20 Delicious Blueberry Lemon Recipes Amazing

Unleash the vibrant duo of blueberries and lemon in your kitchen with our roundup of 20 delicious recipes that promise to brighten your meals and delight your taste buds. Whether you’re craving something sweet, tangy, or a perfect blend of both, these recipes are your ticket to creating unforgettable dishes. Dive in and discover how these two flavors can transform your cooking into something truly amazing!

Blueberry Lemon Cheesecake

Viral on every feed, this Blueberry Lemon Cheesecake blends tangy and sweet in a no-bake masterpiece. Grab your forks—it’s cheesecake o’clock.

Ingredients

• Graham crackers – 2 cups
• Butter – ½ cup, melted
• Cream cheese – 16 oz, softened
• Sugar – ¾ cup
• Lemon zest – 2 tbsp
• Lemon juice – ¼ cup
• Heavy cream – 1 cup
• Blueberries – 1 cup

Instructions

1. Crush graham crackers into fine crumbs. Mix with melted butter until combined.
2. Press the mixture into a 9-inch springform pan. Chill for 10 minutes to set.
3. Beat cream cheese and sugar until smooth. Tip: Scrape the bowl to avoid lumps.
4. Add lemon zest and juice. Mix until fully incorporated.
5. In a separate bowl, whip heavy cream to stiff peaks. Fold into cream cheese mixture gently.
6. Spread the filling over the crust. Smooth the top with a spatula.
7. Scatter blueberries evenly over the top. Press lightly to adhere.
8. Chill for at least 4 hours, or until set. Tip: Overnight chilling yields the best texture.
9. Run a knife around the edge before releasing the springform. Tip: Dip the knife in hot water for clean slices.

Rich and creamy with a zesty punch, this cheesecake is a showstopper. Serve with extra blueberries or a drizzle of lemon curd for an Instagram-worthy finish.

Lemon Blueberry Pancakes

Flip your morning routine with these zesty Lemon Blueberry Pancakes—fluffy, tangy, and bursting with juicy berries in every bite.

Ingredients

• Flour – 1 cup
• Sugar – 2 tbsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – ¾ cup
• Egg – 1
• Butter – 2 tbsp, melted
• Lemon zest – 1 tbsp
• Blueberries – ½ cup

Instructions

1. Whisk flour, sugar, baking powder, and salt in a large bowl.
2. In another bowl, beat milk, egg, melted butter, and lemon zest until smooth.
3. Pour wet ingredients into dry ingredients; stir until just combined. Tip: Lumps are okay—overmixing makes pancakes tough.
4. Gently fold in blueberries.
5. Heat a non-stick skillet over medium heat (350°F). Tip: Test heat by sprinkling water—drops should dance on the surface.
6. Pour ¼ cup batter per pancake. Cook until bubbles form on top and edges look set, about 2 minutes.
7. Flip; cook until golden brown, about 1-2 minutes more. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.

Bright lemon and sweet blueberries create a perfect balance in these pancakes. Serve stacked high with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Blueberry Lemon Muffins

Elevate your breakfast game with these zesty blueberry lemon muffins—moist, fluffy, and bursting with flavor in every bite.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ½ cup, melted
• Lemon zest – 1 tbsp
• Blueberries – 1 cup

Instructions

1. Preheat oven to 375°F. Line a muffin tin with paper liners.
2. In a large bowl, whisk flour, sugar, baking powder, and salt.
3. In another bowl, beat the egg, then mix in milk, melted butter, and lemon zest.
4. Pour wet ingredients into dry ingredients. Stir until just combined—overmixing leads to tough muffins.
5. Gently fold in blueberries to distribute evenly without crushing them.
6. Divide batter evenly among muffin cups, filling each ¾ full for perfect domes.
7. Bake for 20-25 minutes, until tops are golden and a toothpick comes out clean.
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Perfectly tangy and sweet, these muffins boast a tender crumb and juicy berry pockets. Serve warm with a dollop of lemon curd for an extra zing.

Lemon Blueberry Scones

These Lemon Blueberry Scones are your next breakfast obsession. Tangy, tender, and packed with juicy berries, they’re a breeze to whip up.

Ingredients

• Flour – 2 cups
• Sugar – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Heavy cream – ½ cup
• Egg – 1
• Lemon zest – 1 tbsp
• Blueberries – 1 cup

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
4. In a small bowl, whisk heavy cream, egg, and lemon zest.
5. Pour wet ingredients into dry ingredients. Stir until just combined.
6. Gently fold in blueberries. Tip: Don’t overmix to keep the scones tender.
7. Turn dough onto a floured surface. Pat into a 1-inch thick circle.
8. Cut into 8 wedges. Transfer to baking sheet. Tip: Space them apart for even baking.
9. Brush tops with extra heavy cream. Bake for 15-18 minutes until golden. Tip: Check at 15 minutes to prevent overbaking.
10. Cool on a wire rack for 5 minutes before serving.

