Blueberry-Lemon Icebox Cake Recipe


For the blueberry sauce:
3 cups fresh blueberries, plus ⅓ cup, divided
½ cup granulated sugar
2 tablespoons water
juice of ½ a large lemon (about 1 tablespoon)

For the lemon cream:
8 ounces mascarpone cheese, room temperature
¾ cup powdered sugar
zest of 1 large lemon
2 cups (16-ounces) heavy whipping cream
1 cup of store-bought or homemade lemon curd, divided
1 9×5 pound cake, trimmed of top, bottom and sides (saved for another use)


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