Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes. When you make this Lemon Blueberry Icebox Cake you’ll feel like you’ve died and gone to heaven.

Lemons and blueberries are the ultimate combination. When we set out to make our lemon icebox cake, we immediately knew we had to meld together some of the season’s best fruits and make this lemon blueberry icebox cake.

This no-bake lemon blueberry dessert is bursting with layers of refreshing summer flavors. Served chilled, this potluck favorite dish will be the star of the show. If you’ve seen our Lemon Blueberry Trifle, this dessert is quite similar but with graham crackers instead of angel food cake and it’s layered inside a 13×9 baking dish.To Make this Recipe You’ Will Need the following ingredients:

 

Ingredients

+cake
°3/4 cup (180 ml) butter
°1 1/2 cups (375 ml) sugar
°2 eggs separated
°1/4 cup (60 ml) lemon juice or fresh lemon juice
°1 c. (5 ml) vanilla-extract
°2 12 C (625 ml) cake flour
°2 tbsp (10 ml) baking powder
°1/2 tsp. (2 ml) baking soda
°1/2 tsp. salt
°3/4 C milk
°1 cup (250 ml) fresh or frozen cranberries, thawed and drained
icing
°1 8 oz (250 g) kg soft Canadian cream cheese
°1/4 cup (60 ml) butter
°1/4 cup (60 ml) lemon juice or fresh lemon juice
°5 cups (1.25 liters) of powdered sugar

 

Preparation :

cake
Heat the oven to 350°F (180°C). Butter 2 9-inch (23 cm) around cake pans also line them with parchment-paper. Greased paper with butter & set apart.
Cream butter also gradually mixing sugar with whisk to fluffy. Add egg yolks, lemon juice and vanilla, mix flour with baking powder, baking soda and salt. In three batches, add the dry ingredients to the butter mixture. Rotate with milk also beat to smooth. Using clean beaters, beat the egg whites until peaks. Put it into the mixture. Pour into moulds. Sprinkle blueberries. Baking for 25 to 30 min Cold for 10 min in moulds. Remove the mold onto a wire rack and cool it completely.
icing
Cut the Canadian cream cheese into a soft cream. Add butter and mix. Add lemon juice and beat to remove clumps. A little at time, add powder sugar & mix well. Flip second cake on top of first and leave it in frosting.

Enjoy !