Velvety crumb meets bursts of blueberry in every bite. Serve warm with a dollop of clotted cream or a drizzle of lemon glaze for extra zing.

Blueberry Lemon Loaf

Overflowing with tangy lemon zest and juicy blueberries, this loaf is your next baking obsession. Perfect for breakfast or a sweet snack, it’s irresistibly moist and bursting with flavor.

Ingredients

• Flour – 1 ½ cups
• Sugar – 1 cup
• Butter – ½ cup, melted
• Eggs – 2
• Lemon zest – 1 tbsp
• Lemon juice – 2 tbsp
• Blueberries – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix melted butter, eggs, lemon zest, and lemon juice until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Gently fold in blueberries to avoid crushing them.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rich with a tender crumb and pockets of sweet blueberries, this loaf is a lemony delight. Serve it warm with a dollop of whipped cream or toasted with a smear of butter for an extra indulgent treat.

Lemon Blueberry Tart

Savor the perfect blend of tangy and sweet with this Lemon Blueberry Tart that’s as vibrant as your summer mood.

Ingredients

• Pie crust – 1
• Lemon zest – 2 tbsp
• Lemon juice – ¼ cup
• Sugar – ¾ cup
• Eggs – 3
• Butter – ½ cup
• Blueberries – 1 cup

Instructions

1. Preheat oven to 350°F.
2. Press pie crust into a 9-inch tart pan; trim edges.
3. Bake crust for 10 minutes until lightly golden. Tip: Use pie weights or dried beans to prevent bubbling.
4. Whisk lemon zest, lemon juice, sugar, eggs, and melted butter in a bowl until smooth.
5. Pour filling into pre-baked crust.
6. Scatter blueberries evenly over the filling.
7. Bake for 25 minutes until filling is set. Tip: The center should slightly jiggle—it firms up as it cools.
8. Cool tart on a wire rack for at least 1 hour before serving. Tip: Chill for a firmer slice.

Creamy lemon filling meets bursts of blueberry in every bite. Serve chilled with a dollop of whipped cream or a sprinkle of powdered sugar for extra flair.

Blueberry Lemon Smoothie

Elevate your morning with this Blueberry Lemon Smoothie—bright, bold, and bursting with flavor in under 5 minutes.

Ingredients

• Frozen blueberries – 1 cup
• Lemon juice – 2 tbsp
• Greek yogurt – ½ cup
• Honey – 1 tbsp
• Ice – ½ cup

Instructions

1. Add 1 cup frozen blueberries, ½ cup Greek yogurt, 2 tbsp lemon juice, and 1 tbsp honey to a blender.
2. Blend on high for 30 seconds until smooth. Tip: For a thicker smoothie, add ice gradually.
3. Add ½ cup ice and blend for another 30 seconds until creamy. Tip: Scrape down the sides to ensure everything mixes evenly.
4. Pour into a glass and serve immediately. Tip: Garnish with a lemon slice or a few blueberries for an Instagram-worthy finish.

Here’s the scoop: This smoothie is creamy with a tangy kick, perfect for a quick breakfast or a refreshing afternoon pick-me-up. Try serving it in a chilled mason jar with a colorful straw for that extra flair.

Lemon Blueberry Yogurt Parfait

Kickstart your morning with this zesty Lemon Blueberry Yogurt Parfait—layers of creamy, tangy, and sweet that’ll make your taste buds dance.

Ingredients

• Greek yogurt – 1 cup
• Fresh blueberries – ½ cup
• Lemon zest – 1 tsp
• Honey – 2 tbsp
• Granola – ½ cup

Instructions

1. In a small bowl, mix Greek yogurt with lemon zest and honey until well combined.
2. Take a clear glass and start layering: first, add a spoonful of the yogurt mixture.
3. Next, sprinkle a layer of fresh blueberries over the yogurt.
4. Add another layer of the yogurt mixture on top of the blueberries.
5. Sprinkle granola over the second yogurt layer for crunch.
6. Repeat the layers until the glass is full, finishing with a sprinkle of granola on top.
7. Chill in the refrigerator for 10 minutes before serving to enhance flavors.

Perfect for a quick breakfast or a refreshing dessert, this parfait balances creamy yogurt with juicy blueberries and crunchy granola. Play with layers in mason jars for a picnic-ready treat.

