Lemon Blueberry Chia Pudding

Name: Lemon Blueberry Chia Pudding
Prep time: 5 min
Cook time: 12 min
Total time: 137 min
Ingredients: 1/2 cup chia seeds; 1 cup plain Greek yogurt; 1/4 cup honey (or 1/3 cup for a sweater option, maple syrup or agave works too); 1/4 cup lemon juice; Zest of 1 lemon; 1 cup milk of choice; 2 cups blueberries (fresh or frozen ); 2 tablespoons honey (or maple syrup); 2 teaspoons lemon juice; 1 tablespoon cornstarch; fresh blueberries (to decorate)

By Rena Awada, nutritionally reviewed by Ella Davar RD

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Jul 12, 2025

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This Lemon Blueberry Chia Pudding is perfect for warm mornings or as a refreshing, no-fuss snack. It’s layered with a creamy lemon chia pudding base and a fresh homemade blueberry compote that gives it a sweet-tart twist. Naturally gluten-free and easily made vegan with simple yogurt and honey swaps.

Close-up of a blueberry lemon chia pudding jar on a wooden board, showing the vibrant layers.

Chia pudding has been one of my favorite go-to breakfasts for years. It’s easy to prep, super versatile, and always a hit with my kids. I started testing this lemon blueberry version to mimic the flavor of their favorite muffins, but in a lighter, no-bake form. It quickly became a family favorite! I’ve made so many chia pudding recipes over the years, but this one stands out with its fresh, creamy, and just-sweet-enough combo that even my pickiest eaters love.

If you’re into creamy, fruit-filled chia puddings, you might also love my Apple Pie Chia Pudding, Greek Yogurt Chia Pudding, or Mango Chia Pudding – they’re all quick, wholesome, and great for breakfast meal prep.

Recipe Overview

Skill Level

Beginner

Prep Time

5 mins

Cook Time

12 mins

Before You Get Started

A few helpful tips before you dive in:

Let the chia pudding chill for at least 2 to 4 hours. Overnight is best for that perfect creamy texture.
Choose your liquids wisely. Full-fat coconut or almond milk makes it rich, while rice milk gives a lighter texture.
Zest your lemon before juicing. It’s much easier and brings out the brightest flavor.
Frozen blueberries work just fine. Just simmer them a little longer to cook off the extra liquid.

Common Questions

Why is my chia pudding still runny after chilling?

It may need more time to set, or a bit more chia. Try letting it sit overnight or stir in an extra tablespoon.

Do I need to stir chia pudding while it sets?

Yes! Stirring after about 30 minutes helps break up clumps and gives a smooth, even texture.

Can I use frozen blueberries instead of fresh?

Totally. Just simmer them a bit longer to reduce excess liquid and deepen the flavor.

Can I blend the chia pudding for a smoother texture?

Definitely. Blending before chilling gives it a creamy, mousse-like consistency.

How to Make Lemon Blueberry Chia Pudding

Here’s how to get perfect results every time:

Process image of mixing chia with milk and honey.

1️⃣ Add Chia Pudding Ingredients to a Bowl

In a medium bowl, combine chia seeds, plain Greek yogurt, lemon juice, lemon zest, and honey.

✏️ Zest the lemon before juicing. It makes things much easier and brings out a fresh citrus flavor.

2️⃣ Add Milk, Whisk, and Chill

Add the milk to the bowl and whisk everything together until smooth. Cover the bowl and refrigerate for at least 2 to 4 hours, or overnight for best results.

✏️ Stir the mixture after 30 minutes in the fridge to help break up any chia clumps and ensure even thickening.

Process shot of making the blueberry sauce.

3️⃣ Make the Blueberry Compote

In a saucepan, combine the blueberry layer ingredients. Cook over medium heat for about 10 minutes, stirring often. In a separate small bowl, make a cornstarch slurry and add it to the saucepan, stirring to combine. Cook for another 1 to 2 minutes until the mixture thickens.

✏️ Frozen blueberries work just fine. Just simmer a little longer to cook off the extra moisture.

4️⃣ Layer and Chill

Spoon alternating layers of the chia pudding, blueberry compote, and optional fresh blueberries into jars or serving glasses. Cover and refrigerate until ready to enjoy.

✏️ These keep well in the fridge for up to 5 days, making them perfect for grab-and-go breakfasts or snacks!

Overhead view of a hand spooning blueberry compote into a glass jar filled with chia pudding.

Variations & Tips

→ To make it vegan, just swap in plant-based yogurt and milk. I like coconut yogurt best since it’s nice and thick. Use maple syrup or agave instead of honey.

→ Want to add more protein? Stir in a scoop of plain or vanilla protein powder before chilling. It’s a super easy addition and makes it more filling.

→ Like it sweeter? Just drizzle a little more honey or maple syrup on top before serving. My kids love it this way!

→ You can also blend the whole thing into a smoothie bowl and top it with fruit or granola if you want something a little different.

→ If you’ve got picky eaters, serve the chia pudding and blueberry compote in separate jars so they can build their own. It’s a fun little DIY breakfast setup.

Storage & Make-Ahead Tips

Fridge: Store in a sealed jar or an airtight container for up to 5 days. It’s perfect for meal prep and quick, ready-to-go breakfasts.
Freezer: Not recommended. Freezing can change the texture and make it watery once thawed. It’s best enjoyed fresh from the fridge.