Banana Berry Popsicles

After enjoying such fantastic frozen treats in New Orleans, we knew we wanted to share Munchkin’s new favorite ice pop with you!

She’s crazy about anything banana — and especially if sweet, fresh berries are involved.

I’ve been making my fair share of smoothies and ice cream lately, but nothing beats banana berry popsicles on a hot summer day!

It’s a super helpful way to use up ripe bananas when it’s too hot to turn on the oven for muffins or bread, and I love how healthy they are too.

Rich, creamy yogurt mixed with mashed bananas and swirled with sweet berries… you can easily say “yes” to ice cream for breakfast!

We can’t get enough of this banana berry ice pop recipe, and I know you’ll love it too.

Ingredient Notes and Substitutions

• Bananas – The riper they are, the sweeter your banana berry ice pops will be! The peels should be completely yellow and covered in brown freckles but still pretty firm.
  
  Avoid overly ripe bananas — when the peels are covered in large spots or completely brown and mushy. If there’s still some green on the peel, they need more time to ripen.
  
• Plain Yogurt – A creamy base that really lets the natural fruit flavor shine. Greek yogurt would work too, though it will be a bit thicker.
  
• Honey – For a touch of sweetness and to help keep the banana berry popsicles soft and creamy instead of icy and hard to eat.
  
• Blueberries – Remove any lingering stems from the berries before rinsing and drying. Pick out any shriveled or overly mushy berries before mashing.
  
• Raspberries – Look for plump berries with a deep color. They shouldn’t be shriveled or have any pale/yellowed bumps.
  
  Pick through the berries and remove any leaves, then give them a quick rinse and air dry on a paper towel.
  
• Strawberries – These should be plump and colorful as well. The deeper the color, the sweeter they will be. Avoid any that are very pale or have lots of white/yellow at the top.
  
  Pluck or slice off the leafy tops, then cut them into flat slices so they freeze evenly.

Tips and Tricks to Make Perfect Banana Yogurt Popsicles

• Mash the blueberries separately.

All you really need to do is press on each one until it bursts open so they are easier to bite into once frozen. No need to overly mash or purée them.

Do this in a separate bowl from the bananas and yogurt — you want to swirl them through the creamy mixture, not blend it all together.

• Add the berries to the popsicle molds first.

If you add them last, they’ll end up at the bottom of your banana yogurt popsicles once you turn them upright.

Spoon the yogurt mixture on top, then tap the molds on the counter so the yogurt fills in any gaps.

• Layer the ingredients for a more consistent texture.

Add a little yogurt mixture to each mold, then a handful of berries, and then more yogurt. Finish with a few more berries before tapping on the counter.

This will help the fruit sink into the yogurt layers and spread out a bit so you don’t end up with only yogurt at the base of your banana berry popsicles.

Prep Ahead

• Smash blueberries
• Slice strawberries

What You’ll Need for This Recipe

• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

Different Flavors to Try

Make your banana berry yogurt pops even sweeter with flavored yogurt! Vanilla would be perfect and wouldn’t change the overall color, while coconut milk yogurt is a fantastic dairy-free option.

But you can really amp up the berry flavor with strawberry, blueberry, or mixed berry yogurt.

I know kids can sometimes be picky, so feel free to stick with one berry at a time if you’d like. And if textures are a problem, blend everything together for all of the flavor in a smoother consistency.

Personally, I like a little zing with my berries, so sometimes I’ll sneak in some lemon zest or use a lemon yogurt instead. Lime would be yummy too!

Storing Banana Berry Yogurt Pops

Once they are frozen solid, remove homemade banana yogurt popsicles from the molds and wrap each in a piece of parchment paper.

Stack them in a freezer-safe storage bag or airtight container, then store them in the coldest part of your freezer for 1-2 months.

Banana Berry Ice Pops FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Ice Pop Recipes

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Banana Berry Popsicles

Make Banana Berry Popsicles with yogurt and mashed banana swirled with your favorite berries. A naturally sweet and healthy dessert!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 (4 ounce molds)

Calories 62cal

Author Donna Elick

Ingredients

• 2 1/2 large ripe bananas
• 1 1/2 cups plain yogurt
• 1 tablespoon honey
• 1/4 cup blueberries, smashed
• 1/4 cup raspberries
• 8 strawberries, sliced

Instructions

• MASH BANANAS: In a large mixing bowl, mash 2 1/2 large ripe bananas with a fork until mostly smooth.
• MIX BASE: Add 1 1/2 cups plain yogurt and 1 tablespoon honey to the mashed bananas. Stir until well combined and creamy.
• ADD BLUEBERRIES: Stir in 1/4 cup blueberries, smashed and gently swirl them through the banana yogurt mixture.
• FILL MOLDS: Evenly distribute 1/4 cup raspberries and 8 strawberries, sliced into 10 popsicle molds.
• POUR MIXTURE: Pour the banana yogurt mixture into the molds, filling each one nearly to the top. Tap the molds gently on the counter to release air bubbles and help the mixture settle.
• FREEZE: Insert popsicle sticks, cover, and freeze for at least 4 hours or until fully frozen.
• SERVE: Remove popsicles from molds and serve immediately.

Notes

Make-Ahead: These popsicles can be made several days in advance and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside of the mold for 10 to 15 seconds to release them easily.

Ingredient Tip: Very ripe bananas provide the best natural sweetness and help create a creamy texture without needing extra sugar.

Nutrition

Serving: 1 | Calories: 62cal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 17mg | Sugar: 8g | Fiber: 1g | Calcium: 49mg | Iron: 1mg

Originally published July 2013, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link, your price will remain the same, and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Banana Berry Popsicles appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE LEMON BLUEBERRY SWEET ROLLS

• Soft, fluffy, bakery-style sweet rolls
  
• Creamy cheesecake filling with bright blueberry flavor
  
• Beautiful twisted knots that look impressive but are easy to make
  
• Perfect weekend breakfast or brunch treat
  
• Make-ahead and freezer friendly

Blueberry Sweet Rolls

We love cinnamon rolls in this house. Warm, buttery, dripping with icing… they’re one of those breakfasts that instantly feels like a weekend. 

So it was only a matter of time before we started branching out with other flavors.

After playing with apple pie filling and maple pecan, blueberry lemon sweet rolls were the obvious next choice. 

The berries are bright and a little tart, and when they cook down into that thick compote, they tuck perfectly into soft dough and creamy filling. 

What happens next is something that feels like a cross between a cinnamon roll, a danish, and a bakery pastry.

And that twisty knot shape? It looks fancy, but it’s really just a fun way to trap all those creamy, jammy layers inside.

This blueberry sweet rolls recipe will quickly climb the ranks of most-requested weekend breakfast or brunch treat!

INGREDIENT NOTES

• Bread Flour: Gives the dough structure and helps create soft, chewy rolls with a good rise.
  
• Active Dry Yeast: For the rise. This gets hydrated with the milk for the dough, plus some sugar to feed it.
  
• Whole Milk: Adds richness and helps keep the dough tender.
  
• Cream Cheese: Creates that creamy cheesecake-style layer inside the blueberry lemon sweet rolls.
  
• Frozen Blueberries: Perfect for compote because they break down easily and create a thick filling.
  
• Lemon or Orange Juice: Brightens the blueberries and balances sweetness. It perks up the icing too.

VARIATIONS 

Raspberry Sweet Rolls: Replace the blueberries with fresh or frozen raspberries.

Extra Lemon: Add a tablespoon of lemon zest to the cream cheese filling.

Blackberry Version: Use fresh or frozen blackberries for deeper berry flavor.

Cinnamon Blueberry: Sprinkle a light layer of cinnamon sugar over the dough before adding the compote.

Maple Icing: Swap the lemon juice in the icing for pure maple syrup.

SERVING SUGGESTIONS 

• Enjoy these warm for breakfast or brunch.
  
• Pair lemon blueberry sweet rolls with coffee or tea.
  
• Add fresh fruit on the side.
  
• Round out the plate with crispy bacon or breakfast sausage.
  