Blueberry Lemon Bars

Never underestimate the power of a tangy lemon bar bursting with juicy blueberries—this is your summer dessert game-changer.

Ingredients

• Flour – 1 cup
• Butter – ½ cup
• Sugar – 1 cup
• Eggs – 2
• Lemon juice – ¼ cup
• Blueberries – 1 cup
• Salt – ½ tsp

Instructions

1. Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
2. Mix flour, butter, and ¼ cup sugar in a bowl until crumbly. Press into the pan. Bake for 15 minutes until golden. Tip: Chill the dough for 10 minutes before baking for a flakier crust.
3. Whisk eggs, remaining sugar, lemon juice, and salt in another bowl. Fold in blueberries gently. Tip: Dust blueberries with flour to prevent sinking.
4. Pour filling over the baked crust. Bake for 25 minutes until set. Tip: Cool completely before cutting to avoid a gooey mess.

Kick back with bars that strike the perfect balance between creamy and crumbly. Serve chilled with a dusting of powdered sugar or a dollop of whipped cream for extra flair.

Lemon Blueberry Cake

Every bite of this Lemon Blueberry Cake is a zesty, juicy explosion. Perfect for summer brunches or a sweet afternoon pick-me-up.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Butter – ½ cup
• Eggs – 2
• Lemon zest – 1 tbsp
• Lemon juice – 2 tbsp
• Blueberries – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 350°F. Grease a 9-inch cake pan.
2. In a bowl, cream butter and sugar until fluffy. Tip: Room temperature butter blends better.
3. Beat in eggs one at a time. Stir in lemon zest and juice.
4. Whisk flour, baking powder, and salt in another bowl. Tip: Sifting flour prevents lumps.
5. Gradually mix dry ingredients into wet ingredients until just combined.
6. Fold in blueberries gently. Tip: Toss blueberries in flour to prevent sinking.
7. Pour batter into the pan. Bake for 35-40 minutes until a toothpick comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack.

Zesty lemon and sweet blueberries create a moist, fluffy cake. Serve with a dollop of whipped cream or a sprinkle of powdered sugar for extra flair.

Blueberry Lemon Jam

Perfect for slathering on toast or swirling into yogurt, this Blueberry Lemon Jam is a zesty, sweet spread that’s ridiculously easy to make.

Ingredients

• Blueberries – 2 cups
• Granulated sugar – 1 cup
• Lemon juice – 2 tbsp
• Lemon zest – 1 tbsp

Instructions

1. Wash the blueberries thoroughly under cold water and pat them dry.
2. In a medium saucepan, combine the blueberries, granulated sugar, lemon juice, and lemon zest over medium heat.
3. Stir the mixture constantly until the sugar dissolves completely, about 5 minutes. Tip: Use a wooden spoon to prevent scratching your pan.
4. Increase the heat to high and bring the mixture to a rolling boil. Tip: A rolling boil is when the bubbles don’t disappear when stirred.
5. Reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally. Tip: Skim off any foam that forms on the surface for a clearer jam.
6. Remove the saucepan from the heat and let the jam cool for 10 minutes.
7. Transfer the jam to a clean jar and let it cool completely before sealing.

Ultra-smooth with a bright lemon kick, this jam is a game-changer for breakfast. Try it layered in a parfait or as a filling for thumbprint cookies for a next-level treat.

Lemon Blueberry Ice Cream

Forget boring desserts—this Lemon Blueberry Ice Cream is your summer savior. Creamy, tangy, and bursting with fruit, it’s a no-churn dream.

Ingredients

• Heavy cream – 2 cups
• Sweetened condensed milk – 1 can (14 oz)
• Lemon zest – 2 tbsp
• Lemon juice – ¼ cup
• Blueberries – 1 cup
• Vanilla extract – 1 tsp

Instructions

1. In a large bowl, whip the heavy cream to stiff peaks—about 3 minutes on high speed. Tip: Chill your bowl and beaters first for faster whipping.
2. Gently fold in the sweetened condensed milk, lemon zest, lemon juice, and vanilla extract until fully combined. Tip: Fold, don’t stir, to keep the mixture light and airy.
3. Crush half the blueberries with a fork and swirl them into the cream mixture. Tip: Leave some berries whole for bursts of flavor.
4. Pour the mixture into a loaf pan, sprinkle the remaining blueberries on top, and freeze for at least 6 hours, or overnight.

Dreamy texture meets zesty lemon and sweet blueberries in every scoop. Serve in waffle cones or layer with granola for an epic parfait.

