Lemon Blueberry Fluff Recipes

BLUEBERRY LEMON FLUFF

Steps:

• In a large bowl combine pudding mix, sour cream and pineapple with juice; mix well to combine.
• Fold in marshmallows, and coconut.
• To serve, add a spoonful of pudding mixture to the bottom of a glass and top with rinsed blueberries.
• Add additional pudding to top of serving glass and top with additional blueberries.
• Refrigerate an hour or longer until ready to serve.

LEMON-BLUEBERRY FLUFF RECIPE - (4.5/5)

Steps:

• In a large mixing bowl, stir together the dry pudding mix, pineapple and the juice, and the Real Lemon until well blended, 1-2 minutes. Stir in the sour cream. Using a rubber spatula, gently fold in the Cool Whip; then the blueberries, marshmallows, coconut, and pecans just until combined. Garnish top with blueberries and a light sprinkle of coconut or chopped pecans. Refrigerate for at least 1 hour before serving. NOTE: I reduced calories, fat, and sugar somewhat by using SFFF pudding mix, pineapple in 100% juice, RF sour cream, and Lite Cool Whip. The Real Lemon powder really bumps up the lemon flavor, highly recommend.

LEMON CHIFFON BLUEBERRY DESSERT

Steps:

• Combine cracker crumbs, 1/3 cup sugar and butter, reserving 2 tablespoons for topping. Press remaining crumb mixture into a 13x9-in. dish. Sprinkle with 1 cup blueberries., In a small bowl, dissolve gelatin in boiling water; cool. In a large bowl, beat cream cheese and remaining sugar. Add vanilla; mix well. Slowly add dissolved gelatin. Fold in whipped topping. Spread over blueberries. Refrigerate, covered, until set, about 3 hours. Top with reserved crumb mixture and remaining blueberries. Refrigerate leftovers.

LEMON-BLUEBERRY DESSERT

Steps:

• Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
• Divide pound cake cubes into 4 small dessert dishes.
• Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
• Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

BLUEBERRY FLUFF SALAD

Steps:

• In a large bowl combine cool whip, pie filling, and crushed pineapple; mix well.
• Fold in the marshmallows, coconut, and bananas.
• Refrigerate until cold (at least 30 minutes).
• Serve cold.

BLUEBERRY-LEMON CRUMB BARS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
• Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
• Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.