Blueberry Lemon Heaven In A Cup

Cassie *


I made this delicious dessert for my blueberry loving son...first bite he was in heaven! This is a wonderful dessert to share at your next get together...light, lemony and refreshing. Pure blueberry heaven!


★★★★★ 3 votes

Depends what size cup you use...I made mini cups
15 Min
5 Min
Stove Top


  • 1
    sleeve of lorna doone shortbread cookies - crushed
  • 3/4 c
  • 3 Tbsp
  • 4
    egg yolks, lightly beaten
  • 2 1/2 Tbsp
    corn starch
  • 2 Tbsp
  • 1/4 c
  • 6 oz
    cream cheese- softened
  • 1/4 c
    plus 1 tablespoon - fresh squeezed lemon juice
  • 1 Tbsp
    lemon zest
  • 1 tsp
    vanilla extract
  • ·
    whipped cream & fresh blueberries for the top

  • 1 c
  • 1/4 c
  • 1/4 c
    water - or more for thinner sauce
  • 1 Tbsp
    corn starch

How to Make Blueberry Lemon Heaven In A Cup


  1. Place the 3/4 cup milk in a medium saucepan along with the 3 tablespoons of sugar. Bring to a boil.
  2. In a bowl, lightly beat egg yolks and add the cornstarch, 2 Tablespoons sugar and 1/4 cup milk and mix.
  3. Pour the hot milk into the egg yolk mixture & whisk together, then return all to the saucepan. Over medium heat whisk constant until mixture thickens.
  4. Once thickened, turn heat down and whisk in the cream cheese, lemon juice, lemon zest and vanilla, until pudding is smooth. Remain on heat for another minute or so.
  5. Pour pudding into a dish and place plastic wrap directly onto pudding to keep it from forming a skin. Place in refrigerator and chill for a few hours.
  6. Make your blueberry sauce:

    In a small saucepan, place your blueberries. Mix the cornstarch, sugar and cinnamon in a bowl. Pour the mixture over the blueberries and then add the water.

    Bring to a boil, then lower the heat and simmer until thickened and sauce becomes clear. About 4 - 5 minutes. ( if too thick, just add more water until you get the desired thickness.) Set aside to cool.
  7. Assembly:

    Get a tall clear glass, wine glass or miniature parfait cups and place a few dollops of pudding in the bottom of glass. I used a baggie for the pudding and cool whip, to squeeze into the cups for a neater presentation.

    Next, some blueberry sauce, whipped cream, cookie crumbs then repeat the steps, until you get your glass as full as you want it.
  8. Top with fresh blueberries, cookie crumbs and whipped cream.

    This photo is missing a bite...Lol

Printable Recipe Card

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