15 Bright Lemon-Blueberry Desserts to Sweeten Your Day

Nothing beats the perfect combination of tart lemon and sweet blueberries in homemade desserts. These bright, flavorful treats bring sunshine to any kitchen table.

From fluffy muffins to elegant tarts, each recipe showcases this classic flavor pairing in deliciously different ways.

01. Healthy Blueberry Lemon Muffins

Grain-free muffins bursting with fresh blueberries and bright lemon flavor. These naturally sweetened treats make breakfast feel like dessert without the guilt.

Ingredients: 2 cups almond flour, 3 large eggs, ⅓ cup honey, ¼ cup coconut oil (melted), 1 teaspoon vanilla extract, 1 teaspoon baking soda, ½ teaspoon salt, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 1 cup fresh blueberries.

How To Make Healthy Blueberry Lemon Muffins

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together almond flour, baking soda, and salt until well combined and no lumps remain.

2. In another bowl, beat eggs thoroughly, then whisk in honey, melted coconut oil, vanilla, lemon juice, and lemon zest until the mixture is smooth and fragrant.

3. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Toss blueberries with a tablespoon of almond flour, then fold them into the batter to prevent sinking.

4. Divide batter evenly among muffin cups, filling each about ¾ full. Bake for 22-25 minutes until tops are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.

02. Lemon-Blueberry Bundt Cake

Rich, buttery cake studded with juicy blueberries and finished with tangy lemon glaze. This impressive dessert works perfectly for coffee time or elegant dinner parties.

Ingredients: 3 cups all-purpose flour, 1 cup unsalted butter (softened), 1¾ cups granulated sugar, 4 large eggs, 1 cup buttermilk, 2 teaspoons vanilla extract, 2 teaspoons baking powder, 1 teaspoon salt, ¼ cup fresh lemon juice, 2 tablespoons lemon zest, 1½ cups fresh blueberries, 2 cups powdered sugar.

How To Make Lemon-Blueberry Bundt Cake

1. Preheat oven to 350°F and generously grease a 12-cup Bundt pan with butter, making sure to coat every groove. Dust with flour, tapping out excess to prevent sticking.

2. Cream butter and granulated sugar in a large bowl until light and fluffy, about 4 minutes. Beat in eggs one at a time, then add vanilla, lemon juice, and lemon zest.

3. In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with flour mixture.

4. Toss blueberries with 2 tablespoons flour to coat, then gently fold into batter. Pour into prepared pan and bake 55-65 minutes until golden and a toothpick comes out clean.

5. Cool in pan 15 minutes, then invert onto wire rack. Whisk powdered sugar with 3-4 tablespoons lemon juice for glaze, then drizzle over completely cooled cake.

03. Blueberry Lemon Shortcake

Light, fluffy biscuits layered with tangy lemon curd and sweet blueberry sauce. This elegant twist on classic shortcake creates the perfect balance of flavors and textures.

Ingredients: 2 cups all-purpose flour, ⅓ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt, 6 tablespoons cold unsalted butter, ¾ cup heavy cream, 3 large egg yolks, ½ cup fresh lemon juice, 4 tablespoons lemon zest, ½ cup unsalted butter, 2 cups fresh blueberries, ¼ cup water, whipped cream for serving.

How To Make Blueberry Lemon Shortcake

1. For shortcakes, preheat oven to 425°F. Mix flour, 2 tablespoons sugar, baking powder, and salt in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces.

2. Make a well in center and pour in cream. Gently stir just until dough comes together without overmixing. Pat dough on floured surface to 1-inch thickness and cut into 6 rounds using a biscuit cutter.

3. Place on baking sheet and bake 15-18 minutes until golden brown on top. Meanwhile, whisk egg yolks, remaining sugar, lemon juice, and zest in a saucepan over medium heat until thickened, about 5 minutes.

4. Remove from heat and whisk in butter until smooth for lemon curd. For blueberry sauce, simmer blueberries with water until berries burst and mixture thickens slightly, about 8 minutes.

5. Split warm shortcakes in half, layer with lemon curd, blueberry sauce, and whipped cream. Serve immediately while biscuits are still warm for the best texture and flavor combination.

