Do I Have to Use Fresh Blueberries?

Not at all. One of the best things about this lemon blueberry delight recipe is its flexibility. If blueberries are out of season, frozen ones work great for homemade filling. Just simmer them with lemon juice, sugar, and cornstarch until thick. If you're using canned pie filling, that’s already good to go. For topping, fresh blueberries give the dessert a burst of color and a tart pop, but you can skip them or substitute with thawed berries patted dry.

How Can I Make This Even More Lemony?

There are a few easy ways to turn up the citrus. Mix lemon zest into the cream cheese layer or add a swirl of lemon curd under the whipped topping. You can even fold a few drops of lemon extract into the pudding mixture. The key is balance. The base flavors in this lemon blueberry delight recipe are already bold, so just a touch more lemon will brighten everything without overwhelming the sweetness.

How Can I Make It Dairy-Free or Vegan?

Yes, this lemon blueberry delight recipe can be made dairy-free with a few smart swaps. Use plant-based cream cheese and whip full-fat coconut cream in place of dairy cream. Many grocery stores now carry non-dairy instant pudding as well. The crust is already easy to adapt just be sure your graham crackers and butter alternative are vegan-friendly. If you're looking for more accessible dessert options like this one, check out the variety I’ve curated under dessert recipes .

How Do I Serve This for a Crowd?

Cut the lemon blueberry delight recipe into small squares for easier serving at parties. Want to make it portable? Layer the ingredients into small mason jars or clear cups for individual servings. This method not only looks sharp but keeps the layers neat for transport. If you're curious about using this format for other events or pop-ups, feel free to contact me and I’ll share how I portion these for events and classes.

Lemon Blueberry Delight Recipe - Easy, Creamy & Loved

Description

This lemon blueberry delight recipe is a no-bake, layered dessert made with graham cracker crust, creamy lemon filling, blueberry topping, and fluffy whipped cream.

Ingredients

Scale

8 oz whipped cream

½ cup fresh blueberries

3.4 oz box instant lemon pudding mix

21 oz can blueberry pie filling or homemade

1 ½ cups graham cracker crumbs

6 tbsp butter, melted

8 oz cream cheese

1 ½ cups heavy cream

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Instructions

1. Line an 8×8 inch pan with parchment paper.

2. Mix graham cracker crumbs with melted butter.

3. Press crust into the pan and chill.

4. Beat cream cheese until smooth.

5. Add lemon pudding mix and heavy cream. Mix until fluffy.

6. Spread lemon cream over chilled crust.

7. Top with blueberry pie filling.

8. Add a layer of whipped cream.

9. Sprinkle fresh blueberries on top.

10. Chill for at least 1 hour.

11. Cut into squares and serve.

Notes

For a more intense lemon flavor, add lemon zest or lemon curd.

Use dairy-free alternatives to make this dessert vegan.

Keeps well refrigerated for up to 4 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 320
Sugar: 22g
Sodium: 170mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg