Blueberry Fluff

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

Prep Time5

Chill Time1

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Blueberry Fluff Recipe

Servings:

Calories: 479kcal

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

In a large mixing bowl, use a handheld mixer on medium speed to beat the softened cream cheese for 1 to 2 minutes, until it is completely smooth with no lumps remaining.
Add the lemon zest, lemon juice, vanilla extract, sour cream, and powdered sugar to the cream cheese, then continue mixing for another 1 to 2 minutes until the mixture is smooth and creamy.
Gently fold the extra-creamy whipped topping into the cream cheese mixture until fully incorporated.
Add 2¾ cups of fresh blueberries to the bowl, then carefully fold them in, being sure not to break or burst the berries.
Spoon in the blueberry pie filling and gently fold it into the mixture until everything is evenly combined.
Transfer the mixture to a serving bowl, then top with the remaining ¼ cup of blueberries and a light sprinkle of lemon zest.
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving.

One medium lemon will give you more than enough zest and juice for this recipe.
Let the cream cheese come to room temperature before mixing so the texture stays smooth and lump-free.
After rinsing the blueberries, make sure you dry them well so excess moisture does not thin the mixture.
For the best texture and flavor, chill the salad for at least 1 hour to allow everything to fully set and blend together.