Description
This Lemon Blueberry Delight is what dreams are made of! Sweet, tangy, and impossibly creamy – one bite and you’ll be hooked for life.
Ingredients
Scale
- 2 cups graham cracker crumbs (about 16 full sheets)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened (2 packages)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- 2 packages (3.4 oz each) instant lemon pudding mix
- 3 cups cold milk
- 1 tablespoon lemon zest (from 1 lemon)
- 2 tablespoons fresh lemon juice
- 3 cups fresh blueberries, divided
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
Instructions
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into a 9×13-inch dish and refrigerate.
- Beat cream cheese until smooth, then add powdered sugar and vanilla. Fold in whipped cream and spread over crust.
- Whisk lemon pudding mix with cold milk for 2 minutes. Add lemon zest and juice, let set for 5 minutes, then spread over cream cheese layer.
- In a saucepan, cook 1 cup blueberries with sugar until juicy. Add cornstarch slurry and lemon juice, cooking until thickened. Cool slightly, fold in another cup of fresh blueberries.
- Spread blueberry mixture over lemon layer. Cover and refrigerate for at least 4 hours or overnight.
- Before serving, top with remaining cup of fresh blueberries.