Blueberry Lemon Cookies

Dive into these zesty Blueberry Lemon Cookies that’ll skyrocket to your favorite summer treat. Packed with bold flavors, they’re a breeze to whip up and impossible to resist.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Butter – ½ cup, softened
• Egg – 1
• Lemon zest – 1 tbsp
• Lemon juice – 2 tbsp
• Blueberries – 1 cup
• Baking powder – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the egg, then mix in the lemon zest and juice.
4. Tip: For extra fluffy cookies, ensure your butter is at room temperature before creaming.
5. Gradually add the flour, baking powder, and salt, mixing until just combined.
6. Gently fold in the blueberries to avoid crushing them.
7. Tip: Toss your blueberries in a little flour before adding to prevent them from sinking to the bottom.
8. Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Tip: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Crumbly on the outside, bursting with juicy blueberries inside, these cookies are a lemony delight. Serve them with a dollop of whipped cream for an extra indulgent treat.

Lemon Blueberry Bread Pudding

Get ready to transform your stale bread into a showstopper. This Lemon Blueberry Bread Pudding is your ticket to a dessert that’s equal parts tangy, sweet, and utterly irresistible.

Ingredients

• Bread – 6 cups, cubed
• Eggs – 4
• Milk – 2 cups
• Sugar – ¾ cup
• Lemon zest – 2 tbsp
• Blueberries – 1 cup
• Butter – 2 tbsp, melted

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish with butter.
2. In a large bowl, whisk together eggs, milk, sugar, and lemon zest until fully combined.
3. Add the cubed bread to the bowl, pressing down to ensure all pieces are soaked in the mixture. Let it sit for 10 minutes to absorb.
4. Gently fold in the blueberries, being careful not to crush them.
5. Pour the mixture into the prepared baking dish. Drizzle with melted butter.
6. Bake for 45 minutes, or until the top is golden and the center is set.
7. Let cool for 10 minutes before serving to allow the pudding to set further.

Moist with a crispy top, this pudding bursts with bright lemon and juicy blueberries. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Blueberry Lemon Sauce

Overwhelm your taste buds with this zesty Blueberry Lemon Sauce—perfect for drizzling, dipping, or dazzling your breakfast game.

Ingredients

• Blueberries – 2 cups
• Lemon juice – ¼ cup
• Sugar – ½ cup
• Water – ¼ cup
• Cornstarch – 1 tbsp

Instructions

1. Combine blueberries, lemon juice, sugar, and water in a saucepan over medium heat.
2. Stir the mixture constantly until the sugar dissolves completely, about 3 minutes.
3. Mix cornstarch with 2 tbsp of cold water in a small bowl until smooth.
4. Pour the cornstarch mixture into the saucepan, stirring continuously to avoid lumps.
5. Bring the mixture to a gentle boil, then reduce heat to low. Simmer for 5 minutes, or until the sauce thickens to your desired consistency.
6. Remove from heat and let cool slightly before serving. The sauce will thicken more as it cools.

Get ready for a sauce that’s bursting with bright lemon tang and sweet blueberry goodness. Drizzle over pancakes, swirl into yogurt, or spoon onto ice cream for a vibrant flavor boost.

Lemon Blueberry Salad

Fresh, zesty, and bursting with flavor, this Lemon Blueberry Salad is your next go-to for a quick, refreshing bite. Perfect for summer picnics or a bright side dish, it’s a no-fuss recipe that delivers big on taste.

Ingredients

• Blueberries – 2 cups
• Lemon juice – 2 tbsp
• Honey – 1 tbsp
• Mint leaves – ¼ cup, chopped

Instructions

1. In a large bowl, combine 2 cups of blueberries and 2 tbsp of lemon juice.
2. Drizzle 1 tbsp of honey over the blueberries and lemon juice mixture.
3. Gently toss the ingredients until the blueberries are evenly coated. Tip: Use a rubber spatula to avoid crushing the blueberries.
4. Add ¼ cup of chopped mint leaves to the bowl.
5. Mix lightly to distribute the mint throughout the salad. Tip: For a stronger mint flavor, let the salad sit for 10 minutes before serving.
6. Serve immediately or chill in the refrigerator for up to 1 hour for a cooler salad. Tip: If chilling, cover the bowl with plastic wrap to keep the salad fresh.

Get ready for a salad that’s a symphony of sweet and tangy, with a refreshing crunch from the mint. Serve it over vanilla ice cream for an unexpected dessert twist or alongside grilled chicken for a light, flavorful meal.

Blueberry Lemon Pie

You won’t believe how this Blueberry Lemon Pie brings the zing and the sweet in every bite. Perfect for summer, it’s a no-fuss dessert that screams freshness.