• Perfect for holiday mornings.
  

BLUBERRY LEMON SWEET ROLLS FAQ

The key to the softest sweet rolls is hydration and gentle handling. The dough should feel slightly tacky but smooth after kneading. That’s what creates those pillowy layers once baked.

Cooling the blueberry compote completely before spreading is also important. Warm filling will loosen the dough and make shaping difficult.

And don’t skip the second rise. That’s what gives these blueberry cream cheese sweet rolls their airy texture instead of the (unfortunate) alternative… dense, tough pastry.

TOOLS NEEDED 

• Stand Mixer with Dough Hook: Or simply knead the dough by hand.
  
• Rolling Pin: Dough thickness matters for even results.
  
• 9 x 13-inch Baking Dish: For the final rise, plus baking the blueberry sweet rolls.
  
• Small Saucepan: To make the blueberry compote.
  
• Bench Scraper or Sharp Knife: For clean, even slicing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Blueberry Recipes

Starbucks Blueberry Muffins (Best Copycat Recipe)

Almond Blueberry Breakfast Cake Recipe + Video

Easy Blueberry Cobbler Recipe w/Biscuit-Like Topping

Blueberry Dump Cake Recipe (With 4 Ingredients) + Video

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Blueberry Sweet Rolls

Make pillowy Blueberry Sweet Rolls stuffed with layers of cheesecake filling and thick lemon-berry compote, then drizzled with tangy icing.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Proof Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 8

Calories 355cal

Author Donna Elick

Ingredients

Dough

• 2 1/4 teaspoons active dry yeast 1 packet
• 1 cup whole milk, warmed to 100 to 110°F
• 1/3 cup granulated sugar
• 1 large egg
• 6 tablespoons unsalted butter, melted
• 3 to 3 1/4 cups bread flour
• 3/4 teaspoon kosher salt

Blueberry Compote

• 3/4 cup frozen blueberries
• 1/4 cup orange juice or lemon juice
• 2 tablespoons granulated sugar

Cream Cheese Filling

• 8 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• All blueberry compote reserve 1 tablespoon for icing

For Finishing

• 2 tablespoons unsalted butter, melted
• Honey for brushing

Icing

• 1 cup powdered sugar
• 1/2 tablespoon reserved blueberry compote
• 1 to 2 tablespoons lemon juice

Instructions

• ACTIVATE YEAST: In a small bowl combine 1 cup whole milk, warmed to 100 to 110°F, 2 1/4 teaspoons active dry yeast, and 1/3 cup granulated sugar. Whisk lightly and let sit for 3 to 5 minutes until foamy.
• MAKE DOUGH: Add 1 large egg and 6 tablespoons unsalted butter, melted to the yeast mixture and whisk to combine. Add 3 to 3 1/4 cups bread flour and 3/4 teaspoon kosher salt. Stir with a wooden spoon or mix with a dough hook until a soft dough forms.
• KNEAD DOUGH: Turn dough onto a lightly floured surface and knead for 5 to 8 minutes until smooth and slightly tacky. If using a stand mixer, knead with a dough hook for 5 to 7 minutes until the dough pulls away from the sides of the bowl. Add up to ¼ cup additional bread flour only if needed.
• FIRST RISE: Place dough in a lightly greased bowl. Cover with plastic wrap or a towel and let rise in a warm place until doubled in size, about 60 to 90 minutes.
• MAKE COMPOTE: While the dough rises, combine 3/4 cup frozen blueberries, 1/4 cup orange juice or lemon juice, and 2 tablespoons granulated sugar in a small saucepan. Cook over medium-low heat until the berries break down and the mixture thickens to a sauce consistency, about 5 to 7 minutes. Lightly mash the berries with a fork. Remove from heat and allow to cool completely. Reserve 1 tablespoon for icing.
• MAKE FILLING: In a bowl beat 8 ounces cream cheese, softened and 2 tablespoons granulated sugar until smooth.
• PREP PAN: Spray a 9 x 13 inch baking dish with nonstick spray.
• ROLL DOUGH: When the dough has doubled, place it on a lightly floured surface and roll into a 12 x 20 inch rectangle.
• ADD FILLING: Spread the cream cheese mixture evenly over the dough. Spoon the All blueberry compote evenly over the cream cheese layer.
• FOLD DOUGH: Fold the dough in thirds like a letter from the long sides. Lightly roll over the folded dough to flatten. Fold once more from short end to short end and gently roll into a rectangle about 16 x 8 inches.
• CUT AND SHAPE: Cut the dough into 8 equal strips. Cut three slits lengthwise down each strip, leaving about 1 inch uncut at each end. Twist each strip and tie into a loose knot, tucking the ends underneath.
• SECOND RISE: Place rolls in the prepared baking dish. Cover and let rise for 30 to 40 minutes. Preheat oven to 350°F during the final minutes of rising.
• BAKE: Bake for 22 to 25 minutes until the rolls are golden brown.
• FINISH: Brush the warm rolls with 2 tablespoons unsalted butter, melted and lightly brush with honey.
• MAKE ICING: In a small bowl whisk together 1 cup powdered sugar, 1/2 tablespoon reserved blueberry compote, and 1 to 2 tablespoons lemon juice until smooth. Drizzle icing over the warm rolls.

Notes

Make-Ahead: The dough can be made the night before. After shaping the rolls, cover tightly and refrigerate overnight.

Let them sit at room temperature for about 30 minutes before baking.

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheating: Warm individual rolls in the microwave for about 15 to 20 seconds or reheat in a 300°F oven for 8 to 10 minutes.

Freezing: Freeze baked rolls in an airtight container for up to 2 months. Thaw at room temperature and warm before serving.

Ingredient Tip: Be sure the blueberry compote cools completely before spreading it on the dough so the filling stays thick and easy to work with.

Shortcut Dough Option: Instead of making homemade dough, you can use 1 loaf Rhodes frozen white bread dough (about 16 ounces). Thaw the dough in a greased bowl, covered, at room temperature until fully thawed and doubled in size, about 3 to 4 hours. Then roll, fill, and bake as directed.

Jam Shortcut: If you prefer not to make the blueberry compote, substitute about ¾ cup thick blueberry jam or blueberry preserves. Spread the jam over the cream cheese layer before rolling the dough. This shortcut saves time and still delivers great blueberry flavor.

Nutrition

Serving: 1 | Calories: 355cal | Carbohydrates: 36g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 329mg | Sugar: 34g | Fiber: 1g | Calcium: 74mg | Iron: 0.2mg

Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Blueberry Sweet Rolls appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS BLUEBERRY FRITTERS RECIPE

• Crisp outside, fluffy inside
  
• Loaded with juicy blueberries
  
• Ready in 30 minutes
  
• Bakery-style without leaving your kitchen
  
• Glaze sets beautifully for that classic finish

Blueberry Fritters

There is something about a fritter that feels a little indulgent.

It’s not a donut. It’s not a muffin. It’s somewhere in between… craggy and imperfect and completely unapologetic about it.

I love the way the edges of these blueberry fritters get golden and slightly crisp while the inside stays soft and tender. And when those berries burst in the hot oil? That’s the magic. Little pockets of jammy sweetness tucked into every bite.

Don’t rush the oil temperature. This isn’t the step to wing it. Too cool and the dough will soak up oil. Too hot and the outside browns before the inside cooks through.

And that glaze? Let it drip into all those ridges. That’s where the flavor settles. These homemade fruit fritters are messy in the best possible way. And worth every napkin.

INGREDIENT NOTES 

• Whole Milk: Adds richness and moisture, and keeps the fritters tender. You’ll need some for the glaze too.
  
• Blueberries: Fresh or frozen both work for this fruit fritters recipe. Frozen wild blueberries bring deeper flavor and color.
  
• Baking Powder: Gives lift without making them cakey.
  
• Ground Cinnamon: Just enough warmth without overpowering the berries.
  
• Vegetable Oil: Neutral oil with a high smoke point works best for frying. Canola is the best swap.

