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Lemon Blueberry Bread
Total Time 1 hour 15 min
Servings 1 loaf (16 pieces)
From the Recipe Creator: Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota
Lemon Blueberry Coffee Cake
Total Time 40 min
Servings 8 servings
From the Recipe Creator: Fresh blueberries, lemon zest and a quick glaze really perk up the flavor of this quick treat. I love to make it for guests and family. -Nancy Brown, Dahinda, Illinois. The best way to use fresh blueberries is by making this delicious blueberry boy bait.
Blueberry Lemon Cake
Total Time 45 min
Servings 9 servings
From the Recipe Creator: I always set aside some of my fresh-picked (and washed!) blueberries to make this tender lemon blueberry cake. Using cake mix makes it a quick and easy Easter dessert. —Leona Luecking, West Burlington, Iowa
Lemon Blueberry Whoopie Pies
Total Time 40 min
Servings 1 dozen
From the Recipe Creator: These pies are soft, cakey cookies studded with tart, juicy blueberries and filled with tangy cream cheese frosting. I bring them to family and school events and they are always the first thing gone! Make sure to continually scrape the side of the bowl with a spatula while mixing the batter and frosting. —Kathy Martino, Pittsburgh, Pennsylvania
No-Bake Blueberry Cheesecake
Total Time 25 min
Servings 4 servings
From the Recipe Creator: For an airy delight on a warm afternoon, try this mouthwatering cheesecake. It doesn’t contain eggs so it’s lighter, but it’s still very creamy and refreshing. —Ken Gallagher, Hastings, Nebraska
Blueberry Kuchen
Total Time 50 min
Servings 12 servings
From the Recipe Creator: In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. —Anne Krueger, Richmond, British Columbia
Lemon Cheesecake Tarts
Total Time 40 min
Servings 2 dozen
From the Recipe Creator: To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells. —Sarah Gilbert, Beaverton, Oregon
Lemon Blueberry Trifle
Total Time 15 min
Servings 14 servings
From the Recipe Creator: A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking. —Ellen Peden, Houston, Texas
Lemon Cake Mix Dessert Pizza
Total Time 55 min
Servings 16 servings
From the Recipe Creator: Light and lemony, this blueberry dessert pizza is nice to serve after dinner, as an accompaniment to a cup of afternoon tea or as a special breakfast pastry. You can use a 13x9-inch pan instead of a pizza pan—just pat the crust over the bottom and 1/2 inch up the sides of the pan. —JM Holt, Mendota Heights, Minnesota
Blueberry Crumble Pie
Total Time 1 hour 30 min
Servings 8 servings
From the Recipe Creator: I make this delicious fruit pie with small Maine berries, but you can use any variety you like. The shortbread topping adds a sweet crunch. —Jessie Grearson, Falmouth, Maine
Berry Ricotta Puff Pancake
Total Time 45 min
Servings 6 servings
From the Recipe Creator: This slightly sweet berry puff pancake is filled with fruit and has a custardy texture that puffs up beautifully when baked. It makes an easy yet impressive breakfast. —Jessi Smith, Fort Myers, Florida
Blueberry Biscuits
Total Time 45 min
Servings 1 dozen
From the Recipe Creator: Lemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these biscuits. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Lemon Blueberry Cornmeal Cake
Total Time 50 min
Servings 8 servings
From the Recipe Creator: I lightened up this quick and easy dessert by making a few substitutions. Because the treat is so sweet, no one will know it’s healthy, too.—Roxanne Chan, Albany, California.
Creamy Layered Blueberry Ice Pops
Total Time 35 min
Servings 10 pops
From the Recipe Creator: These delicious ice pops can also be made with raspberries or blackberries. The rosemary sprig and lemon zest bring another layer of flavor. The pops are quick, easy, kid-friendly and freezable. —Gloria Bradley, Naperville, Illinois
Lemon Blueberry Dump Cake
Total Time 55 min
Servings 15 servings (3 cups lemon topping)
From the Recipe Creator: This sweet-tart cake recipe is so much fun to make with my grandkids. They love just 'dumping it all in' and watching it magically become a pretty, delicious dessert. —Nancy Heishman, Las Vegas, Nevada
Lemon Chia Seed Parfaits
Total Time 15 min
Servings 4 servings.
From the Recipe Creator: These bright and tangy parfaits start the day on a healthy note, but they're also sweet enough to double as dessert. —Crystal Schlueter, Babbitt, Minnesota
Lemon Blueberry Scones
Total Time 30 min
Servings 14 scones
From the Recipe Creator: I enjoy serving these fruity scones for baby and bridal showers. They're a bit lower in fat than most other scones, so you can indulge with little guilt. —Jacqueline Hendershot, Orange, California
Blueberry Cheesecake
Total Time 1 hour 20 min
Servings 12 servings
From the Recipe Creator: This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio
Blueberry Cornmeal Cobbler
Total Time 55 min
Servings 12 servings
From the Recipe Creator: Cornbread, blueberries and maple syrup give this special dessert a flavor that’s different from any cobbler you’ve had before. I came across the recipe many years ago. —Judy Watson, Tipton, Indiana
Blueberry Graham Dessert
Total Time 15 min
Servings 4 servings
From the Recipe Creator: When you're short on time but long for cheesecake, try this fruity dessert. Ricotta and cream cheeses give every bit as much flavor as cheesecake without the effort. Instead of making individual servings, you could layer the ingredients in a glass serving bowl. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Blueberry Pie Recipe
Total Time 15 min
Servings 8 servings
From the Recipe Creator: I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! —Linda Kernan, Mason, Michigan
Slow-Cooked Blueberry French Toast
Total Time 3 hours 30 min
Servings 12 servings (2 cups syrup)
From the Recipe Creator: Your slow cooker can be your best friend on a busy morning. Just get this recipe going, run some errands and come back to the smell of French toast ready to eat. —Elizabeth Lorenz, Peru, Indiana
Blueberry-Lemon Upside-Down Cake
Total Time 45 min
Servings 12 servings
From the Recipe Creator: I was young when I married, so I watched my mother-in-law to learn baking. This cake with fresh blueberries is one of her beauties. —Bonnie Roberts, Newaygo, Michigan
Lemon Blueberry Recipes FAQ
What flavors pair well with lemon and blueberry?
Vanilla, almond and honey are just a few flavors that pair well with lemon and blueberry. Use vanilla bean paste or pure almond or vanilla extract to add warmth or nuttiness that complements both fruits. Add lime or orange zest and juice for a more complex citrusy taste and extra brightness. Herbs such as thyme or lavender introduce a subtle floral note that elevates lemon blueberry desserts and is less expected.
How do I prevent blueberries from sinking in baked goods?
To prevent blueberries from sinking in baked goods, gently toss them with flour until lightly coated before adding to the recipe, so they cling to the batter. You can also reserve a few berries and sprinkle them on top of the batter before baking, making them less likely to fall to the bottom. The thicker the batter, the easier it will be to keep them from sinking. To maximize the taste and appearance of the fruit in your bake, avoid common berry mistakes and start with firm, plump, properly washed berries.
What’s the best way to store lemon blueberry desserts?
The best way to store lemon blueberry desserts is in airtight containers to prevent them from drying out and to preserve the flavor. Refrigerate those with dairy or moist fillings for up to one week, and keep baked goods like muffins and scones at room temperature for three to five days. Layer sugary or glazed desserts between parchment paper sheets to keep them from sticking together.
