Blueberry-Lemon Icebox Cake |
Author: Bon Appetit
Blueberry-Chia Seed Jam
- 3 cups fresh (or frozen, thawed) blueberries
- 2 teaspoons finely grated lemon zest
- ¼ cup fresh lemon juice
- 3 tablespoons (or more) pure maple syrup
- ¼ cup chia seeds
Cake
- 8 ounces mascarpone or plain whole-milk Greek yogurt, room temperature
- ¾ cup powdered sugar
- 2 tablespoons finely grated lemon zest, plus more for garnish
- 2½ cups chilled heavy cream
- 1 cup homemade or store-bought lemon curd, divided
- 16 graham crackers, divided
- 1½ cups Blueberry–Chia Seed Jam, divided
- ⅓ cup fresh blueberries
- Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally, until juices are reduced by half, 5–10 minutes.
- Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Return to a boil, then stir in chia seeds; cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use.
- Line a 9x5" loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of mascarpone mixture to another large bowl and fold in ½ cup lemon curd. Cover remaining mascarpone mixture; chill until ready to unmold and cover cake.
- Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop ½ cup jam over top, then gently spread evenly over lemon cream. Drizzle ¼ cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, ½ cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.
- Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.
- Just before serving, mix blueberries into reserved jam and spoon over cake. Garnish with additional lemon zest if desired.
Recipe by Raisin & Fig at https://www.raisinandfig.com/blueberry-lemon-icebox-cake/
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