Lemon Blueberry Icebox Delight

# Required Ingredients:

→ Cream Layer

01 - 2 cups heavy whipping cream

02 - 8 oz cream cheese, softened

03 - 1 cup powdered sugar

04 - 1/3 cup fresh lemon juice

05 - Zest of 2 lemons

06 - 1 tsp vanilla extract

→ Fruit & Assembly

07 - 2 cups fresh blueberries (plus extra for garnish)

08 - 1 1/2 sleeves graham crackers

→ Garnish

09 - Additional lemon zest

10 - Extra blueberries

11 - Fresh mint leaves (optional)

# Directions:

01 - In a large bowl, beat the heavy cream until stiff peaks form. Set aside.

02 - In a separate large bowl, beat cream cheese until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until creamy and fully combined.

03 - Gently fold the whipped cream into the lemon-cream cheese mixture until well combined and fluffy.

04 - In a 9x9 inch baking dish, arrange a single layer of graham crackers, breaking them if needed to fit.

05 - Spread 1/3 of the lemon cream mixture over the crackers. Scatter a generous layer of blueberries over the cream.

06 - Repeat layers (graham crackers, cream, blueberries) twice, ending with the cream on top.

07 - Cover and refrigerate for at least 4 hours, or overnight, to allow layers to set and graham crackers to soften.

08 - Garnish with extra blueberries, lemon zest, and mint before serving. Slice and enjoy chilled.

# Expert Suggestions:

01 -

This icebox cake is easy to whip up, making it perfect for spontaneous summer gatherings.
It combines the creamy tartness of lemon with the burst of freshness from blueberries, creating a delightful flavor that leaves everyone asking for seconds.

02 -

Don’t rush the chilling process; letting it set overnight enhances the flavors even more!
If you find yourself without fresh blueberries, thawed frozen blueberries work surprisingly well while still providing that vibrant flavor.

03 -