Happy blueberry season! We started picking our fresh berries last weekend in the heat and humidity of summer. We made some bourbon blueberry jam of course, but also added that jam into an icebox cake because we couldn't bear to turn on the oven!
An icebox is a super easy, summer-friendly dessert. Think of a simpler, fluffier cheesecake!
Ingredients:
1 jar Wicked Finch Farm Bourbon Blueberry Jam (other flavors work too!)
8 oz. Cream Cheese
1 cup heavy cream
1/4 cup granulated sugar
1 tsp vanilla extract
Lemon juice, lemon zest (optional)
Graham Crackers
Instructions:
Whip the heavy cream into stiff peaks with a mixer with a whisk attachment. Add the cream cheese to the mixture. Add sugar, vanilla and lemon juice if using. Add zest if using.
In a loaf pan lined with parchment, layer graham crackers along the bottom. Break crackers to fit. Layer cream cheese mixture thinly on top of graham crackers. Then add a layer of jam.
Repeat 2-4 more layers depending on the cake height you want.
Refrigerate the cake for at least an hour. When you are ready to serve, unmold from the loaf plan onto a plate. Top with additional cream cheese mixture. Drizzle jam on top if desired for a decorative or marbled effect. Top with berries, lemon zest or edible flowers if available.
Enjoy!