Too hot to turn on the oven? This Lemon Blueberry Fluff is for you. It is the ultimate refreshing treat for a sunny afternoon. You will love the bright citrus and sweet berry combo.
This recipe delivers a light, airy texture every single time. It is perfect for sharing with friends and family. Your guests will keep coming back for more. Let’s get started on this simple summer favorite today.
Why You’ll Love This Recipe
This recipe is a winner for busy summer afternoons. It requires zero actual cooking or heat. You can whip it up in just fifteen minutes flat. It is very budget-friendly for large groups.
The flavors are balanced and not too heavy. It is a guaranteed crowd-pleaser at any backyard BBQ. Kids love the soft marshmallows in every bite. It is the perfect way to use fresh berries.
Simple Cooking Steps
Making this fluff is incredibly easy and fun. You simply whisk the base and fold in the rest. There is no baking required for this recipe. It is a great project for little kitchen helpers. Even beginners can achieve perfectly fluffy results on the first try.
Ingredients You’ll Need
This recipe uses mostly pantry staples and fresh fruit.
- 1 package (3.4 ounces) instant lemon pudding mix
- 1 cup whole milk, cold
- 8 ounces whipped topping, thawed
- 2 cups fresh blueberries, rinsed and dried
- 1 cup miniature marshmallows
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Step-by-Step Directions
- In a large mixing bowl, whisk the instant lemon pudding mix and cold milk together for approximately 2 minutes until the mixture begins to thicken.
- Stir in the lemon zest and lemon juice until incorporated.
- Using a rubber spatula, gently fold the thawed whipped topping into the pudding mixture until no streaks remain.
- Carefully fold in the fresh blueberries and miniature marshmallows until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour before serving to achieve the desired consistency.
Best Ways to Enjoy It
Serve this fluff chilled in small glass bowls. It looks beautiful on a brightly set summer table. You can add extra fresh berries on top. Pair it with a cold glass of lemonade. It is the perfect light ending to a heavy meal.
How to Store Leftovers
Keep your leftovers in an airtight container. Store it in the fridge for three days. The marshmallows will get softer over time. I do not recommend freezing this dessert. It is best served very cold right from the refrigerator. Give it a quick stir before serving again.
Tips for Best Results
- Use very cold milk for the best set.
- Don’t skip drying your blueberries completely first.
- Fold gently to keep the mixture light and airy.
- Add extra lemon zest for a bigger flavor punch.
- For a potluck, double the batch for a crowd.
- Use a rubber spatula for the folding steps.
- Let it chill for the full hour minimum.
Ways to Switch It Up
- Swap blueberries for fresh raspberries in the spring.
- Use sugar-free pudding for a lighter version.
- Add crushed graham crackers on top for crunch.
- Try lime pudding for a tropical twist.
Common Questions
Can I use frozen blueberries?
Yes, you can use frozen berries. Make sure to thaw and drain them well. This prevents the fluff from turning purple.
How long does it stay fresh?
It stays fresh for about three days. The texture is best on the first day. The marshmallows will soften as it sits.
Will my kids like this?
Most kids absolutely love this sweet treat. The marshmallows and creamy texture are a hit. It is a fun and colorful dessert option.
I hope this bright dessert brings joy to your summer. It is the perfect way to stay cool and satisfied. Happy whisking!
— Lidia
Lemon Blueberry Fluff
Ingredients
- 1 package (3.4 ounces) instant lemon pudding mix
- 1 cup whole milk, cold
- 8 ounces whipped topping, thawed
- 2 cups fresh blueberries, rinsed and dried
- 1 cup miniature marshmallows
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Instructions
- In a large mixing bowl, whisk the instant lemon pudding mix and cold milk together for approximately 2 minutes until the mixture begins to thicken.
- Stir in the lemon zest and lemon juice until incorporated.
- Using a rubber spatula, gently fold the thawed whipped topping into the pudding mixture until no streaks remain.
- Carefully fold in the fresh blueberries and miniature marshmallows until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour before serving to achieve the desired consistency.
