A cool, tangy, and refreshing icebox cake layered with lemon cream, fresh blueberries, and crisp wafers, perfect for summer gatherings and 4th of July parties.
Whip cream to stiff peaks but avoid overwhipping to prevent grainy texture. Use softened cream cheese for smooth lemon cream. Chill overnight for best texture and flavor. For dairy-free, use coconut whipped cream and dairy-free cream cheese. Swap wafers for gluten-free cookies if needed.
Keywords: blueberry lemon icebox cake, summer dessert, no bake cake, patriotic dessert, 4th of July dessert, easy icebox cake, lemon cream cake