Go Back

Lemon Blueberry Frozen Yogurt

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 15 minutes
Course Desserts
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Frozen Yogurt Base:
  • 2 cups fresh or frozen blueberries
  • 1 ½ cups Greek yogurt (plain or vanilla)
  • ¼ cup honey or maple syrup (adjust to taste)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt
  • Optional Toppings:
  • Fresh blueberries
  • Lemon zest curls
  • A drizzle of honey or white chocolate
  • Crushed graham crackers or granola

Instructions
 

  • Step 1: Prepare the Ingredients : Rinse and dry the blueberries. If using frozen blueberries, thaw slightly to soften before blending. Zest and juice a fresh lemon.
  • Step 2: Blend the Mixture : In a blender or food processor, combine blueberries, Greek yogurt, honey, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
  • Step 3: Adjust the Flavor : Taste the mixture. Add a touch more honey if you prefer it sweeter, or extra lemon juice for more tang.
  • Step 4: Freeze the Yogurt : Pour the mixture into a freezer-safe, shallow container. Smooth the top, cover tightly with a lid or plastic wrap, and freeze for about 2–3 hours.
  • Step 5: Stir Midway (Optional) : For a creamier texture, stir or whisk the yogurt after 1 hour of freezing to break up any ice crystals.
  • Step 6: Serve : Once firm but scoopable, serve in bowls or cones. Garnish with lemon zest, fresh blueberries, or a drizzle of honey.