How to Make an Easy Blueberry Cake
How to Make an Easy Blueberry Icebox Cake
Many years ago my grandmother shared this recipe for a Blueberry Icebox Cake with me. It is absolutely creamy and delicious and very quick and easy to make. It is a no-bake cake that is made in a 9" x 13" cake pan. The ingredients are basic and easy to find. They include graham crackers, pudding, whip cream and blueberry pie filling. A true family favorite!
This Blueberry Icebox Cake has been passed down through the generations, and now my son makes it once in a while when we have family gatherings. I have altered the original recipe a bit to accommodate the diabetic in the family. The healthy no-sugar ingredients did not affect the recipe at all. I also added the no-sugar blueberry filling recipe here for you.
Blueberry filling is our family's favorite flavor, but you could be creative with other topping choices too. Try apple filling with a bit of cinnamon for the fall or cherry filling during February in honor of President's Day! Another favorite alternative to this Blueberry Cake is to use chocolate pudding and bananas as a topping.
I hope you will try this easy Blueberry Icebox Cake soon. And my hopes is that it will become one of your family's favorite desserts too.
Photo from Google Images
If you love blueberries as I do, than you may want to pick up this cookbook for more recipe ideas using fresh and cooked blueberries.
Shopping List for No-bake Blueberry Cake
1 pound Graham crackers
1 6 ounce vanilla pudding
1/2 gallon milk
1 8 ounce Cool Whip
1 16 ounce can blueberry pie filling
Recipe for Blueberry Icebox Cake
I recommend preparing this cake ahead of time so it has time to sit and chill properly. It is the creamiest when the graham crackers have time to soften and the pudding thicken.
Photo taken by Nancia
- 1 lb whole graham crackers
- 6 ounce box instant vanilla pudding
- 3 3/4 cup milk
- 8 ounce container thawed Cool Whip
- 16 ounce can of blueberry pie filling
- Thaw Cool Whip or other non-dairy topping in refrigerator for at least four hours prior to using for this recipe. Mix pudding according to package for pie filling. Let set for a couple of minutes to thicken. Fold in Cool Whip topping into pudding.
- Spread a small amount to pudding mixture on bottom of cake pan. Lay whole graham crackers over whole bottom of pan. You may need to break some graham crackers to fill in the side or end of cake pan. Spread a thin layer of pudding mixture over graham crackers. Repeat step until pudding mixture is all used. Cover with plastic wrap and put in refrigerator to chill thoroughly. I usually plan on 3 hours.
- Place the blueberry pie filling in the refrigerator to chill also. Right before you are ready to serve, carefully spread blueberry pie filling on top of pudding. (If making your own filling, prepare it first and set aside to cool before putting on cake.)
- Cut into squares and serve. You could add a spoon full of extra cool whip on top for presentation. Don't plan on any leftovers with this blueberry dessert!
My Favorite Cake Pans
I like the non-stick lightweight 9" x 13" pans that come with a snap on lid. It helps make this such an easy recipe to make, take and serve. I don't buy the really expensive brands since they tend to be a bit heavier. You can find a good one at your local discount stores or online.
I also like the glass version of the 9" x 13" pans especially when I am taking this cake to a family dinner or neighborhood potluck. This cake looks nice in a glass dish where you can see the layers through the glass. I would recommend buying one that also comes with a snap on lid. The lid helps with transporting this gooey dessert. Glass is also easy to clean.
The glass is great for easy clean up and the tight fitting lid is great for taking to a potluck or family dinner. It is dishwasher safe too.
Low Sugar Blueberry Icebox Cake
This recipe has been adapted by me to have less sugar and lower fat for the diabetic in my family. I like this dessert also because graham crackers are low in sugar and good sweet crackers for diabetics to eat. They satisfy the "sweet tooth" instead of cookies.
I recommend preparing this cake ahead of time so it has time to sit and chill properly. It is the creamiest when the graham crackers have time to soften and the pudding thicken. I also make my own blueberry pie filling using a sugar substitute and cornstarch (recipe below).
Photo taken by Nancia
- 1 lb box graham crackers
- 1 6 ounce package instant sugar-free vanilla pudding
- 3 3/4 cups low-fat milk
- 1 8 ounce container light Cool Whip
- 1 16 ounce jar or can sugar-free blueberry pie filling
- Thaw Cool Whip in refrigerator. Mix pudding according to package for pie filling. Let set for a couple of minutes to thicken. Fold in Cool Whip into pudding.
- Spread a small amount to pudding mixture on bottom of cake pan. Lay whole graham crackers over whole bottom of pan. You may need to break some graham crackers to fill in the side or end of cake pan. Spread a thin layer of pudding mixture over graham crackers. Repeat step until pudding mixture is all used.
- Cover with plastic wrap and put in refrigerator to chill thoroughly. I usually plan on 3 hours. Plus I place the blueberry pie filling in the refrigerator to also chill. Right before you are ready to serve, carefully spread blueberry pie filling on top of pudding.
- Cut into squares and serve. Don't plan on any leftovers with this blueberry dessert!
Sugar-free Blueberry Pie Filling
This homemade filling is made with cornstarch not flour so it also is very low in the carb department. Fresh blueberries are SO healthy for you. They are filled with antioxidants and lots of vitamin C!
I make this blueberry pie filling from fresh blueberries and a sugar substitute for my diabetic. I try to find ways to alter desserts so he can enjoy a good dessert once in a while.
Photo by Nanci
- 4 cups fresh clean blueberries
- 1 cup sugar substitute (Splenda type)
- 3 Tablespoons cornstarch
- pinch of salt
- 1 cup water
- 1 teaspoon lemon juice (optional)
- Mix the dry ingredients in saucepan. Stir in water and blueberries. Bring to a boil on medium-high heat. Stir to avoid sticking and burning.
- Once boiling, immediately lower heat and simmer for 3 to 4 minutes. Sugar mixture will become clear.
- Remove from heat and cool. Use as you would canned pie filling for this no-bake ice box cake or any other recipe calling for blueberry pie filling.