This post may contain affiliate links. Please read my disclosure policy.
Blueberry-Lemon Icebox Cake – the perfect summer dessert!
This is a wonderful frozen dessert you’ll be thrilled to serve your family or friends.
Our Blueberry-Lemon Icebox Cake is made with tender pound cake layered with fluffy lemon curd mascarpone cream and a fresh blueberry sauce. Slice this frozen icebox cake into thick pieces and dollop more blueberry sauce right on top.
We love a make-ahead dessert that’s easily sliced as needed, and this Blueberry-Lemon Icebox Cake is always needed at our house!
How to make Blueberry-Lemon Icebox Cake
1. First, start with a loaf pan pound cake:
Make a pound cake in a 9×5-inch loaf pan, or pick up your favorite store-bought pound cake. Trim all the dark edges off the cake. Slice the cake either horizontally into three equal size pieces or into 1/2-inch thick pieces. Set aside until needed.
2. Next, make the blueberry sauce:
Using fresh or frozen blueberries, lemon juice and sugar, make a simple sauce on the stovetop. Set aside too cool and then refrigerate until needed.
3. Make the mascarpone cream:
Combine mascarpone cream, lemon zest and powdered sugar. Beat until smooth. Add the whipping cream and beat until medium stiff peaks form. Remove 1/3 of the cream to a sealed container and set aside. This will be used to frost the cake.
Fold in 1/2 cup of the lemon curd and set aside.
4. Assemble the icebox cake:
Line a loaf pan with plastic wrap, leaving extra long pieces hanging over the edges.
Build the icebox cake from the bottom up, freezing the cake for 10 minutes in between layers. This helps create beautiful clean layers for great visual appeal.
Place a layer of pound cake in the bottom of the prepared pan. Spread 1/4 of the lemon cream over the cake and use the back of a spoon to smooth the surface. Pop the pan in the freezer for 5-10 minutes.
Spoon 1/2 cup of the blueberry sauce in mounds over the lemon cream. Spread gently with a clean spoon to cover the cream. Place the pan back in the freezer for about 10 minutes.
Drizzle 1/4 cup of the lemon curd over the blueberry sauce and then spoon 1/3 of the remaining lemon cream over the curd. Smooth evenly with the back of a spoon and top with another layer of pound cake.
Repeat the process with 1/2 of the remaining lemon cream, 1/2 cup blueberry sauce, and the remaining lemon curd, freezing between layers as needed.
Finish with a layer of lemon cream and a final layer of pound cake.
Wrap the entire cake in plastic wrap and freeze for at least 8 hours or overnight.
When ready to serve, remove the plastic wrap and invert the cake onto a serving platter. Peel off the plastic wrap and trim the sides of the cake with a knife, if desired, to make a straight edge.
Spread the top and sides of the cake with the remaining mascarpone cream and serve with dollops of blueberry sauce.
Don’t be put-off by the layering and assembly of the icebox cake.
Once all the components are ready, it comes together easily. Take a little extra time to pop the cake in the freezer after adding each layer if only for ten minutes or so. Freezing between layers makes the final product much prettier and a little more tidy when sliced.
Icebox cakes are really fun to make.
Most recipes include layers of your favorite ice cream, and I love those too! However, there is something so refreshing about this lemon curd infused mascarpone cream. The cream freezes beautifully and once it rests at room temperature for a few minutes, it softens into a light and fluffy cloud of lemon, without melting into a puddle.
Don’t get me wrong … I love a good ice cream puddle but on really hot days – this is perfect because it won’t melt completely.
Can you use store-bought ingredients instead of homemade for this Blueberry-Lemon Icebox Cake?
Yes you can! If you don’t want to make homemade pound cake, no worries; buy a pre-made or frozen cake and slice it up.
Not into homemade blueberry sauce? Buy a good jar of blueberry jam … we won’t tell.
Never made easy homemade lemon curd? You can buy that too but don’t skip this homemade lemon mascarpone cream. With only 5 ingredients the cream mixes up in just a few minutes and really makes this dessert something special.
Lemons and blueberries are a classic combination for desserts and baked goods.
Each layer of this Blueberry-Lemon Icebox Cake stands on it’s own but also blends together beautifully.
Thanks for PINNING!
Let’s be cooking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating. Sharing your experience, variations and insights will help all our readers, and it helps me too.
