Ingredients
Scale
- 2 teaspoons cornstarch
- 2 teaspoons fresh lemon juice
- 1 tablespoon warm water
- 2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 2 cups heavy cream or heavy whipping cream, cold
- 4 ounces full-fat brick cream cheese, softened to room temperature
- 6 tablespoons confectioners’ sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 8 full-sheet graham crackers
- optional for garnish: fresh blueberries, mint, lemon slices
Instructions
- Layer graham crackers, cream filling, and blueberry sauce in a loaf pan.
- Mix cornstarch, lemon juice, and warm water until dissolved and set aside.
- Heat blueberries and sugar in a saucepan until juices release, add cornstarch mixture, and thicken.
- Line a loaf pan with plastic wrap for easy removal.
- Whip heavy cream until soft peaks form and set aside.
- Beat cream cheese until smooth, add confectioners’ sugar, lemon juice, and zest, then fold in whipped cream.
- Create layers in the prepared pan: a thin layer of cream filling, graham crackers, and alternating cream filling and blueberry sauce.
- Cover and freeze for at least 4 hours or overnight.
- Let soften in the refrigerator or at room temperature before serving and garnish with blueberries, mint, and lemon slices.
Notes
For best results, allow the cake to chill overnight to enhance flavors.
Using fresh blueberries gives a brighter taste, but frozen will work well in a pinch.
Garnishing with mint adds a fresh touch to the dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.