VARIATIONS 

Mixed Berry: Substitute half of the blueberries with raspberries or chopped strawberries.

Lemon Glaze: Add 1-2 teaspoons of fresh lemon juice and zest to the glaze for brightness.

Cinnamon Sugar Coated: Skip the glaze and roll hot fritters in cinnamon sugar.

Maple Glaze: Replace vanilla in the glaze with maple extract.

Baked Version: Scoop fritter dough onto a parchment-lined sheet and bake at 375°F until golden. The texture will be softer, but still delicious!

SERVING SUGGESTIONS 

• Enjoy warm with a mug of fresh coffee.
  
• Stack on a platter for weekend guests.
  
• Add to a brunch spread with our Sheet Pan Pancakes.
  
• Pair with crispy bacon or breakfast sausage for a sweet-savory contrast.
  
• Serve alongside our Light and Fluffy Buttermilk Waffles.
  

FRUIT FRITTERS FAQ

Fritters are all about balance: batter thickness and oil temperature. The batter should be thick enough to hold the berries in place but loose enough to scoop.

If it’s too thin, it spreads. Too thick, and the center won’t cook evenly.

The 350°F oil is critical. At that temperature, the exterior sets quickly and creates structure while the inside steams gently and cooks through.

That’s how you get crisp edges and soft centers instead of dense or greasy fritters.

And always fry in small batches. Overcrowding drops the oil temperature faster than you think. It’s simple frying science. But it makes all the difference.

TOOLS NEEDED 

• Heavy-Bottomed Pot: For stable frying temperature.
  
• Candy Thermometer: Precise oil heat matters for this blueberry fritters recipe.
  
• Slotted Spoon: To easily (and safely) lift fritters from the pot.
  
• Cooling Rack: Keeps the bottoms from getting soggy.
  
• Mixing Bowls: One for wet, one for dry.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Blueberry Recipes

Starbucks Blueberry Muffins (Best Copycat Recipe)

Almond Blueberry Breakfast Cake Recipe + Video

Blueberry Dump Cake Recipe (With 4 Ingredients) + Video

Easy Blueberry Cobbler Recipe w/Biscuit-Like Topping

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Blueberry Fritters

Make Blueberry Fritters from scratch in 30 minutes! Tender inside, crisp outside, with every nook and cranny coated in sweet vanilla icing.

Course Breakfast, Dessert

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 18 fritters

Calories 131cal

Author Donna Elick

Ingredients

FOR THE FRITTERS

• 1/2 cup whole milk plus 1 to 2 tablespoons if needed
• 2 large eggs
• 2 tablespoons unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup blueberries fresh or frozen
• Vegetable oil for frying

FOR THE GLAZE

• 2 cups powdered sugar
• 1/4 cup whole milk
• 1/2 teaspoon pure vanilla extract

Instructions

• MIX WET INGREDIENTS: In a large bowl, whisk together 1/2 cup whole milk, 2 large eggs, 2 tablespoons unsalted butter, melted and cooled, and 1 teaspoon pure vanilla extract until smooth.
• MIX DRY INGREDIENTS: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt.
• COMBINE: Add the dry ingredients to the wet ingredients and stir just until combined. The batter should be thick but scoopable. Add 1 to 2 tablespoons milk if needed to loosen slightly.
• FOLD IN BLUEBERRIES: Gently fold in 1 cup blueberries until evenly distributed.
• HEAT OIL: Pour Vegetable oil into a heavy pot to about 2 inches deep. Attach a candy thermometer to the side of the pot. Heat over medium until the oil reaches 350°F.
• FRY: Using a ¼ cup measure, carefully drop batter into the hot oil. Fry 3 to 5 fritters at a time to avoid overcrowding. Cook for 2 to 3 minutes until golden brown on the bottom, then flip and cook another 2 to 3 minutes until evenly browned and cooked through.
• DRAIN: Remove fritters with a slotted spoon and place on a cooling rack. Continue until all batter is used.
• MAKE GLAZE: In a medium bowl, whisk together 2 cups powdered sugar, 1/4 cup whole milk, and 1/2 teaspoon pure vanilla extract until smooth.
• GLAZE: Dip one side of each slightly cooled fritter into the glaze and return to the rack. Allow glaze to set before serving.

Notes

Oil Temperature: Keep the oil at 350°F. If the oil drops too low, fritters absorb excess oil. If too hot, the outside browns before the inside cooks.

Blueberry Tip: Frozen wild blueberries work beautifully and provide a sweeter, more intense flavor.

Safety Tip: Fry on a back burner if possible and never leave hot oil unattended.

Cinnamon Sugar Option: Instead of glaze, mix 1 cup granulated sugar with 1 tablespoon ground cinnamon. Roll hot fritters in the mixture for a sweet coating.

Storage: Best enjoyed fresh. Store leftovers loosely covered at room temperature for 1 day.

Nutrition

Serving: 1 | Calories: 131cal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 123mg | Sugar: 17g | Fiber: 1g | Calcium: 45mg | Iron: 1mg

Originally published March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Blueberry Fritters appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE HOMEMADE STARBUCKS MUFFINS

• Bakery-style domes without bakery prices
  
• Fresh blueberry flavor in every single bite
  
• Crunchy sugar tops that make you feel fancy
  
• Easy batter, no mixers, no fuss

Starbucks Blueberry Muffin

Okay friend… these muffins??? They are dangerous. Like “I’ll just have one,” and suddenly three are gone. Poof. Vanished.

And listen… my 15-year-old? Starbucks blueberry muffin superfan. It’s her go-to. Non-negotiable.

So when she took a bite of these and said, “Mom… these taste exactly like Starbucks…” Well, I about fell off my kitchen stool.

And bonus! We’ve got a dozen Starbucks copycat recipes on the site, so clearly we have a theme happening.

These muffins rise tall, get all golden and dramatic, and that turbinado crunch on top?? Whew. It’s giving main character energy. Pull one apart while it’s still warm and try not to swoon. Go on. I dare you.

And in case you’re wondering what to do with all that turbinado sugar left over… You’ll never guess that it’s the secret ingredient to my smoked chicken quarters as well!

Want more delicious muffin recipes? Try my moist & gooey Chocolate Chip Banana Muffins next!

INGREDIENT NOTES

• Unsalted Butter: Melted butter gives these muffins that rich, almost cake-like crumb. Salted butter works too, just reduce the added salt slightly.
  
• Whole Milk: Keeps the batter lush and creamy. Lower-fat milk will work, but the muffins won’t be quite as tender.
  
• Baking Powder & Baking Soda: Yes, both! That’s how you’ll get perfect fluffy Starbucks muffins with gorgeous domed tops.
  
• Vanilla Extract: Use real vanilla if you can. This recipe really lets that flavor shine!
  
• Lemon Zest: Not enough to taste “lemony,” just enough to wake up the blueberries.
  
• Blueberries: Fresh works best in this Starbucks blueberry muffin recipe. They’re less likely to sink or bleed color into the batter, plus they keep their plump, round shape. If using frozen, do NOT thaw. Fold them in straight from the freezer.
  
  Another bakery-style blueberry treat you can make with these is our Blueberry Fritters! They’re fried til’ golden, glazed, and loaded with the fresh blueberries!
  
• Sugar Topping: This is not the time for regular granulated sugar! Demerara and turbinado sugar come in larger crystals for a more satisfying crunch… just like the blueberry muffin at Starbucks. 

VARIATIONS

Lemon Blueberry: Add an extra teaspoon of zest and a tiny squeeze of lemon juice.

Almond Vibes: Swap ½ teaspoon of the vanilla for almond extract. Heavenly.

Triple Berry: Use a mix of blueberries, raspberries, and blackberries.

Cinnamon Swirl: Mix sugar with a little cinnamon before sprinkling on top.

Streusel Topping: Replace the turbinado with a simple crumb topping if you love that bakery crumble.

Chocolate Chip Blueberry: Add ½ cup mini chocolate chips for a sweeter twist.

SERVING SUGGESTIONS

• Enjoy warm with salted butter… trust me on this one.
  