04. Blueberry Lemon Quick Bread

Dense, moist loaf packed with bursts of blueberry sweetness and bright lemon flavor. This versatile bread works beautifully for breakfast, snacking, or even dessert with a scoop of vanilla ice cream.

Ingredients: 2 cups all-purpose flour, ¾ cup granulated sugar, 2½ teaspoons baking powder, ½ teaspoon salt, ⅓ cup vegetable oil, 1 large egg, 1 cup milk, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 1 cup fresh blueberries.

How To Make Blueberry Lemon Quick Bread

1. Preheat your oven to 400°F and grease a 9×5-inch loaf pan thoroughly. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.

2. In a separate bowl, beat the egg well, then whisk in milk, vegetable oil, lemon juice, and lemon zest until the mixture is smooth and fragrant with fresh lemon aroma.

3. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix. Toss blueberries with a tablespoon of flour to coat, then gently fold into batter.

4. Pour batter into prepared loaf pan and bake for 50-60 minutes until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

05. Classic Fresh Blueberry Cake

Old-fashioned single-layer cake with tender crumb and juicy blueberries throughout. This timeless recipe delivers comfort food satisfaction with every moist, flavorful bite you take.

Ingredients: 2 cups all-purpose flour, ¾ cup granulated sugar, 2½ teaspoons baking powder, ½ teaspoon salt, ⅓ cup unsalted butter (softened), 1 large egg, ¾ cup whole milk, 1 teaspoon vanilla extract, 1½ cups fresh blueberries, 2 tablespoons brown sugar, ½ teaspoon ground cinnamon.

How To Make Classic Fresh Blueberry Cake

1. Preheat oven to 375°F and grease a 9-inch square baking pan. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.

2. Cut in softened butter using a pastry cutter or your fingers until mixture resembles coarse meal with some small butter pieces remaining for texture and tenderness in the finished cake.

3. In a small bowl, beat egg with milk and vanilla extract. Add this mixture to the flour mixture, stirring just until the batter comes together without overmixing, which keeps the cake tender.

4. Gently fold in blueberries, then spread batter evenly in prepared pan. Mix brown sugar and cinnamon, then sprinkle over the top for a delicious crumb topping that adds sweetness and texture.

5. Bake for 25-30 minutes until the top is golden brown and springs back lightly when touched. Cool in pan for 10 minutes before serving warm with whipped cream or vanilla ice cream.

06. Easy Lemon Blueberry Layer Cake

Simple cake mix transformed with fresh blueberries and creamy lemon frosting. This shortcut recipe delivers impressive results without spending all day in the kitchen baking from scratch.

Ingredients: 1 box yellow cake mix, 3 large eggs, ⅓ cup vegetable oil, 1¼ cups water, 1 cup fresh blueberries, 1 cup unsalted butter (softened), 8 oz cream cheese (softened), 4 cups powdered sugar, ¼ cup fresh lemon juice, 2 tablespoons lemon zest.

How To Make Easy Lemon Blueberry Layer Cake

1. Preheat oven to 350°F and grease two 9-inch round cake pans. Prepare cake mix according to package directions using eggs, oil, and water, beating until smooth and well combined.

2. Toss blueberries with 2 tablespoons of dry cake mix to coat and prevent sinking, then gently fold into prepared batter. Divide evenly between prepared pans.

3. Bake 28-32 minutes until golden brown and a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.

4. For frosting, beat butter and cream cheese until light and fluffy, about 3 minutes. Gradually add powdered sugar, beating until smooth, then mix in lemon juice and zest until well incorporated.

5. Place one cake layer on serving plate and spread with frosting. Top with second layer and frost top and sides generously. Garnish with fresh blueberries and lemon zest if desired.

07. Layered Lemon-Blueberry Dessert

No-bake dessert with graham cracker crust, creamy lemon filling, and fresh blueberry topping. This make-ahead treat assembles quickly and feeds a crowd with minimal effort required.

Ingredients: 2 cups graham cracker crumbs, ½ cup unsalted butter (melted), 8 oz cream cheese (softened), 1 cup powdered sugar, 1 cup heavy cream, ¼ cup fresh lemon juice, 2 tablespoons lemon zest, 2 cups fresh blueberries, 2 tablespoons granulated sugar.

