Delicious Lemon Blueberry Dessert Recipes for Every Occasion
What Makes Lemon Blueberry Dessert So Special
The combination of tart lemon and sweet blueberries that feels like summer in every bite. Lemon Blueberry Dessert is one of those treats that brings a little sunshine to your table, no matter the season. Whether you’re hosting a backyard barbecue or just craving something sweet after dinner, this dessert hits all the right notes. It’s fresh, comforting, and oh-so-easy to make.
One of my favorite things about this dessert is how versatile it is. You can serve it warm with a scoop of vanilla ice cream or enjoy it at room temperature with a cup of tea. It’s also a hit at potlucks—I’ve lost count of how many times I’ve been asked for the recipe! If you’re looking for more lemon-inspired treats, check out my Lemon Cherry Gelato for another refreshing option.
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Ingredients for Lemon Blueberry Dessert
For the batter
- All-purpose flour – Keeps everything light and tender.
- Baking powder – Helps the dessert rise beautifully.
- Salt – Just a pinch to balance the sweetness.
- Unsalted butter – Softened to room temperature for easy mixing.
- Granulated sugar – Sweetens things up perfectly.
- Eggs – Room temperature for a smooth batter.
- Vanilla extract – A classic flavor enhancer.
- Lemon zest – Brightens everything with fresh citrus notes.
- Fresh lemon juice – Adds that tangy lemon kick.
- Whole milk – Keeps the batter moist and creamy.
For the blueberries
- Fresh blueberries – Bursting with juicy flavor.
- All-purpose flour – Toss the berries in this to prevent sinking.
Cook Time for Lemon Blueberry Dessert
This Lemon Blueberry Dessert comes together in just under an hour, making it perfect for those last-minute dessert cravings. Prep time is about 15 minutes, and the baking time is 40 minutes. That’s a total of 55 minutes from start to finish. If you’re looking for more quick dessert ideas, try my Lemon Coconut Gelato Recipe for another speedy treat.
How to Make Lemon Blueberry Dessert
Step 1: Preheat the oven
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with butter or cooking spray, ensuring the interior is evenly coated, and set aside.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt until the ingredients are evenly distributed and no lumps remain.
Step 3: Cream the butter and sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar on medium speed until the mixture is light and fluffy, about 2–3 minutes. Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract, the zest of 1 lemon, and 2 tablespoons of fresh lemon juice until fully incorporated.
Step 4: Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with 1/3 cup of whole milk, beginning and ending with the dry ingredients. Mix on low speed or by hand with a spatula until just combined, being careful not to overmix. The batter should be smooth and thick.
Step 5: Fold in the blueberries
In a small bowl, toss 1 1/2 cups of fresh blueberries with 1 tablespoon of all-purpose flour until the berries are evenly coated. Gently fold the floured blueberries into the batter using a rubber spatula, ensuring they are distributed evenly without crushing them.
Step 6: Bake the dessert
Pour the batter into the prepared baking dish and use a spatula to spread it evenly into the corners. Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and serve
Remove the baking dish from the oven and let the dessert cool in the pan for 10 minutes. Cut into squares and serve warm or at room temperature.
Pro Tips & Tasty Tweaks
Here are a few of my favorite ways to customize this Lemon Blueberry Dessert to make it your own. Whether you’re looking to switch up the flavors or make it a bit healthier, these tips have you covered.
- Flavor Swap: Try swapping blueberries for raspberries or blackberries for a different berry twist. If you love coconut, check out my Lemon Coconut Gelato for another tropical-inspired treat.
- Diet Tweak: For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free blend. Just make sure it’s a 1:1 ratio for best results.
- Prep Fix: If you’re short on time, you can prepare the batter the night before and refrigerate it. Just let it come to room temperature before baking.
- Storage Tip: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in the microwave for 10-15 seconds to enjoy warm.
Lemon Blueberry Dessert
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 lemon zest
- 2 tablespoons lemon juice
- 1/3 cup whole milk
- 1 1/2 cups fresh blueberries
- 1 tablespoon all-purpose flour for tossing blueberries
Equipment
- oven
- baking dish
- hand mixer
- spatula
Method
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish and set aside.
- In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt until well combined.
- In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- In a small bowl, toss the blueberries with 1 tablespoon of flour to coat. Gently fold the floured blueberries into the batter using a spatula.
- Pour the batter into the prepared baking dish and spread it evenly with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the dessert cool in the pan for 10 minutes before serving. Serve warm or at room temperature.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This Lemon Blueberry Dessert isn’t just a treat for your taste buds—it’s also packed with some surprising health benefits. Blueberries are a powerhouse of antioxidants, which help fight inflammation and support overall health. Lemons, on the other hand, are rich in vitamin C, boosting your immune system and adding a refreshing zing to every bite. Together, they make a dessert that’s as nourishing as it is delicious.
Here’s a quick breakdown of the nutritional highlights per serving:
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Vitamin C | 15% DV |
| Fiber | 3g |
| Antioxidants | High |
If you’re looking for more ways to incorporate healthy desserts into your routine, check out my Lemon Chia Fresca for a refreshing, nutrient-packed option. For a deeper dive into the benefits of blueberries, this Lemon Blueberry Dessert article offers great insights.