• Pair your Starbucks muffin with our Vanilla Sweet Cream Cold Brew copycat.
  
• Or go full coffee-shop moment with a homemade White Mocha Frappuccino.
  
• Make a brunch board with crispy bacon (made in the oven!) and fluffy egg bites.
  
• Slice and toast the next day for a crispy-edged treat.

STARBUCKS BLUEBERRY MUFFIN FAQ

You know I’ve tested a lot of blueberry muffins over the years. Like… a concerning number. And the trick that won’t quit is that blast of high heat right at the start.

It shocks the batter into rising tall instead of spreading wide. Hello, muffin-top perfection!

Another little secret? That thick batter. Don’t baby it. Thick batter holds the berries in place and gives you those gorgeous pockets of fruit instead of “blueberry sinkhole sadness.”

Trust the process when making this Starbucks blueberry muffin recipe… you’ll taste why.

TOOLS NEEDED

• 12-Cup Muffin Pan: Standard size for perfect bakery muffins.
  
• Large Mixing Bowl: You’ll want room to fold in those berries gently.
  
• Whisk: All the mixing happens by hand.
  
• Cookie Scoop or Large Spoon: Helps fill the muffin cups evenly.
  
• Cooling Rack: Crucial for keeping the bottoms from steaming and getting soggy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Starbucks Copycat Recipes

Cranberry Bliss Bars (Starbucks Copycat Recipe)

Iced Cinnamon Dolce Latte (Starbucks Copycat Recipe)

White Chocolate Mocha Frappuccino

How to Make Cold Foam (Starbucks Sweet Cream Copycat)

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Starbucks Blueberry Muffins (Best Copycat Recipe)

Enjoy a fresh Starbucks Blueberry Muffin from home with this easy recipe. You’ll get a dozen for about the price of just one from the cafe!

Course Breakfast

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 261cal

Author Donna Elick

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 1 cup granulated sugar
• 2 large eggs
• 3/4 cup whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 8 ounces fresh blueberries about 1 ½ cups
• Turbinado sugar or Demerara sugar for sprinkling

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat the oven to 425°F. Spray a 12 cup muffin pan with nonstick spray.
• MIX WET INGREDIENTS: In a large mixing bowl, whisk 1/2 cup (1 stick) unsalted butter, melted and cooled slightly and 1 cup granulated sugar until combined. Whisk in 2 large eggs until smooth. Add 3/4 cup whole milk, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest. Whisk until the mixture is creamy.
• ADD DRY INGREDIENTS: Sprinkle 2 1/2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt evenly over the batter. Gently fold until the dry ingredients disappear. Do not overmix. The batter will be thick.
• FOLD IN BLUEBERRIES: Add 8 ounces fresh blueberries and gently fold just until evenly distributed.
• FILL MUFFIN PAN: Scoop the batter into the muffin cups, filling each almost to the top. Sprinkle Turbinado sugar over each muffin for a crunchy topping.
• REST BATTER: Let the filled muffin pan sit at room temperature for 10 to 15 minutes. This helps create tall, bakery style domes.
• BAKE: at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F. Continue baking 12 to 16 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean.
• COOL: Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Make Ahead: These muffins taste best the day they are baked but stay soft for 3 days stored in an airtight container at room temperature.

Storage: Keep tightly sealed. The sugar topping softens over time but the muffins stay tender.

Freezing: Freeze cooled muffins in a zip top bag for up to 3 months. Thaw on the counter or warm in a 300°F oven for 5 to 7 minutes.

Ingredient Tip: If your blueberries are very juicy, toss them with 1 teaspoon all purpose flour before adding to the batter to prevent sinking.

Pro Tip: The initial high heat gives these muffins a big rise and that classic bakery muffin look.

Nutrition

Serving: 1 | Calories: 261cal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 314mg | Sugar: 19g | Fiber: 1g | Calcium: 90mg | Iron: 2mg

Originally published January 2024, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Starbucks Blueberry Muffins (Best Copycat Recipe) appeared first on The Slow Roasted Italian.

I know you’ll think that this is such a great recipe – because of the flavor and simple ingredients. It’s like a blueberry buttermilk breakfast cake meets a blueberry coffee cake, loaded with tangy flavor. 

The first time that you make this blueberry recipe, you’ll think that it’s perfectly fine to eat your dessert for breakfast.

Forget about making blueberry muffins or blueberry pancakes, and make this golden brown treat. 

In fact, this is a great addition to any family breakfast and a must to make during the blueberry season! Those juicy berries are a great way to start the day! Have a little more time, try our soft blueberry sweet rolls.

The next time that you have a craving, make this scrumptious blueberry breakfast cake with sweet blueberries and pair it with a hot cup of coffee! The tender cake is the perfect way to kickstart any day. 

The recipe card below has the full recipe ready for you! All you need are a few basic ingredients to get started! With a quick baking time, you’ll be eating in no time. 

Try my Copycat Starbucks Coffee Cake next for another wake-me-up breakfast cake!

Blueberry Breakfast Cake

I originally adapted this breakfast blueberry cake from my holiday cranberry version, but either version is a clear winner. (I consider myself a professional cake tester – didn’t you know?) 

While Italian almond cake is similar to pound cake, the flavor is much richer and the texture isn’t quite as dense.

That’s because the extra butter in this moist almond cake allows more air to be whipped in at the beginning, creating the perfect melt-in-your-mouth bite!

Pair these with my indulgent fried Blueberry Fritters for the ultimate blueberry breakfast spread!

Or for more fruity breakfast options, try strawberry cheesecake French toast rollups, these lemon berry buttermilk pancakes, my lemon blueberry cake, or my homemade apple pie cinnamon rolls!

To see us make this blueberry breakfast cake recipe from start to finish, watch the video in this post!

Tips for Making Tender Blueberry Almond Cake

• Use room temperature ingredients. 

Allow the eggs and butter to sit out for at least 30 minutes before getting started. 

Not only is this key for achieving the perfect texture, but they will blend more easily as well.

• Salted vs unsalted. 

This blueberry breakfast cake recipe calls for salted butter. 

If you don’t have any on hand, you can substitute unsalted butter and add ¼ teaspoon of salt instead.

• Don’t overmix! 

Once you add the flour, beat the batter just until there are no more visible streaks.

Too much mixing will cause your blueberry breakfast cake to come out overly dense and dry.

• Allergic to almonds? 

Use an imitation extract in the batter, then top the blueberry breakfast cake batter with shaved coconut or a simple crumble instead of the sliced nuts. You could also use vanilla extract as well. 

Baking With Frozen Berries

I prefer to thaw my berries first, but you can easily toss them in straight from the freezer. 

They do tend to bleed color into the batter either way, but there are a couple of tricks to keep this from happening.

• Thawed: Rinse the blueberries a few times until the cool water becomes noticeably lighter. Then, pat dry with paper towels before adding to the mixing bowl.
  
• Frozen: Add frozen berries to a small bowl with some flour and gently stir until well coated. This creates a type of seal to keep in the juices as the blueberry almond cake bakes.

Storing Leftover Almond Blueberry Cake

Keep the pan tightly covered with plastic wrap or transfer leftovers to an airtight container.

Blueberry breakfast cake will keep for 2 days at room temperature or up to a week in the refrigerator.

It also freezes beautifully and is great to have on hand for unexpected morning guests.

Wrap individual slices in plastic wrap, then place them in a resealable freezer bag. They will keep for up to 6 months.

The, remove as many pieces of almond blueberry cake as desired and thaw on the counter for 10-15 minutes before serving.

