Zesty and Sweet: Explore These 6 Easy Lemon Blueberry Recipes for Spring

There are so many ways to create delicious food using fresh ingredients that are in season. My favorite spring ingredients have always been fresh lemons and blueberries, which have been paired together for centuries. The sweet nature of the blueberries perfectly compliments the sour lemon.

lemon blueberry recipes include cheescakes, crepes, and muffins
In this post you’ll find six different lemon blueberry recipes, two for each of these categories:
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Lemon Blueberry Recipes Using Vegan Ingredients

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Low Carb/ Keto Friendly Lemon Blueberry Recipes

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Lemon Blueberry Recipes That Are Perfect For Breakfast

Vegan Lemon Blueberry Recipes:

Lemon Blueberry Loaf

This moist and fluffy cake is the perfect treat to satisfy your sweet tooth. Made with fresh lemons, blueberries, and light coconut oil instead of butter, this loaf is sure to please everyone. The zesty lemon glaze adds a touch of sweetness and zing to the cake, making it the perfect snack or dessert to serve. With easy-to-follow instructions, you’ll be able to whip up a batch of this delectable vegan-friendly lemon blueberry loaf in no time.

the lemon blueberry loaf is all finished in the oven
the lemon blueberry loaf is finished and ready to eat
this lemon blueberry loaf is vegan friendly

Vegan Lemon Blueberry Loaf

Moist and fluffy, healthy and delicious! This recipe uses vegan ingredients to create a simple Lemon Blueberry Loaf.
Prep Time 10 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories 332 kcal


  • 2 Cups Unbleached Flour using white is fine to
  • 1/2 Cups Fine Corn Meal
  • 3/4 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1/2 Cup Melted Coconut Oil measure after melting
  • 3/4 Cup Natural Sugar Cane Sugar, Coconut Sugar, or Honey would work
  • Zest of 2 Lemons
  • 1/4 Cup Fresh Lemon Juice fresh lemon juice is less bitter
  • 1 1/2 Cup Fresh Blueberries
  • 3/4 Cup Powdered Sugar
  • 4 tbsp Fresh Lemon Juice


  • Preheat the oven to 375 Fahrenheit
  • Grease a 1 lb Loaf Pan and line the bottom with parchment paper
  • Add all dry ingredients to a large bowl and whisk together
  • Set aside 1/2 Cup of blueberries and add all other wet ingredients to a separate bowl and whisk vigorously
  • Add all other wet ingredients to the dry, folding them in with a spatula until fully incorporated without overmixing
  • Pour the batter into the loaf pan and sprinkle the top with the blueberries you set aside. Bake in preheated oven for 45-55 minutes
  • Check doneness with a toothpick. If the toothpick comes out clean it is fully cooked. Let cool for 30 minutes

The Glaze

  • In a medium-sized bowl, add 3/4 Cup of powdered sugar
  • Add 1 tablespoon of fresh lemon juice to the bowl and whisk. Continue adding lemon juice until you reach a pourable consistency
  • Once the loaf is fully cooled, add the glaze
Keyword Lemon Blueberry, Loaf, Vegan

Vegan Friendly Lemon Blueberry ‘Cheesecake’

Vegan-friendly cheesecake made with cashews, lemons, and blueberries is a delightfully delicious and creamy dessert.The zesty lemon zest adds an irresistibly tangy flavor, while the sweet blueberry compote adds a unique fruity flavor. Perfect for any special occasion, this vegan-friendly cheesecake is sure to impress.

this lemon blueberry cheesecake is vegan friednly

Vegan Friendly Lemon Blueberry Cheesecake

This eggless, cheeseless cheesecake is the perfect summer dessert using in-season ingredients.
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 12 hours
Total Time 12 hours 20 minutes
Course Dessert
Cuisine American
Servings 15
Calories 325 kcal


  • 1 Food Processor A blender would work as well.


