Blueberry Shortbread Icebox Cake Recipe
Hello berry season! Hello to the Best Summer Berry Icebox Cake Recipe! This Easy Lemon Blueberry Shortbread Icebox Cake Recipe is fantabulous! Bonus! You can switch the berries or mix them up! Grab an apron! I am sharing this tasty recipe with YOU!
Blueberry Shortbread Icebox Cake Recipe
What You Will Love About Easy Blueberry Shortbread Icebox Cake Recipe
Recipe Main Blueberry Shortbread Cake Ingredient Snapshot
Main Ingredients
If you love a summer berry icebox cake you will love THE SPARKLING CHARM RASPBERRY ICEBOX CREAM CAKE & THE MILLION DOLLAR NO BAKE PIE too!
What Does Blueberry Icebox Cake Taste Like?
This Easy Lemon Blueberry Shortbread Icebox Cake has a rich buttery lemon zested crust topped with creamy fluff mixed with sweet blueberries. The crunch of the bright shortbread crust and the light creaminess and blueberry flavor will make your socks roll up and down!
Other Berries for This Shortbread Icebox Cake
You can absolutely substitute the blueberries. Simply swap the exact amounts out in the recipe.
- Strawberries
- Marionberries
- Blackberries
- Raspberries
Of course you could mix the berries too!
Occasions to Serve Blueberry Icebox cake
Oh my goodness! A Summer Berry Icebox Cake can be served for most any summer occasion. Here are just a few.
- 4th of July
- Memorial Day
- Labor Day Weekend
- Pool Party
- Summer Potluck
- Cookouts
Why is It Called An Icebox Cake?
100 plus years ago refrigerators were called chill chests. They were kept cool using huge blocks of ice. Hence, the name “icebox.” Instead of using ovens to bake cakes in the summer heat. Layers of cookies, berries, and cool whip were layered and chilled in the icebox for several hours and served cold. Popular in the 1930’s and still today, a Summer Berry Icebox Cake is a summertime treat for certain!
Easy Blueberry Shortbread Icebox Cake Recipe
Serves 12 – 14
Substitute blueberries for strawberries, marionberries, raspberries, our blackberries or add mixed berries. Simply swap with exact recipe measurements.
Ingredients
Shortbread Crust
- 1 cup unsalted butter, softened
- 2/3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon zest
- 2 cups flour
Blueberry Filling
- 4 cups blueberries
- 3/4 cups sugar
- 3 tablespoons cornstarch
- 6 +/- tablespoons water
Fluffy Cream Cheese Vanilla Whip
- 8 ounce cream cheese
- 1 cup powdered sugar
- 1 – 8 ounce container Cool Whip
Topping
- 1 – 8 ounce container Cool Whip
Garnish
- fresh lemon zest strips
- fresh blueberries
Blueberry Shortbread Icebox Cake Instructions
Shortbread Crust
Preheat oven to 325°F.
Spray a 3 quart glass baking dish with baking spray.
Add the softened butter and the powdered sugar to a medium mixing bowl and beat at medium speed until creamy. Mix in the lemon zest and the vanilla extract. Gradually add the flour until the shortbread crust dough is wet with a sandy appearance. (When pinched it will stick together.) Press the lemon shortbread crust dough into the prepared 3 quart glass baking dish and bake for 15 – 20 minutes or until just golden brown. Remove from oven and cool completely.
Blueberry Filling
In a medium saucepan, add one cup of the blueberries, water and the sugar. Cook over medium heat until the sugar is dissolved stirring often. Sprinkle in the cornstarch and stir until the mixture reaches a boil. Keep stirring until the mixture thickened and looks like a clear gel glaze. Remove from the heat and cool completely. When the mixture is completely cooled, stir in the remaining three cups of blueberries. Place in the refrigerator while making the fluffy cream cheese whip.
