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How to make blueberry icebox cake
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Blueberry Crunch Icebox Cake

Course: Dessert
Keyword: 4th of July, cake, Dessert
Author: Eden


  • 2 boxes Nature Valley Crunchy Granola Bar 6 packages, 2 bars in each box
  • 3 tablespoons brown sugar
  • ¼ cup flour
  • 6 tablespoons melted butter + 2 tablespoons
  • 2 egg whites or an egg white substitute calculated to 2 eggs
  • ½ cup sugar
  • 1 cup heavy whipping cream
  • 1 lemon
  • 6 ounces cream cheese room temp.
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 2 cups fresh blueberries roughly cut in half


  • Add 1 box of the Nature ValleyTM granola bars in a food processor and process until you achieve a fine crumb. Put the crumbs in a bowl. Do the same with the second box of granola bars and put them in a separate bowl.
  • In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8×8-inch dish that has been covered with parchment paper. Bake at 350oF for 10 minutes. Let cool.
  • In a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes.
  • In another bowl, mix squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated. Add to the heavy cream mixture and continue to beat on high.
  • Add in the vanilla, cinnamon and fold in the blueberries. Pour the whipped mixture over the already baked crust.
  • Add two tablespoons of melted butter to the second bowl of crumbs to moisten it. Then crumble over the top.
  • Cover and freeze for three hours or more and enjoy!