Lemony Blueberry No-Bake Delight I’m Making for the 3rd Time This Week

Are you craving a dessert that’s bright, fresh, and fuss-free? This Lemony Blueberry No-Bake Delight is exactly what you need to satisfy your sweet tooth without turning on the oven. With each bite bursting with vibrant lemon and juicy blueberry flavors, it’s no wonder I’m making this treat for the third time already this week.

This simple, refreshing dessert combines the zing of lemon with sweet bursts of blueberry in a no-bake format that’s perfect for busy days or last-minute gatherings. The Lemony Blueberry No-Bake Delight is both an easy recipe and a crowd-pleaser, making it a go-to in my kitchen all season long.

Why I Can’t Stop Making These Cookies

• Quick win: Ready in under 30 minutes, no baking required.
• Flavor twist: Tangy lemon meets juicy blueberry for a fresh twist on typical cookies.
• Pantry-friendly: Uses common ingredients, with optional fresh fruit.
• Kid-friendly: Soft, sweet bites that little ones love helping to assemble.
• Seasonal appeal: Perfect for spring and summer, but delicious any time.

What Type of Blueberries Should I Use?

For the best flavor and texture, I recommend using fresh blueberries during their peak season typically late spring through summer. Fresh berries add a natural juiciness and burst of flavor that frozen can’t quite match. If you use frozen blueberries, thaw them fully, then gently drain and pat dry with paper towels to avoid soggy dough. Avoid dried blueberries in this recipe; they are too chewy and can throw off the moisture balance.

Options for Ingredient Alternatives

• Butter/oil: Swap unsalted butter for coconut oil but be sure to chill the dough longer before shaping.
• Chocolate type: Use white chocolate chips or chunks for a creamy contrast, or dark chocolate pieces for a richer bite.
• Milk options: Any milk (dairy or plant-based) works; use almond or oat milk for a dairy-free option.
• Extracts: Lemon extract can boost the citrus flavor, or try a splash of vanilla for warmth.
• Fresh vs dried fruit: Fresh blueberries work best here, but small amounts of diced strawberries or raspberries can be fun swaps.

The Biggest Challenges While Baking

• Fold delicate blueberries gently and last to keep them intact and juicy.
• Use softened butter, not melted, so the dough holds together without getting greasy.
• Avoid overmixing to prevent tough cookies; combine dry and wet ingredients until just blended.
• If the dough feels dry, add milk 1 tablespoon at a time until it holds together.
• Chill the dough for at least 30 minutes this helps firm it for easier shaping and better texture.

Storage & Freezing Instructions

Store your Lemony Blueberry No-Bake Delight cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to a week. To freeze, layer cookies between parchment paper in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving. The dough can also be made ahead, shaped into balls, frozen on a tray, then transferred to a bag; bake or chill before serving.

Estimated Nutrition

For the entire batch, this recipe yields approximately 1200 calories, with about 80 g fat, 140 g carbohydrates, and 12 g protein. Per serving (assuming 12 cookies), each cookie has roughly 100 calories, 7 g fat, 12 g carbs, and 1 g protein.

Ingredients

• 1 cup unsalted butter, softened (225 g)
• 3/4 cup granulated sugar (150 g)
• 1/4 cup powdered sugar (30 g)
• 1 large egg
• 1 1/2 tsp lemon zest (from about 1 lemon)
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 cups all-purpose flour (240 g)
• 1/2 tsp baking powder
• 3/4 cup white chocolate chips (130 g)
• 1 cup fresh blueberries, washed and dried (150 g)
• 1–2 Tbsp milk, only if dough is dry (optional)

Step-by-Step Instructions

1. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
2. Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
3. In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined avoid overmixing.
5. Gently fold in the white chocolate chips. Then carefully fold in the fresh blueberries last to prevent breaking them up.
6. If the dough feels too crumbly, add milk one tablespoon at a time until the dough holds together.
7. Cover and chill the dough in the fridge for at least 30 minutes. Once chilled, scoop tablespoon-sized portions onto a parchment-lined baking sheet, spacing them about 2 inches apart. These are no-bake cookies, so refrigerate the shaped dough balls for another 15 minutes to firm before enjoying.

Tips, Variations & Serving Ideas

• Add a sprinkle of lemon zest on top before chilling for a pretty, bright finish.
• For extra texture, stir in chopped toasted almonds or pistachios.
• To make these fully baked, preheat your oven to 350°F (175°C) and bake cookies for 10-12 minutes until edges are golden.
• Underbake slightly for soft, gooey centers.
• Serve with a dollop of whipped cream or a drizzle of lemon glaze for an elegant touch.
• Store leftovers layered with wax paper to prevent sticking.
• Use frozen blueberries after thawing and draining very well if fresh aren’t available.

FAQs

Can I use dried blueberries in this recipe?
A: Dried blueberries are too chewy and dry for this no-bake dough, so fresh or frozen (thawed and drained) are best.

Do I have to refrigerate the dough before serving?
A: Yes, chilling firms the dough for easier handling and helps flavors meld it’s a key step.

Can I make this recipe vegan?
A: Swap butter for coconut oil, egg for flax egg, and use dairy-free milk to make it vegan-friendly.

Save This for Later (Pinterest)

Love fresh, easy desserts? Save this Lemony Blueberry No-Bake Delight recipe on Pinterest for your next sweet craving and share with friends who need a bright, no-bake treat!