Lemon Blueberry Frozen Crunch Cake


  • 1 box Nature Valley™ granola bars, crushed into coarse crumbs
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/3 cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted
  • 3 cups vanilla ice cream, softened
  • 2 teaspoons high quality lemon emulsion/extract
  • 3/4 cup frozen blueberries


1 _ Preheat oven to 350ºF.

2 _ Place the Nature Valley™ granola bars in a food processor and process to a coarse crumb consistency. In a large mixing bowl, add the granola bar crumbs, flour, brown sugar and melted butter and stir to mix together. Spread the mixture out onto a pan lined with parchment paper and bake for 20 minutes, stirring occasionally. Let cool completely. Spread half of the crumb mixture onto the bottom of an 8x8-inch baking dish. Reserve the other half of the crumbs.

3 _ In a large mixing bowl, add the softened ice cream and stir in the lemon extract. Stir in the frozen blueberries.

4 _ Pour the mixture over the crumbs in the 8x8-inch baking dish. Sprinkle the remaining crumbs over the top, cover with aluminum foil and freeze for at least 3 hours.

5 _ Let the dessert sit for about 5 minutes after removing from the freezer to soften, then cut into squares and serve.