Lemon Blueberry Yogurt Parfait

I was standing at the kitchen counter one Sunday morning, staring at a carton of Greek yogurt that was about to expire, when the idea hit me. I had fresh blueberries from the farmers market and half a bag of granola that needed using up. What started as a way to avoid food waste turned into the breakfast I now make at least twice a week.

The first time I made these for friends during a lazy Saturday brunch, I watched them scrape the bottom of their glasses with tiny spoons, trying to get every last bit of lemon yogurt. One of them asked if I had taken a cooking class. I laughed and admitted I had literally just layered things in a cup, but the lemon zest made all the difference.

Ingredients

• Greek yogurt: The thick, tangy base that holds everything together and adds a boost of protein without feeling heavy.
• Honey: I learned to drizzle it slowly into the yogurt so it blends evenly instead of clumping at the bottom.
• Fresh lemon juice: Just a tablespoon brightens the whole parfait and cuts through the richness of the yogurt.
• Lemon zest: This is where the magic happens, adding bursts of citrus flavor that make each bite feel vibrant.
• Fresh blueberries: I prefer fresh for their firmness, but frozen works beautifully if you let them thaw and drain excess juice.
• Granola: Choose one with clusters and nuts for texture, and always add it right before serving to keep the crunch.
• Fresh mint leaves: Optional but worth it for the pop of color and the subtle coolness against the lemon.

Instructions

Mix the lemon yogurt:

In a medium bowl, whisk together the Greek yogurt, honey, lemon juice, and lemon zest until it turns silky and smooth. Taste it and adjust the honey if you want it sweeter.

Sweeten the blueberries:

Toss the blueberries with a tablespoon of honey in a separate bowl if you like them extra sweet. I usually skip this step and let the berries stay tart to balance the honeyed yogurt.

Layer the parfaits:

Spoon a generous layer of lemon yogurt into the bottom of each glass, then add a layer of blueberries, followed by a layer of granola. Repeat the layers until the glass is full, finishing with a final sprinkle of granola on top.

Garnish and serve:

Add a pinch of lemon zest and a fresh mint leaf to each parfait for a finishing touch. Serve right away for maximum crunch, or cover and refrigerate for up to two hours if you need to prep ahead.

Save

There was a morning last spring when I made these parfaits for my mom after she helped me move into a new apartment. We sat on the balcony with our glasses, barely talking, just enjoying the sun and the simplicity of something homemade. She told me it reminded her of the yogurt cups she used to pack in my lunchbox, but better.

Make It Your Own

I have swapped blueberries for sliced strawberries, raspberries, or even diced mango depending on what looked good at the store. You can also fold in a spoonful of chia seeds or flaxseed into the yogurt for extra fiber. If you want it to feel more like dessert, drizzle a little dark chocolate or add a handful of mini chocolate chips between the layers.

Storage and Prep Tips

You can prepare the lemon yogurt mixture the night before and store it covered in the fridge so assembly is even faster in the morning. The blueberries hold up well for a day or two, but I recommend keeping the granola separate until you are ready to eat. If you are making these for a crowd, set up a parfait bar and let everyone build their own layers.

What to Serve With It

These parfaits are filling enough on their own, but they also pair beautifully with a soft scrambled egg or a slice of whole grain toast with almond butter. For brunch gatherings, I like to serve them alongside fresh fruit skewers and a pitcher of iced green tea. They also make a surprisingly elegant light dessert after a heavy meal.

• Try a drizzle of maple syrup instead of honey for a deeper, warmer sweetness.
• Add a pinch of cinnamon or cardamom to the yogurt for a cozy twist.
• Use coconut yogurt and dairy-free granola to make it completely plant-based.

Save

This parfait has become my go-to whenever I want something that feels indulgent but keeps me energized. It is proof that the best recipes do not have to be complicated, just thoughtful and made with ingredients you actually enjoy.

Recipe FAQs

→ Can I use plant-based yogurt alternatives?

Yes, substituting Greek yogurt with plant-based options like almond or coconut yogurt works well for dairy-free preferences.

→ How can I make the parfait sweeter without honey?

Maple syrup or agave nectar are excellent natural sweeteners to replace honey, maintaining a balanced flavor.

→ What is the best way to keep granola crunchy?

Assemble the layers just before serving or refrigerate for no longer than two hours to preserve granola’s crisp texture.

→ Are there any suitable berry alternatives?

Other berries such as raspberries or blackberries can be used to add variety while complementing the lemon yogurt.

→ Can this dish be prepared in advance?

It can be assembled ahead and refrigerated, but for optimal crunch, add granola right before serving.