20 Delicious Lemon Blueberry Dessert Recipes

Welcome to a zesty journey where tangy lemon meets sweet blueberries in the most delightful ways! Whether you’re craving a quick treat or planning a special occasion, our roundup of 20 Delicious Lemon Blueberry Dessert Recipes is your ticket to dessert heaven. Perfect for home cooks looking to brighten their baking repertoire, these recipes promise to deliver bursts of flavor in every bite. Let’s dive in!

Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake is a creamy, dreamy dessert that combines the tangy zest of lemon with the sweet burst of blueberries, all nestled in a buttery graham cracker crust.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan.
2. Beat 24 oz cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then mix in 1/2 cup sour cream, 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla.
3. Pour over crust. Sprinkle 1 cup blueberries on top. Bake for 50 minutes until center is set.
4. Cool in oven with door ajar for 1 hour, then refrigerate for 4 hours.

The magic of this cheesecake lies in the lemon zest and juice, which cuts through the richness, making each bite perfectly balanced.

Tip: For a smoother top, run a knife around the edge before cooling to prevent cracks.

Blueberry Lemon Pound Cake

Nothing says summer like the bright, tangy flavors of blueberry and lemon combined in a moist, buttery pound cake. This Blueberry Lemon Pound Cake is a delightful treat that’s perfect for brunch or as a sweet afternoon snack.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1 1/2 cups fresh blueberries
• 1 tablespoon all-purpose flour (for tossing blueberries)

Instructions

1. Preheat your oven to 350°F. Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
3. In another bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add to the creamed mixture, alternating with 1 cup sour cream. Stir in 2 tablespoons lemon zest and 1/4 cup fresh lemon juice.
4. Toss 1 1/2 cups fresh blueberries with 1 tablespoon all-purpose flour, then gently fold into the batter.
5. Pour the batter into the prepared pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

The secret to this cake’s irresistible texture? The sour cream ensures it’s incredibly moist, while the lemon zest and juice add a refreshing zing that complements the sweet blueberries perfectly.

Tip: For an extra lemony kick, drizzle the cooled cake with a simple glaze made from powdered sugar and lemon juice.

Lemon Blueberry Tart

Brighten up your dessert table with this Lemon Blueberry Tart, a perfect blend of tangy and sweet that’s as beautiful as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2 tablespoons ice water
• 1 cup blueberry jam
• 2 cups fresh blueberries
• 1/2 cup lemon curd
• 1 tablespoon powdered sugar for dusting

Instructions

1. Preheat your oven to 375°F. In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pulse until the mixture resembles coarse crumbs.
2. Add 1 large egg yolk and 2 tablespoons ice water. Pulse until the dough comes together. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Chill for 30 minutes.
3. Bake the crust at 375°F for 15 minutes until lightly golden. Let cool completely.
4. Spread 1 cup blueberry jam over the cooled crust, then arrange 2 cups fresh blueberries on top. Dollop 1/2 cup lemon curd over the blueberries and gently spread.
5. Chill the tart for at least 1 hour before serving. Dust with 1 tablespoon powdered sugar just before serving.

The contrast between the creamy lemon curd and the juicy blueberries creates a refreshing bite that’s perfect for spring gatherings.

Tip: For an extra glossy finish, warm the blueberry jam slightly before spreading it on the crust.

Blueberry Lemon Scones

Start your morning with these tender Blueberry Lemon Scones, bursting with juicy berries and a hint of citrus for a bright, comforting treat.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 cup fresh blueberries
• 1 tbsp coarse sugar for sprinkling

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in 1/2 cup cold unsalted butter until mixture resembles coarse crumbs.
4. In a small bowl, whisk together 1/2 cup heavy cream, 1 large egg, 1 tsp vanilla extract, and 1 tbsp lemon zest.
5. Stir wet ingredients into dry ingredients until just combined, then gently fold in 1 cup fresh blueberries.
6. Turn dough onto a floured surface, shape into a 1-inch thick circle, and cut into 8 wedges.
7. Transfer to baking sheet, sprinkle with 1 tbsp coarse sugar, and bake for 18-20 minutes until golden.

The lemon zest not only adds a refreshing zing but also keeps the scones incredibly moist. Perfect for pairing with your favorite tea or coffee.

Tip: For extra flaky scones, freeze the butter cubes before incorporating them into the dough.

Lemon Blueberry Muffins

Start your morning with a burst of sunshine and berries with these Lemon Blueberry Muffins, perfect for a quick breakfast or a sweet afternoon snack.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup fresh blueberries
• 1 large egg
• 1 cup milk
• 1/4 cup vegetable oil
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Gently fold in 1 cup fresh blueberries to the dry ingredients.
4. In another bowl, beat 1 large egg, then mix in 1 cup milk, 1/4 cup vegetable oil, 1 tbsp lemon zest, and 2 tbsp fresh lemon juice.
5. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

The zest and juice give these muffins a bright, tangy flavor that perfectly complements the sweet blueberries, making them irresistibly moist and flavorful.

