This dreamy Blueberry Butter Ice Box Cake is made with slow cooked blueberry butter which makes this icebox cake a most indulgent summer dessert.
Recently, I created several blueberry recipes for the Oregon Blueberry Commission 2020 Harvest. One of the recipes is a slow cooked blueberry butter. I created this silky fruit butter with a hint of citrus and a little spice. Much like it’s sister butter, the slow cooked apple butter of fall.
The final result is a flavorful blueberry butter that is perfect for most everything. From toast, bagels, biscuits, scones and even pork chops to this enchanting summer dessert.
Full disclosure, Mr. B and I couldn’t stop “taste testing” this Blueberry Butter Icebox Cake while I was trying to snap some photos.
Not only does the blueberry butter add a layer of decadence but I also added cream cheese to the whipped cream on the advice of a friend of mine. Sherriann (also my amazing hair stylist) is a fabulous home cook, and she also makes me look presentable.
Along with a plethora of enchanting blueberry recipes, you’ll find the recipe for the Slow Cooked Blueberry Butter HERE.
If you decide not to make the slow cooked blueberry butter, you can absolutely substitute with blueberry jam. Although, I think the blueberry butter really makes the flavor of this dessert very special.
You can also watch my Slow Cooked Blueberry Recipe VIDEO HERE.
Although we’re nearing the end of July, which is National Blueberry Month, fresh Oregon blueberries will continue to be available for at least the next several weeks. And bonus, blueberries are easy to freeze for use throughout the entire year! I’ll post about freezing fruit and berries soon.
My hope is that this post finds you happy and healthy, and enjoying a most delicious summer!
Wishing you light, love and peace,
Karista
The most delightful frozen summer dessert filled with a slow cooked blueberry butter, whipped cream, cream cheese and lemon zest.
Ingredients
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 8-ounces cream cheese, very soft and at room temperature
- 1 lemon, zested
- 16-ounces slow cooked blueberry butter (or blueberry jam)
- 1 14-ounce box of graham crackers
- Handful of fresh blueberries for garnish
- 9×5 loaf pan
- plastic wrap
Instructions
- Line a 9×5 loaf pan with a sheet of plastic wrap, with the plastic wrap hanging well over the edges. This is so you can easily remove the ice box cake from the loaf pan.
- In an electric mixer, add the heavy cream and whisk. While whisking slowly, add the powdered sugar. Whisk on medium speed and when the heavy cream is nicely thick, but hasn’t yet formed stiff peaks, add the very soft cream cheese and mix to combine. Once the cream cheese is combined with the whipped cream, stir in the lemon zest.
- This dessert can be layered any way that you like, but this is how I layered mine. Remember, it’s a fun dessert and it doesn’t have to be perfect.
- The layering goes like this:
- Whipped Cream on the bottom just so the graham crackers will stick
- Add a single layer of graham crackers
- Add a layer of whipped cream onto the graham crackers
- Add a single layer of graham crackers on the whipped cream
- Add a layer of blueberry butter until all the graham crackers are fully covered
- Add a layer of graham crackers
- Add a layer of whipped cream
- Add a layer of graham crackers
- Add a layer of blueberry butter until all the crackers are fully covered
- And so on until you’ve reached the top. The remaining whipped cream should be the last layer.
- Then sprinkle with some fresh blueberries
- Add the loaf pan to the freezer. I usually freeze my icebox cake for about 24 hours. Then I leave it on the counter for about 30 minutes before taking it out of the loaf pan and slicing.
- You can keep any leftovers (should you have any) in the freezer.
Notes
Ice box cakes can be prepared a multitude of ways and with as few or as many layers as you like. So have fun and get creative!
Oh, that looks SO yummy! Our blueberry season is over, but I’ll save this. Love blueberries! Oregon’s are the best! My FIL used to buy 5 lbs. each week!
Oregon does have some of the best blueberries! I’ve got a few pounds on my kitchen counter now. 😉