Best 3 Lemon Blueberry Dessert Recipes

Looking for a delectable dessert that blends the zesty tang of lemons with the sweet, juicy goodness of blueberries? This article will take you on a culinary journey to discover the best lemon blueberry dessert recipes. Get ready to embark on a flavor adventure as we explore mouthwatering options ranging from classic pies and cakes to refreshing lemon blueberry parfaits and tartlets. Whether you prefer a simple yet satisfying dessert or an elaborate creation, we've got you covered. So, gather your ingredients, preheat your oven, and let's dive into the world of lemon blueberry treats!

Here are our top 3 tried and tested recipes!

LEMON-BLUEBERRY DESSERT

Lemon-Blueberry Dessert image

Pound cake is suspended in lemon pudding and is topped with blueberries and whipped cream.

Provided by Donna

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup blueberries, or more to taste
1 lemon, juiced
1 teaspoon white sugar
2 (3/4 inch thick) slices prepared pound cake, crusts trimmed and cut into 1/2-inch squares
2 cups cold milk
1 (3 ounce) package instant lemon pudding mix
½ cup whipped cream, or to taste

Steps:

Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
Divide pound cake cubes into 4 small dessert dishes.
Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 43.2 g, Cholesterol 42.9 mg, Fat 8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 438.7 mg, Sugar 15.2 g

LEMON CHIFFON BLUEBERRY DESSERT

Lemon Chiffon Blueberry Dessert image

This cool and creamy no-bake dessert is perfect for hot summer days. I sometimes replace raspberries for half of the blueberries to make it look more patriotic. -Jodie Cederquist, Muskegon, Michigan

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 15 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups graham cracker crumbs (about 24 squares)
1-1/3 cups sugar, divided
1/2 cup butter, melted
1-1/2 cups fresh blueberries, divided
1 package (3 ounces) lemon gelatin
1 cup boiling water
11 ounces cream cheese, softened
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed

Steps:

Combine cracker crumbs, 1/3 cup sugar and butter, reserving 2 tablespoons for topping. Press remaining crumb mixture into a 13x9-in. dish. Sprinkle with 1 cup blueberries., In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Refrigerate, covered, until set, about 3 hours. Top with reserved crumb mixture and remaining blueberries. Refrigerate leftovers.

Nutrition Facts : Calories 344 calories, Fat 19g fat (14g saturated fat), Cholesterol 39mg cholesterol, Sodium 187mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

CREAMY LEMON - BLUEBERRY DESSERT

Creamy Lemon - Blueberry Dessert image

This is a decadent dessert masquerading as the light, springy flavors of lemon and blueberry. I could see changing up the flavors making it chocolate with chocolate chips, or any number of variations, really. A Kraft Foods recipe.

Provided by Mrs. Ed

Categories Cheesecake

Time 1h15m

Yield 24 squares, 24 serving(s)

Number Of Ingredients 11

Ingredients

40 vanilla wafers, crushed (about 1 1/2 cups)
1 cup sugar, divided
3 tablespoons sugar, divided
3 tablespoons butter, melted
4 (8 ounce) packages cream cheese, softened
2 tablespoons flour
1 cup sour cream
4 eggs
1 (3 1/2 ounce) package lemon flavor instant pudding mix
1 (16 ounce) package frozen blueberries, thawed, drained and divided
2 cups thawed Cool Whip

Steps:

Heat oven to 325 degrees.
Mix wafer crumbs with butter and 3 tablespoons sugar; press into bottom of 13 x 9 pan. Bake 10 minutes.
Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until well blended.
Add sour cream and mix well.
Add eggs, one at a time, mixing on low speed after each, just until blended.
Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.
Bake 1 hour or until almost set. Center will still be jiggly.
Cool completely. Refrigerate 4 hours. Top with Cool Whip and remaining berries just before serving.

Nutrition Facts : Calories 317.3, Fat 21, SaturatedFat 12.6, Cholesterol 84.9, Sodium 229.1, Carbohydrate 28.7, Fiber 0.7, Sugar 19.3, Protein 4.9

Tips:

When choosing blueberries, opt for plump and firm berries with a deep blue color. Avoid berries with blemishes or mold.
For optimal flavor, use fresh lemons. If using bottled lemon juice, choose one that is 100% lemon juice and has no added sugar or preservatives.
If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for 5 minutes.
Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
For a golden brown crust, brush the tops of the muffins with melted butter before baking.
Muffins are best enjoyed fresh out of the oven, but they can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Conclusion:

These lemon blueberry muffins are a delicious and easy-to-make treat that is perfect for any occasion. With their moist, tender crumb and sweet, tangy flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy breakfast or snack, give these lemon blueberry muffins a try.