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Creamy Lemon Blueberry Popsicles

June 4, 2021 by Alexandra Daum
These frozen yogurt vegan blueberry popsicles are swirled with sweet berries and tart lemon zest for a beautiful, fresh summer dessert - without an oven in sight!
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A pile of popsicles with ice, pansies, and wild blueberries around.

I see a lot of yogurt popsicles pop up during the summer months, and these are a bit like a vegan version of that. Just coconut yogurt, maple syrup, lemon, vanilla, and a blueberry compote.

I have made water based popsicles before (like these elderflower lemon popsicles) but sometimes there’s nothing better than frozen yogurt on a hot day. My peanut butter banana popsicles are on rotation in summer too.

These blueberry popsicles are surprisingly simple, with a total of just five ingredients. Swirled through with sweet blueberry compote, they’re also one of the prettiest easy desserts you can make in a few minutes.

Using coconut yogurt results in a creamy popsicle without any cooking or churning. The lemon makes everything a bit more interesting, without overpowering the sweet blueberries, and is a nice counterpoint to the velvety base.

Close up of a stack of three popsicles.

Ingredients

  • Blueberries: the recipe card briefly outlines how to make blueberry compote for the pops – if you need more instruction, head over to the full post.
  • Maple Syrup: a classic pairing, blueberries and maple syrup work great together. Use honey if the popsicles don’t need to be vegan.
  • Coconut Yogurt: make sure you like the taste of the yogurt as is, because you’ll notice it here.
  • Lemon: just the zest for the coconut base (use the juice for the compote).
  • Vanilla: either powder or extract, it doesn’t matter.
Creamy Lemon Blueberry Popsicle ingredients.

Step by Step

  • Adding a spoonful of blueberry compote to a metal popsicle mould.
    Layer compote and yogurt into the moulds.
  • Popsicle moulds filled with what appears to be just yogurt.
    Fill to about 1cm (~1/2 in.) from the top.
  • Swirling the blueberry compote up through the popsicles with a stick.
    Swirl to mix the yogurt and compote.
  • Four lids and sticks on the popsicles and two showing the filled containers.
    Add the sticks and freeze at least two hours.

Notes and Substitutions

To easily release your popsicles from the moulds, briefly run each under a little hot water. They should pop right out and it shouldn’t be long enough to melt the outer layer.

You can always make this into ice cream, too! Follow the same guidelines as for this mint chocolate chip ice cream and swirl the blueberry compote in at the end. If you don’t want to invest in your own ice cream maker, though, popsicles are a cheaper, equally good alternative.

Want a different berry? You can use raspberries instead, and they don’t need to be cooked – just mash and go. Other berries work well too, like strawberries or blackberries. You can use frozen or fresh. Alternatively, you can also use pre-made jam.

Full-fat coconut milk is an excellent substitution for coconut milk yogurt, or use regular yogurt if you eat dairy. The coconut flavour is great with the lemon, though. That being said, you can sub lime for lemon!

More Frozen Treats

Three Ingredient Chocolate Coconut Milk Ice Cream
Dreamy Peanut Butter Banana Popsicles
Lemon Ice Cream
Vegan Toasted Coconut Ice Cream
Magic Shell Ice Cream Bars

Popsicles with some stacked and others leaning in a group.

Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs.

Yield: 6

Creamy Lemon Blueberry Popsicles

Prep Time 5 minutes
Cook Time 5 minutes
Freezing Time 2 hours
Total Time 2 hours 10 minutes
5 from 2 votes

Ingredients

Metric – American

Blueberry Compote

  • 200 grams blueberries, fresh or frozen
  • Juice of a lemon
  • 1 tablespoon maple syrup or honey

Coconut Yogurt Popsicle Base

  • 400 ml unsweetened coconut yogurt*
  • 2 tablespoons maple syrup or honey to taste
  • Zest of a lemon
  • ¼ teaspoon vanilla powder OR ½ teaspoon extract

Instructions

Blueberry Swirl

  • Cook the blueberries, lemon juice, and maple syrup for 5-10 minutes. Set aside to cool fully before adding to the popsicles. Follow the instructions for this blueberry compote if more guidance is needed.

Coconut Yogurt Popsicle Base

  • In a medium bowl, whisk together the coconut yogurt, maple syrup, lemon zest, and vanilla.
  • To make the popsicles, spoon about two tablespoons of the cooked blueberries into each mould. Top with the coconut yogurt base, and use a small spoon or popsicle stick to lift some of the blueberry mixture into the coconut milk to swirl. 
  • Place popsicle sticks or spoons into the moulds, and freeze until solid, about two hours.

Notes

* If you can’t get coconut yogurt, canned full-fat coconut milk can be used as a substitute. Other plant-based yogurts work too.

Nutrition

Serving: 1g Calories: 168kcal Carbohydrates: 24g Protein: 2g Fat: 3g Saturated Fat: 1g Cholesterol: 4mg Sodium: 47mg Fiber: 1g Sugar: 20g
© Alexandra Daum
Course: Desserts
Cuisine: American
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This post was originally published in August 2018. It has been updated most recently as of June 2021 with some slight improvements to the recipe.

More Desserts:

Dark chocolate coated popsicles on parchment paper with flowers and berries, one cut to show interior.Dreamy Peanut Butter Banana Popsicles
Rhubarb lemon cake on a cake stand.Lemon Rhubarb Cake
Close up of chocolate covered date caramels, one bitten in half.Date Caramels
Two slices of apple crumble cake on small plates with yogurt.Apple Crumble Cake

Previous Post: « Blueberry Compote
Next Post: Easy Parsley Substitutes »

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