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.