Tip: For an extra lemony kick, drizzle the cooled muffins with a simple glaze made from powdered sugar and lemon juice.

Blueberry Lemon Loaf

Nothing says summer like the bright, tangy combo of blueberries and lemon in this moist, tender loaf. It’s perfect for brunch or as a sweet afternoon treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 2 tablespoons lemon zest
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup milk
• 1 1/2 cups fresh blueberries
• 1 tablespoon all-purpose flour (for tossing blueberries)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
3. In a large bowl, combine 1 cup granulated sugar and 2 tablespoons lemon zest. Add 1/2 cup unsalted butter and beat until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1/2 teaspoon vanilla extract.
4. Alternately add the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
5. Toss 1 1/2 cups fresh blueberries with 1 tablespoon all-purpose flour, then gently fold into the batter.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The lemon zest not only adds a vibrant flavor but also keeps the loaf incredibly moist. The burst of blueberries in every bite makes this loaf a standout.

Tip: For an extra lemony kick, drizzle the cooled loaf with a simple glaze made of powdered sugar and fresh lemon juice.

Lemon Blueberry Pancakes

Wake up to the bright flavors of lemon and blueberry in these fluffy pancakes that are sure to brighten your morning.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 tablespoon lemon zest
• 1/2 cup fresh blueberries
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, beat 3/4 cup buttermilk, 1 large egg, and 2 tablespoons melted unsalted butter until smooth. Stir in 1 tablespoon lemon zest.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1/2 cup fresh blueberries.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
5. Serve warm with maple syrup.

The zest of lemon adds a refreshing twist to the classic blueberry pancake, making each bite a delightful balance of sweet and tangy.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Blueberry Lemon Cookies

These Blueberry Lemon Cookies are a burst of sunshine in every bite, combining the tartness of lemon with the sweetness of blueberries for a perfect treat.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy.
3. Beat in 1 large egg, then mix in 1 tbsp lemon zest and 2 tbsp fresh lemon juice.
4. In another bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in 1 cup fresh blueberries, being careful not to crush them.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The magic of these cookies lies in the juicy blueberries that pop in your mouth, contrasting beautifully with the crisp edges and soft center.

Tip: For an extra lemony kick, drizzle the cooled cookies with a simple glaze made from powdered sugar and lemon juice.

Lemon Blueberry Parfait

Brighten up your day with this refreshing Lemon Blueberry Parfait, a delightful layering of tangy lemon cream and sweet blueberries that comes together in just minutes.

Ingredients

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup fresh blueberries
• 1/2 cup granola

Instructions

1. In a large bowl, whip the heavy cream with powdered sugar until stiff peaks form.
2. Gently fold in the lemon zest and fresh lemon juice into the whipped cream until fully incorporated.
3. In serving glasses, layer the lemon cream, fresh blueberries, and granola, repeating until all ingredients are used, finishing with a sprinkle of granola on top.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The contrast between the creamy lemon, juicy blueberries, and crunchy granola makes every spoonful a delightful surprise.

Tip: For an extra burst of lemon flavor, add a thin slice of lemon to the side of each glass before serving.

Blueberry Lemon Bars

These Blueberry Lemon Bars are a vibrant twist on the classic lemon square, bursting with juicy blueberries and a tangy lemon zest that’s perfectly balanced with a buttery shortbread crust.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup lemon juice
• 1 tablespoon lemon zest
• 1/2 cup all-purpose flour
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy. Gradually mix in 2 cups all-purpose flour and 1/4 teaspoon salt until a dough forms. Press the dough evenly into the bottom of the prepared pan. Bake for 20 minutes, or until lightly golden.
3. While the crust bakes, whisk together 4 large eggs, 1 1/2 cups granulated sugar, 1/2 cup lemon juice, 1 tablespoon lemon zest, and 1/2 cup all-purpose flour until smooth. Gently fold in 1 cup fresh blueberries.
4. Pour the blueberry lemon mixture over the hot crust. Return to the oven and bake for an additional 25 minutes, or until the filling is set.
5. Allow the bars to cool completely in the pan on a wire rack. Use the parchment overhang to lift the bars out of the pan before cutting into squares.

The magic of these bars lies in the contrast between the crisp, buttery crust and the soft, fruity filling, with the blueberries adding little bursts of sweetness in every bite.

Tip: For an extra pop of color and flavor, sprinkle a little powdered sugar and extra lemon zest on top before serving.

