Easy blueberry lemon icebox cake
Layers of creamy cheesecake filling, tangy blueberry sauce and cookies make this easy blueberry lemon icebox cake the ultimate easy summer dessert.
blueberry recipe, Icebox cake, lemon icebox cake
cream cheese / smooth cottage cheese
sweetened condensed milk
freshly squeezed lemon juice
For the blueberry sauce
fresh or frozen blueberries
cookies of your choice
Line a standard loaf pan with 2 layers of plastic, ensuring the base and sides are well-covered.
Place the blueberries and sugar in a small saucepan and bring to a simmer. Cook, mashing the blueberries with the back of a wooden spoon until the sauce is thick and glossy. Approximately 5-7 minutes.
In a large mixing bowl, whip the cream/cottage cheese, mascarpone and condensed milk together until thick and smooth. Add the lemon juice and continue whipping until well-combined.
To assemble the icebox cake, begin by adding a layer of the cream mixture then dollop on a few spoonfuls of blueberry mixture. Swirl the two together lightly with the back of a knife.
Add a layer of cookies. Continue layering, finishing with a layer of cookies as this will be the base once the icebox cake is served.
Cover tightly with plastic wrap and place in the fridge for at least 4 hours but ideally overnight.
Remove from the fridge once you are ready to serve. Uncover then invert onto a serving platter. Gently remove the loaf pan and the plastic. Cover with blueberries and serve in slices.
Easy blueberry lemon icebox cake https://simply-delicious-food.com/easy-blueberry-lemon-icebox-cake/