Best Blueberry-Lemon Icebox Cake


For the lemon cream:

  • 2 cups (16-ounces) heavy whipping cream
  • 1 cup keep-sold or selfmade lemon curd, divided
  • eight oz. Mascarpone cheese, room temperature
  • 3/four cup powdered sugar
  • zest of 1 massive lemon
  • 1 9×5 pound cake, trimmed of top, backside and facets (stored for any other use)

For the blueberry sauce:

  • 3 cups clean blueberries plus 1/3 cup, divided
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • juice of half of a huge lemon approximately 1 tablespoon


To make the blueberry sauce:

  1. Combine three cups of sparkling (or frozen) blueberries with half of cup granulated sugar and a pair of tablespoons water in a deep saucepan. Heat on medium till the mixtures begins to boil. Reduce the warmth slightly to keep a simmer, and prepare dinner till the blueberries pop and the sauce thickens, approximately five minutes. Add the lemon juice and cook until the aggregate is almost decreased by 1/2 (approximately 10 mins.) You will need 1 half of cups of sauce. Remove from the heat and funky. Refrigerate until prepared to apply. (Keep the extra 1/3 cup of sparkling blueberries prepared – they may be brought on the end.)
  2. When prepared to make the icebox cake, line a 9×5 inch loaf pan with plastic wrap ensuring there is a lot of greater hangover on all aspects. Set apart.
  3. Prepare the pound cake by using slicing into half of” pieces eliminating the darkish ends, and sides if desired for a prettier presentation. Set aside.

To prepare the lemon cream:

  1. In the bowl of a stand mixer combine the mascarpone cheese, powdered sugar, and lemon zest. Blend till clean. Turn the mixer on low and slowly upload the whipping cream till it’s included and beginning to thicken. Increase the rate to medium, then excessive, and beat until medium peaks shape. It won’t take lengthy.
  2. Transfer 1/3 of the cream to a field with a tight becoming lid and refrigerate till wished. This will be used to “ice” the cake.
  3. Gently fold in half cup of lemon curd into the remaining mascarpone combination. Now you’re prepared to assemble the icebox cake.
  4. Place a layer of pound cake within the backside of the organized pan, slicing to healthy as wanted. Spread 1/4 of the lemon cream over the cake and use the lower back of a spoon to clean the floor (vicinity the closing lemon cream inside the refrigerator till wished again).
  5. Place the pan inside the freezer for five-10 minutes, then spoon half of cup of the blueberry sauce in mounds over the lemon cream. Spread lightly with a easy spoon to cover the cream. Place the pan lower back within the freezer for approximately 10 minutes.
  6. Drizzle 1/four cup of the lemon curd over the blueberry sauce. Spoon 1/3 of the final lemon cream over the curd and clean evenly with the lower back of a spoon. Top with another layer of pound cake.
  7. Repeat the method with half of of the final lemon cream, half cup blueberry sauce, and the final lemon curd, freezing between layers as needed.
  8. Finish with a layer of lemon cream and a very last layer of pound cake. The cake may additionally amplify over the pinnacle of the pan relying on how thick you chop the pound cake. This is where you want that greater long pieces of plastic wrap to come back up and over the cake to hold all of it in.
  9. Wrap the entire cake in plastic wrap and freeze for at the least eight hours or in a single day.
  10. When equipped to serve, take away the plastic wrap and invert the cake onto a serving platter. Peel off the plastic wrap and trim the edges of the cake with a knife, if favored, to make a immediately aspect.
  11. Spread the top and sides of the cake with the ultimate mascarpone cream. If wished, whisk the cream until soft peaks shape once more.
  12. Place the iced cake in the freezer at least 15 minutes or until ready to serve.
  13. To serve, mix the 1/three cup fresh blueberries into the final blueberry sauce and spoon over the cake.

Recipe Notes

  • The cake can be made  days in advance. Cover and hold frozen.
  • Mascarpone cream and the layering adapted from a recipe in Bon Appetit Magazine, July 2016
  • Blueberry sauce can be replaced with proper first-rate blueberry jam.
  • Homemade lemon curd can be replaced with store-sold.
  • To make selfmade pound cake – try our recipe found HERE.
  • You may also have leftover pound cake depending on how thick it was sliced. Freeze to be used in other recipes or as an add-in to ice cream.
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