Dessert,  Food,  Fruit,  Healthy

Fresh Blueberry Lemon Pops

August 3, 2011 /

What a crazy couple weeks! Things have been turned a bit upside down for me in the past month, which has made it a little difficult to keep up my blogging routine. I know my friend Jonny has been bugging me about it haha. I posted something last week and he immediately sends me a text, “holy crap, your blog made me soo f*ing hungry”. 😉 gotta love it!

I feel like you have to embrace the cards that life deals for you though. Things have definitely not been turning out how I thought they would, but I am slowly learning that I just need follow my heart and I can’t go wrong.

On my glorious vacation last week my mom and I were whipping up all sorts of blueberry treats. She has about 20 blueberry bushes…needless to say, she has a shitton (sorry to use such haaarsh letters <—watch this Dane Cook video…dooooo it!) of blueberries. She ends up freezing the majority of them so that we can have them during the winter time. We decided it would be fun to try new blueberry recipes.

So in the coming weeks you will see quite a few blueberry treats. You already saw the Blueberry Lynchburg Lemonade. This recipe I am going to share with you today is for Blueberry Lemon Pops, great for summer time! Coming soon will be Blueberry Preserves…

Ingredients for Blueberry Pops:

  • 1/4 cup sugar
  • 3 tablespoons fresh lemon juice (1- 1 1/2 lemons)
  • 1 tablespoon lemon zest
  • 1 1/4 cup water, divided
  • 3/4 cup fresh blueberries, divided

Bring sugar, lemon zest, 1/4 cup blueberries, and 1/4 cup water to boil in saucepan, stirring until the sugar is dissolved. Remove from heat and steep for at least 30 minutes.

Combine remaining water and lemon juice. Strain lemon zest and blueberries from sugar syrup, add syrup to lemon water and mix very well. Make sure you smoosh (technical term) the blueberries in the strainer so you get the juice that creates the great color for the pop.

Evenly distribute into ice-pop molds, filling each about three-quarters full. Drop several fresh blueberries into each mold, until the liquid reaches the top. Insert your sticks or put the lids on your popsicle containers (I had the molds with the lids). Freeze for at least 8 hours.


A little trick to make these a bit sweeter if you prefer that to the tart is to add a *tiny* bit of your favorite kind of sweetener (truvia would be mine) to each container. Just make sure you stir it once you do.

60 calories, 0 grams fat, 16 g carbs (Makes 4 pops)

I absolutely adore the color that these have. I am such a color person it is kind of silly. I am always looking for great color contrasts or super vibrant colors. They make my heart happy 😉

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