Name: Blueberry Delight
Prep time: 20 min
Cook time: 25 min
Total time: 85 min
Ingredients: 1 package graham crackers (about 9–10 full crackers, crushed); 1/2 cup melted butter (Add a tablespoon or two more for a firmer crust.); 2 cups fresh blueberries (or frozen, thawed and drained) (Thaw and drain excess liquid if using frozen.); 1/2 cup sugar; 1 teaspoon vanilla extract; 1 cup whipped cream (stabilized or canned works) (Stabilize with cornstarch or gelatin if soft.)

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I still remember the first time I baked this Blueberry Delight for a summer potluck — the buttery graham crust, the bubbling sweet-tart berry layer and the cool, creamy finish had everyone asking for the recipe. It’s an unfussy dessert that looks impressive, travels well, and sits comfortably between a pie and a no-fuss casserole. If you like simple fruit desserts that balance texture and sweetness, this one’s for you — and it pairs nicely with other seasonal treats like an oatmeal carrot apple pie delight for a full spread.

Why you’ll love this dish

This Blueberry Delight is perfect when you want dessert without a long ingredient list or complicated technique. The graham cracker crust gives a buttery, slightly crunchy base, while the whipped cream and vanilla keep the berry topping light and creamy. It’s fast to assemble, budget-friendly (fresh blueberries or frozen work), and kid-approved — ideal for weeknight dinners, backyard BBQs, or an easy contribution to holiday potlucks.

“A family favorite: simple to make, and gone in minutes — the blueberries shine while the crust gives just the right crunch.”

Step-by-step overview

Before you grab your bowls, here’s the process in a nutshell so you know what to expect:

Crush graham crackers and mix with melted butter; press into a baking dish to form the crust.
Stir blueberries with sugar, whipped cream, and vanilla for the topping.
Pour the blueberry mixture over the crust and bake until the berries are bubbly.
Cool, chill for at least an hour, then slice and serve chilled.

Gather these items

2 cups fresh blueberries (or frozen, thawed and drained)
1 cup whipped cream (stabilized or canned works)
1/2 cup sugar
1 teaspoon vanilla extract
1 package graham crackers (about 9–10 full crackers, crushed)
1/2 cup melted butter

Notes: If you prefer a firmer crust, add a tablespoon or two more melted butter. For a lighter topping, fold in a little lemon zest to the whipped cream for brightness.

How to prepare it

Preheat the oven to 350°F (175°C).
Combine the crushed graham crackers and melted butter in a mixing bowl. Press the mixture evenly into the bottom of a 9×9-inch (or similar) baking dish to form the crust.
In a separate bowl, stir the blueberries with the sugar, whipped cream, and vanilla until evenly combined.
Pour the blueberry mixture over the crust and gently spread to an even layer.
Bake for 20–25 minutes, until the blueberries are bubbly and the top looks set.
Remove from the oven and let cool on a rack. Chill in the refrigerator for at least 1 hour before slicing and serving.

What to serve it with

This dessert is versatile on the plate. Serve chilled slices with:

A scoop of vanilla ice cream or a dollop of extra whipped cream.
A sprinkle of toasted almond slivers or a dusting of powdered sugar for contrast.
Fresh mint leaves or a drizzle of lemon-thyme syrup if you want a bright herbaceous note.
It also pairs well with light coffee or a fruity tea for afternoon gatherings.

Storage and reheating tips

Refrigerate: Store leftovers covered in the refrigerator for up to 3 days. The crust will soften over time but the dessert stays tasty.
Freezing: You can freeze individual slices in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.
Reheating: This dessert is best enjoyed cold; if you prefer it warm, gently reheat a single slice in the microwave for 15–20 seconds — avoid overheating or the whipped cream will break.
Food safety note: once baked and cooled, keep refrigerated; don’t leave the dessert at room temperature for more than 2 hours.

Pro chef tips

Use a light hand when mixing the blueberry topping. Overworking berries releases extra juice, which can make the topping runny.
If your whipped cream is very soft, stabilize it by adding a teaspoon of cornstarch or a pinch of powdered gelatin dissolved according to package directions.
For even baking, press the crust firmly and evenly; a flat bottom helps the blueberry layer bake uniformly.
If using frozen blueberries, thaw and drain most of the excess liquid to prevent a soggy crust. You can toss berries in a tablespoon of cornstarch if they seem watery.

Inspiration note: for other easy dessert ideas that play with texture and fruit, I often reference a favorite twist on cereal treats like the blueberry Rice Krispies treats with vanilla glaze.

Creative twists

Lemon-Blueberry: Add 1 tablespoon lemon juice and 1 teaspoon lemon zest to the blueberry mix for a brighter, tangy profile.
Mixed Berry: Swap half the blueberries for raspberries or blackberries for color and complexity.
No-bake version: Skip the oven — press the crust, layer the berry mixture, chill until set. (If you want a classic no-bake riff, see a popular take on oatmeal carrot apple pie delight for inspiration on chilled desserts.)
Dairy-free: Use coconut whipped cream and dairy-free butter to make it vegan-friendly.

Your questions answered

Q: Can I use frozen blueberries?
A: Yes. Thaw and drain most of the excess liquid first, and consider tossing the berries with 1 tablespoon cornstarch to help thicken the juices during baking.

Q: How long does it take to prepare and chill?
A: Active prep is about 15–20 minutes, bake time 20–25 minutes, plus at least 1 hour chill time. Plan roughly 2 hours total including cooling.

Q: Can I make this ahead for a party?
A: Absolutely. Prepare and bake a day ahead, then chill overnight. Keep covered in the fridge; bring out 30 minutes before serving for slightly less chill.

Q: Why did my crust get soggy?
A: Common causes: not enough butter to bind the crumbs, pressing the crust too thin, or excess berry juices. Firmly press the crust and drain berry juices before assembling.

Q: Is it safe to use store-bought whipped cream?
A: Yes. Canned or stabilized whipped cream works fine. If using fresh whipped cream, consider stabilizing it (a teaspoon of cornstarch or a small amount of gelatin) if making ahead.

Conclusion

This Blueberry Delight is an approachable, crowd-pleasing dessert that blends a crisp graham base with a creamy, fruity topping — ideal for casual gatherings or an easy weeknight treat. For a no-bake riff and additional inspiration, you can compare this version with a classic take in the Blueberry Delight (aka Blueberry Yum Yum) – Easy No-Bake Dessert post, and for a Southern-style spin check out the Blueberry Delight – Spicy Southern Kitchen recipe.