Prep time: 25 minutes
Cook time: 5 minutes
Total time: 5 hours or overnight (for chilling)

Servings: approximately 10

Ingredients

Blueberry Sauce

• 2 teaspoons cornstarch
• 2 teaspoons fresh lemon juice
• 1 tablespoon warm water
• 2 cups (380g) fresh or frozen blueberries
• 2 tablespoons granulated sugar
• 1 teaspoon lemon zest

Cake

• 2 cups heavy cream or heavy whipping cream
• 1⁄4 cup confectioners’ (powdered) sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 7 - 8 full-sheet graham crackers (about 1 standard sleeve) OR Pepperidge Farm Bordeaux or Shortbread cookies (a bit more decadent)
• Optional: additional lemon zest and blueberries for garnish

Preliminary notes:

• I prefer making this recipe with shortbread cookies or graham crackers for a more flavorful and decadent recipe. Basically you want to use cookies that are flat, thin and crispy.
• There will be three layers of cookies or graham crackers, five layers of whipped cream, and two layers of blueberry sauce. Each layer of cookies or graham crackers is about two full graham crackers (you can break some up to fit).
• This recipe yields four cups of whipped cream and you will use a little under one cup per layer (about 3⁄4 cup).
• The blueberry sauce and whipped cream can both be made ahead of time. Cover each tightly and refrigerate for up to 1 to 2 days. The entire cake can be assembled and frozen 2-3 days in advance before continuing with step 8I prefer making this recipe with shortbread cookies or graham crackers for a more flavorful and decadent recipe. Basically you want to use cookies that are flat, thin and crispy.
• There will be three layers of cookies or graham crackers, five layers of whipped cream, and two layers of blueberry sauce. Each layer of cookies or graham crackers is about two full graham crackers (you can break some up to fit).
• This recipe yields four cups of whipped cream and you will use a little under one cup per layer (about 3⁄4 cup).
• The blueberry sauce and whipped cream can both be made ahead of time. Cover each tightly and refrigerate for up to 1 to 2 days. The entire cake can be assembled and frozen 2-3 days in advance before continuing with step 8.

Instructions:

1. To make the blueberry sauce, whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside.
2. Warm the blueberries and sugar together in a small saucepan over medium heat, stirring continuously for 2 to 3 minutes or until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2 to 3 minutes, smashing some (not all) blueberries as you go. The mixture will begin to thicken.
3. Remove blueberry sauce from heat and stir in the lemon zest. Set aside to cool completely. (If short on time, stick mixture in the refrigerator to speed up the cooling process.)
4. Line a 9×5 inch loaf pan with plastic wrap with overhang over the edges to easily lift the cake out. Set aside.
5. Make the whipped cream by using a hand mixer or a stand mixer fitted with a whisk attachment to beat the heavy cream, confectioners’ sugar, lemon juice, and lemon zest together on medium-high speed until soft peaks (not hard) form, about 2 to 3 minutes.
6. Now it’s time to assemble the cake. Spread a couple tablespoons of whipped cream into a very thin layer on the bottom of the prepared pan. This will help the bottom layer of cookies or graham crackers stick. Layer cookies or graham crackers on top. Spread about 3⁄4 cup of whipped cream on top of the cookies or graham crackers. Then layer half of the blueberry sauce on top, another 3⁄4 cup whipped cream, another layer of cookies or graham crackers, 3⁄4 cup whipped cream, the rest of the blueberry sauce, 3⁄4 cup whipped cream, cookies or graham crackers, and then the rest of the whipped cream.
7. Cover with aluminum foil or plastic wrap and place in the freezer for at least four hours or overnight.
8. After it has set, allow to soften in the refrigerator for one hour before serving, or at room temperature for 10-15 minutes.
9. Remove the cake from the pan using the overhang on the sides. If desired, sprinkle cake with blueberries and lemon zest before serving. Cut into slices and serve cold.

Cover and store leftovers in the refrigerator or in the freezer. If frozen, allow to soften again before eating.