BOXED CAKE MIX RECIPE: Blueberry Ice Box Cake Mix Recipe

Blueberry Ice Box Cake Mix Recipe



A cool, creamy, no-bake dessert layered with cake mix, whipped cream, and juicy blueberries. Perfect for warm days or when you want an easy make-ahead treat!


Ingredients

For the Cake Layer

  • 1 box yellow cake mix (dry, unprepared)

  • 1 ½ cups cold milk

  • 1 tsp vanilla extract

  • 1 (8 oz) package cream cheese, softened

  • 1 cup powdered sugar

For the Blueberry Filling

  • 2 cups fresh blueberries (or frozen, thawed and drained)

  • ⅓ cup granulated sugar

  • 1 Tbsp lemon juice

  • 1 tsp lemon zest (optional)

  • 2 Tbsp water

For the Whipped Layer

  • 2 cups heavy whipping cream

  • ¼ cup powdered sugar

  • 1 tsp vanilla extract

Optional Add-ins

Instructions (Expanded & Detailed)

1. Make the Blueberry Filling

  1. In a saucepan, combine blueberries, sugar, lemon juice, zest, and water.

  2. Cook over medium heat, stirring occasionally, until berries release their juices and mixture thickens slightly (about 6–8 minutes).

  3. Remove from heat and let cool completely—this helps the layers set better.

2. Prepare the Cream Cheese Cake Mix Layer

  1. Beat softened cream cheese in a large bowl until smooth and fluffy.

  2. Add powdered sugar and mix well until creamy.

  3. Slowly pour in cold milk and vanilla extract while mixing.

  4. Add the DRY cake mix gradually, blending until the mixture becomes smooth, thick, and pudding-like.

TIP: Let it sit for 5 minutes; the cake mix will thicken even more as it absorbs moisture.

3. Whip the Cream Layer

  1. In a chilled bowl, beat heavy cream until soft peaks form.

  2. Add powdered sugar and vanilla.

  3. Continue whipping until firm peaks form. Do not overbeat.

4. Assemble the Ice Box Cake

  1. Line the bottom of a 9×13-inch dish with graham crackers or ladyfingers (optional but helps structure).

  2. Spread half of the cake mix–cream cheese mixture evenly over the base.

  3. Spoon half of the blueberry filling over it and gently swirl for a marbled look, or leave it layered.

  4. Spread half of the whipped cream over the blueberries.

  5. Repeat layers: cake mix → blueberries → whipped cream.

  6. Smooth the top with a spatula.

5. Chill

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, but overnight gives the best texture.
The crackers soften, flavors meld together, and the cake becomes creamy and sliceable.

Serving Tips

  • Garnish with fresh blueberries or a drizzle of blueberry sauce.

  • Serve chilled for best texture.

  • Store in the refrigerator up to 4 days.

  • Freezes well—thaw slightly before slicing.

https://www.justsotasty.com/wp-content/uploads/2018/06/Blueberry-Cheesecake-Icebox-Cake-6.jpg?utm_source=chatgpt.com


OTHER RECIPES

Creating your own homemade cake mix is a fantastic way to have the convenience of a box mix with the delicious flavor of a from-scratch recipe. This blueberry cake mix is perfect for keeping on hand for a last-minute dessert, for giving as a thoughtful gift, or for simplifying your baking routine.

Homemade Blueberry Cake Mix (From-Scratch Convenience)

This recipe creates a dry mix that you can store in your pantry. When you're ready for a fresh, warm blueberry cake, you just need to add a few simple wet ingredients. We use dried blueberries in the mix for shelf stability, but I'll include instructions for using fresh or frozen ones too.

Yields: Enough mix for one 9x9 inch cake or 12 muffins Prep time (for the mix): 10 minutes Storage: Store in an airtight container in a cool, dry place for up to 3 months.


Ingredients for the Cake Mix

Instructions for Making the Mix

  1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking thoroughly ensures that the leavening agents are evenly distributed, which is key for a good rise.
  2. Add the Blueberries: Gently stir the dried or freeze-dried blueberries into the flour mixture. Be careful not to crush them.
  3. Package the Mix: Transfer the mix to a large, airtight jar or a zip-top bag. If giving as a gift, you can layer the ingredients in a clear jar for a beautiful presentation. Attach a tag with the "To Bake" instructions below.

To Bake the Cake (Using Your Mix)

When you're ready to bake, preheat your oven and gather these wet ingredients.

You Will Need:

Instructions:

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x9 inch baking pan, or line it with parchment paper. For muffins, line a 12-cup muffin tin with paper liners.
  2. Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, melted butter, egg, and vanilla extract until just combined.
  3. Combine Wet and Dry: Pour the wet ingredients into the bowl with your cake mix. Using a spatula or wooden spoon, stir until just combined. Do not overmix! A few small lumps in the batter are perfectly fine. Overmixing will result in a tough cake.
  4. Pour and Bake: Pour the batter into your prepared pan and spread it evenly. Bake for 35-45 minutes for a 9x9 cake, or 18-22 minutes for muffins. The cake is done when a toothpick inserted into the center comes out clean or with moist crumbs attached.
  5. Cool: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Let muffins cool in the tin for a few minutes before moving to a wire rack.

Tips for Success & Variations

  • For
    a Fresh/Frozen Blueberry Cake:     If you want to use fresh or frozen blueberries, omit the 1 cup of dried blueberries from the mix. When making the batter, gently fold 1 ½ cups of fresh or frozen (unthawed) blueberries into the batter at the very end.
  • Add a Streusel Topping: For a delicious, crunchy topping, mix together ½ cup of flour, ¼ cup of brown sugar, ½ tsp cinnamon, and 4 tbsp of cold butter (cut into small cubes). Sprinkle this over the batter before baking.
  • Lemon Blueberry Variation: Add the zest of one lemon to the dry mix ingredients for a bright, fresh flavor that pairs beautifully with blueberries.
  • Glaze It: For a simple glaze, whisk together 1 cup of powdered sugar with 1-2 tablespoons of milk or lemon juice until it reaches your desired consistency. Drizzle over the cooled cake.
  • Gluten-Free Option: Use a high-quality, 1-to-1 gluten-free baking flour blend in place of the all-purpose flour.

Enjoy your convenient and delicious homemade blueberry cake

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