Blueberry-Lemon Icebox Cake
yield: 10
total time: 70 minutes
Ingredients
- 3 cups fresh blueberries plus ⅓ cup, divided
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/2 lemon
- 1 tablespoon cream
- 8 ounces mascarpone cheese room temperature
- 3/4 cup powdered sugar
- 1 lemon large
- 2 cups heavy whipping cream
- 1 cup lemon curd store-bought or homemade, divided
- 5 pounds cake trimmed of top, bottom and sides, saved for another use
Nutrition
- Calories : 1270 calories
- Carbohydrate : 159 grams
- Cholesterol : 310 milligrams
- Fat : 69 grams
- Fiber : 4 grams
- Protein : 17 grams
- SaturatedFat : 29 grams
- Sodium : 980 milligrams
- Sugar : 33 grams
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