Kat's Kitchen

There’s something magical about the combination of tart lemon and sweet blueberries—especially when layered into a creamy, crunchy, satisfying parfait. This Blueberry Lemon Curd Parfait is bright, fresh, and easy to throw together, making it perfect for a quick breakfast, an afternoon snack, or even a light dessert.

It’s a great way to use up leftover blueberry compote (I used some from my Homemade Blueberry Syrup recipe!), but you can also make the parfait with fresh or frozen blueberries. The lemon curd adds a citrusy punch that pairs perfectly with thick, tangy Greek yogurt, and I love topping it all off with granola for a salty-sweet crunch.

Ingredients:

• 3/4 cup plain Greek yogurt
• 1/2–1 tablespoon lemon curd (I like the one from Trader Joe’s)
• 1/2 cup blueberry compote, you could also use fresh or thawed frozen blueberries
• 1/3 cup granola – my favorite is the original salty-sweet granola from Purely Elizabeth
• 1/2 teaspoon lemon zest, optional

Instructions:

1. Mix the yogurt and lemon curd:
   In a medium bowl, combine the Greek yogurt with 1/2 tablespoon of lemon curd. Taste and add more lemon curd if you’d like it sweeter or more citrusy.
2. Start layering:
   In a small glass or mason jar, spoon in a layer of blueberry compote (or fresh or thawed blueberries).
3. Add yogurt + granola:
   Spoon in half of the lemon yogurt mixture, followed by half of the granola.
4. Repeat:
   Add another layer of blueberry compote (leaving some for the topping), the remaining yogurt mixture, then top with the rest of the granola and blueberry compote.
5. Top + serve:
   Sprinkle with lemon zest if using, and enjoy immediately!

Tips & Variations:

• Make ahead: Assemble the parfait without the granola and store it in the fridge. Add granola just before serving to keep it crunchy.
• Dairy-free option: Use a plant-based yogurt and dairy-free lemon curd to make it vegan.
• More lemon flavor: Stir in some finely grated lemon zest directly into the yogurt mixture.
• Swap the fruit: Use raspberry, blackberry, or strawberry compote instead of blueberry.
• Use fresh berries: If you don’t want the extra step of making a fruit compote, simply use fresh berries in the parfait.

How To Make Blueberry Compote

This recipe is a perfect way to use up the leftover blueberries from your Homemade Blueberry Syrup, but if you’re wanting to make this recipe without the syrup, you can easily make a quick blueberry compote on the stove.

• 1 cup fresh (or frozen) blueberries
• ¼ cup granulated cane sugar (or maple syrup)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt

1. Combine the blueberries, cane sugar, lemon juice, and salt in a small saucepan. Simmer over medium heat for 15-20 minutes, (or until the mixture becomes thick and jammy), stirring occasionally.
2. Remove the saucepan from the heat, and allow to cool before adding to your parfait.

This Blueberry Lemon Curd Parfait is simple, refreshing, and loaded with flavor—and honestly, it just looks beautiful layered in a glass. Whether you’re enjoying it for breakfast or dessert, it’s a little jar of sunshine with every spoonful.

Blueberry Lemon Curd Parfait

This Blueberry Lemon Curd Parfait is the perfect balance of creamy, sweet, tart, and crunchy! Layered with lemony Greek yogurt, blueberry compote, and granola, it’s a refreshing and easy breakfast, snack, or light dessert.

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Course: Breakfast, Dessert, Snack

Keyword: Parfait, Yogurt

Prep Time: 3 minutes minutes

Servings: 1

Author: katerinafaith

Ingredients

• 3/4 cup plain Greek yogurt
• 1/2 – 1 tablespoon lemon curd I like the one from Trader Joe’s
• 1/2 cup blueberry compote or fresh/thawed frozen blueberries
• 1/3 cup granola my favorite is the original salty-sweet granola from Purely Elizabeth
• 1/2 teaspoon lemon zest optional

Instructions

• In a medium bowl, combine the Greek yogurt with 1/2 tablespoon of lemon curd. Taste and add more lemon curd if you’d like it sweeter or more citrusy.
• In a small glass or mason jar, spoon in a layer of blueberry compote (or fresh or thawed frozen blueberries).
• Spoon in half of the lemon yogurt mixture, followed by half of the granola.
• Add another layer of blueberry compote (leaving some for the topping), and add the remaining yogurt mixture.
• Top with the rest of the granola and the blueberry compote.
• The layers starting from the bottom are: blueberry compote, yogurt, granola, blueberry compote, yogurt, granola, blueberry compote.
• Sprinkle with lemon zest if using, and enjoy immediately!

Notes

This recipe uses the blueberry compote leftover from my Homemade Blueberry Syrup, but if you’re wanting to make this parfait recipe alone, without making the syrup, you can easily make a quick blueberry compote on the stove:

• 1 cup fresh (or frozen) blueberries
• ¼ cup granulated cane sugar (or maple syrup)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt

1. Combine the blueberries, cane sugar, lemon juice, and salt in a small saucepan. Simmer over medium heat for 15-20 minutes, (or until the mixture becomes thick and jammy), stirring occasionally.
2. Remove the saucepan from the heat, and allow to cool before adding to your parfait.