Blueberry Lemon Pudding Pops
Creamy dreamy pudding pops with a refreshing tart lemon flavor and packed with fresh blueberries, these Blueberry Lemon Pudding Pops are sure to be a Summer favorite!
Why Blueberries Are So Good For You
Blueberries are definitely a super food! They are so good for you! They are:
- High in antioxidants that fight inflammation
- High in Vitamin C to help kids build better immunity
- A good source of Vitamin K- Great for bone health
- Shown to improve brain function!
And this dessert is such a tasty way to include them in your families day.
Blueberry Lemon Pudding Pops Recipe
When we first attempted this recipe, we made homemade pudding. The mixture tasted amazing and seemed like it would be perfect for freezing. Once our popsicles were frozen, we pulled them out and they looked and tasted great. The problem was with the texture. Once they began to soften, the homemade pudding turned almost into a mush.
So we tried, tried again and finally came up with a super yummy and easier version of this delicious creamy pudding pop. Instead of making a cooked pudding, you just whisk the creamy ingredients together and pour straight in your popsicles molds over the fresh blueberries.
Fill a popsicle mold with blueberries. Using a funnel or a measure cup with a longer narrow spout, pour the pudding onto the blueberries. We really love this popsicle mold, because it makes 10 popsicles at a time! Also you use wood popsicles sticks and so you don’t need to worry about your molds getting lost somewhere out in your yard!
Once you pour the pudding over, and stick your popsicle sticks in, place in the freezer for 6+ hours. Because we literally stuffed the mold full of blueberries, we were able to get 10 pudding pops from it!
The results- LOVED THEM! They are perfect for small kids as the pudding softens up enough so it’s easy to eat.
Frozen Yogurt Blueberry Lemon Pie
Blueberry Lemon Pudding Pops
- 1 cup heavy cream
- 1 cup milk
- 1 tablespoon sugar
- 1/2 cup lemon juice
- 3 tsp lemon zest
- 3 cup blueberries
- Whisk together cream, sugar, lemon juice, and lemon zest.
- Place as many blueberries into your popsicle mold as you can.
- Pour lemon mixture over the top of the blueberries. Place Popsicle mold in the freezer for 6 or more hours until frozen through.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
I am so excited to try these! Thanks for the recipe… I think I’ll make some of these tonight! 🙂
Does recipe work with almond or coconut milk?
I just used fresh lemonade instead of pudding because I am vegan.
These look great! I can’t wait to try them. Thanks!
Cierra and @nicole- you can try vegan pudding. I found a recipe here: http://hellyeahitsvegan.com/vegan-vanilla-pudding/
Can I use lemon juice instead of lemon extract ?
Dina- lemon juice probably won’t work. It has so much acid that it would curdle your milk (like buttermilk), and it wouldn’t have the lemon flavor.
You can change it to vanilla and use vanilla extract though!
My son is lactose intolerant so could I use coconut milk or almond milk??
Thanks so much I as an Adult am going to make them!
Thanks I as a Adult am going to make them for me!
Can I use instant pudding? Much easier…lol
Candice, you can use a recipe for vegan pudding. Try this one. http://hellyeahitsvegan.com/vegan-vanilla-pudding/
What type of milk should be used: 2 percent? non fat? What do you recommend? Thanks!
I used 2%, but it shouldn’t make a difference here.
I made these and they look amazing but they don’t taste that great – the lemon extract, mmm, something was off. I know my kids won’t eat them so I have to eat them myself rather than throw them away. I would not make them again.
That stinks Rene. Sorry you didn’t like them. My kids were literally fighting over them! Maybe if you try again, leave out the lemon flavoring.
After my gastric bypass, I was advised to do protein shakes. Living in Florida, I also bought the fruit pops. Then, a light dawned! I decided to combine them.
I make protein shakes in a blender, add fruit (blueberries, strawberries, bananas, raspberries, whatever floats your boat. Pour the mixture into the molds and you’ve got great pops loaded with nutrients.
I’m told that it’s actually better to do the protein shakes this way as the 50 grams of protein in a shake (IsoPure) is more than the body can absorb all at once. Via pops, it spreads it out over the day (about 7 pops per shake), and it helps keep you cool at the same time.
I make 40 pops at a time in 2 flavors for variety using the strawberry and chocolate protein powders, but any combination works great.
Since I’m the only one eating them, I re-use the sticks. Soak the sticks for an hour or so in hot water and bleach (fairly strong), then rinse well and lay out on towels to dry. I store all the sticks in an air-tight container. They don’t last forever, but I get a half-dozen or so uses before tossing them.
I’ve been doing this for about 3 years now.
Can you use frozen blueberries instead of fresh or should they be thawed?
I was confused by your recipe. In one place, you state 2-4 TBLS lemon zest, in another, 3 tsp. I love citrus, so I put in a scant 1/4 c. It could have used more, if you love lemon. Unfortunately, like a previous poster, I found an odd taste to it (I was careful not to get any of the pith.)
my grandchildren are coming soon, a great idea to make this with them, I am sure they ll love it!
these are truly amazing
Blueberry lemon popsicles are so pretty. I like to know how did you get the blueberries to stay in place. 🤔
The mixture suspends them and so they stay where they are when I pour them into the popsicle mold.