Easy Lemon Blueberry Icebox Cake Recipe

Why I love this recipe, and you will too:

1. Like my Red, White, and Blue No-Bake Icebox Cake, icebox cake recipes are perfect for potlucks, neighborhood cookouts, 4th of July celebrations, and summer dinners.
2. It’s a no-bake dessert recipe, like my Key Lime Mousse, Pistachio Pudding, Strawberry Sherbet, and Strawberry Trifle, making it ideal for hot days when you don’t want to heat up the kitchen by turning on the oven.
3. You can make it ahead! Since it’s an icebox cake, it needs time to chill, making it a great option to prepare in advance.

Ingredient notes and substitutions:

• Instant lemon pudding mix – the tangy lemon and sweet blueberry flavors blend perfectly to create a refreshing and delicious dessert.
• Blueberry pie filling – pre-made canned blueberry pie filling saves time and effort, making the recipe easier and quicker to assemble. You can substitute six cups of this homemade blueberry compote for the canned.
• Granulated sugar and lemon zest – add sweetness and enhance the lemony flavor.
• Cream cheese and whipped topping – combine with the lemon pudding to make a creamy layer of lemon deliciousness. You can substitute six cups of homemade whipped cream whipped to the soft peak stage instead of the whipped topping.
• Milk – combines with the pudding mix to form a thick, creamy consistency, making the icebox cake more decadent—low-fat or 2% milk works best in this recipe.
• Graham crackers – soften as they absorb moisture from the pudding and blueberry filling, giving the icebox cake its cake-like texture. In a pinch, you can use vanilla wafers, Chessman, or Golden Oreo cookies instead, but they will make the dessert sweeter.

Complete measurements are in the recipe card below.

How to make Lemon Blueberry Icebox Cake:

1. Add the sugar and lemon zest in a large bowl, and rub the zest into the sugar until it becomes fragrant. Add the cream cheese, and use an electric mixer to mix the cream cheese and sugar until smooth.

2. Pour in the instant lemon pudding and milk, and continue mixing until thick and smooth. Fold in the whipped topping until it is fully incorporated. Set the bowl aside.

3. Place a single layer of graham crackers along the bottom of a 9×13 baking dish or pan. Carefully spoon about a third of the lemon pudding mixture over the graham crackers and spread it out evenly. Spoon one can of the blueberry pie filling on top of the pudding mixture and spread it out as evenly as possible.

4. Repeat the layering process in the last step, then add the final layer of graham crackers and then the last third of the pudding mixture on top.

5. Cover the dessert with plastic wrap and refrigerate it along with the last can of blueberry pie filling for at least 4 hours.
6. Garnish with extra lemon zest and fresh blueberries, optional, and serve chilled.

Serving suggestions:

This delicious lemon blueberry dessert is one of my go-to’s for taking to potlucks and neighborhood BBQs. When I serve it at home, it is usually with a grilled main dish such as grilled half chicken or grilled London broil.

I also like to serve it with my baked snapper fillets, blackened pork chops, country-style ribs in the oven, or oven-baked dry rub ribs.

Recipe variations:

The lemon-blueberry combination in this icebox cake recipe is delicious. However, you could certainly change it up depending on what you have in your pantry or your taste preferences. Chocolate pudding with cherry pie filling would be another great combination or you could substitute another berry pie filling.

How to store this dessert:

Refrigerator: Cover the dessert with plastic wrap and store it in the refrigerator for up to 2 days. After that, the graham crackers will start to get too soggy.

Freezer: This can be stored in the freezer for up to two months. Just make sure to cover it with both plastic wrap and foil, and thaw it out overnight in the refrigerator before serving. The graham crackers may get a little extra soggy in the thawing process.

Recipe FAQs:

Sharon’s tips:

• Make sure the cream cheese is softened before trying to combine it with the sugar and make sure there are no lumps of cream cheese before adding the pudding mix and milk.
• Rubbing the lemon zest into the sugar helps distribute the lemon flavor throughout the dessert.
• Lemon pudding has a mild lemon flavor. If you prefer a more lemony flavor, you can add up to one teaspoon of lemon extract to the pudding mix.
• Wait to add the final can of blueberry pie filling until you are ready to serve the cake. If you add it before the cake is chilled, the filling may bleed on the pudding layer.
• To make pretty slices or squares, put the dessert in the freezer for an hour or two before you slice it.

More no-bake dessert recipes:

If you need more ideas, here is a link to all of my dessert recipes.

⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

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