Lemon Blueberry Delight

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Bright, creamy, and irresistibly refreshing, Lemon Blueberry Delight is the ultimate summer-inspired dessert. With a buttery graham cracker crust, a layer of sweet-tart blueberry compote, and a silky lemon custard filling, it’s topped off with a cloud of homemade whipped cream. This layered treat is both elegant and easy—perfect for entertaining or whenever you’re craving something cool, citrusy, and satisfying.

Why You’ll Love This Lemon Blueberry Delight

• Combines sweet blueberries with tangy lemon for a refreshing balance

• Simple ingredients, no fancy equipment needed

• Layers of texture: buttery crust, creamy lemon filling, juicy berries, fluffy whipped cream

• A perfect summer dessert for picnics, barbecues, and family gatherings

• Easy to make ahead and even easier to devour

Ingredients Breakdown

For the Crust:

• Graham cracker crumbs (1½ cups) – Create a buttery, crunchy base that perfectly complements the creamy layers.

• Granulated sugar (¼ cup) – Adds a touch of sweetness to the crust.

• Unsalted butter (½ cup, melted) – Binds the crumbs together and provides a rich, buttery flavor.

For the Blueberry Layer:

• Fresh blueberries (1 cup) – Bursting with natural sweetness and vibrant color.

• Granulated sugar (¼ cup) – Enhances the sweetness of the berries.

• Cornstarch (1 tbsp) – Thickens the blueberry sauce into a jam-like consistency.

• Water (¼ cup) – Helps the berries break down and blend with the sugar and cornstarch.

For the Lemon Layer:

• Sweetened condensed milk (1 cup) – Delivers creaminess and concentrated sweetness.

• Lemon juice (½ cup) – Provides the bright, zesty tang that defines the dessert.

• Lemon zest (1 tbsp) – Intensifies the citrus flavor.

• Egg yolks (3) – Thicken the lemon custard and give it a smooth, velvety texture.

For the Whipped Cream Topping:

• Heavy whipping cream (1 cup) – Whips into a light, fluffy topping.

• Powdered sugar (2 tbsp) – Sweetens the whipped cream without adding grit.

• Vanilla extract (1 tsp) – Adds warmth and balances the tartness of the lemon.

Tips and Tricks

• Use fresh lemon juice for the best citrus flavor—bottled juice won’t deliver the same brightness.

• Make sure the lemon layer is fully cooled before topping with whipped cream.

• To save time, you can use a store-bought graham cracker crust in a pinch.

• Don’t skip the chill time—this dessert needs time to fully set for clean slices.

Variations and Customizations

• Gluten-Free Option: Use gluten-free graham crackers for the crust.

• Berry Swap: Try raspberries or blackberries instead of blueberries.

• Tropical Twist: Add shredded coconut or substitute lime juice for a zesty island vibe.

• Dairy-Free: Use coconut whipped topping and a plant-based condensed milk alternative.

Pairing Suggestions

Serve Lemon Blueberry Delight with:

• A glass of iced tea or fresh lemonade

• A scoop of vanilla ice cream for extra indulgence

• A light summer salad or grilled entrée for a well-balanced meal

Storage Instructions

• Refrigerator: Store covered in the fridge for up to 4 days.

• Freezer: Freeze individual slices wrapped tightly for up to 1 month. Thaw in the fridge overnight before serving.

• Tip: Wait to add the whipped topping until just before serving for the best texture.

Popular Questions

Can I use frozen blueberries?

Yes, just thaw and drain them before cooking down into a compote.

Do I have to bake the lemon layer?

Yes, baking helps the egg yolks thicken the filling to a perfect custard-like consistency.

Can I make this a day ahead?

Absolutely. In fact, it tastes even better after chilling overnight.

Lemon Blueberry Delight

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• Author: easysweetmeal
• Total Time: 2 hours 50 minutes (including chilling)
• Yield: 8 servings 1x

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Description

A refreshing summer dessert with a buttery graham cracker crust, tangy blueberry compote, silky lemon custard, and fluffy whipped cream. Light, vibrant, and effortlessly elegant

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Ingredients

Scale 1x2x3x

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

• 1 cup fresh blueberries

• ¼ cup granulated sugar

• 1 tablespoon cornstarch

• ¼ cup water

• 1 cup sweetened condensed milk

• ½ cup lemon juice (freshly squeezed)

• 1 tablespoon lemon zest

• 3 egg yolks

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

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Instructions

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.

3. Press the mixture evenly into the bottom of a 9-inch pie pan.

4. Bake for 10 minutes, then set aside to cool.

2. Make the Blueberry Layer:

1. In a small saucepan, stir together blueberries, sugar, cornstarch, and water.

2. Cook over medium heat for about 5 minutes, stirring frequently, until berries burst and the sauce thickens.

3. Allow to cool slightly, then spread evenly over the crust.

3. Whip Up the Lemon Filling:

1. In a large bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.

2. Pour over the blueberry layer and bake for 15 minutes, or until the lemon layer is just set.

3. Let cool at room temperature, then refrigerate for at least 2 hours.

4. Make the Whipped Topping:

1. In a clean bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.

2. Spread the whipped cream over the chilled lemon layer right before serving

Notes

• This dessert travels well—ideal for potlucks, family reunions, or backyard cookouts.

• For a beautiful finish, garnish with fresh lemon slices, extra blueberries, or a light dusting of lemon zest

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

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