How To Make Layered Lemon-Blueberry Dessert

1. Mix graham cracker crumbs with melted butter until evenly moistened and mixture holds together when pressed. Press firmly into bottom of a 9×13-inch baking dish to create an even crust layer.

2. Beat cream cheese until smooth and fluffy, about 2 minutes. Gradually add powdered sugar, beating until well combined and no lumps remain in the mixture.

3. In a separate bowl, whip heavy cream to soft peaks, then fold into cream cheese mixture along with lemon juice and zest until light and airy. Spread evenly over crust layer.

4. Toss blueberries with granulated sugar and let sit 10 minutes until juices begin to release. Spoon blueberry mixture evenly over cream layer, creating a beautiful colorful top.

5. Refrigerate at least 4 hours or overnight until set and flavors meld together. Cut into squares to serve, wiping knife clean between cuts for neat presentation.

08. Blueberry Lemon Sour Cream Loaf

Incredibly moist quick bread with tangy sour cream and bursts of fresh blueberries. This five-star recipe creates bakery-quality results with amazing texture and bright lemon flavor.

Ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup unsalted butter (melted), 2 large eggs, 1 cup sour cream, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 1 cup fresh blueberries.

How To Make Blueberry Lemon Sour Cream Loaf

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan thoroughly. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.

2. In another bowl, whisk melted butter with eggs until smooth, then stir in sour cream, lemon juice, and lemon zest until the mixture is well combined and fragrant.

3. Pour wet ingredients into dry ingredients and gently fold together just until combined, being careful not to overmix which can make the bread tough and dense.

4. Toss blueberries with 1 tablespoon flour to coat and prevent sinking, then fold gently into batter. Pour into prepared pan and smooth top with a spatula.

5. Bake 55-65 minutes until golden brown and a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto wire rack to cool completely before slicing.

09. Creamy Lemon Blueberry Custard Pie

Silky smooth custard filling with tart lemon flavor and sweet blueberries in flaky pastry crust. This refreshing pie has a light, creamy texture that melts beautifully on your tongue.

Ingredients: 1 pre-made pie crust, 4 large eggs, ¾ cup granulated sugar, ⅓ cup fresh lemon juice, 2 tablespoons lemon zest, ¼ cup all-purpose flour, 1½ cups whole milk, 3 tablespoons unsalted butter, 1 cup fresh blueberries, 3 large egg whites, ⅓ cup granulated sugar.

How To Make Creamy Lemon Blueberry Custard Pie

1. Preheat oven to 425°F and place pie crust in 9-inch pie pan. Prick bottom with fork and bake 12 minutes until lightly golden. Reduce oven temperature to 350°F.

2. Whisk whole eggs with ¾ cup sugar until pale, then add lemon juice, zest, and flour, whisking until smooth. Gradually whisk in milk until well combined and no lumps remain.

3. Cook mixture in saucepan over medium heat, stirring constantly, until thickened enough to coat the back of a spoon, about 8 minutes. Remove from heat and stir in butter until melted.

4. Scatter blueberries in bottom of baked pie crust, then pour custard over berries. Beat egg whites until soft peaks form, gradually add remaining sugar, beating until stiff peaks form.

5. Spread meringue over custard, sealing edges to crust. Bake 12-15 minutes until meringue is golden brown. Cool completely before refrigerating at least 3 hours until set and chilled.

10. Tender Lemon Blueberry Loaf

Cake-like quick bread with incredible lemony aroma and juicy blueberries throughout. This beloved recipe creates the most tender, flavorful loaf that disappears quickly from any kitchen counter.

Ingredients: 1⅔ cups all-purpose flour, 1 cup granulated sugar, ¼ teaspoon salt, 1 teaspoon baking powder, ⅓ cup vegetable oil, 1 large egg, ⅓ cup milk, ¼ cup fresh lemon juice, 1 tablespoon lemon zest, 1 cup fresh blueberries.

How To Make Tender Lemon Blueberry Loaf

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan. In a large bowl, whisk together flour, sugar, salt, and baking powder until evenly distributed throughout.

2. In a separate bowl, whisk oil, egg, milk, lemon juice, and lemon zest until smooth and well combined. The mixture should be pale yellow and smell wonderfully lemony.

