Lemon Blueberry Delight Recipe – Cool, Creamy & Simple

Lemon Blueberry Delight is the dessert you didn’t know you were craving until now. Think sunshine in a dish—light, zesty, and bursting with berry sweetness. This no-bake beauty layers a golden graham cracker crust with creamy lemon pudding, a fluffy whipped filling, and a vibrant blueberry topping that practically begs to be shared. It’s like if cheesecake and trifle had a laid-back summer fling.

Perfect for backyard BBQs, baby showers, or just a Tuesday when you need a win, Lemon Blueberry Delight is an absolute treat that comes together without turning on the oven. Yup, no baking. So whether you’re avoiding the summer heat or just not in the mood to deal with finicky pie crusts, this dessert’s got your back. And the best part? You can make it ahead and let the fridge do the magic. That’s a win in my mom-life playbook. Bonus: even picky eaters can’t resist those creamy lemon layers and juicy blueberries.

Table of Contents

What is Lemon Blueberry Delight?

Lemon Blueberry Delight is the no-bake dessert that looks fancy but feels like a breeze. Imagine buttery graham crackers, crushed and mixed with melted butter to form a base that tastes like golden sunshine. On top of that comes a tangy-sweet lemon pudding layer, blended with cream cheese and powdered sugar for a silky-smooth bite. Then comes the blueberry pie filling—a glossy, deep purple topping that brings the right amount of sweet to the party.

And just when you thought it couldn’t get better, there’s a cloud of Cool Whip crowning the whole thing. This is the kind of dessert that feels nostalgic but totally fresh, like the grown-up version of your childhood lemon bars but dressed up with berries. It’s especially popular in Southern potlucks, where a good “layered dessert” gets VIP treatment. And thanks to how easy it is to whip up, it’s ideal for folks who love impressive dishes without the stress. (We see you, last-minute party planners.)

Reasons to Try Lemon Blueberry Delight

First off, it’s no-bake. That alone should get a standing ovation, especially when summer hits and your oven feels more like a furnace. Lemon Blueberry Delight is easy enough for beginners but still earns that wow-factor from guests. It’s also super forgiving—no worrying about cracked cheesecakes or deflated meringues. You mix, layer, chill, and done.

Plus, the lemon and blueberry combo is a total crowd-pleaser. It’s tart, it’s sweet, it’s creamy…basically, it checks all the dessert boxes. And if you’re cooking for a crowd, this recipe makes enough for around 12 generous slices. Great for parties, but also perfect for stashing in the fridge and sneaking spoonfuls while pretending you’re “just checking it.” Lastly, it’s totally make-ahead friendly. Whether you’re planning a weekend get-together or just need a treat that holds up in the fridge, Lemon Blueberry Delight keeps beautifully for a few days without losing its texture or flavor.

Ingredients Needed to Make Lemon Blueberry Delight

12 whole graham crackers
8 tablespoons butter (melted)
1 box (3.4 oz) instant lemon pudding mix
1½ cups half-and-half
8 ounces cream cheese (softened)
1/2 cup powdered sugar
16 ounces Cool Whip (thawed)
1 can (21 oz) blueberry pie filling

Instructions to Make Lemon Blueberry Delight – Step by Step

Step 1: Make the Buttery Graham Cracker Crust

Start by grabbing your graham crackers and giving them a good smash—use a food processor if you’re fancy, or place them in a zip-top bag and roll over them with a rolling pin (kids love this job, by the way). Once they’re finely crushed, stir in the melted butter until the mixture feels like wet sand. Press this mixture evenly into a 9×13-inch baking dish. I like to use the bottom of a measuring cup to flatten it out and make the layer nice and firm. Pop the dish into the freezer for about 20 minutes to set that crust. It’ll hold everything together and give you that perfect base.

Step 2: Whip Up the Tangy Lemon Pudding Layer

In a mixing bowl, whisk together the instant lemon pudding mix and half-and-half. Use a hand mixer or whisk by hand until it thickens up a bit—it should take just a couple of minutes. Set this aside to thicken fully while you prep the next layer. This combo of pudding mix and half-and-half creates a creamier texture than milk alone, which makes the whole dessert feel rich but not heavy.

Step 3: Cream Cheese Meets Lemon (And They’re a Power Couple)

Grab another bowl and beat the softened cream cheese with the powdered sugar until super smooth. No lumps, no grainy bits—just velvety goodness. Now gently mix in that lemon pudding from earlier. You want a blend that’s light but tangy, sweet but with a little zing. It should look like sunshine in a bowl and smell even better.