For The Crust

  • 1 Cup Medjool dates (pits removed)
  • 1/2 Cup Vegan cookies of choice (crushed)
  • 3/4 Cup Walnuts
  • Pinch of salt

For The Filling

  • 2 Cups Raw cashews, soaked overnight and drained
  • 3/4 Cup Canned full fat coconut milk
  • 1/4 Cup Melted coconut oil
  • 1/4 Cup Fresh lemon juice
  • 2 Tbsp Lemon Zest
  • 1 Tsp Vanilla

Blueberry Compote

  • 1 1/2 Cup Fresh Blueberries
  • 2 Tbsp Water
  • 1/4 Cup Icing Sugar
  • 12 Tsp Lemon Juice


Making The Crust

  • Line your cheesecake pan, or round cake pan, with parchment paper and set aside.
  • Add dates, walnuts, vegan cookies and salt to a food processor and process until it forms a sticky ball. Do not over process
  • Press into the bottom of the cake pan and set in the fridge

Making The Filling

  • Using your food processor or blender again, add all the ingredients listed for the cheesecake filling until completely smooth
  • Pour it into your cake pan over your crust, and spread it out evenly. Set aside
  • Set the cheesecake into the fridge to cool for 12 hours or overnight

Making The Compote

  • Combine 1/2 cup of blueberries and the other compote ingredients in a saucepan. Cook on medium heat for 10 minutes, then add the remaining blueberries. Cook for another 8 minutes stirring continuously, then set aside to cool for a minute.
  • Pour the compote onto your cheesecake. Alternatively, you can cut slices and then pour the compote onto each slice once it's plated.
  • Enjoy your cheesecake!
Keyword Cheesecake, Lemon Blueberry, Vegan

Low Carb/Sugar Free Lemon Blueberry Recipes:

Keto Blueberry Lemonade

Sugar-free blueberry lemonade is a refreshing beverage perfect for any occasion. Made with fresh lemons and blueberries, this beverage is sweetened with stevia and water. For a flavor variation, you can substitute strawberries, raspberries, or blackberries (or a combination of them) in place of the blueberries. You can also add fresh herbs such as basil for a more sophisticated drink, or spike it with some vodka for an “adult beverage”.

keto friendly blueberry lemonade

Keto Blueberry Lemonade

A refreshing summery drink using in-season ingredients, this blueberry lemonade has 0 carbs and no added sugar.
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Drinks
Cuisine American
Servings 8 people
Calories 15 kcal


  • 1 Blender


  • 1 Cup Hot water
  • Zest of 2 lemons
  • 1 Cup Fresh blueberries
  • 1/2 Cup Granulated sweetener I use Truvia
  • 3 1/2 Cups Cold water
  • 1/2 Cup Freshly squeezed lemon juice


  • Add Blueberries, hot water, sweetener and lemon zest to a blender. blend well
  • Add 1 Cup of cold water and continue blending
  • Strain the mixture through a fine mesh sieve or thin cloth (cheesecloth, cotton muslin etc)
  • Pour into a pitcher and add the remaining cold water and lemon juice
  • Stir and taste. Add more sweetener/lemon juice or water if it isn't to your taste.
  • Add ice to your pitcher and your blueberry lemonade is finished!
Keyword Drinks, Keto, Lemon Blueberry, Lemonade

Low Carb/Sugar free Lemon Blueberry Squares

Low carb, sugar free lemon blueberry cheesecake squares with coconut crumble topping are a delicious and indulgent treat. Made with cream cheese, eggs, lemon zest, and keto icing sugar, the cheesecake base is creamy and tart. The blueberry swirl made with fresh or frozen blueberries and truvia, adds a sweet and fruity flavor. Finally, the coconut crumble topping adds a layer of crunchy texture to the top of the cheesecake squares.

keto friendly lemon blueberry squares

Keto Friendly Lemon Blueberry Bars

These keto-friendly lemon blueberry bars have about 5 carbs per serving and are great for when craving something sweet.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 squares
Calories 375 kcal