3. Pour wet ingredients into dry ingredients and stir just until combined, being careful not to overmix which can result in a tough, dense texture in the finished bread.

4. Toss blueberries with 1 tablespoon flour to coat, then gently fold into batter. Pour into prepared pan and bake 60-70 minutes until golden and toothpick comes out clean.

5. Cool in pan 10 minutes, then remove to wire rack. For extra lemon flavor, brush warm loaf with additional lemon juice mixed with a tablespoon of sugar while still warm.

11. Fluffy Lemon Blueberry Scones

Buttery, tender scones with bright lemon flavor and bursts of sweet blueberries. These bakery-style treats feature a golden, crunchy exterior and incredibly light, fluffy interior texture.

Ingredients: 2 cups all-purpose flour, ⅓ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt, 6 tablespoons cold unsalted butter, ⅔ cup heavy cream, 1 large egg, 1 tablespoon lemon zest, 1 cup fresh blueberries, 2 tablespoons heavy cream for brushing.

How To Make Fluffy Lemon Blueberry Scones

1. Preheat oven to 425°F and line baking sheet with parchment paper. In large bowl, whisk flour, sugar, baking powder, and salt until well combined and evenly distributed.

2. Cut cold butter into small cubes and work into flour mixture using pastry cutter or your fingers until mixture resembles coarse crumbs with some pea-sized butter pieces remaining for flakiness.

3. In small bowl, whisk cream, egg, and lemon zest together. Make well in center of flour mixture and pour in cream mixture, stirring gently just until dough comes together.

4. Gently fold in blueberries, being careful not to burst them. Turn dough onto floured surface and pat into 8-inch circle about 1-inch thick. Cut into 8 wedges using sharp knife.

5. Place wedges on prepared baking sheet and brush tops with cream for golden color. Bake 18-20 minutes until tops are golden brown and scones sound hollow when tapped lightly.

12. Blueberry-Lemon Crumb Bars

Three delicious layers create these irresistible bars with buttery crust, sweet blueberry filling, and crunchy crumb topping. Each bite delivers the perfect combination of textures and bright flavors.

Ingredients: 2 cups all-purpose flour, ½ cup granulated sugar, ½ teaspoon salt, ¾ cup cold unsalted butter, 3 cups fresh blueberries, ½ cup granulated sugar, 2 tablespoons cornstarch, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, ½ cup rolled oats, ½ cup brown sugar.

How To Make Blueberry-Lemon Crumb Bars

1. Preheat oven to 375°F and line 9×13-inch baking pan with parchment paper. For crust, mix 1½ cups flour, ½ cup granulated sugar, and salt in large bowl.

2. Cut in ½ cup cold butter until mixture resembles coarse crumbs. Press firmly into bottom of prepared pan and bake 15 minutes until edges are lightly golden brown.

3. Meanwhile, toss blueberries with ½ cup granulated sugar, cornstarch, lemon juice, and lemon zest in large bowl until berries are well coated and mixture is evenly distributed.

4. For crumb topping, mix remaining flour, oats, brown sugar, and remaining cold butter until mixture forms large clumps when squeezed together in your hand.

5. Spread blueberry mixture over hot crust, then sprinkle crumb topping evenly over berries. Bake 25-30 minutes until topping is golden brown and filling is bubbling around edges.

6. Cool completely in pan before cutting into bars. The filling needs time to set properly for clean cuts and the best texture in each serving.

13. Whole Wheat Lemon-Blueberry Scones with Glaze

Healthier scones made with whole wheat flour, Greek yogurt, and warm spices. The beautiful blueberry glaze adds extra sweetness and makes these treats look absolutely stunning on any plate.

Ingredients: 1½ cups all-purpose flour, ½ cup whole wheat flour, ⅓ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon cardamom, ¼ teaspoon ground ginger, 5 tablespoons cold unsalted butter, ½ cup plain Greek yogurt, ¼ cup milk, 1 tablespoon lemon zest, 1 cup fresh blueberries, 1 cup powdered sugar, 3 tablespoons blueberry juice.

