When blueberries are in season here in Oregon, I find every excuse to add them to breakfast, snacks, and especially dessert. This blueberry lemon parfait is a delicious combination of local sweet blueberries and tart lemon curd cream topped with whipped cream in a glass for a dessert that's both easy and elegant.
Layered in jars or glasses, it’s a beautiful no-bake blueberry lemon parfait that combines three elements: a quick stovetop blueberry compote, a creamy tart lemon curd, and homemade whipped cream. Whether you’re hosting a dinner party or looking for a make-ahead summer dessert, this parfait delivers big flavor in a small package.
For more desserts in a jar, try my Strawberry Fool and Raspberry Fool with Whipped Mascarpone.
A Spoonful of Everything Good
- Sweet-tart balance: Homemade lemon curd brings bright, citrusy flavor and a silky texture. To mellow the tartness, I fold it into sweetened whipped cream, creating a lemon cream that’s still vibrant but soft and spoonable. It’s the kind of layer you want to eat with a spoon all on its own.
- Jammy blueberries: Instead of raw berries or a thin syrup, I simmer the blueberries until they’re thick and jammy, just enough so they match the texture of the lemon layer. The sweet blueberry flavor is the perfect match for the tangy lemon.
- Quick to assemble: Once the curd and compote are chilled, the parfaits come together in less than a minute. I layer them with plain whipped cream in 6-ounce jars or dessert glasses. No baking, no fuss—just a beautiful dessert you can pull together in minutes.
- Every bite is delicious: Every spoonful gives you a little of each component: bright tart citrus, sweet fruity berries, and soft cream.
Tips for Success
- Chill everything: Make sure your curd and compote are fully chilled before layering to keep the cream from melting or weeping.
- Don’t over-whip the cream: Stop at soft peaks so it stays airy. If you go too far, add some fresh heavy cream and whip it in slowly by hand.
- Want to make it ahead? Store components separately and assemble right before serving to keep everything fresh and pretty.
Blueberry Lemon Parfait Ingredients
- Lemon Curd: My homemade lemon curd is easy to make and delicious. For this parfait I make a half batch of my full recipe. If you love lemon curd, make the full recipe and use leftovers in another dessert or freeze it. Lemon curd can be frozen for up to a year. The lemon curd is combined with whipped cream to create a lemon cream.
- Blueberry Compote: The compote is made with blueberries, sugar, a little lemon juice, and a little cinnamon. My regular compote recipe uses 1/3 cup of sugar, but for this compote, I used more sugar for a sweeter compote that complements the tartness of the lemon cream.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Blueberry Lemon Parfait
Step 1: Make the lemon curd and chill it for at least 2 hours.
Step 2: Make the blueberry compote, and once it has cooled to room temperature, chill it in the refrigerator.
Step 3: Whip the heavy cream to soft peaks and add the lemon curd.
Step 4: Fold the ingredients together until thoroughly combined
Step 5: Place about 2 tablespoons of the blueberry compote in the bottom of the container.
Step 6: Layer some of the lemon curd cream in the jar, then another 2 tablespoons of the blueberry compote.
Step 7: Top the blueberries with whipped cream and fresh blueberries.
If you make this easy and delicious blueberry lemon delight, please leave a rating and a comment below.
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Easy Blueberry Lemon Parfait with Lemon Curd
Equipment
- 4 6-Ounce Glasses
Ingredients
Lemon Curd
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon lemon zest 2 lemons depending on size
- 6 tablespoons (75ml) lemon juice about 3 lemons
- 2 large (40 grams) egg yolks
- 1 large (50 grams) egg
- 4 tablespoons (57 grams) unsalted butter
Blueberry Compote
- 2 cups (300 grams) fresh blueberries plus extra for topping the parfaits
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon (15 ml) 15 ml water
- 2 teaspoons lemon juice
- 1/8 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
Whipped Cream
- 1-1/2 cups (360 ml) heavy cream cold
- 3 tablespoons (23 grams) powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Make the Lemon Curd
- Place a strainer over a medium-sized bowl near the stove.
- Place the sugar in a small bowl and zest the lemons onto the sugar. Use your fingers to rub the sugar and zest together. Juice the lemons until you have 6 tablespoons of juice.
- In a nonreactive 2 or 3-quart saucepan, combine the whole egg, egg yolks, and sugar and whisk until well blended. Stir in the lemon juice and salt.
- Cook the mixture over medium heat, whisking constantly until the mixture has thickened and reaches a temperature of 185°F. Remove the saucepan from the heat and whisk in the butter 1 tablespoon at a time. Strain the curd into the bowl. Press the curd through the strainer with a spatula to remove the solids.
- Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill for 2 hours.
- NOTE: You can make my full recipe for lemon curd and freeze the extra. Lemon curd can be frozen for up to one (1) year.
Make the Blueberry Compote
- Combine 1 cup (150 grams) of the blueberries with the sugar, water, salt, and lemon juice in a medium non-reactive saucepan. Stir until the sugar coats the blueberries and let the mixture sit for 5 minutes. This process will begin to draw moisture from the blueberries.
- Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently. As soon as the mixture reaches a boil, immediately reduce the heat to low and simmer for 8-10 minutes, stirring occasionally, until the blueberries have broken down and the liquid has thickened slightly.
- Remove the compote from the heat and stir in the vanilla extract and the remaining 1 cup (150 grams) of fresh blueberries. The residual heat will warm the fresh berries without fully cooking them, creating a nice contrast of textures.
- Transfer it to a heat-proof bowl and let it cool for about 10 minutes. Refrigerate until completely chilled, about 1 hour.
Make the Whipped Cream
- Place the heavy cream, powdered sugar, and vanilla extract in a mixing bowl. Beat with an electric hand mixer on medium speed until soft peaks form. Be careful not to overwhip. If you accidentally overwhip, add 1/4 cup of heavy cream to the bowl and slowly whisk it in by hand.
Assemble the Parfait
- Prepare your serving dishes.
- Place half of the whipped cream in a mixing bowl and add 1/2 cup of the lemon curd and fold it into the whipped cream.
- Place 2 tablespoons of the blueberry compote in the bottom of the serving dish. Add about 1/4 of the lemon cream mixture to the serving dish, leaving room at the top for additional layers, then top with another 2 tablespoons of blueberry compote. Next, top the blueberries with some of the remaining whipped cream. For the best flavor chill the parfaits in the refrigerator for 30 minutes.
- When ready to serve, garnish with fresh blueberries.
Storing Leftover Parfaits
- Leftover parfaits can be stored in the refrigerator for up to 3 days, but they do taste best if they are eaten the day they are made. These desserts cannot be frozen.
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