Ingredients

– Pie crust – 1 (9-inch)
– Blueberries – 4 cups
– Sugar – 1 cup
– Lemon zest – 2 tbsp
– Lemon juice – ¼ cup
– Cornstarch – 3 tbsp
– Salt – ½ tsp
– Butter – 2 tbsp, cubed
– Egg – 1, beaten

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt until well combined.
3. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges.
4. Pour the blueberry mixture into the crust. Dot the top with cubed butter.
5. Cover with a second pie crust or create a lattice top. Seal the edges.
6. Brush the top crust with beaten egg for a golden finish.
7. Bake for 50 minutes, or until the crust is golden and the filling is bubbly.
8. Let the pie cool on a wire rack for at least 2 hours before serving.
Pro tip: For an extra crispy crust, chill the pie dough for 30 minutes before rolling. Another tip: If the edges brown too quickly, cover them with foil. Lastly, let the pie cool completely to allow the filling to set properly.
Packed with juicy blueberries and a tangy lemon kick, this pie is a crowd-pleaser. Serve it warm with a scoop of vanilla ice cream for the ultimate dessert experience.

Lemon Blueberry Compote

Ready to jazz up your breakfast or dessert? This Lemon Blueberry Compote is a game-changer—bright, bold, and bursting with flavor.

Ingredients

• Blueberries – 2 cups
• Sugar – ½ cup
• Lemon juice – 2 tbsp
• Lemon zest – 1 tsp
• Water – ¼ cup

Instructions

1. Combine blueberries, sugar, lemon juice, lemon zest, and water in a medium saucepan over medium heat.
2. Stir gently until the sugar dissolves, about 2 minutes. Tip: Use a wooden spoon to prevent crushing the berries.
3. Bring the mixture to a simmer, then reduce heat to low. Cook for 10 minutes, stirring occasionally. Tip: The compote will thicken slightly as it cools.
4. Remove from heat and let cool for 5 minutes. Tip: For a smoother compote, lightly mash the berries with the back of a spoon.

Outrageously versatile, this compote strikes the perfect balance between sweet and tart. Drizzle it over pancakes, swirl into yogurt, or spoon onto vanilla ice cream for a quick, elegant dessert.

Blueberry Lemon Energy Balls

Bursting with flavor and energy, these no-bake bites are your new go-to snack. Packed with antioxidants and a zesty kick, they’re perfect for on-the-go munching.

Ingredients

• Blueberries – 1 cup
• Lemon zest – 1 tbsp
• Almond butter – ½ cup
• Rolled oats – 1 cup
• Honey – 2 tbsp

Instructions

1. In a food processor, combine blueberries, lemon zest, almond butter, rolled oats, and honey.
2. Pulse the mixture for 30 seconds, scrape down the sides, then pulse for another 30 seconds until a sticky dough forms.
3. Tip: If the mixture is too dry, add 1 tbsp of water at a time until it reaches the right consistency.
4. Using a tablespoon, scoop the dough and roll into 1-inch balls with your hands.
5. Tip: Wet your hands slightly to prevent sticking while rolling.
6. Place the balls on a baking sheet lined with parchment paper and freeze for 30 minutes to set.
7. Tip: For a firmer texture, leave in the freezer for an additional 10 minutes.
8. Transfer to an airtight container and store in the fridge for up to 1 week.

Delightfully chewy with a bright lemon finish, these energy balls are a hit. Serve them chilled for a refreshing snack or crumble over yogurt for a quick breakfast upgrade.

Lemon Blueberry Chia Pudding

Overwhelm your mornings with this no-fuss, nutrient-packed delight. Layer, chill, and dive into creamy bliss with a tangy twist.

Ingredients

• Almond milk – 1 cup
• Chia seeds – ¼ cup
• Lemon zest – 1 tbsp
• Blueberries – ½ cup
• Honey – 2 tbsp

Instructions

1. In a bowl, whisk almond milk, chia seeds, and lemon zest until well combined.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight, until the mixture thickens to a pudding consistency.
3. Gently fold in blueberries and honey into the chia pudding until evenly distributed.
4. Divide the pudding into serving glasses and top with additional blueberries and a sprinkle of lemon zest for garnish.

Keep it simple or jazz it up with granola for crunch. The pudding’s velvety texture pairs perfectly with the burst of blueberries, making every spoonful a refreshing treat.

Conclusion

Whether you’re craving a sweet treat or a refreshing drink, our roundup of 20 Delicious Blueberry Lemon Recipes has something for everyone. From pies to pancakes, these recipes are sure to brighten your day. We’d love to hear which ones you try—leave a comment with your favorites and don’t forget to share the love on Pinterest!