How To Make Whole Wheat Lemon-Blueberry Scones with Glaze

1. Preheat oven to 425°F and line baking sheet with parchment. Whisk both flours, granulated sugar, baking powder, salt, cardamom, and ginger in large bowl until well combined.

2. Cut cold butter into flour mixture until it resembles coarse meal. In separate bowl, whisk Greek yogurt, milk, and lemon zest until smooth and well combined.

3. Add yogurt mixture to flour mixture and stir just until dough comes together. Gently fold in blueberries, being careful not to overmix or burst the berries.

4. Turn dough onto floured surface and pat into 8-inch circle. Cut into 8 wedges and place on prepared baking sheet. Bake 18-22 minutes until golden brown on top.

5. For glaze, whisk powdered sugar with blueberry juice until smooth. Drizzle over cooled scones and let set 10 minutes before serving for the most beautiful presentation.

14. Meyer Lemon and Blueberry Cheese Tart

Elegant tart with lemon cookie crust and silky mascarpone filling topped with fresh blueberries. This sophisticated dessert showcases the sweet Meyer lemon flavor in absolutely stunning fashion.

Ingredients: 1½ cups lemon cookie crumbs, 4 tablespoons unsalted butter (melted), 8 oz mascarpone cheese (softened), 1 cup heavy cream, ½ cup granulated sugar, ¼ cup Meyer lemon juice, 2 tablespoons Meyer lemon zest, ½ cup prepared lemon curd, 2 cups fresh blueberries.

How To Make Meyer Lemon and Blueberry Cheese Tart

1. Preheat oven to 350°F. Mix lemon cookie crumbs with melted butter until evenly moistened. Press firmly into bottom and up sides of 9-inch tart pan with removable bottom.

2. Bake crust 10 minutes until set and lightly golden. Cool completely on wire rack before filling to prevent the creamy filling from melting when added to the tart shell.

3. Beat mascarpone cheese until smooth and creamy, about 2 minutes. In separate bowl, whip heavy cream with sugar until soft peaks form, being careful not to overwhip.

4. Gently fold whipped cream into mascarpone along with Meyer lemon juice and zest until mixture is light, airy, and well combined. Spread lemon curd over cooled crust.

5. Spoon mascarpone mixture over lemon curd and smooth top with offset spatula. Arrange blueberries decoratively on top and refrigerate at least 3 hours until set and chilled before serving.

15. Light Lemon Souffle Cheesecake with Blueberries

Airy, light cheesecake with bright lemon flavor and gorgeous blueberry topping. This impressive dessert feels elegant enough for special occasions while remaining refreshingly perfect for summer entertaining.

Ingredients: 1¼ cups graham cracker crumbs, ¼ cup granulated sugar, ⅓ cup unsalted butter (melted), 24 oz cream cheese (softened), ¾ cup granulated sugar, 4 large eggs (separated), ⅓ cup fresh lemon juice, 2 tablespoons lemon zest, 1 teaspoon vanilla extract, 2 cups fresh blueberries, 2 tablespoons honey.

How To Make Light Lemon Souffle Cheesecake with Blueberries

1. Preheat oven to 325°F and wrap bottom of 9-inch springform pan with foil. Mix graham cracker crumbs, ¼ cup sugar, and melted butter until evenly moistened, then press firmly into bottom of pan.

2. Beat cream cheese until smooth and fluffy, about 3 minutes. Gradually add ¾ cup sugar, beating until well combined. Beat in egg yolks one at a time, then lemon juice, zest, and vanilla.

3. In clean bowl with clean beaters, whip egg whites until soft peaks form. Gently fold one-third of whites into cream cheese mixture to lighten, then fold in remaining whites in two additions.

4. Pour filling over crust and place pan in roasting pan. Add hot water halfway up sides of springform pan. Bake 55-65 minutes until center is almost set but still slightly jiggly.

5. Cool completely, then refrigerate at least 4 hours. Before serving, toss blueberries with honey and spoon over individual slices for a beautiful, glossy finish that tastes as good as it looks.

Final Thoughts

These lemon-blueberry desserts bring together two perfect flavors that never go out of style. Each recipe offers its own special twist on this beloved combination.

Whether you choose a quick bread or elegant tart, you’ll create memorable treats that brighten any day with sunshine flavors.