Step 4: Bring On the Cool Whip

Once the lemony mix is smooth, fold in half of the Cool Whip. Folding is key here—don’t stir aggressively or you’ll deflate the fluff. Use a spatula and a gentle hand, circling under and lifting over until it’s all one big, creamy mixture. This step adds the airy, mousse-like texture that makes each bite dreamy.

Step 5: Layer Like a Pro

Take your chilled crust from the freezer and spread the lemon-cream mixture over it evenly. Use an offset spatula or the back of a spoon to get those edges. Next up, crack open that can of blueberry pie filling and dollop it right on top. Spread it out gently—no mixing, just a smooth, purple layer on top of the lemon. Finally, finish it off with the remaining Cool Whip, smoothing it over like frosting on a cake. Want extra flair? Add lemon zest or fresh blueberries on top before serving.

Step 6: Chill and Let the Magic Happen

Cover the dish with plastic wrap or foil and let it chill in the fridge for at least 8 hours, or overnight. This is the part where all the layers settle and the flavors marry together like a rom-com ending. Don’t skip this step—it’s worth the wait. You’ll end up with clean slices, firm layers, and a flavor that’s perfectly balanced. Need more easy no-bake ideas for parties? Check out our Lemon Cream Cheese Dump Cake or Strawberry Crunch Poke Cake—both are sweet, stunning, and stress-free.

What to Serve with Lemon Blueberry Delight

Lemon Blueberry Delight is basically a showstopper all by itself, but if you’re building a menu, it pairs beautifully with lighter entrees. Serve it after Mediterranean Chicken Tenders or a vibrant Lemon Basil Pasta Salad for a meal that feels like pure summer. For drinks, a sparkling lemonade or iced herbal tea keeps things refreshing. Hosting a brunch? Add it to a dessert table with Lemon Blueberry Muffin Cookies for a theme that screams sunshine.

Key Tips for Making Lemon Blueberry Delight

Let your cream cheese soften completely to avoid lumps in your filling. Room temp is your friend. Use half-and-half instead of milk for that creamier, silkier pudding layer. Don’t skip the chilling time—it really makes a difference in how it sets. Crush the graham crackers finely so your crust stays together instead of crumbling apart. Use a cold dish (not warm from washing) to help layers set better. And if you’re feeling fancy, garnish with lemon zest or fresh berries before serving for a little visual wow. Want more dessert tips like this? Check out our White Chocolate Raspberry Tiramisu for more inspiration.

Storage and Reheating Tips Lemon Blueberry Delight

Good news—Lemon Blueberry Delight stores like a champ. Cover it tightly with plastic wrap or place leftovers in an airtight container and refrigerate for up to 4 days. The layers will stay intact, and the flavors might even get better with time. No need to reheat since it’s a cold dessert, which means it’s always ready when you are. Not ideal for freezing though—the texture doesn’t quite hold up after thawing. But honestly, it rarely lasts long enough to need freezing. Craving more fridge-friendly desserts? Don’t miss our Blueberry Lemon Cinnamon Rolls for a breakfast-to-dessert treat.

FAQs

Can I make Lemon Blueberry Delight the day before?
Yes! It actually tastes better when it’s had time to chill overnight.

Can I substitute fresh blueberries?
Sure, but the pie filling adds that glossy, sweet layer. If using fresh, toss them in a bit of sugar and lemon juice.

What can I use instead of Cool Whip?
Homemade whipped cream works if you prefer it more natural—just whip 2 cups of heavy cream with 2 tbsp powdered sugar.

Is this recipe gluten-free?
Only if you use gluten-free graham crackers and check your pudding mix for hidden gluten.

Can I use milk instead of half-and-half?
You can, but the texture won’t be as rich. Half-and-half makes it creamier and more indulgent.

Final Thoughts

Lemon Blueberry Delight is everything a summer dessert should be—bright, creamy, and absolutely no stress to make. Whether you’re planning a family get-together or need a chilled treat to beat the heat, this no-bake favorite delivers flavor, beauty, and that magical “wow, you made this?!” moment. Give it a try and let the layers do the talking. And while you’re at it, check out our Lemon Blueberry Loaf with Lemon Glaze for another sweet way to celebrate this delicious combo. Let’s keep it simple, stunning, and seriously tasty—because you deserve desserts that love you back.

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