Blueberry-Lemon Icebox Cake
For the blueberry sauce:
- 3 cups fresh blueberries plus ⅓ cup, divided
- ½ cup granulated sugar
- 2 tablespoons water
- juice of ½ large lemon about 1 tablespoon
For the lemon cream:
- 8 ounces mascarpone cheese room temperature
- ¾ cup powdered sugar
- zest of 1 large lemon
- 2 cups (16-ounces) heavy whipping cream
- 1 cup lemon curd divided (storebought or homemade)
- 1 (9x5) pound cake, trim off the top, bottom and sides (save for another use)
To make the blueberry sauce:
- Combine 3 cups of fresh (or frozen) blueberries with ½ cup granulated sugar and 2 tablespoons water in a deep saucepan. Heat on medium until the mixtures begins to boil. Reduce the heat slightly to maintain a simmer, and cook until the blueberries pop and the sauce thickens, about 5 minutes. Add the lemon juice and cook until the mixture is almost reduced by half (about 10 minutes.) You will need 1 ½ cups of sauce. Remove from the heat and cool. Refrigerate until ready to use. (Keep the extra 1/3 cup of fresh blueberries ready - they are added at the end.)
- When ready to make the icebox cake, line a 9x5 inch loaf pan with plastic wrap making sure there is a lot of extra hangover on all sides. Set aside.
- Prepare the pound cake by slicing into ½-inch pieces removing the dark ends, and sides if desired for a prettier presentation. Set aside.
To prepare the lemon cream:
- In the bowl of a stand mixer combine the mascarpone cheese, powdered sugar, and lemon zest. Blend until smooth. Turn the mixer on low and slowly add the whipping cream until it's incorporated and starting to thicken. Increase the speed to medium, then high, and beat until medium peaks form. It won't take long.
- Transfer ⅓ of the cream to a container with a tight fitting lid and refrigerate until needed. This will be used to "ice" the cake.
- Gently fold in ½ cup of lemon curd into the remaining mascarpone mixture. Now you're ready to assemble the icebox cake.
- Place a layer of pound cake in the bottom of the prepared pan, cutting to fit as needed. Spread ¼ of the lemon cream over the cake and use the back of a spoon to smooth the surface (place the remaining lemon cream in the refrigerator until needed again).
- Place the pan in the freezer for 5-10 minutes, then spoon ½ cup of the blueberry sauce in mounds over the lemon cream. Spread gently with a clean spoon to cover the cream. Place the pan back in the freezer for about 10 minutes.
- Drizzle ¼ cup of the lemon curd over the blueberry sauce. Spoon ⅓ of the remaining lemon cream over the curd and smooth evenly with the back of a spoon. Top with another layer of pound cake.
- Repeat the process with ½ of the remaining lemon cream, ½ cup blueberry sauce, and the remaining lemon curd, freezing between layers as needed.
- Finish with a layer of lemon cream and a final layer of pound cake. The cake may extend over the top of the pan depending on how thick you cut the pound cake. This is where you need that extra long pieces of plastic wrap to come up and over the cake to hold it all in.
- Wrap the entire cake in plastic wrap and freeze for at least 8 hours or overnight.
- When ready to serve, remove the plastic wrap and invert the cake onto a serving platter. Peel off the plastic wrap and trim the sides of the cake with a knife, if desired, to make a straight edge.
- Spread the top and sides of the cake with the remaining mascarpone cream. If needed, whisk the cream until soft peaks form again.
- Place the iced cake in the freezer at least 15 minutes or until ready to serve.
- To serve, mix the ⅓ cup fresh blueberries into the remaining blueberry sauce and spoon over the cake.
- The cake can be made two days ahead. Cover and keep frozen.
- Mascarpone cream and the layering adapted from a recipe in Bon Appetit Magazine, July 2016
- Blueberry sauce can be replaced with good quality blueberry jam.
- Homemade lemon curd can be replaced with store-bought.
- To make homemade pound cake - try our recipe found HERE.
- You may have leftover pound cake depending on how thick it was sliced. Freeze for use in other recipes or as an add-in to ice cream.
Here are a few of my favorite products used for making this dessert. Click on the photos for more information:
If you decide to purchase something at Amazon after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
We love the combination of blueberry and lemon in just about everything like these Easy Blueberry Crumb Bars, and these delightful Lemon Blueberry Muffins with Crumble Topping. And don’t miss this classic Blueberry Lemon Pound Cake recipe too!
Here are a few more icebox cakes you might like!
- Pineapple Icebox Cake
- Boston Cream Pie Ice Box Cake
- No Bake Pistachio Icebox Cake
- German Chocolate Icebox Cake
Our temperatures are going to be crazy hot this weekend with 100+ degrees. These certainly are the dog days of summer and we are very thankful for air conditioning! Most of all I hope you have a wonderful weekend and thanks so much for stopping by!