Lemon Blueberry Icebox Cake

July 03, 2021

Lemon Blueberry Icebox Cake

Ingredients:

Blueberry Compote:

* 3cups Blueberries

* 3tbsp Granulated Sugar

* 1tbsp Water

* 2tsps Cornstarch

* 3tsps Lemon Juice

* 2tsps Lemon Zest

For the Cake:

* 1 Box Graham Crackers

* 3cups Whipping Cream

* 4-5tbsps Confectioners Sugar

* 2tbsp Lemon Juice

* 4tbsps Mascarpone Cheese

* 1tsp Lemon Zest

For the Whipped Topping and Garnish:

* 1cup Whipping Cream

* 2tbsp Confectioners Sugar

* 1tsp Vanilla Extract

* 2-3tbsp Lemon Zest

Directions:

1. You will need a 8x8 square baking dish or glass dish. Firts make the Bluberry Lemon compote.

2. To make the compote place the blueberries and granulated sugar in a pan and heat on medium heat. Mix the water, lemon juice and cornstarch in a glass, and add to the Blueberries, once the blueberries and sugar have heated for 2 minutes. Mix the blueberry mixture, while heating on medium heat for 2-4 minutes. Press the berries so some of the juices release. Once cooked for 2-4 minutes and the mixture becomes thicker, take off heat and leave to cool fully.

3. To make the cream mixture, whip the whipping cream in the bowl, of a stand mixer (with whisk attachment). As it whips on medium speed, add in the confectioners sugar 1 tablespoon at a time. Once soft peaks start to form, add in the Mascarpone, lemon juice and lemon zest. Keep whipping until stiff peaks form.

Optional: you can add a teaspoon of vanilla extract to the mixture as well.

4. Once the cream filling is ready, place a few tablespoons at the bottom of the dish you will be using, and spread it thinly and evenly. Place one row of graham crackers (do not overlap). Place another layer of the cream filling. Add a single layer of the Blueberry compote(about 1/3 of the mixture).

5. Add another layer of the cream filling and then place one more layer of graham crackers. Spread another 1/3 of the Blueberry mix over the crackers. Top with remaining cream filing and one more layer of crackers if the hight of the dish permits.

6. Whip the whipped cream topping by combining the whipping cream, vanilla and confectioners sugar in the bowl of a stand mixer with whisk attachment. Once stiff peaks form, transfer the whipped cream to a piping bag and pipe it onto the cake. Pour the remaining Blueberry compote over the whipped topping. Garnish with lemon zest.

7. Ice the cake in the refrigerator for a minimum of 8 hours to overnight, prior to serving. Enjoy!