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Blueberry Shortbread Icebox Cake Recipe

Easy Blueberry Shortbread Icebox Cake Recipe

Hello berry season! Hello to the Best Summer Berry Icebox Cake Recipe! This Easy 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!
5 from 3 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Chill 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 380 kcal

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

  1. Store in the refrigerator for 3 days in the refrigerator covered or 1 month in the freezer tightly covered.
  2. Avoid adding the remaining blueberries until the blueberry filling is completely cool. This adds a magic burst of blueberries.
  3. Make all the parts a day ahead. Assemble and chill before serving for best crust.
  4. Substitute blueberries for strawberries, marionberries, raspberries, our blackberries or add mixed berries. Simply swap with exact recipe measurements.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 63gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 43mgSodium: 429mgPotassium: 150mgFiber: 3gSugar: 23gVitamin A: 513IUVitamin C: 5mgCalcium: 135mgIron: 2mg
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