This Blueberry Lemon Frozen Yogurt is the kind of refreshing treat that feels like summer in a scoop. As a mom juggling dinner duty and spontaneous dance parties in the kitchen, I *love* recipes like this—fast, fruity, and made with simple everyday ingredients. It’s got that sweet-tart balance I crave, and the bonus? No ice cream maker needed. Let’s whip this up together and pretend we’re on a sunny patio somewhere fabulous.
Why You’ll Love This Recipe
My kids call this “purple sunshine,” and honestly? That feels about right. I started making this back when I worked as a personal chef and needed a quick, elegant dessert for summer dinner parties. Now, it’s just a staple in our freezer. It comes together in a flash and always gets rave reviews.
- Bright, tangy lemon flavor balanced with sweet blueberries
- Just 5 ingredients—nothing fancy, all fabulous
- No churn or ice cream maker needed!
- Can be made ahead and stored in the freezer
- Loaded with protein (thanks, Greek yogurt!)
Ingredients Breakdown
Essentials
- 2 cups frozen blueberries
- 1 ½ cups plain Greek yogurt (full-fat or 2%)
- ¼ cup honey or maple syrup
- Zest of 1 lemon
- 2 tablespoons lemon juice (freshly squeezed)
Pro Tips
- Frozen wild blueberries work beautifully for a deeper color and flavor.
- Use a microplane to zest the lemon—only the yellow part, not the bitter white pith.
- If your berries are very tart, add an extra tablespoon of honey to balance it out.
- Stick to full-fat yogurt for the creamiest texture.
Step-by-Step Instructions
- Add the frozen blueberries, Greek yogurt, honey (or maple syrup), lemon zest, and lemon juice to a food processor or high-powered blender.
- Blend until smooth and creamy, stopping to scrape down the sides as needed.
- Taste and adjust sweetness if desired.
- Serve immediately for soft-serve style frozen yogurt, or transfer to an airtight container and freeze for 2–3 hours for a firmer scoopable texture.
- When ready to serve, let it sit at room temperature for a few minutes to soften slightly before scooping.
Chef’s Tips and Tricks
- If freezing longer than 4 hours, let it soften 10–15 minutes before scooping.
- For extra creaminess, blend in 2 tablespoons of cream cheese or coconut cream.
- Freeze portions in silicone molds for quick, kid-friendly popsicles!
Recipe Variations and Serving Suggestions
- Swap blueberries for blackberries, cherries, or raspberries.
- Top with granola and fresh berries for a frozen breakfast bowl.
- Serve between two graham crackers for a frozen yogurt sandwich.
- Blend in 1 tablespoon chia seeds for a fiber boost and fun texture.
FAQs
Can I use fresh blueberries instead of frozen?
Yes! Just add 1 cup of ice to help create that frozen yogurt texture, or freeze the berries ahead of time.
How long does it keep in the freezer?
You can store it in an airtight container for up to 2 weeks. It will firm up, so let it sit out 10–15 minutes before scooping.
Can I make it dairy-free?
Absolutely! Just use a thick coconut yogurt or any plant-based yogurt you love.
Recipe Card
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes (plus freezing time if desired)
Ingredients:
- 2 cups frozen blueberries
- 1 ½ cups plain Greek yogurt
- ¼ cup honey or maple syrup
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Instructions:
- Add all ingredients to a food processor or high-speed blender.
- Blend until smooth and creamy, scraping down sides as needed.
- Taste and adjust sweetness. Serve immediately or freeze 2–3 hours for firmer texture.
Nutrition: ~120 calories per serving
If you give this Blueberry Lemon Frozen Yogurt a try, be sure to leave a comment below and tag me on Instagram @TheKitchensAid—I love seeing your sweet creations. Don’t forget to pin it for later or share it with a friend who needs a scoop of sunshine in their life!
