Lemon Blueberry Yogurt Parfait

I started making these parfaits on Sunday mornings when I needed something quick but didn't want to sacrifice flavor. The first bite always surprises people—the lemon zest cuts through the yogurt's richness in a way that feels bright and awake. It's become my go-to when friends sleep over, because I can prep the yogurt mix the night before and just layer everything in the morning.

My sister once ate three of these in one sitting after a morning run, and I took it as the highest compliment. I'd made them in mason jars so she could grab one from the fridge without asking, and by noon they were all gone. She said the crunch of the granola against the cold yogurt was exactly what she needed, and I've been making extra ever since.

Ingredients

• Greek yogurt: The thick texture is key here—it holds the layers without getting runny, and the tanginess plays perfectly with lemon.
• Honey: I use it twice, once in the yogurt and optionally with the berries, because it adds floral sweetness without overpowering the citrus.
• Fresh lemon juice and zest: Zest is where the magic lives—it's fragrant and bright, and juicing the lemon right before mixing keeps everything tasting alive.
• Fresh blueberries: They burst when you bite down, and their natural tartness balances the sweetness of the honey.
• Granola: Pick one with clusters and nuts for texture—it's the only crunch in the dish, so make it count.
• Fresh mint leaves: Optional, but a small sprig on top makes it feel like something you'd order at brunch.

Instructions

Mix the lemon yogurt:

In a medium bowl, whisk together the Greek yogurt, honey, lemon juice, and lemon zest until it's smooth and smells like sunshine. Taste it—if you want more tang, add a squeeze more lemon.

Sweeten the blueberries (optional):

Toss the blueberries with a tablespoon of honey in a separate bowl if they're on the tart side. I skip this step in summer when berries are naturally sweet.

Start layering:

Spoon a generous layer of lemon yogurt into the bottom of each glass or jar. Use clear containers if you have them—it's half the appeal.

Add blueberries and granola:

Scatter a handful of blueberries over the yogurt, then sprinkle granola on top. Don't press it down or it'll lose its crunch.

Repeat the layers:

Keep going until you've used up all the ingredients, ending with a final sprinkle of granola on top for texture.

Garnish and serve:

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

Save

One morning my neighbor knocked on the door just as I was finishing a batch, and I handed her one through the screen. She texted me an hour later asking for the recipe, and now she makes them every Saturday for her kids. It's funny how something this simple can travel like that, just because it tastes like effort even though it isn't.

Make It Your Own

I've swapped in strawberries, raspberries, even diced mango when blueberries weren't in season, and it works every time. The lemon yogurt is forgiving—it brightens whatever fruit you use. If you want it richer, fold in a spoonful of mascarpone or cream cheese before layering.

Storing and Timing

You can make the lemon yogurt mix the night before and keep it covered in the fridge, which saves time in the morning. The blueberries hold up well too, but wait to add the granola until you're ready to eat. If you're taking these somewhere, pack the granola separately in a small bag and sprinkle it on just before serving.

Pairing and Serving Ideas

These parfaits are light enough for breakfast but feel special enough for dessert after a heavy meal. I've served them alongside scrambled eggs and toast, and I've also set them out at the end of a dinner party with small spoons.

• Pair with hot coffee or iced green tea for a balanced morning.
• Add a drizzle of almond butter between layers for extra richness and protein.
• Use individual mason jars with lids if you're making them portable for work or picnics.

Save

There's something satisfying about eating breakfast out of a glass, watching the layers collapse as you dig your spoon down to the bottom. It's a small ritual that makes the morning feel a little less rushed.

Recipe Questions & Answers

→ Can I use non-dairy yogurt in this parfait?

Yes, plant-based yogurts like almond or coconut work well as alternatives to Greek yogurt.

→ How can I keep the granola crunchy?

Assemble the parfait just before serving to maintain the granola's crunchiness.

→ What sweeteners can I substitute for honey?

Maple syrup or agave nectar are excellent vegan-friendly options to use instead of honey.

→ Is it possible to prepare this in advance?

You can prepare the yogurt and blueberry layers ahead, but add granola just before serving to avoid sogginess.

→ What garnishes enhance the flavor?

Fresh lemon zest and mint leaves add bright, refreshing notes to the parfait.