Lemon Blueberry Ice Cream

Nothing beats the refreshing combo of tart lemon and sweet blueberries in this creamy, dreamy ice cream. It’s the perfect way to cool down on a hot summer day.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, and 3/4 cup granulated sugar. Heat until the sugar dissolves, about 5 minutes, stirring occasionally. Do not boil.
2. Remove from heat and stir in 1 tbsp lemon zest, 1/4 cup fresh lemon juice, and a pinch of salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours, or overnight.
3. Once chilled, stir in 1/2 tsp vanilla extract. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
4. During the last 5 minutes of churning, add 1 cup fresh blueberries. Transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours.

The vibrant swirls of blueberries and the zesty lemon make this ice cream not just a treat for the taste buds but a feast for the eyes, too.

Tip: For an extra burst of lemon flavor, add a little more zest to the mixture before churning.

Blueberry Lemon Smoothie

Start your morning with a burst of freshness with this Blueberry Lemon Smoothie, a perfect blend of sweet and tangy flavors that will wake up your taste buds.

Ingredients

• 1 cup frozen blueberries
• 1 ripe banana, peeled
• 1/2 cup Greek yogurt
• 1 tablespoon honey
• 1/2 cup almond milk
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest

Instructions

1. In a blender, combine the frozen blueberries, banana, Greek yogurt, honey, almond milk, fresh lemon juice, and lemon zest.
2. Blend on high speed for about 1 minute, or until the mixture is smooth and creamy. If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
3. Pour into a glass and enjoy immediately for the best flavor and texture.

The vibrant color and refreshing citrus kick from the lemon zest make this smoothie a standout, offering a delightful contrast to the sweetness of the blueberries and banana.

Tip: For an extra frosty texture, freeze the banana slices before blending.

Lemon Blueberry Cupcakes

These Lemon Blueberry Cupcakes are a delightful treat that combines the tangy zest of lemon with the sweet burst of blueberries, perfect for any gathering or a sunny afternoon snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup milk
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 1/2 tsp vanilla extract, 1 tbsp lemon zest, and 2 tbsp lemon juice.
4. Alternately add the dry ingredients and 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients. Gently fold in 1 cup fresh blueberries.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The secret to these cupcakes’ irresistible flavor is the fresh lemon zest and juice, which perfectly complements the juicy blueberries in every bite.

Tip: For an extra lemony kick, drizzle the cooled cupcakes with a simple lemon glaze made from powdered sugar and lemon juice.

Blueberry Lemon Bread Pudding

This Blueberry Lemon Bread Pudding is a delightful twist on the classic dessert, combining the tartness of lemon with the sweetness of blueberries for a perfect balance of flavors.

Ingredients

• 4 cups cubed day-old bread (about 1/2-inch cubes)
• 2 cups fresh blueberries
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×9-inch baking dish.
2. In a large bowl, toss the bread cubes with blueberries and lemon zest until evenly distributed.
3. In another bowl, whisk together the lemon juice, eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.
4. Pour the wet mixture over the bread and blueberries, pressing down gently to ensure all the bread is soaked. Let it sit for 10 minutes to absorb the liquid.
5. Bake for 45-50 minutes, or until the top is golden and the center is set. Let it cool for 10 minutes before serving.

The magic of this bread pudding lies in the vibrant contrast between the juicy blueberries and the zesty lemon, creating a dessert that’s as visually appealing as it is delicious.

Tip: For an extra indulgent touch, serve warm with a dollop of whipped cream or a drizzle of vanilla sauce.

Lemon Blueberry Pie

Nothing says summer like a slice of Lemon Blueberry Pie, with its perfect balance of tart and sweet nestled in a flaky crust.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork and bake for 15 minutes.
3. In another bowl, gently toss 2 cups fresh blueberries with 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon zest, and 2 tablespoons lemon juice until well coated. Pour into the pre-baked crust.
4. Roll out the remaining dough for the top crust. Place over the filling, seal the edges, and cut slits in the top. Brush with beaten egg for a golden finish.
5. Bake at 375°F for 45 minutes, or until the crust is golden and the filling is bubbly. Let cool before serving.

The zest of lemon brightens the blueberries, making each bite a refreshing contrast to the buttery crust.

Tip: For an extra glossy finish, brush the crust with a simple syrup made of equal parts sugar and water right after baking.

Blueberry Lemon Crepes

Start your morning with a touch of elegance with these Blueberry Lemon Crepes, a perfect blend of sweet and tangy flavors wrapped in a delicate, buttery crepe.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/2 cup water
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt.
2. In another bowl, mix 3/4 cup milk, 1/2 cup water, 2 large eggs, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
3. Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and free of lumps.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for about 2 minutes until the edges lift easily, then flip and cook for another 1-2 minutes.
5. Repeat with the remaining batter, stacking crepes on a plate as you go.
6. In a small saucepan, combine 1 cup fresh blueberries, 1 tablespoon lemon zest, and 2 tablespoons lemon juice. Cook over medium heat for 3-4 minutes until the blueberries burst and the sauce thickens slightly.
7. Fill each crepe with the blueberry lemon sauce, fold, and dust with 2 tablespoons powdered sugar before serving.

