There’s something magical about the moment when the blender whirs to life, tossing vivid berries and creamy yogurt into a swirl of purple bliss. I first discovered this Blueberry Greek Frozen Yogurt on one of those scorching July afternoons when the air felt like soup. I had promised my son a “special dessert,” but wanted to keep it light—and honestly, I was craving something just as cool and tangy as it was sweet. Cue the Greek yogurt and fresh blueberries, my two summertime heroes.

What makes this frozen yogurt so irresistible is its perfect balance between the tart richness of Greek yogurt and the pure fruitiness of fresh blueberries. A splash of lemon juice keeps things bright, and a hint of vanilla extract ties every spoonful together with a gentle sweetness. Best of all, it takes under ten minutes of active work—leaving you plenty of time to kick back with family, dive into a good book, or chase the ice cream truck down the street (though I can’t promise you’ll catch it faster than you can scoop this!).

Why You’ll Love This Recipe

Healthy Indulgence: Two cups of plain Greek yogurt pack in protein, probiotics, and a velvety texture that rivals any commercial frozen yogurt.
Fresh Flavor: Using 2 cups of ripe blueberries delivers antioxidants and a naturally sweet flavor punch—no artificial colors or flavors here.
Customizable Simplicity: Feel free to swap in raspberries, mixed berries, or even a swirl of honey for extra sweetness.

Now, let’s dive into the fun part: transforming these simple ingredients into a frozen delight.

Ingredients You’ll Need

2 cups (475 g) plain Greek yogurt
2 cups (300 g) fresh blueberries, plus extra for topping
1 Tbsp (15 ml) lemon juice
1 tsp vanilla extract

Step 1: Blend the Fruit

Prep your blueberries
Give 2 cups of fresh blueberries a quick rinse under cold water. Pat them dry—this prevents extra ice crystals in your final dessert.
Add flavor enhancers
Into your blender or food processor, toss in the blueberries, 1 tablespoon of freshly squeezed lemon juice, and 1 teaspoon of pure vanilla extract. These small additions heighten the fruit’s natural sweetness and add that signature tang we love.
Blend to perfection
Pulse or blend on medium-high until the mixture is velvety smooth—no blueberry chunks should remain. If your puree seems a bit thick, add a teaspoon of water at a time until it reaches an easy-pour consistency.

Pro Tip: A splash of lemon zest (about ½ teaspoon) can elevate the blueberry flavor even more. It’s a trick I picked up at a farmer’s market demo last summer—and trust me, it’s worth the extra zest!

Step 2: Mix with Yogurt

Transfer to a bowl
Pour your blueberry puree into a large mixing bowl. Scrape every last drop with a spatula—you don’t want to waste any of that gorgeous color.
Fold in the Greek yogurt
Gently spoon in the 2 cups of plain Greek yogurt. Using a rubber spatula, carefully fold the yogurt into the puree. The goal is a uniform lavender hue without streaks of white—overmixing can deflate the yogurt’s fluffiness, so fold just until blended.
Taste and adjust
Give your mixture a quick taste. If you’d like it sweeter, stir in up to 1 tablespoon of honey or maple syrup. If it feels too soft, a pinch of powdered milk can help thicken it before freezing.

Step 3: Freeze

Choose your vessel
I like using a standard loaf pan because it yields pretty slices, but any freezer-safe container will do. A silicone insert makes removal extra easy—just pop the entire block out, sit it on the counter for a few seconds, and it slides right off.
Transfer and smooth
Pour the yogurt-blueberry mix into your container. Use an offset spatula or the back of a spoon to level the surface so the frozen yogurt sets evenly. This helps avoid those uneven peaks and valleys that can make scooping messy.
Cover to prevent ice crystals
Lay a piece of plastic wrap directly on top of the mixture, pressing it gently so no air pockets remain. Alternatively, if your container has an airtight lid, that works too—but I still sneak in a layer of wrap when I can. This extra step traps moisture and keeps the texture silky, rather than icy.
Freeze until set
Slide the pan into the coldest part of your freezer and let it rest for at least 4 hours. If you’re prepping ahead, you can leave it overnight—just remember to label it with the date so you know it’s at peak freshness.

Step 4: Serve

Soften briefly
Remove the frozen yogurt from the freezer about 5 minutes before scooping. Letting it sit at room temperature just long enough to loosen up makes serving a breeze—no need to wrestle with a rock-hard block.
Scoop or slice
- Scoops: Dip an ice-cream scoop into a cup of warm water, shake off excess, then carve out perfect rounds. Repeat, warming the scoop between servings.
- Slices: Run a sharp knife under hot water, wipe it dry, and cut neat bars or slabs.
Garnish and enjoy
Top each portion with a handful of fresh blueberries. For a little extra flair, sprinkle on toasted almond slivers, a drizzle of honey, or even a few dark-chocolate chips.

