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Blueberry Icebox Cake

Blueberry Icebox Cake decorated with blueberries and revealed layers.
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5 from 4 reviews

An easy no-bake treat, this Blueberry Icebox Cake is made up of layers of graham crackers, sweet mascarpone cream, and a delicious blueberry pie filling.

Ingredients

Blueberry Filling:

  • 3 cups (420) blueberries (fresh or frozen)
  • ⅓ cup (70 grams) granulated sugar
  • 1 tablespoon cornstarch
  • Pinch cinnamon
  • Pinch salt 

Cake:

  • 1–½ cup (340 grams) heavy cream, cold
  • 8 ounces (230 grams) mascarpone
  • ½ cup (100 grams) granulated sugar
  • 1 teaspoon vanilla
  • ⅛ teaspoon ground cinnamon
  • Pinch of salt
  • 12–14 graham crackers (about 3 sleeves)
  • Fresh blueberries, for decorating

Instructions

Make the Pie Filling:

  1. Add blueberries, sugar, cornstarch, cinnamon and salt to a medium pot and mix together until combined.
  2. Turn the heat on to medium and cook, stirring frequently until the filling is bubbling throughout, about 5-8 minutes.
  3. Remove from the heat, and transfer to a heat proof container to cool down to room temperature.

Make Cream Filling:

  1. With an electric mixer using the whisk attachment, whip the heavy cream until medium-stiff peaks form, about 3 minutes. Remove the whipped cream from the bowl and set aside in a separate bowl.
  2. Place the mascarpone in the now empty mixing bowl, along with the sugar, vanilla, cinnamon, and salt. Whip on medium speed until completely smooth, about 2 minutes, scraping down the bowl halfway though.
  3. Fold in ⅓ of the whipped cream to the mascarpone mixture with a rubber spatula until it is completely combined.
  4. Add the remaining whipped cream to the bowl and gently fold it in, being careful not to deflate it. Transfer about 1 cup of the mascarpone filling to an airtight container and place in the refrigerator until the cake is ready to be served. It will be used for decorating the top of the cake.

Assemble:

  1. Line a 9” square baking dish (see note about other containers) with 2 pieces of parchment paper to create a sling to remove the finished cake. Make sure to leave some overhang to easily pull up and release the cake later.
  2. Line the entire bottom of the prepared pan with graham crackers, cutting any crackers as needed so they fit snuggly in one layer.
  3. Spread half of the mascarpone filling evenly on top of the graham crackers.
  4. Spread half of the cooled blueberry pie filling evenly on top of the mascarpone.
  5. Place another layer of graham crackers on top of the blueberries.
  6. Repeat the process with one more layer of mascarpone, and blueberry pie filling.
  7. Place the final half layer of graham crackers on top of the blueberry filling. It is only half so the cake can be cut in half and stacked later. If you don’t plan to stack the cake, you can put graham crackers to cover.
  8. Cover the dish and let rest in the refrigerator for 8-12 hours.
  9. Transfer the dish to the freezer to let chill for at least 1 hour before ready to assemble.
  10. Once ready to assemble, remove from the freezer. Run a hot and dry butter knife along the edges of the cake, to help release the sides from the pan. Then carefully lift the cake out of the pan.
  11. Place cake on a cutting board and cut in half along the edge of the graham crackers. Carefully place the half with the graham cracker on top of the layer with the blueberry filling so you have tall loaf cake.
  12. Place the cake on a platter and spread the reserved mascarpone filling on the top layer. Decorate as desired with fresh blueberries.
  13. Let the cake sit for 5-10 minutes to soften up, and then slice and serve. Or, place in the refrigerator until ready to serve.

Notes

Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Blueberry Icebox Cake was developed with love,  and I always include loads of explanations, tips, step-by-step photos and technical advice before the recipe.

You do not need to use a straight-sided square baking container to make this. You can truly assemble this cake in any baking tin you have. You can change the shape. You'll just modify the recipe by changing the number of layers you have. Either way, it's still going to be super delicious, so don't spend too much time thinking about what vessel you'll assemble the cake in, and just use what you have. See the note in the text above about different baking vessels.

Letting the cake chill in the refrigerator transforms this dessert from a crunchy graham cracker layered dessert to a cake as the crackers soak up the cream and soften.  The recipe then calls for a quick chill in the freezer before serving because slightly frozen cake makes it sturdier to cut in half, stack, and garnish. This step is optional, as you don't even have to stack them if you don't want to, but this trick makes it easier to handle the dessert.

Once the icebox cake has softened overnight, it is best served within 1-2 days. Simply slice and serve! However, this cake freezes exceptionally well. Once it has softened, you can freeze this entire cake, or freeze it in slices in an airtight container for up to 1 month. To defrost, simply leave at room temperature for about 30 minutes, or let it sit overnight in the refrigerator.

Find it online: https://everydaypie.com/blueberry-icebox-cake/