With fresh, sweet blueberries and vibrant lemon, this Blueberry Lemonade is super pretty and absolutely refreshing. We love this blueberry lemonade recipe so much!

two mason jars full of blueberry lemonade with ice plus blueberry and lemon wedge for garnish. The background is royal blue and pink.

Honestly, I think this blueberry lemonade is more like a dessert than a beverage. It’s bursting with gobs of fresh, sweet blueberry flavor – all those pureed blueberries swimming with tart lemon and sugar make for a very special summer drink.

Plus, it doesn’t get any more refreshing for summer than this blueberry lemonade!

Table of Contents

The Story Behind the Recipe

July 26, 2012 – This is the time of year when we head down to the wonderful Mountainview Blueberry Farm to pick a big bucket full of beautiful berries. And then we get home, we realize that we got a ton of blueberries (the act of picking them is strangely addicting), and wonder what in the world to do with them all.

This year, so far I’ve made a huuuge batch of blueberry sauce. Then I froze a bunch for later on. We’ve enjoyed blueberry pancakes, of course, and I’m thinking about a batch of dairy-free blueberry muffins. Maybe with cornmeal. Today I’m going to look into making and freezing some blueberry baby food, and yesterday, I made this wonderful drink: fresh blueberry lemonade.

Fresh blueberries at a blueberry farm, about to be picked for blueberry lemonade.

Readers say …

“I’ve made this twice now, and I love it! I had to use frozen berries, but I can’t WAIT to try it with fresh-picked berries. YUM! Thank you!”

-Roxanne

Blueberry Lemonade Ingredients

  • Fresh lemon juice – about 3/4 cup worth from about 5-6 lemons, so get your juicing gear out! I love to use a handheld citrus squeezer to make quick work of the lemons.
  • Sugar – Plain old white granulated sugar. Otherwise, your lemonade will be way too tart, and that’s no good!
  • Blueberries – I tend to use fresh blueberries, but thawed frozen blueberries are wonderful, too.
  • Water – Both hot water, to help dissolve the sugar, and cold water.
  • Ice – For the most cold, refreshing emonade ever!

Adaptations/Variations

  • Swap honey for the sugar. It will no longer be vegan, of course! But it’s a nice way to use an unrefined sweetener to sweeten your blueberry lemonade. Start with 1/2 cup and go from there.

How to Make Blueberry Lemonade

In order to really incorporated the blueberries into your blueberry lemonade, I recommend a blender for this recipe.

First, blend together the lemon juice, sugar, blueberries, and hot water until the sugar is completely dissolved and no-long grainy.

Then, add your lemonade to a pitcher and add the cold water. Chill, if you can, then serve over ice. Yum!

Tips for Success

  • Chill your lemonade for at least an hour before serving for the most cold, refreshing drink. If you absolutely can’t wait, and must have your lemonade right after you make it, that’s okay too! Just use lots of ice.
  • If you want a completely pulp-free drink, place a strainer over your pitcher before pouring the mix from the blender in to the pitcher.
A square image with two mason jars full of blueberry lemonade with ice plus blueberry and lemon wedge for garnish. The background is royal blue and pink.

How Long will Blueberry Lemonade Last in the Fridge?

Tightly cover your lemonade and keep it in the fridge for up to 4 days.

More Lemonade Recipes

5 from 3 votes

Blueberry Lemonade

Prep: 1 hour 5 minutes
Total: 1 hour 5 minutes
Author: Kare
Yield: 6
Fresh, sweet pureed blueberries swimming with tart lemon makes for a very special (and pretty!) summer drink.

Ingredients

  • 3/4 cup fresh lemon juice (from 5-6 large lemons)
  • 3/4 cup sugar (can substitute honey – start with 1/2 cup and then add more if desired)
  • 1 cup blueberries (fresh or frozen)
  • 1 cup hot water
  • 3 cups cold water
  • Ice

Instructions

  • In a blender, blend together the lemon juice, sugar, blueberries, and hot water until the berries are pureed and the sugar is dissolved. Pour into pitcher. Pour over a fine-mesh strainer if you prefer a pulp-free lemonade.
  • Add cold water.
  • Chill for at least an hour.
  • Serve over ice.

Notes

6/10/2024 recipe update: I clarified that 3/4 cup lemon juice comes from 5-6 large lemons. Also switched “fresh blueberries” to “fresh or frozen blueberries” because both work great!

Nutrition Facts

Serving: 1g, Calories: 117kcal, Carbohydrates: 31g, Protein: 0.3g, Fat: 0.2g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.01g, Sodium: 7mg, Potassium: 51mg, Fiber: 1g, Sugar: 28g, Vitamin A: 15IU, Vitamin C: 14mg, Calcium: 7mg, Iron: 0.1mg

Share or save:

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.