Blueberry-Lemon Icebox Cake

Blueberry-Lemon Icebox Cake – tender pound cake layered between fluffy lemon curd mascarpone cream and a fresh blueberry sauce for a wonderful frozen dessert you’ll be thrilled to serve your guests. 
And your guests will be thrilled too … especially if you slice it nice and thick, and glob another spoonful of the blueberry sauce right on top.  I love a make-ahead dessert that is easily sliced as needed, and this Blueberry-Lemon Icebox Cake is needed at our house!

Ingredients
For the blueberry sauce:

• 3 cups fresh blueberries plus 1/3 cup, divided
• 1/2 cup granulated sugar
• 2 tablespoons water
• juice of 1/2 a large lemon about 1 tablespoon

For the lemon cream:

• 8 ounces mascarpone cheese, room temperature
• 3/4 cup powdered sugar
• zest of 1 large lemon
• 2 cups (16-ounces) heavy whipping cream
• 1 cup store-bought or homemade lemon curd, divided
• 1 9x5 pound cake, trimmed of top, bottom and sides (saved for another use)

Instructions
To make the blueberry sauce:

1. Combine 3 cups of fresh (or frozen) blueberries with 1/2 cup granulated sugar and 2 tablespoons water in a deep saucepan. Heat on medium until the mixtures begins to boil. Reduce the heat slightly to maintain a simmer, and cook until the blueberries pop and the sauce thickens, about 5 minutes. Add the lemon juice and cook until the mixture is almost reduced by half (about 10 minutes.) You will need 1 1/2 cups of sauce. Remove from the heat and cool. Refrigerate until ready to use. (Keep the extra 1/3 cup of fresh blueberries ready - they are added at the end.)
2. When ready to make the icebox cake, line a 9x5 inch loaf pan with plastic wrap making sure there is a lot of extra hangover on all sides. Set aside.
3. ...........

For full instruction please see : https://www.savingdessert.com

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