Kitchen Tools You Will Need

• Stand Mixer or large mixing bowl with hand mixer
• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! I always use a rubber spatula for baking because it makes scraping the sides of the bowl a breeze. You can also use a wooden spoon for stirring. 
• Measuring cup

Breakfast Blueberry Cake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Almond Blueberry Breakfast Cake Recipe + Video

Blueberry Breakfast Cake is bursting with berries and topped with crunchy almonds. Keep some in the freezer for unexpected guests!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 18

Calories 304cal

Author Donna Elick

Ingredients

• 2 cups granulated sugar
• 3 large eggs room temperature
• 12 tablespoons salted butter room temperature
• 1 teaspoon pure almond extract
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 12 ounces fresh blueberries or frozen and thawed
• 1 cup sliced almonds

Instructions

• Preheat oven to 350°F. Spray a 9×13 baking pan with cooking spray. Set aside.
• In the bowl of a stand mixer, fitted with a paddle attachment, (or a large mixing bowl and an electric mixer), beat sugar and eggs for 5 minutes with a mixer on medium. The volume of mixture will increase by almost half and will be thickened and light in color.
• Add butter and extracts and beat for 2 more minutes. Slowly add flour and beat until just combined. Fold in blueberries.
• Using a spatula, pour and smooth batter into prepared pan. Sprinkle almonds on top.
• Bake for 40-45 minutes until a toothpick comes out clean.
• Allow to cool completely before serving, or the cake will crack. If you can’t wait, just know it will taste amazing!

Video

Notes

Use a serrated knife to cut the cake.

Cake freezes beautifully. Wrap individual pieces in plastic wrap and then place in a resealable freezer bag. Remove as desired. Allow thawing for 10-15 minutes on the counter before eating. The cake will keep for up to 6 months.

Nutrition

Serving: 1 | Calories: 304cal | Carbohydrates: 38g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 73mg | Sugar: 25g | Fiber: 2g | Calcium: 46mg | Iron: 1mg

Originally published August 2015, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Almond Blueberry Breakfast Cake Recipe + Video appeared first on The Slow Roasted Italian.

I’m all about fluffy pancakes – and I’ll go out on a limb here and say that this recipe makes the best blueberry pancakes.

That stack of golden brown goodness loaded with juicy blueberries will have you gobbling up your serving in no time at all. 

The fun part about making this blueberry pancake recipe is that it’s an easy recipe with basic ingredients.

I’m a fan of crispy edges with a soft middle and drizzle of maple syrup, and these homemade blueberry pancakes hit the mark. 

You can make these for Sunday morning – or save these perfect pancakes for a special birthday breakfast.

Or, make the perfect breakfast every morning, and make these super fluffy blueberry pancakes as often as you want.

A recipe this good doesn’t have to be saved for special occasions! 

Blueberry Pancakes

With the power of both baking soda and buttermilk, these flapjacks get super tall and airy — not dense or flat at all! 

The mix of lemon and blueberry matches a slight tang with a subtle sweetness for the perfect pancake. 

Topped with our blueberry syrup or strawberry syrup, you’re all set for a berry filled breakfast! 

Those that want a taste of something sweeter need to check out my strawberry shortcake pancake recipe. Or make it sweet and crunchy with these banana nut pancakes!

Or if you’re not much of a berry person, I do have a version that’s fully fruit-free.

Ingredient Notes & Substitutions

• All-Purpose Flour – Some like to get fancy with their homemade flapjacks, but I personally believe that regular ol’ all purpose flour gets the job done right!
  
• Buttermilk – These wouldn’t be buttermilk blueberry pancakes without the buttermilk! 
  
  To make some at home, add 1 tablespoon of lemon juice (or vinegar) to a measuring cup and then pour in enough milk so that it measures 1 cup. 
  
  Stir it up, let it sit, and viola! This helps with the pourable consistency of the batter, as well as adding flavor. 
  
• Lemons – We’ll need 2 tablespoons of zest and a whole ¼ cup of juice to make really lemony buttermilk blueberry pancakes. 
  
  So you’ll need to grab two medium lemons or one large lemon. 
  
• Blueberries – There’s nothing like using fresh berries in blueberry pancakes! 
  
  But just so you know, you can actually alter this recipe to be any berry buttermilk pancakes: strawberries, raspberries, blackberries… the sky (or the produce aisle) is the limit!

Don’t forget that easy breakfasts like this can also be altered to be plain pancakes without fruit, or the best pancakes loaded with other ingredients. 

The sweet blueberries and lemon zest make delicious blueberry flavors, but you can also make these homemade pancakes with strawberries, raspberries, or no fruit at all for simple cooked pancakes. Pancake recipes are versatile with toppings!  

Tricks for Making Flawless, Fluffy Blueberry Lemon Pancakes

• Have time the night before? Make the batter ahead of time!

It’s always worth it to prep breakfast ingredients ahead of time. After all, who wants to do all that work first thing in the morning?

But it’s especially worth it for these blueberry buttermilk pancakes! It tastes even better when all of the ingredients hang out overnight.

• Don’t overdo the fruit. 

Adding too many extra blueberries to the batter will make your lemon blueberry pancakes batter really hard to flip. 

Stick to the ratio that we have here: 1 to 1 batter to berry!

• Never burn another pancake again!

Stick to medium heat, not high heat. 

Blueberry lemon pancakes are ready to flip after about 2 minutes. Flip and cook the other side for another 2 minutes.

Then, take a minute to wipe down your pan or skillet before proceeding to the next pancake. I’ll add a bit more melted butter onto my griddle or large skillet between pancakes to get a crispy outer crust.

You can use nonstick cooking spray as well, but I love the taste of the butter! 

You’ll remove the burnt bits, have the chance to apply more butter or oil, and get the pan’s heat back where it needs to be.

Storing and Reheating Blueberry Buttermilk Pancakes

Keep any leftovers in the fridge for up to a week. And believe it or not, lemon blueberry pancakes freeze like a dream! 

I love to freeze leftover blueberry pancakes because then I already have the perfect weekend breakfast ready to go. I just let them thaw at room temperature! 

I recommend laying them on a sheet pan, protected by parchment paper, without touching. Let them freeze for 2 hours or so, then transfer to a freezer bag. 

Reheat blueberry pancakes in the microwave, oven, or air fryer! 

You can easily make a double batch of this family favorite and then freeze them in an airtight container or bag. 

It’s so simple to just double the recipe for making the pancake batter! 

Having frozen pancakes on hand is perfect for weekend mornings and in my opinion, a healthier option than buying premade frozen pancakes from the grocery store. 

Kitchen Tools You Will Need

• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Microplane/Zester – Not only is it great for zesting citrus, I like to use it to grate garlic as well.

Lemon Blueberry Pancakes FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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How to Make Fluffy Blueberry Pancakes Recipe with Lemon

Blueberry Pancakes are the best in zest, fruitiness, and fluffy texture. Whip up my blueberry lemon pancakes in 30 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 354cal

Author Donna Elick

Ingredients

• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 eggs beaten
• 2 cups buttermilk
• 1/4 cup unsalted butter melted
• 1/4 teaspoon kosher salt
• 1/4 cup lemon juice fresh
• 2 tablespoons lemon zest
• 2 cups fresh blueberries

Instructions

• In a large bowl combine flour, sugar, baking powder and baking soda. Whisk to combine. Add eggs, buttermilk, butter, salt and lemon juice, lemon zest and blueberries. Stir until just combined. Do not over stir or you will have flat pancakes.
• Ladle ¼ cup batter on a hot non stick skillet, over medium heat. Cook until pancakes are golden brown around the edge and bubble appear around the edges, about 3 minutes. Flip and cook until done, about 2 more minutes.
• Serve and enjoy!

Notes

These are even better when you make the batter the night before.

They freeze perfectly. Lay them on a sheet pan in a single layer, not touching. Allow them to freeze for 4-5 hours. Remove from pan and stack them in a freezer bag. You can pull them out one at time and heat them in the microwave or oven for a fast homemade breakfast.

Nutrition

Serving: 1 | Calories: 354cal | Carbohydrates: 53g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 528mg | Sugar: 18g | Fiber: 3g | Calcium: 193mg | Iron: 3mg

Originally published June 2013, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Fluffy Blueberry Pancakes Recipe with Lemon appeared first on The Slow Roasted Italian.

You can’t go wrong making this delicious blueberry dump cake recipe. It’s a great recipe using fresh fruit, and I love all the juicy berry flavor.