The magic of these crepes lies in the vibrant contrast between the sweet blueberries and the sharp lemon zest, creating a breakfast that feels both indulgent and refreshing.

Tip: For an extra fluffy texture, let the batter rest for 30 minutes before cooking the crepes.

Lemon Blueberry Trifle

This Lemon Blueberry Trifle is a showstopper dessert that layers tangy lemon custard with juicy blueberries and fluffy whipped cream for a refreshing treat.

Ingredients

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup lemon curd
• 2 cups fresh blueberries
• 1 prepared pound cake, cut into 1-inch cubes

Instructions

1. In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. In a trifle bowl or large glass dish, layer half of the pound cake cubes, followed by half of the lemon curd, half of the whipped cream, and half of the blueberries.
3. Repeat the layers with the remaining ingredients, ending with a final layer of whipped cream and a sprinkle of blueberries on top for garnish.
4. Refrigerate for at least 2 hours before serving to allow the flavors to meld.

The contrast between the creamy layers and the burst of fresh blueberries makes every bite a delightful surprise.

Tip: For an extra zing, drizzle a little extra lemon curd over the top layer just before serving.

Blueberry Lemon Donuts

These Blueberry Lemon Donuts are a delightful twist on the classic, bursting with fresh flavors and a hint of citrus that makes them irresistible.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1 egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• Zest of 1 lemon
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 375°F and grease a donut pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup milk, 1 egg, 2 tbsp melted unsalted butter, 1 tsp vanilla extract, zest of 1 lemon, and 1 tbsp lemon juice until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1/2 cup fresh blueberries.
5. Spoon the batter into the prepared donut pan, filling each mold about 3/4 full.
6. Bake for 10-12 minutes, or until the donuts spring back when touched. Let cool in the pan for 5 minutes before transferring to a wire rack.

The lemon zest and juice add a bright, tangy contrast to the sweet blueberries, making these donuts a perfect balance of flavors.

Tip: For an extra lemony kick, drizzle the cooled donuts with a simple glaze made of powdered sugar and lemon juice.

Lemon Blueberry Cobbler

Nothing says summer like the bright flavors of lemon and blueberry coming together in this easy-to-make cobbler. It’s the perfect dessert to bring to a picnic or enjoy on a lazy afternoon.

Ingredients

• 4 cups fresh blueberries
• 1 cup granulated sugar
• 1 tbsp lemon zest
• 3 tbsp lemon juice
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch baking dish.
2. In a large bowl, mix the blueberries, 1/2 cup of the sugar, lemon zest, and lemon juice. Pour into the prepared baking dish.
3. In another bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt. Stir in the melted butter, milk, and vanilla extract until just combined.
4. Drop spoonfuls of the batter over the blueberry mixture, covering as much as possible.
5. Bake for 35-40 minutes, or until the topping is golden and the blueberries are bubbly.

The magic of this cobbler lies in the contrast between the juicy, tangy blueberries and the sweet, fluffy topping that forms a golden crust as it bakes.

Tip: For an extra touch of elegance, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Blueberry Lemon Granita

This Blueberry Lemon Granita is a refreshingly tart and sweet frozen treat that’s perfect for cooling down on a hot summer day.

Ingredients

• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1 cup water
• 1 tablespoon lemon zest

Instructions

1. In a blender, combine the fresh blueberries, granulated sugar, fresh lemon juice, water, and lemon zest. Blend until smooth.
2. Pour the mixture through a fine-mesh sieve into a shallow baking dish, pressing on the solids to extract as much liquid as possible. Discard the solids.
3. Place the dish in the freezer. After 1 hour, use a fork to scrape the mixture, breaking up any ice crystals. Repeat every 30 minutes for about 3-4 hours, until the granita is flaky and fully frozen.
4. Serve the granita in chilled glasses or bowls, scraping up the mixture with a fork to create a light, fluffy texture.

The magic of this granita lies in its vibrant color and the perfect balance of sweet blueberries and zesty lemon, creating a dessert that’s as beautiful as it is delicious.

Tip: For an extra touch of elegance, garnish each serving with a few fresh blueberries and a twist of lemon zest.

Conclusion

We hope this roundup of 20 Delicious Lemon Blueberry Dessert Recipes has inspired your next baking adventure! Each recipe offers a unique twist on this classic flavor combo, perfect for any occasion. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest boards for easy access. Happy baking!