Blueberry Yogurt Popsicles Recipe

Lightly sweet and floral blueberries are blended with rich Greek yogurt in these flavor-packed frozen pops.

Blueberry yogurt popsicles arranged on a speckled platter

Serious Eats / Vicky Wasik

Why This Recipe Works

  • Cooking fresh blueberries brings out their jammy sweetness and gives the popsicles an incredible concentrated flavor.
  • Using full-fat Greek yogurt provides a luscious, creamy texture.
  • The addition of lemon juice brightens the deep, sweet blueberry flavor.

At the peak of summer when blueberries are both abundant and at their best, we like to turn them into fluffy muffins, bake them into a classic blueberry pie, or eat them out of hand as a snack. With all those baking and snacking options, it's easy to forget how good blueberries can be in frozen preparations. Take, for example, these creamy blueberry yogurt popsicles. Blended with full-fat Greek yogurt, the blueberries shine through with their sweet-tart, lightly floral flavor.

The key to blueberry popsicle success is to lightly cook the blueberries before blending them with the yogurt. Once frozen, raw blueberries lack the deep, sweet, unmistakable blueberry flavor that cooking draws out. To boost the blueberries' mild sweetness, we supplement with some extra sugar, along with a blast of fresh lemon juice to restore some of that raw-berry brightness.

After cooking, the blueberry mixture is cooled, blended, and strained to form a flavorful purée that is then combined with Greek yogurt, heavy cream (to counteract the yogurt’s tendency towards chalkiness when frozen), and additional sugar, lemon juice, and salt. The result is flavor-packed blueberry yogurt pops with an incredibly lush texture.

August 2020

Recipe Details

Blueberry Yogurt Popsicles Recipe

Active 30 mins
Total 5 hrs
Serves 6 popsicles (see note)

Lightly sweet and floral blueberries are blended with rich Greek yogurt in these flavor-packed frozen pops.


For the Blueberry Purée:

  • 7 ounces (1 1/3 cups; 200g) fresh blueberries, washed and picked over for stems, or frozen blueberries (see note)

  • 3 ounces water (1/4 cup plus 2 tablespoons; 85g)

  • 1 1/2 ounces granulated sugar (3 tablespoons; 40g)

  • 1/4 teaspoon fresh lemon juice from one lemon

  • 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

For the Yogurt Base:

  • 5 1/2 ounces (3/4 cup; 155g) full-fat Greek yogurt, 5% milk fat (see note)

  • 2 ounces granulated sugar (1/4 cup; 55g)

  • 2 ounces (1/4 cup; 55g) heavy cream (see note)

  • 1/2 teaspoon fresh lemon juice from one lemon

  • 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume


  1. For the Blueberry Purée: In a 2-quart stainless steel saucepan, stir together blueberries, water, sugar, lemon juice, and salt. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook, stirring occasionally with a heat-resistant spatula, until the blueberries soften but the mixture still has a relatively thin consistency, about 10 minutes. Remove from heat and let cool for 30 minutes. Transfer mixture to a blender and process until very smooth, about 15 seconds. Strain the blueberry purée through a fine-mesh strainer set over a small bowl to remove seeds (you should have 1 cup of strained purée).

    Collage of simmering down blueberries and straining out the purée

    Serious Eats / Vicky Wasik

  2. For the Yogurt Base: In a medium bowl, whisk together yogurt, sugar, cream, lemon juice, and salt until well combined.

  3. To Make the Popsicles: Whisk blueberry purée into yogurt base until thoroughly combined. Divide popsicle base evenly between six 3-fluid-ounce popsicle molds and freeze until solid, at least 4 hours (to make filling the molds easier, you can transfer the popsicle mixture to a measuring cup or other vessel with a spout first). To unmold, follow your popsicle mold's instructions.

    Whisking blueberry purée into yogurt base to thoroughly combine

    Serious Eats / Vicky Wasik

Special Equipment

2-quart stainless steel saucepan, heat-resistant spatula, fine-mesh strainer, blender, 3-ounce popsicle molds


This recipe is formulated to make six 3-ounce popsicles, but you can scale it up or down as needed to accommodate popsicle molds of different sizes and numbers.

You can read about our favorite popsicle molds right here.

If using frozen fruit, place the frozen blueberries in a medium bowl and let thaw at room temperature until slightly softened, about 20 minutes. Discard any liquid that has accumulated at the bottom of the bowl before proceeding with the recipe (this will increase the total time of the recipe).

Not all Greek yogurts are created equal, which can make a big difference in a recipe where it’s the main ingredient. Look for brands that contain nothing but milk and active cultures, such as Fage and Chobani, or try skyr instead. Steer clear of any yogurt or skyr artificially thickened with gums or pectin, as its high moisture content can alter the frozen texture.

We highly recommend sticking with full-fat Greek yogurt; substituting with low-fat or skim yogurts will produce icy popsicles with a harsher, more tart flavor. The same goes for heavy cream; substituting with milk of lower fat percentages will produce icy popsicles with a watered-down flavor.

Make-Ahead and Storage

The blueberry purée can be made up to 5 days in advance and kept refrigerated in an airtight container.

After unmolding, each popsicle can be tightly wrapped in plastic and kept frozen for up to 4 weeks.

Read More

Nutrition Facts (per serving)
139 Calories
5g Fat
23g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 139
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 14%
Cholesterol 14mg 5%
Sodium 110mg 5%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Total Sugars 21g
Protein 3g
Vitamin C 4mg 18%
Calcium 35mg 3%
Iron 0mg 1%
Potassium 72mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)