Almond Flour Crust

  • 1 1/4 Cup Almond flour
  • 8 Tbsp Butter
  • 2 Tbsp Granulated sweetener or choice

Blueberry Sauce

  • 1 1/2 Cup Fresh Blueberries
  • 1/4 Cup Water
  • 1/3 Cup Keto icing sugar swerve, truvia etc

Lemon Cheesecake Layer

  • 8 Ounces Cream Cheese 1 block
  • 1 Egg yolk
  • 1/3 Cup Keto icing sugar
  • 1 Tbsp Fresh lemon juice
  • 1 Tsp Freshly grated lemon zest
  • 1 Tsp Vanilla

Crumble Topping

  • 2 Tbsp Butter
  • 1/4 Cup Almond flour
  • 1/4 Cup Unsweetened coconut flakes
  • 1 Tbsp Granulated sweetener


Making the Crust

  • Preheat oven to 350 f
  • Line an 8×8 baking dish with parchment paper
  • Melt the butter
  • Add melted butter, almond flour, and sweetener in a bowl and mix
  • Press down into your lined pan to create a crust and bake for 7 minutes

Making the Blueberry Layer

  • Add blueberries, water and sweetener to a saucepan and simmer until thick (10-15 minutes) then set aside to cool

Making the Lemon Layer

  • Using a hand mixer or stand mixer, mix egg yolk, cream cheese, sweetener, lemon juice, zest and vanilla until smooth
  • Once the crust is fully cooled, pour the lemon mixture onto the crust
  • Pour the blueberry mixture onto the lemon mixture evenly

Making the Top Layer

  • Add all ingredients listed under crumble topping to a blender or food processor
  • Mix until it creates a crumb like texture
  • Add to the top evenly and bake your lemon blueberry bars for 18-20 minutes
  • Once completely cooled, cut into 12 squares and serve
Keyword Cheesecake, Keto, Lemon Blueberry

The best lemon blueberry recipes for breakfast:

Lemon Blueberry Crepes with Custard

Crêpes are a great breakfast option for any special occasion. Not only are they light and delicious, but they are also very elegant and make for a great presentation. Lemon blueberry crêpes are especially fancy and delicious. The blueberry compote and sweet-tart lemony custard filling provide a tantalizing flavor combination that will surely please any palate.

lemon blueberry crepes with blueberry compote and lemon custard filling

Lemon Blueberry Crepes with Custard

Crepes are a classic breakfast item, and these lemon blueberry crepes are sure to impress. Some might say these lemon blueberry crepes are a little extra, but I say they're extraordinary!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine French
Servings 4 people
Calories 278 kcal


The Crepes

  • 1 1/4 Cup Flour
  • 1 Tbsp Sugar
  • 1/2 the zest of one lemon
  • Pinch of salt
  • 1 1/4 Cup Milk Any milk of your choice
  • 1 Egg
  • 2 Tbsp Melted butter

Blueberry Compote

  • 1 Cup Fresh Blueberries
  • 1/4 Cup Icing Sugar
  • 1 Tsp Lemon Juice
  • 1 Tbsp Water

Lemon Custard

  • 2/3 Cup Sugar
  • 3 1/2 Tbsp Cornstarch
  • 4 Egg yolks
  • 2 1/3 Cups Milk
  • 3/4 Cup Light cream
  • 2 Tbsp Butter
  • 1 Tsp Vanilla
  • 1 Tbsp Lemon zest
  • 1/4 Cup Lemon Juice


Making the lemon custard

  • Add lemon zest, cornstarch, and sugar to a medium-sized pot on the stove and whisk to combine. Then add the egg yolks, milk and cream
  • Cook over medium-high heat while whisking for about 15 minutes or until the custard is thick and boiling. Once boiling, continue to whisk for 1 more minute then pour the custard into a bowl to cool in the fridge for 1 hour.

