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Blueberry Butter Ice Box Cake

A Sweet, Creamy, Blueberry Butter Ice Box Cake

I'm not sure I could ever resist an Ice Box Cake, especially one prepared with blueberries. This sweet, creamy frozen dessert happened after I developed a slow-cooked blueberry butter for the Oregon Blueberry Commission in 2020, which you can find at

The blueberry butter has a hint of citrus and spice and makes the most delicious ice box cake. However, if you don't have time to make the blueberry butter, a blueberry preserves or jam will work.

Blueberry Butter Ice Box Cake


  • 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


  1. 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. 

  2. 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. 

  3. 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.

  4. The layering goes like this: 

  5. Whipped Cream on the bottom just so the graham crackers will stick 

  6. Add a single layer of graham crackers 

  7. Add a layer of whipped cream onto the graham crackers 

  8. Add a single layer of graham crackers on the whipped cream 

  9. Add a layer of blueberry butter until all the graham crackers are fully covered 

  10. Add a layer of graham crackers 

  11. Add a layer of whipped cream 

  12. Add a layer of graham crackers 

  13. Add a layer of blueberry butter until all the crackers are fully covered 

  14. And so on until you’ve reached the top. The remaining whipped cream should be the last layer. 

  15. Then sprinkle with some fresh blueberries 

  16. 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. 

  17. You can keep any leftovers (should you have any) in the freezer. 

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