It’s just what I need when my sweet tooth is telling me to feed it! 

The fun part about making this blueberry pie filling dump cake is that it takes minimal effort.

You literally just add the ingredients into a casserole dish and bake for delicious results. Talk about the easiest cake recipe, ever! 

If you’re a fan of blueberry flavors, this is your kind of dessert.

Sometimes I’ll even pair with a scoop of ice cream or homemade whipped cream to take this easy dessert recipe over the top! 

Looking for more easy dump cake recipes? Try our Chocolate Cherry Dump Cake next!

Blueberry Dump Cake

When you need a “no-brainer” dessert, look no further than this blueberry dump cake recipe. Baking this sweet treat is simpler than you could ever imagine!

There are so many other flavors to try like cherry and peach — or Oreo for you chocolate lovers. No matter what you choose, the technique is always the same. This Pig Pickin Cake is light, fluffy, and simple to make too!

Convenience is the secret to this 4 ingredient cake. You don’t even have to stir everything together!

Another 4-ingredient winner you’ll want to try is our sweet Cherry Pineapple Dump Cake!

It’s almost as easy as our Crockpot Caramel Apple Dump Cake, which essentially makes itself. Isn’t that the best part about desserts? When you don’t really have to do any work?

Want more easy cake recipes? My super easy air fryer cake is just about the easiest way to make a cake I think of!

Want more blueberry sweetness? Our Blueberry Fritters are golden, glazed, and loaded with fresh blueberries for an easy breakfast or dessert that comes together in under 30 minutes!

Recipe Video

To see us make this blueberry dump cake recipe from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

As mentioned above, you only need 4 ingredients to make this blueberry dump cake recipe. Even better, it doesn’t matter what brand or type of cake mix you use!

Gluten-free and sugar-free cake mixes and pie fillings work just as perfectly as traditional ones do.

• Cake Mix – White or a box of yellow cake mix are the best options! That being said, this delicious dessert can be used with other options, like a box of lemon cake mix.
  
  I also think that a chocolate dump cake using a box of cake mix would be yummy. 
  
• Blueberries – Fresh berries will give you the best texture. If you need to use frozen blueberries, be sure to thaw and drain them first. 
  
  Otherwise, the excess liquid will make your blueberry dump cake a bit soggy and you’ll lose the texture of that crispy crust. 
  
• Pie Filling – Blueberry filling, of course, unless you want to make a different kind of berry dump cake! I always keep a few cans of blueberry pie filling on hand for blueberry desserts like this.
  
  Mixed berry or strawberry pie filling would be tasty too. A cherry dump cake is a good option which can be made using cherry pie filling. 
  
• Butter – I prefer unsalted sticks, but salted will work just fine if that’s what you have on hand.

You can also change the fruit of this easy dump cake recipe as well. Use crushed pineapple, or any other fruit filling to make a new flavor. 

And while I think that white cake mix or yellow cake mix is the best, you can use any flavor of dry cake mix. Lemon cake mix would be a great option as well! 

Tips for Making Blueberry Cobbler with Cake Mix

• Grease the pan well. 

Cooking spray is nice and easy, but you can also rub a butter stick along the bottom and up the sides if you prefer.

Don’t skip this step, or it will be nearly impossible to scoop out slices of berry dump cake!

• Add ingredients in the order listed.

Start with the pie filling, then sprinkle the cake mix over the entire surface. Top with butter and then fresh berries.

Heavier ingredients (like fresh blueberries) tend to sink, so placing them on top guarantees they are scattered throughout the blueberry dump cake — instead of resting at the bottom. 

• Don’t stir!!

If you’ve never made a dump cake before, it can be hard to trust the process. 

But stirring will prevent the cakey topping from developing, and you’ll even up with a goopy mess instead.

Serving Suggestions

Blueberry dump cake is very similar to a cobbler, at least in terms of texture. It’s perfectly delicious warm or cold!

I like to scoop it into bowls with a scoop of vanilla ice cream or fresh whipped cream over the top.

The good news is that dump cake recipes are versatile in how you can serve them, so have fun! Remember, your serving is for your own personal consumption, so top with as many sweet blueberries and a big scoop of vanilla ice cream – if you want!

You can even make it have more of a tropical flavor by adding some crushed pineapple and whipped cream to the top of this tasty dessert. 

Blueberry Dump Cake Recipe FAQ

Storing Leftover Berry Dump Cake

Once cool, cover the pan tightly with foil or transfer individual servings to storage containers.

Keep on the counter for a day or two, or refrigerate for up to 5 days. Keep in mind that the cake topping will continue to soften over time.

You can also freeze blueberry dump cake for up to a month! Thaw in the refrigerator overnight, then enjoy cold or reheat if desired.

Enjoy!

With love, from our simple kitchen to yours.

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Blueberry Dump Cake Recipe (With 4 Ingredients) + Video

Blueberry Dump Cake is moist, delicious, and oh-so-easy to make! Try this 4 ingredient cake recipe for dessert tonight!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 422cal

Author Donna Elick

Ingredients

Blueberry Dump Cake

• 42 ounces blueberry pie filling 2 21-ounce cans
• 1 box white cake mix or yellow cake mix
• 1/2 cup butter, sliced into thin pats (about 48) 1 stick
• 2 cups fresh blueberries

Toppings

• vanilla ice cream
• whipped cream

Instructions

• Preheat your oven to 350°F.
• Grease a 9×13 inch baking dish with butter or spray it with nonstick baking spray.
• Add the blueberry pie filling to the bottom of the baking dish, and using a rubber spatula, spread it evenly over the surface of the dish.
• Sprinkle the cake mix on top of the blueberry filling, distribute evenly. Shake the pan, to make sure the cake mix is spread evenly.
• Place pats of butter evenly over the top of the cake mix.
• Top with fresh blueberries.
• Bake the Blueberry Dump Cake in the preheated oven for about 45-50 minutes or until the top is golden brown. Start checking on the cake after 40 minutes.
• Remove cake from the oven and let it just slightly cool on a cooling rack.
• Scoop cake into bowls, top with vanilla ice cream. Serve warm.

Video

Nutrition

Serving: 1 | Calories: 422cal | Carbohydrates: 83g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 372mg | Sugar: 58g | Fiber: 4g | Calcium: 125mg | Iron: 2mg

Originally published April 2020, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Blueberry Dump Cake Recipe (With 4 Ingredients) + Video appeared first on The Slow Roasted Italian.

Fresh blueberries on top of this golden brown cobbler create the perfect summer dessert. I’m all about easy dessert recipes, and this simple fruit cobbler doesn’t disappoint. 

The next time that you’re craving a blueberry mixture, you have to make this Southern blueberry cobbler! 

The great thing about this sweet dessert recipe is that the sweet blueberries are the star of the show. 

I love cobblers not only because they’re an easy recipe but because that top crust meshes so well with the fresh fruit and, of course – a scoop of vanilla ice cream! 

And did you know that leftover cobbler is also a delicious cobbler? 

When the blueberry season hits, you can be sure that I’m following the steps on the recipe card below and making this family favorite. 

The first time you make it, you’ll be hooked on the ease. 

All you need are a few simple ingredients to get started, and you’ll have crazy good homemade blueberry cobbler in no time at all! Fruit desserts like this are the best! 

Old-Fashioned Blueberry Cobbler

We all love blueberries around here – even the dog! 

You get the most glorious burst of not-too-sweet juice when you bite into one, and when it’s cooked down the syrup becomes thick and luxurious. 

Paired with a sweetened, crumbly topping, I really can’t imagine a more scrumptious dessert!

I truly think that all fruits make great cobblers! Peach is another one of our favorites to use. 

Sometimes it’s nice to have a cakey dessert, though – I get it! Try this dump cake with blueberries or these blueberry sweet rolls if that’s more your style.

Ingredient Notes and Substitutions

• All-Purpose Flour – Unlike a lot of other blueberry cobbler recipes out there, you do NOT need self-rising flour! If that’s what you want to use, though, just leave out the baking powder. 
  