Making the crepes

  • Whisk together flour, sugar, lemon zest, and salt in a large bowl
  • In a separate bowl, whisk together the egg, water, and 1 tbsp of melted butter
  • Gradually add the wet mixture to the dry and stir until smooth
  • Heat a large skillet over medium-high heat, and add the rest of the melted butter to coat the pan.
  • Once the pan is hot add about 3 tbsp of crepe batter. Tilt the pan in a slow circle to coat the pan with a small layer of crepe batter
  • Cook for 1-2 minutes then carefully flip to cook the other side for another minute or so until it looks cooked
  • Repeat until all of the crepe batter is gone

Blueberry compote

  • In a separate skillet add half of the blueberries, along with the rest of the compote ingredients, and cook over medium heat for 10 minutes.
  • Add the remainder of the blueberries and continue to cook for another 8 minutes stirring continuously.
  • Take it off the heat and let it cool for a few minutes

Assemble your crepes

  • Add a spoonful of custard to a plate and smear it outward using the back of the spoon
  • Lay a crepe out flat (on a cutting board, counter or plate), and add a thick line of compote down the middle
  • You can choose to either fold or roll your crepes
  • Stack 2 crepes onto your smeared custard, sprinkle with icing sugar
  • Enjoy!
Keyword Breakfast, Crepes, Lemon Blueberry

Lemon Blueberry Breakfast Muffins

Are you looking for a delicious, jumbo-sized muffin recipe that will make your mouth water? Look no further than this easy jumbo blueberry muffin recipe. And with the addition of a sprinkle of lemon sugar on top, these muffins will have a burst of citrusy flavor that will make them irresistible. With easy-to-follow instructions, you’ll be able to whip up a batch of these delicious jumbo blueberry muffins in no time. Enjoy!

blueberry bakery muffins with lemon sugar sprinkled on top

Bakery Style Blueberry Muffins

These jumbo muffins are not your regular home made little muffins. They're huge, so they make a great filling snack or breakfast.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Snack
Cuisine American
Servings 6 jumbo muffins
Calories 375 kcal


  • 3 Cups Flour
  • 1/4 Tsp Baking soda
  • 1/2 Tsp Cinnamon
  • 1 Pinch of salt
  • 1/3 Cup Melted butter
  • 1/3 Cup Vegetable oil
  • 1 Cup Sugar
  • 2 Eggs (room temperature)
  • 1/3 Cup Greek yogurt
  • 1 Cup Milk
  • 1 Tsp Vanilla
  • 1 1/2 Cup Fresh blueberries
  • 3 Tbsp Coarse sugar
  • 1 Tbsp Lemon Zest optional


  • Preheat oven to 425 f
  • Add the coarse sugar and lemon zest to a ziplock bag and rub together to infuse. set aside
  • Line a jumbo muffin pan with jumbo muffins liners (or grease the pan)
  • In a large bowl, whisk together all dry ingredients
  • In a separate bowl, add in the eggs, butter and oil and whisk
  • Tene add the sugar and continue whisking
  • Next add yogurt, milk and vanilla and whisk some more
  • Then add the wet ingredients to the dry mixture and fold in until completely combines, do not overmix
  • Using a large spoon add the batter into the muffin cups, filling just to the top
  • Sprinkle the tops generously with coarse lemon sugar
  • Bake at 425 for 5 minutes
  • Then turn the heat down to 350 and bake for another 25-30 or until the muffins pass the toothpick test
  • Cool for 10 minutes and then serve and enjoy


Be sure to use room-temperature eggs, otherwise, the cold eggs could harden the melted butter making it difficult to properly mix.
The lemon sugar is optional, you could omit it altogether and have delicious jumbo blueberry muffins.
If you don’t have greek yogurt, substitute it with sour cream. Regular yogurt would work as well.
Keyword Breakfast, Lemon Blueberry, muffins

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