# Lemon Blueberry Icebox CakeLevel: Easy Yield: 9 servings Total Time: 3 hr 35 min (includes cooling and chilling time) Active Time: 35 min## Nutritional Analysis Per ServingServing Size: 1 of 9 servings- Calories: 512- Total Fat: 28 g- Saturated Fat: 14 g- Carbohydrates: 63 g- Dietary Fiber: 2 g- Sugar: 47 g- Protein: 6 g- Cholesterol: 63 mg- Sodium: 399 mg## About This RecipeWhen Ree attends a gathering or potluck, she frequently brings a dessert. This recipe is ideal for such occasions. It can be made in advance, looks impressive, and always disappears quickly.## IngredientsCake:- Nonstick cooking spray, for the pan- Zest of 1 lemon- One 15.5-ounce box white cake mix, batter prepared as per package instructionsFilling:- 1 1/2 cups frozen blueberries- 1/2 cup sweetened condensed milk- Juice of 1 lemonTopping:- 1 1/2 cups cold heavy cream- 4 ounces cream cheese, at room temperature- 1/2 cup powdered sugar- Zest of 1 lemon plus 1 sliced lemon, for garnish## Instructions1. For the cake: Preheat the oven according to the package instructions. Spray a 9-by-13-inch cake pan with nonstick spray.2. Mix the lemon zest into the cake mix batter, then pour into the prepared cake pan. Bake according to the package instructions (typically at 350 degrees F for 34 to 38 minutes). When a toothpick inserted into the cake comes out clean, it is done.3. Remove from the oven and let cool to room temperature, about 30 minutes.4. For the filling: Meanwhile, add the blueberries, condensed milk and lemon juice to a bowl. Using a potato masher or whisk, mash the blueberries into the condensed milk until well combined and only a few whole berries remain.5. Using the back of a wooden spoon, poke holes over the top of the cake. Pour the blueberry mixture over the top, spreading to fill all the holes. Chill for 2 hours.6. For the topping: Add the cream, cream cheese, powdered sugar and lemon zest to large bowl. Using a hand mixer, whip until stiff peaks form.7. Spread the topping over the cake. Decorate with the lemon slices and serve.