• Fruit Nectar – This is like a sweet, concentrated fruit juice. I recommend using peach, guava, or mango. But you can use any flavor you like best!
  
• Buttermilk – Make the topping light and tangy to match the filling with some buttermilk! I have a few substitutes lined up if you don’t have any at home.
  
• Blueberries – The star of the show! Fresh or frozen, either will do in this blueberry cobbler recipe. Also, set aside a few for garnish.
  
  Sometimes I’ll squeeze a little bit of fresh lemon juice on top of the fruit to add a citrus flavor, but not always. The juicy berries are typically pretty sweet and yummy on their own. 
  
• Granulated Sugar – Don’t use a liquid sweetener substitute or the filling will be too runny. Plus, the blueberries won’t caramelize the same!

Blueberry Cobbler Recipe Tips and Tricks

• Nothing is better than fresh, seasonal berries.

Nothing! Depending on where you’re located, berries are in season from late spring to late summer. Local markets have some of the best fruit I’ve ever tasted.

But you know what? If you thaw frozen fruit in a bowl of cold water, it can soften without getting too mushy. Pat them dry, and they’re as good as fresh!

• Brighten the berries with zest and juice.

Cut through that sweetness with orange juice and zest for a little dimension and acidity. 

Lemons work, too. I really recommend trying this if you have someone at the table that might be lacking a sweet tooth.

Plus, that citrus actually makes the blueberry flavors stand out!

• Nuts and oats add some great texture!

Cobblers can get a little one-note for some. Add some change in texture with chopped nuts like walnuts, almonds, or pecans! 

Some people like to add coconut, too, but that would alter the flavor more than the texture. Still yummy!

• Make this easy blueberry cobbler with any fruit, any time!

Love a one-size-fits-all recipe? Then this is for you! Raspberries, strawberries, even apples! 

Any fruit that tastes great in a cobbler will taste phenomenal when you let my easy blueberry cobbler recipe guide the way.

Storing and Reheating 

Let any leftover blueberry cobbler cool completely before storing in an airtight container. Refrigerate it for up to 5 days and reheat in the oven at 350°F, until warm.

To get the topping crisp again, quickly broil during the last minute or so.

If you want to freeze it, wrap it really well in plastic wrap — maybe even an extra layer of aluminum for good measure! 

Store for up to one month, then thaw in the refrigerator overnight.

Kitchen Tools You Will Need

• 9×9 Pan – This is the size pan I used, so try to find one this size to get the right ratio of filling to topping in each bite! You can use any square baking dish, but this is the one I like for the thickness of this fruit dessert. 
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 
• A medium bowl or large bowl is good for mixing the dry ingredients with the wet ingredients to make the simple batter. 

Blueberry Cobbler FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Easy Blueberry Cobbler Recipe w/Biscuit-Like Topping

There’s nothing like a juicy Blueberry Cobbler to satisfy all of your cravings! I can’t get enough of blueberries when they’re in season.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

cooling time 20 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 336cal

Author Donna Elick

Equipment

• 9 x 9
• medium bowl
• whisk

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups granulated sugar divided
• 1 cup buttermilk
• 6 tablespoons fruit nectar peach, mango, guava, etc.
• 1/2 cup 1 stick salted butter (melted)
• 1 teaspoon vanilla extract
• 3 cups fresh blueberries plus a few to garnish

Instructions

• Preheat oven to 350°F. Prepare a 9×9-inch square baking dish with cooking spray, and set aside.
• In a medium bowl, combine the flour, 1 cup sugar, baking soda, baking powder and salt. Whisk to combine.
• Add in buttermilk and fruit nectar, then stir in butter and vanilla extract. Mix until combined.
• Spread mixture into a prepared baking dish and top evenly with fresh blueberries. Sprinkle the top evenly with 1/4 cup sugar.
• Bake on the middle oven rack uncovered for 45-60 minutes, until the top is a light golden brown and a toothpick comes out of the baked batter clean.
• Allow to cool a little before serving. Garnish with a few fresh blueberries, and top with your favorite vanilla ice cream or whipped topping.

Nutrition

Serving: 1 | Calories: 336cal | Carbohydrates: 54g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 365mg | Sugar: 40g | Fiber: 2g | Calcium: 61mg | Iron: 1mg

Originally published July 2023, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Blueberry Cobbler Recipe w/Biscuit-Like Topping appeared first on The Slow Roasted Italian.

If you’re a fan of tangy lemon cheesecake, follow the simple steps on the recipe card below. It’s a light and delicious lemon dessert loaded with sweet, juicy blueberries.

I think that this is the perfect dessert for summer – and it literally does have the perfect texture. 

While baked cheesecake is yummy, the flavor combination and ease of this no bake cheesecake recipe is one of my favorites.

You can even get super fancy and add a blueberry topping or lemon slices on top for fun! 

And I love the spin of not using graham cracker crumbs as the crust. Graham crackers are great (and can be used as well with melted butter and fine crumbs), but Oreo cookies go so well with the creamy lemon cheesecake filling!

Skip a simple graham cracker crust, and use Oreos on the bottom of the pan! 

You can also easily turn this recipe into mini cheesecakes or even cheesecake bars if you want to make a delicious cheesecake dessert a little unique.

I’m all for having some mini lemon blueberry cheesecakes in the kitchen for my recipe testers (aka my family) to try! 

Luckily this dessert isn’t a rigorous process to make, and is loaded with zesty lemon flavors.

I love adding the sweet blueberry fruit on top, or you could easily whip up a homemade blueberry sauce as well.

Just be sure to never have any remaining blueberries because there’s always room to add them! 

Lemon Blueberry Cheesecake

Impress even the pickiest of guests with this lemon blueberry cheesecake recipe. 

Not only is this no bake dessert pleasing to the eye, but every bite is bursting with citrus and berry flavor.

While I’m a big fan of making cheesecakes with a buttery graham cracker crust, this recipe actually uses OREO cookies, which I’m here for!

And once I made the crust this way, I’ll happily swap it in for any recipe that calls for a crisp graham cracker crust – the flavor is just that good! 

Don’t have any upcoming occasions? Make lemon jello cheesecake for yourself to enjoy on a warm summer night!

Recipe Video

To see us make no bake lemon blueberry cheesecake from start to finish, watch the video in this post!

Love blueberry desserts? Try my Easy & Satisfying Blueberry Cobbler from scratch next!

If you’re looking for more no bake cheesecake recipes, I’ve got you covered. 

If you love the ease of no-bake cheesecake, our 3 Ingredient No Bake Cheesecake is the simplest version you’ll ever make! Creamy, dreamy, and ready with almost zero effort.

Enjoy the sweet summer flavor of strawberries or save this peppermint version for a winter holiday celebration.

Of course we can’t not include a chocolate dessert, and my Dirt Pudding Cheesecake Bars are a crowd-favorite!

Or try my Strawberry Swirl Cheesecake for a creamy and luscious cheesecake that’s perfect for beginners! If you would rather have cake instead, my blueberry lemon cake is the perfect balance of flavors.

Tips for Making No Bake Blueberry Cheesecake

• Don’t use frozen berries! Stick with clean, dry, fresh berries for this lemon blueberry cheesecake recipe. 
  
  Frozen berries will bleed color into the batter and may release liquid that will affect the consistency. 
  
  You can also use fresh berries to make a blueberry pie filling type topping as well. I love cheesecakes and its versatility! 
  
• Smooth out the filling. Use a sturdy spatula to create even layers and press out any pockets of air that may occur when pouring in the mixtures.
  
• Create brighter colors. If you really want the middle layer of your lemon blueberry cheesecake to pop, add a little bit of yellow gel food coloring with the lemon jello powder. 
  
• Add a garnish. Swirls of whipped cream and a few sprigs of mint or basil will create a simple but stunning presentation. 
  
  I recommend adding these to the lemon jello cheesecake just before serving.

PRO TIP

Forget to soften the cream cheese? 

