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Author Notes: Layers of graham crackers, lemon cream cheese filling and blueberry sauce in a delicious frozen form. —Oh Sweet Day!
Makes one loaf cake
- Blueberry Sauce
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 1/2 cups fresh blueberries
- 1/4 cup water
- Lemon Cream Cheese Filling
- 1 cup whipping cream
- 8 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup store bought or home-made lemon curd
- 16 graham crackers, divided
- Line a 9 x 5″ loaf pan with plastic wrap, leaving overhang on all sides.
- To prepare blueberry sauce, mix all ingredients in a small bowl and bring to a boil. Reduce heat and simmer until mixture begins to thicken, about 2 minutes. Remove from heat. Let cool completely.
- To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.
- In the same bowl, use a paddle attachment, beat cream cheese, sugar and vanilla until it’s soft and creamy.
- Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.
- Fold in lemon curd until combined.
- To assemble, place a single layer of graham crackers on the bottom of the prepare pan, breaking as needed to fit in. Using a small offset spatula, evenly spread a quarter of lemon cream cheese filling over graham crackers, then 1/2 cup of blueberry sauce and another quarter of lemon cream cheese filling. Repeat layering process with graham crackers, cream cheese filling, blueberry sauce, cream cheese filling. Finish with a final layer of graham crackers.
- Cover with plastic wrap. Freeze for at least 4 hours.
- Using the plastic overhang to unmold the cake. Slice cake into layers and serve with the remaining blueberry sauce.