{"id":"2d36d8f4-a47b-4e17-a242-b185a6665077","url":"https://recipestripper.com/recipes/2d36d8f4-a47b-4e17-a242-b185a6665077","source_url":"https://www.bonappetit.com/recipe/blueberry-lemon-icebox-cake","title":"Blueberry-Lemon Icebox Cake","description":"The more particular you are when building the blueberry-lemon icebox cake layers in the loaf pan, the more neat and tidy this will look when sliced.","servings":8,"servings_text":"8  Servings","image_url":"https://assets.bonappetit.com/photos/57acab6053e63daf11a4d93e/master/w_5000,h_3333,c_limit/blueberry-lemon-icebox-cake.jpg","ingredients":[{"text":"8 ounces mascarpone or plain whole-milk Greek yogurt, room temperature","item":"mascarpone or plain whole-milk Greek yogurt","quantity":8,"unit":"oz","preparation":"room temperature"},{"text":"¾ cup powdered sugar","item":"powdered sugar","quantity":0.75,"unit":"cup"},{"text":"2 tablespoons finely grated lemon zest","item":"finely grated lemon zest","quantity":2,"unit":"tbsp"},{"text":"2½ cups chilled heavy cream","item":"chilled heavy cream","quantity":2.5,"unit":"cup"},{"text":"1 cup homemade or store-bought lemon curd, divided","item":"homemade or store-bought lemon curd","quantity":1,"unit":"cup","preparation":"divided"},{"text":"16 graham crackers, divided","item":"graham crackers","quantity":16,"preparation":"divided"},{"text":"1½ cups Blueberry–Chia Seed Jam, divided","item":"Blueberry–Chia Seed Jam","quantity":1.5,"unit":"cup","preparation":"divided"},{"text":"⅓ cup fresh blueberries","item":"fresh blueberries","quantity":0.3333333333333333,"unit":"cup"}],"instructions":[{"number":1,"text":"Line a 9x5\" loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of mascarpone mixture to another large bowl and fold in ½ cup lemon curd. Cover remaining mascarpone mixture; chill until ready to unmold and cover cake."},{"number":2,"text":"Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop ½ cup jam over top, then gently spread evenly over lemon cream. Drizzle ¼ cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, ½ cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake."},{"number":3,"text":"Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes."},{"number":4,"text":"Just before serving, mix blueberries into reserved jam and spoon over cake."},{"number":5,"text":"Do Ahead: Cake can be made 2 days ahead. Cover and keep frozen."}],"date_published":"2026-10-30T12:15:29.514748+00:00","date_modified":"2026-10-30T12:15:29.514748+00:00"}