Unwrap the blocks, place them on a microwave-safe plate, and heat for 45 seconds to 1 minute at 30% power. You can also use the “defrost” button if your microwave has one.

Storing and Make Ahead Instructions

Preparing this lemon blueberry cheesecake in the morning will guarantee it’s ready after dinner, but it wouldn’t hurt to put it together a day or two ahead of time.

Follow the recipe as directed, through every round of freezing, then cover with a layer of plastic wrap. If freezing, add a layer of foil as well.

No bake blueberry cheesecake will stay fresh for 3 to 4 days in the refrigerator or up to 3 months in the freezer, though you may need to thaw it a bit before slicing.

You’ll also need to be sure that you store it in an airtight container for maximum freshness. 

Lemon Blueberry Cheesecake Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Lemon Blueberry Cheesecake (No Bake Recipe) + Video

Lemon Blueberry Cheesecake features two gorgeous, fruit-flavored layers over a Golden Oreo crust. This no bake cheesecake is the best dessert!

Course Dessert

Cuisine American

Method No Bake

Prep Time 15 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 8

Calories 896cal

Author Donna Elick

Ingredients

• 22 lemon Oreos 1 package
• 1/2 cup unsalted butter 1 stick, melted
• 9 ounces white almond bark melted
• 24 ounces cream cheese, softened
• 1 cup fresh blueberries
• 1 cup granulated sugar divided
• 1/4 cup heavy cream
• 1.7 ounces lemon Jello mix 1/2 of a 3.4 ounce package

Instructions

• Line the bottom of a 7-inch springform pan with Parchment paper. Set aside.
• Place the Oreos in a blender or food processor, and pulse until you have fine crumbs. Pour the melted butter into the blender or food processor and pulse to coat (or place crumbs in a bowl and add butter, then stir until coated).
• Press the crumbs into the bottom of the Spring-form pan, and smooth evenly. Place the pan in the freezer while you make the filling.
• In a small bowl combine blueberries and ¼ cup sugar. Stir and set aside.
• In the bowl of a stand mixer, combine the cream cheese, heavy cream, and remaining ¾ cup of sugar. Mix on low until all ingredients are well mixed.
• Pour the cooled almond bark into the bowl, and mix on low until completely incorporated. Scrape down the sides of the bowl, and blend until smooth and creamy. Divide the batter into two bowls, add lemon jello powder to one bowl and add fresh blueberries to the other bowl.
• Remove the pan from the freezer, and pour the lemon cheesecake batter into the pan, smoothing out the batter with a spatula.
• Scoop the blueberry cheesecake on top of the lemon layer and smooth the top with a spatula.
• Freeze 4 hours to overnight for best results. Before serving, remove the pan from the freezer, and thaw for 15 to 20 minutes.

Video

Nutrition

Serving: 1 | Calories: 896cal | Carbohydrates: 85g | Protein: 8g | Fat: 59g | Saturated Fat: 36g | Cholesterol: 125mg | Sodium: 436mg | Sugar: 71g | Fiber: 1g | Calcium: 101mg | Iron: 1mg

Originally published May 2021, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Lemon Blueberry Cheesecake (No Bake Recipe) + Video appeared first on The Slow Roasted Italian.

I’m obsessed with this creamy blueberry ice cream! I’d go out on a limb and say that it’s the best ice cream, loaded with all my favorite things! 

And you don’t need an ice cream machine to make it! A regular blender will do just fine, which is literally such an easy method to have fresh ice cream right at home. 

Any ice cream lover will be over the moon with the fresh blueberry flavor! 

This simple recipe truly does make delicious ice cream, – and it’s one of my favorite delicious blueberry recipes. 

The simple steps are written on the recipe card below, and I think you’ll be pleased with the depth of flavor. 

The next time that you’re craving creamy ice cream with a blueberry taste, follow the full directions, and you’ll be happy! 

Perfect for blueberry season and an easy way to cool down your taste buds on a hot summer day! It’s the perfect summer treat! 

Blueberry Ice Cream

Every bite of this no churn blueberry ice cream has a burst of natural flavors from the sweetness of fresh berries and tart lemon juice.

We use the same method to make our Birthday Cake Ice Cream for parties! No machine needed and ready to scoop in hours.

Check out my other no churn ice cream recipes as well! I’ve got flavors like raspberry, strawberry shortcake, peaches and cream, cheesecake,  and salty maple bacon.

Or, for a healthier option, make some nice cream with frozen bananas. Even the kids can help with this one!

And if you want more easy blueberry desserts, try my Blueberry Cobbler next for sweet, juicy blueberries under a golden biscuit-like topping!

How To Make Ice Cream Without a Machine

No need for fancy gadgets or fancy ingredients — just blend everything together and chill until it’s set!

First, get your loaf pan nice and cold. Stick it in the freezer before you get started on the blueberry ice cream recipe.

Make a sauce out of the berries, lemon juice, and sugar on the stove, then let it cool for a bit in the refrigerator. 

Doing this guarantees a silky smooth texture for your frozen treat.

Next, whip up your dairy ingredients and fold in the fruit sauce along with extra whole blueberries.

Pour your homemade blueberry ice cream mixture into the metal container and freeze until it no longer jiggles.

Once you discover how easy no-churn ice cream is, the options are endless — our Reese’s Peanut Butter Ice Cream is next on your list, packed with peanut butter flavor and loaded with Reese’s cups.

Blueberry Ice Cream Recipe Tips and Tricks

• Create new flavors. I love to swap out the berries in this blueberry ice cream recipe with other fruit that’s in season. Every batch has turned out delicious! 
  
  It’s also a great way to use up what you have on hand before it spoils. You can easily turn this into strawberry ice cream! 
  
• Avoid freezer burn. The best way to prevent this is to eat your blueberry ice cream all in one sitting — just kidding! 
  
  Simply covering the pan tightly with foil or placing it in a large Ziploc bag is the easiest way to keep it protected.
  
• Want some toppings? You can’t go wrong with a dollop of homemade whipped cream or your favorite sprinkles. 
  
  Add a spoonful of crushed graham crackers or chopped nuts to your bowl, or stick in a few waffle cone pieces to make this no churn blueberry ice cream extra fancy.
  
  The ice cream base gives you so many options on what to add for toppings! Have fun! 

Blueberry Ice Cream FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Homemade No Churn Blueberry Ice Cream Recipe

Blueberry Ice Cream can be made in your kitchen without an ice cream maker! Whip up this recipe for a sweet frozen dessert for summer!

Course Dessert

Cuisine American

Method Freezer, Stovetop

Prep Time 30 minutes minutes

Total Time 5 hours hours 30 minutes minutes

Servings 8

Calories 408cal

Author Donna Elick

Ingredients

• 1 1/2 cup frozen or fresh blueberries
• 2 tablespoon lemon juice
• 1/4 cup sugar
• 2 cups heavy cream
• 14 ounce can sweetened condensed milk
• 1/2 cup fresh blueberries

Instructions

• Place a 9×5 loaf pan into the freezer.
• In a medium saucepan, combine the frozen blueberries, lemon juice, and sugar. Bring the mixture up to a boil over high heat. Once the mixture comes up to a boil, reduce the heat to medium heat. Smash the blueberries and allow the mixture to simmer for 10 minutes.
• Pour the mixture into a fine-mesh strainer over a large bowl, press the mixture through the strainer. Place the mixture into the fridge for 30 minutes to allow the mixture to cool.
• In a large bowl, combine the heavy cream and sweetened condensed milk. Using a mixer, whip with a mixer on high until the mixture has soft peaks.
• Fold the blueberry sauce and fresh blueberries into the heavy cream mixture.
• Pour the mixture into the loaf pan and cover with plastic wrap. Place it in the freezer for 5 hours until the ice cream has set.

Nutrition

Serving: 1 | Calories: 408cal | Carbohydrates: 41g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 80mg | Sugar: 39g | Fiber: 1g | Calcium: 183mg | Iron: 1mg

Originally published July 2021, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Homemade No Churn Blueberry Ice Cream Recipe appeared first on The Slow Roasted Italian.