Fluffy Cream Cheese Whip
In a mixing bowl, add the cream cheese and powdered sugar. Beat at medium speed until smooth. Beat in the whipped topping until combined.
Assemble the Blueberry Shortbread Icebox Cake
Spread the cream cheese whip over the cooled shortbread. Remove the blueberry filling from the refrigerator and give it a stir. Gently spread the blueberry filling over the cream cheese whip being careful not to press too hard. Spread on a the cool whip.
Time to Chill Out
Chill the Blueberry Shortbread Icebox Cake in the refrigerator for 2 hours before serving.
Garnish
Top with more fresh blueberries and fresh lemon zest strips.
How Long Can You Keep an Icebox Cake in the Refrigerator?
Store in the refrigerator for 3 days in the refrigerator covered or 1 month in the freezer tightly covered.
Easy Blueberry Shortbread Cake Recipe Notes
- Avoid adding the remaining blueberries until the blueberry filling is completely cool. This adds a magic burst of blueberries.
- Make all the parts a day ahead. Assemble and chill before serving for best crust.
TOOLS YOU’LL NEED
Easy Blueberry Shortbread Icebox Cake Recipe
Ingredients
Shortbread Crust
- 1 cup unsalted butter softened
- 2/3 cups powdered sugar
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- 2 cups flour
Blueberry Filling
- 4 cups blueberries
- 3/4 cups sugar
- 3 tablespoons cornstarch
- 6 +/- tablespoons water
Fluffy Cream Cheese Vanilla Whip
- 8 ounce cream cheese
- 1 cup powdered sugar
- 1 – 8 ounce container Cool Whip
Blueberry Shortbread Icebox Cake Topping
- 1 – 8 ounce container Cool Whip
Garnish
- fresh blueberries
- fresh lemon zest strips
Instructions
Shortbread Crust
- Preheat oven to 325°F.
- Spray a 3 quart glass baking dish with baking spray.
- Add the softened butter and the powdered sugar to a medium mixing bowl and beat at medium speed until creamy. Mix in the lemon zest and the vanilla extract. Gradually add the flour until the shortbread crust dough is wet with a sandy appearance. (When pinched it will stick together.) Press the lemon shortbread crust dough into the prepared 3 quart glass baking dish and bake for 15 – 20 minutes or until golden brown. Remove from oven and cool completely.
Blueberry Filling
- In a medium saucepan, add one cup of the blueberries, water and the sugar. Cook over medium heat until the sugar is dissolved stirring often. Sprinkle in the cornstarch and stir until the mixture reaches a boil. Keep stirring until the mixture thickened and looks like a clear gel glaze. Remove from the heat and cool completely. When the mixture is completely cooled, stir in the remaining three cups of blueberries. Place in the refrigerator while making the fluffy cream cheese whip.
Fluffy Cream Cheese Whip
- In a mixing bowl, add the cream cheese and powdered sugar. Beat at medium speed until smooth. Beat in the whipped topping until combined.
Assemble the Blueberry Shortbread Icebox Cake
- Spread the cream cheese whip over the cooled shortbread. Remove the blueberry filling from the refrigerator and give it a stir. Gently spread the blueberry filling over the cream cheese whip being careful not to press too hard. Spread on a the cool whip.
Time to Chill
- Chill the Blueberry Shortbread Icebox Cake in the refrigerator for 2 hours before serving.
Garnish
- Top with more fresh blueberries and fresh lemon zest strips.
Notes
- Store in the refrigerator for 3 days in the refrigerator covered or 1 month in the freezer tightly covered.
- Avoid adding the remaining blueberries until the blueberry filling is completely cool. This adds a magic burst of blueberries.
- Make all the parts a day ahead. Assemble and chill before serving for best crust.
- Substitute blueberries for strawberries, marionberries, raspberries, our blackberries or add mixed berries. Simply swap with exact recipe measurements.
Nutrition
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Pin Easy Blueberry Shortbread Icebox Cake Recipe
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