added a nice light crunch, though I probably didn't need a full 1/4 cup. The yogurt certainly didn't whip up to "fluffy" on its own, but was perfect once the cream was added. Again - probably could have reduced this mixture by a 3rd as I ultimately didn't "frost" the cake. I really don't think it needs it unless presentation is a big part of the project. As someone else said, the fruit jam possibilities are endless! I think this will be a special treat on a hot summer day.

• cbmcd

• Pasadena, CA

• 11/20/2016

Loved this. Nothing like getting dessert made the day before for a dinner party! Wonderful flavors, refreshing on a summer eve, making the most of seasonal flavors. Yum!

• andie1024

• San Rafael, CA

• 10/18/2016

I confess I'm confused and embarrassed. I made this recipe several weeks ago for a dinner party and it was a hit! I might have been a little heavy handed on the chia seeds, but that is easily remedied. However, I was in the process of making tonight for another function and I have a lump of marscapone butter in a pool of whipping cream that will not combine. What happened? Help! Having just spent close to $10 on marsacopne (double recipe), my plan is to soften vanilla ice-cream and combine with lemon curd for the cream mixture. If anyone has any advice I would appreciate.

• babifer13

• Washington

• 8/10/2016

Chia seeds were ten zillion dollars and I didn't need the bucket-size quantity, so I subbed in instant tapioca for the jam. Careful not to use too much or it gets wicked thick. Anyway, with that Hint from Heloise, you can make the cake without the chia. And the cake is fantastic. It was a great summer dessert. Great flavor, looks pretty, not too heavy. Go for it.

• Anonymous

• St . LouiSt. Louis

• 8/7/2016

This is genius--super easy and equally delicious. I used my own strawberry-rhubarb jam and purchased passion fruit curd. The possibilities for curd and jam possibilities are endless! I worried how the texture of the graham crackers would be, but after a week in the freezer, it is still great.

• valadelphia

• 8/1/2016

Made this exactly per the instructions and served it to my bookgroup. They loved it, and one person even asked for the last slice to take home, and she's a huge chocoholic that usually doesn't give fruit desserts a 2nd look. It looked gorgeous, but I'm not sure I'd make it again. I didn't care for the texture of the chia seeds in the blueberry jam - I'd use other jam instead. Homemade lemon curd is a must - I use Martha Stewart's recipe. My biggest issue was getting it out of the loaf pan - the clingfilm stuck to the glass pan and would not come free. I had to let it get perilously close to thawing before I could get it out of the pan. Finally it came out and you would never know I had the trouble, but it certainly raised my anxiety level a LOT! Any suggestions on how to avoid that issue in the future would increase the chances I'll make it again. I'm checking "Yes, I'll make it again" since we don't have option of Maybe. I'd like to give it 3.5 forks because of the jam and the trouble getting it out of the pan. The lemon flavor was great and the graham crackers stayed crisp.

• tomese

• Louisville, KY

• 7/30/2016

This in now one of my favorite desserts of all time. It will be a go-to for entertaining. I used whole milk yogurt and homemade lemon curd (vitamix recipe). I also halved the recipe and used 2 mini loaf pans for my first attempt since it was just my husband and I. One mini pan serves 2 or 3 people. Seriously, if it wasn't for the calories, I would eat this regularly! Excellent!

• maryt0201

• Bucks county, PA

• 7/26/2016