Blueberry Fluff

Rich, creamy, and tangy, this luscious blueberry fluff is guaranteed to tantalize your taste buds.

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Is there anything more indulgent than a big bowl of creamy blueberry fluff? This vintage salad might just be impossible to resist with its fluffy texture, sweet flavor, hints of lemon, and pops of blue from the juicy blueberries. 

Blueberry Fluff Ingredients

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The combination of sweet blueberries and fluffy cream is a match made in heaven. The airy texture of the fluff leaves your taste buds wanting more, and the burst of blueberry flavor is simply mouth-watering.

With its light and refreshing taste, this dessert is the perfect treat on a hot summer day. Trust me, once you take a bite of this heavenly dessert, you won’t be able to stop.

You’ll need:

• 8-ounce block of cream cheese, softened to room temperature
• 1 teaspoon of lemon zest (plus additional for garnish)
• 1 tablespoon of lemon juice
• 1 teaspoon of vanilla extract
• ¼ cup of sour cream
• ½ cup of powdered sugar
• 8 ounces of extra-creamy Cool Whip whipped topping, thawed
• 3 cups (1 pound container) of fresh blueberries, rinsed and patted dry, divided into 2¾ cups and ¼ cup
• 1 (21-ounce) can of blueberry pie filling

PRO TIP:

One medium-sized lemon will yield more than enough zest and juice for this blueberry fluff with cream cheese recipe.

Substitutions And Additions

BLUEBERRIES: Fresh blueberries are best for this blueberry cream cheese salad recipe. Frozen blueberries that have been thawed give off too much moisture and will turn your cream cheese mixture a shade of purple.

WHIPPED TOPPING: You can substitute a standard whipped topping for the extra creamy, or even a homemade stabilized whipped cream for this delicious salad.

How To Make This Blueberry Fluff Recipe

The creamy ingredients will come together quickly, following our directions below to create this fluff salad.

STEP ONE: In a large mixing bowl, beat the softened cream cheese with a handheld mixer on medium speed for 1 to 2 minutes or until no lumps remain.

STEP TWO: Add the lemon zest, lemon juice, vanilla extract, sour cream, and powdered sugar to the beaten cream cheese. Beat for an additional 1 to 2 minutes or until smooth and creamy.

STEP THREE: Gently fold the extra-creamy whipped topping into the cream cheese mixture until evenly combined.

STEP FOUR: Add 2¾ cups of fresh blueberries to the cream cheese mixture. Very carefully fold the blueberries into the cream cheese mixture, making sure not to burst any of the blueberries.

STEP FIVE: Add the can of blueberry pie filling to the mixture. Carefully fold the pie filling into the mixture until evenly combined.

STEP SIX: Transfer to a serving bowl and garnish with the remaining ¼ cup of blueberries and an additional sprinkle of lemon zest.

STEP SEVEN: Cover the bowl with plastic wrap and chill the blueberry fluff in the refrigerator for at least one hour.

How To Serve

A tasty dessert, this blueberry lemon fluff would be a delightful addition to any special event or meal. Serve this vintage salad with a refreshing glass of raspberry iced tea or strawberry lemonade to wash it down.

You could serve it alongside some tangy lemon crinkle cookies or a light lemon chiffon cake for a satisfying contrast.

Fluff recipes are always welcome as a side dish or dessert at any backyard BBQ or potluck. Our cherry fluff and lemon fluff are two more yummy flavors to try.

MORE FLUFF RECIPES

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Oreo Fluff

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Strawberry Fluff

Storing This Berry Fluff Recipe

IN THE FRIDGE: This blueberry salad is best served chilled. You can make this up to 8 hours ahead of time and keep it chilled until ready to serve. Leftovers of this blueberry cream cheese fluff can be stored in a covered container for up to 3 days.

IN THE FREEZER: We don’t recommend freezing this easy dessert recipe.

This insanely tasty blueberry fluff is sure to wow you with its delicious blueberry flavor from the fresh berries. The combination of whipped cream, cream cheese, and lemon in this light dessert is just the thing to delight your taste buds.

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Blueberry Fluff

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Rich, creamy, and tangy, this luscious blueberry fluff is guaranteed to tantalize your taste buds.

Prep Time 5 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

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Ingredients

  

1x2x3x

• 8 ounces cream cheese, softened to room temperature
• 1 teaspoon lemon zest, plus additional for garnish
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ cup sour cream
• ½ cup powdered sugar
• 8 ounces extra-creamy whipped topping, thawed
• 3 cups fresh blueberries, 1 pound rinsed and patted dry, divided into 2¾ cups and ¼ cup
• 21 ounce can blueberry pie filling

Instructions

 

• In a large mixing bowl, beat the softened cream cheese with a handheld mixer on medium speed for 1 to 2 minutes or until no lumps remain.
• Add the lemon zest, lemon juice, vanilla extract, sour cream, and powdered sugar to the beaten cream cheese. Beat for an additional 1 to 2 minutes or until smooth and creamy.
• Gently fold the extra-creamy whipped topping into the cream cheese mixture until evenly combined.
• Add 2¾ cups of fresh blueberries to the cream cheese mixture. Very carefully fold the blueberries into the cream cheese mixture, making sure not to burst any of the blueberries.
• Add the can of blueberry pie filling to the mixture. Carefully fold the pie filling into the mixture until evenly combined.
• Transfer to a serving bowl and garnish with the remaining ¼ cup of blueberries and an additional sprinkle of lemon zest.
• Cover the bowl with plastic wrap and chill the blueberry fluff in the refrigerator for at least 1 hour.

Notes

• One medium-sized lemon will yield more than enough zest and juice for this blueberry fluff with cream cheese recipe.
• Make sure your cream cheese is at room temperature, so you don’t end up with lumps in your creamy blueberry mixture.
• Be sure that after you rinse the blueberries, you gently pat them dry really well.
• For best results, make sure you give your lemon blueberry fluff salad at least 1 hour of chilling time. It allows all of the yummy flavors to blend together.

Nutrition

Calories: 479kcal | Carbohydrates: 49g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 225mg | Potassium: 242mg | Fiber: 3g | Sugar: 42g | Vitamin A: 953IU | Vitamin C: 13mg | Calcium: 118mg | Iron: 0.5mg

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