A Lighter Version of Lemon Blueberry Dessert
If you’re watching your sugar intake or just want a lighter version of this dessert, I’ve got you covered. One of my favorite tweaks is swapping granulated sugar for a natural sweetener like stevia or xylitol. These alternatives keep the sweetness without the added calories. You can also use almond flour instead of all-purpose flour for a gluten-free, lower-carb option.
Another tip is to reduce the butter by half and replace it with unsweetened applesauce. It keeps the dessert moist while cutting down on fat. For more ideas on lighter desserts, try my Lemon Cherry Sorbet or Lemon Ginger Tonic for refreshing, low-calorie treats.
Thoughtful Tips for Special Diets
Whether you’re sugar-conscious or following a specific diet, this Lemon Blueberry Dessert can still be part of your menu. For those managing blood sugar, I recommend using a low glycemic sweetener like stevia or monk fruit. These natural alternatives provide sweetness without spiking glucose levels. You can also reduce the portion size to enjoy a smaller, more controlled treat.
If you’re looking for a diabetic-friendly version, try using almond flour or coconut flour instead of all-purpose flour. These options are lower in carbs and add a lovely nutty flavor. For more inspiration, check out my Lemon Rhubarb Loaf, which uses natural sweeteners and whole-grain flour for a healthier twist.
How to Serve Lemon Blueberry Dessert
One of my favorite memories of this Lemon Blueberry Dessert is serving it at a summer picnic with my family. The warm, golden squares paired perfectly with a scoop of vanilla ice cream, and the kids couldn’t get enough. It’s a dessert that brings people together, whether you’re enjoying it at a casual gathering or a fancy dinner party.
For a refreshing pairing, try serving it with a glass of my Green Tea Lemonade or a scoop of Lemon Cherry Ice Cream. The combination of tart lemon and sweet blueberries is a match made in dessert heaven, and these pairings take it to the next level.
Mistakes to Avoid
Over the years, I’ve learned that even the simplest Lemon Blueberry Dessert can go wrong if we’re not careful. One common mistake? Overmixing the batter. When you work it too much, the dessert turns dense instead of light and fluffy. Gently fold in those beautiful blueberries at the very end to keep the texture just right.
Another pitfall is using cold ingredients straight from the fridge. I remember one rushed afternoon when my butter wouldn’t cream properly—what a mess! Now I always let my dairy sit at room temperature for 30 minutes before baking. For more baking wisdom, check out my Lemon Rhubarb Loaf where I share all my temperature tricks.
Don’t make my early mistake of skipping the lemon zest either—that’s where the magic flavor lives! The folks at Once Upon a Chef agree—their pound cake recipe shows how zest transforms ordinary desserts into something extraordinary.
How to Store Lemon Blueberry Dessert
Last summer, I made a double batch of this Lemon Blueberry Dessert for my niece’s graduation party. By day three, those remaining squares were still as fresh as when they came out of the oven—thanks to my grandma’s storage tricks. Here’s how we keep ours perfect:
First, let the dessert cool completely—I usually wait 2 hours. Then cover it tightly with plastic wrap or transfer slices to an airtight container. It stays fresh at room temperature for 2 days, or refrigerated for up to 5 days. For longer storage, wrap individual portions in foil and freeze for up to 3 months.
When you’re ready to enjoy, thaw frozen slices overnight in the fridge. I love pairing revived leftovers with my Lemon Cherry Ice Cream for an easy treat. If you prefer something lighter, try it with Lemon Ginger Tonic—the ginger adds a lovely zing!
Try This Lemon Blueberry Dessert Yourself
I’ll never forget the first time I made this dessert for my book club. The way the tart lemon played against those sweet blueberries had everyone asking for seconds—and the recipe! Now it’s our traditional welcome-summer treat, just like my mama’s strawberry shortcake was for us growing up.
What makes this Lemon Blueberry Dessert so special is how it bridges seasons—bright enough for spring picnics yet substantial enough for autumn potlucks. Whether you’re baking for a crowd or just treating yourself, this recipe meets you where you are. For more seasonal inspiration:
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely! Just toss them frozen into the batter—no need to thaw. They might bleed a bit more color, but the flavor stays wonderful. For another frozen fruit trick, see my Lemon Cherry Sherbet recipe.
How do I prevent my blueberries from sinking?
Toss them in a tablespoon of flour before folding into the batter—it helps them stay suspended. This works for other fruit desserts too, like my Cherry Lemon Milkshake toppings!
Is this similar to lemon blueberry cake?
While both share that perfect lemon-blueberry pairing, this dessert has a denser, more buttery texture—like the lovechild of a cake and a blondie. For a traditional cake version, check out this cream cheese bar recipe.
Can I make this into blueberry bread?
The batter works beautifully in a loaf pan! Just increase baking time by 10-15 minutes. For another quick bread idea, try my Lemon Rhubarb Loaf when rhubarb’s in season.
Don’t Miss This Fan Favorite
After twenty years of recipe testing, this Lemon Blueberry Dessert remains the one my family requests most—the one that disappears before I can even snap a proper “after” photo. There’s something about that first bite, where the citrus wakes up your taste buds and the berries burst with sweetness, that feels like sunshine on a plate.
