Blueberry Matcha Icebox Cake

# What You Need:

→ Cream Layer

01 - 1 2/3 cups heavy whipping cream (cold)

02 - 9 oz mascarpone cheese (room temperature)

03 - 2/3 cup powdered sugar

04 - 2 tablespoons culinary-grade matcha green tea powder

05 - 1 teaspoon vanilla extract

→ Filling and Layers

06 - 1 2/3 cups fresh or thawed blueberries

07 - 7 oz graham crackers or digestive biscuits

→ Garnish

08 - Extra blueberries

09 - Powdered sugar for dusting

10 - A pinch of matcha powder

# Directions:

01 - Using an electric mixer or whisk, beat the heavy cream to soft peaks. Incorporate mascarpone, powdered sugar, matcha powder, and vanilla extract. Continue beating until the mixture is smooth and thick without overmixing.

02 - Spread a thin layer of the matcha cream evenly on the bottom of an 8x8 inch baking dish.

03 - Arrange a single layer of graham crackers or digestive biscuits over the cream base.

04 - Gently spread roughly one-third of the matcha cream over the crackers, then sprinkle a layer of blueberries on top.

05 - Repeat the layering process: crackers, cream, and blueberries, ending with a final layer of matcha cream.

06 - Cover and refrigerate for a minimum of 6 hours or overnight to allow proper setting and melding of flavors.

07 - Before serving, garnish with additional blueberries, dust with powdered sugar, and lightly sprinkle matcha powder.

# Expert Tips:

01 -

This cake chills in the fridge, so you get all the wow-factor with minimal effort or heat in the kitchen.
The combination of matcha and blueberries is unlike any classic dessert, giving this simple treat a surprising twist I keep coming back for.

02 -

If you rush the chilling, your layers will slip when slicing—the patience pays off in perfectly defined cake squares.
Switching to gluten-free cookies or dairy-free creams works, but definitely double-check thickness as some plant creams won't set as firmly.

03 -