Pro Tips & Variations

Prevent freezer burn: If you think you’ll be storing leftover frozen yogurt longer than a week, press a sheet of parchment paper over the surface before sealing. It forms another moisture barrier and keeps the flavor bright.
Texture boost: For a bit of crunch, fold in 2 tablespoons of chopped pistachios or granola just before freezing. It creates a pleasant contrast to the silky base.
Natural sweetness: If your blueberries are more tart than sweet—depending on the season—stir in 1 to 2 tablespoons of honey or pure maple syrup along with the yogurt.
Flavor swirls: After pouring two-thirds of the mixture into your pan, drop small dollops of raspberry jam or lemon curd on top. Use a skewer to swirl it through, then add the remaining yogurt mix. You’ll get beautiful ribbons of extra brightness.
Mini popsicles: Instead of a pan, pour the mixture into silicone molds and insert sticks. Freeze for 6 hours or overnight for perfectly portable frozen yogurt pops.
Ice cream–maker shortcut: If you have an ice cream maker, chill the bowl, then process the yogurt-berry puree according to manufacturer’s instructions. It takes about 20 minutes to churn into soft-serve consistency; then transfer to a container for a quick 1–2 hour firm set.

Frequently Asked Questions

1. How long will homemade Blueberry Greek Frozen Yogurt keep in the freezer?

Stored properly in an airtight, freezer-safe container (with plastic wrap or parchment pressed to the surface), this frozen yogurt will stay at peak flavor and texture for up to 2 weeks. After that, you may notice slight ice crystallization, though it’s still perfectly tasty.

2. Can I use frozen blueberries instead of fresh?

Absolutely! Thaw 2 cups (300 g) of frozen blueberries first, drain any excess liquid, then proceed with blending. The flavor and color will be just as vibrant, and using frozen berries is a great way to make this treat year-round.

3. Is it possible to make this dairy-free or vegan?

Yes. Substitute the Greek yogurt with a plant-based alternative—look for a thick, unsweetened soy or coconut yogurt that’s high in protein. The texture may be slightly softer, but the lemon and vanilla will still shine through.

4. Can I increase the sweetness without adding sugar?

For a natural boost, stir in 1–2 tablespoons of pure maple syrup or agave nectar when you mix the puree and yogurt. Alternatively, blend in a spoonful of ripe banana to lend extra sweetness and creaminess.

5. My frozen yogurt is too firm—how do I soften it?

If your frozen yogurt has become rock-hard, let it sit at room temperature for 10–15 minutes before scooping. You can also microwave individual servings for 5–7 seconds to loosen them without melting the entire batch.

6. Can I swap in other fruits or make combinations?

Definitely! This base is highly versatile. Try raspberries, mango chunks, or mixed berries for a different flavor profile. You can even mix two fruit purees—think strawberry-blueberry swirl—for a colorful twist.

7. What’s the best way to prevent freezer burn and keep the texture smooth?

Pressing plastic wrap or parchment directly onto the surface before sealing the container is key. If you have a vacuum-seal option, that’s even better. Store the container toward the back of the freezer, where temperatures are most consistent.

Conclusion

And there you have it—your complete guide to crafting the creamiest, tangiest, and most vibrant Blueberry Greek Frozen Yogurt you’ve ever tasted. From the first blend of fresh berries to the final garnish of juicy blueberries (and perhaps a sprinkle of nuts or a swirl of jam), this recipe is proof that healthy desserts can be both simple and sensational.

I hope this article has given you all the confidence you need to whip up a big batch for yourself, your family, or your next barbecue. Remember, the beauty of this recipe lies in its adaptability: swap fruits, toss in mix-ins, or turn it into popsicles—there’s no wrong way to enjoy it. If you try any of the variations or discover your own creative twist, please drop a comment below and share your experience. I love hearing how these recipes evolve in real kitchens!

So preheat your blender, raid the berry basket, and get ready to beat the heat with one of the healthiest—and tastiest—treats around. Here’s to sunny days, happy scoops, and the simple joy of homemade desserts!

Blueberry Greek Frozen Yogurt

Author: Mark's Recipe
Total Time: 4 hours 10 minutes

Print Recipe

Description

A vibrant, creamy frozen treat that’s both tangy and sweet—perfect for hot days or whenever you need a healthy dessert fix.

Ingredients

Scale

2 cups (475 g) plain Greek yogurt
2 cups (300 g) fresh blueberries, plus extra for topping
1 Tbsp (15 ml) lemon juice
1 tsp vanilla extract

Instructions

1️⃣ Blend the fruit:
In a blender or food processor, combine the fresh blueberries, lemon juice, and vanilla extract. Blend until completely smooth.

2️⃣ Mix with yogurt:
In a large bowl, gently fold the blueberry puree into the Greek yogurt until the color is uniform and no streaks remain.

3️⃣ Freeze:
Pour the mixture into a loaf pan (or freezer‐safe container). Smooth the top with a spatula, cover tightly with plastic wrap or a lid, and freeze for at least 4 hours, or until fully set.

4️⃣ Serve:
Scoop or slice the frozen yogurt and plate it. Garnish each serving with a handful of fresh blueberries on top. Enjoy immediately!

Notes

Fruit variations: Try substituting raspberries or strawberries for a different berry twist.
Sweetness level: If you prefer it sweeter, stir in 1–2 Tbsp of honey or maple syrup when mixing the puree and yogurt.
Yogurt texture: Full‐fat Greek yogurt yields a richer, creamier texture; nonfat will be slightly icier.

Prep Time: 10 minutes
Cook Time: 4 hours

Nutrition

Serving Size: 6

Mark's recipes