Lemon Blueberry Icebox Cake
Description
This cake is perfect for taking to potlucks, holiday celebrations, or parties of any kind. It's stunning looking and delicious, but be prepared, there won't be any leftovers.
Ingredients
Cake:
non-stick cooking spray, for the cake pan
zest of 1 lemon
15.5 oz. box white cake mix, plus ingredients listed on the package to make the cake
Filling:
1 1/2 c. frozen blueberries
1/2 c. sweetened condensed milk
juice of 1 lemon
Topping:
1 1/2 c. cold heavy cream
4 oz. cream cheese, at room temperature
1/2 c. powdered sugar
zest of 1 lemon plus 1 thinly sliced lemon, for garnish
Directions
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Cake:
Preheat the oven according to the package directions. Spray a 9x13 inch cake pan with non-stick cooking spray.
Fold the lemon zest into the cake mix batter; pour into the prepared pan.
Bake according to the package instructions. Typically at 350 degrees F for 34 - 38 minutes. When a wooden toothpick inserted into the cake comes out clean, it is done.
Remove from the oven. Let cool to room temperature, about 30 minutes.
Filling:
Meanwhile, add the blueberries, condensed milk and lemon juice to a bowl. Using a potato masher or whisk, mash the blueberries into the condensed milk until well combined and only a few whole berries remain.
Using the handle end of a wooden spoon, poke holes across the top of the cake. Pour the blueberry mixture over the top to the edges, spreading to fill all of the holes.
Chill 2 hours.
Topping:
Add the cold heavy cream, cream cheese, powdered sugar and lemon zest to large bowl. Using a hand mixer, whip until still peaks form.
Spread the topping over the cake. Decorate with lemon slices.
Serve.
9-12 servings.