This refreshing blueberry lemonade recipe is naturally sweetened and perfect for summer. Blending the blueberries keeps this recipe quick, fresh, and full of natural berry flavor — no cooking required.
Want more refreshing summer drinks? We think you'll love our Strawberry Hibiscus Lemonade, Iced Green Tea Lemonade, and Watermelon Juice Recipe!
If you haven’t tried blueberry lemonade before, you’re in for a treat. There’s something timeless and nostalgic about homemade lemonade on a hot summer day — and when you swirl in sweet blueberries?
Irresistible.
This easy recipe is one of my favorites to serve to a crowd. It’s perfect for backyard barbecues, Sunday lounging, or just cooling off after a long walk in the heat. It has that same refreshing, fruity vibe as aguas frescas—light, naturally sweetened, and thirst-quenching.
It looks beautiful in a pitcher, tastes even better than it looks, and it’s made with simple, whole ingredients. And if that’s not enough, blueberries are good for you, too — packed with antioxidants and nutrients like vitamins C and K.
One of my favorite ways to serve is in chilled mason jars filled with ice, lemon slices, and a few extra blueberries. It just feels like summer.
Why this recipe works
- Naturally sweetened: Maple syrup and coconut sugar are less refined than white sugar and bring a deep, balanced flavor.
- Simple ingredients: Just a handful of pantry basics and fresh produce.
- Crowd-pleaser: Makes a pitcher and can be easily doubled or tripled.
- Flexible: Adjust sweetness, tartness, or make it sparkling.
Jump to:
What ingredients you’ll need
Here’s everything you need to make this blueberry lemonade from scratch. Most of it you probably already have on hand:
- Blueberries (fresh or frozen)
- Lemons (for fresh-squeezed juice)
- Maple syrup or maple and coconut sugar if you prefer
- Water
- Sea salt (optional)
- Optional toppings: Fresh mint, lemon slices, and a few extra blueberries to make it pretty
See the recipe card for quantities.
Substitutions & additions
- No maple syrup? Use honey (if you’re not vegan), agave, or coconut sugar.
- Why the sugar blend? Coconut sugar is less sweet, so I use a bit more to balance flavor — and it brings a rich, caramel-like note that’s perfect here.
- Make it fizzy. Swap some water for sparkling water right before serving.
- More tart or less sweet? Add extra lemon juice, or back off the sweetener slightly and taste as you go.
- Berry Variations: You can swap in raspberries, blackberries, or a mix of whatever berries you have on hand. For a mixed berry lemonade, just blend them together.
How to make this recipe (step-by-step)
Find the complete recipe with measurements in the recipe card below.
In a blender, add water, maple syrup, and the blueberries. Blend on medium-high until completely smooth.
If you prefer a smoother lemonade, strain the blueberry mixture through a fine mesh sieve or nut milk bag to remove the pulp.
In a large pitcher or glass, add the blueberry mixture, lemon juice, and the remaining water. Stir well.
Add more lemon juice for tartness or more sweetener if desired. Give it a good stir.
Pour over ice and top with fresh mint, lemon slices, and a few extra blueberries. A tiny pinch of sea salt in each glass is optional, but it really brings out the flavor.
In the kitchen tips
- Add a pinch of sea salt . It makes the lemons brighter and the blueberries sweeter.
- Fresh lemon juice > bottled. It’s worth it — you’ll taste the difference.
- Taste as you go. Adjust tartness and sweetness to your liking.
- Mint: Rub mint between your palms to release the oils before garnishing.
- Extra flavor? Muddle a few blueberries or mint leaves in the bottom of your glass before pouring. Just press gently with a spoon.
- Sweetener: Start with the recommended amount, then adjust to taste — blueberry sweetness varies depending on the batch. Give it a stir and a quick sip before serving to make it just right.
- Spice It Up: Add a pinch of ground ginger or a thin slice of fresh ginger to the blender with the blueberries.
- Popsicles: Freeze into popsicle molds for a fun summer treat!
Storage
- Fridge: Store in a covered pitcher for up to 3 days.
- Before serving: Give it a good stir — some settling is normal.
FAQ
Yes! They work perfectly and help chill the drink. You just may need to thaw them beforehand if you're not using a high-speed blender.
Serve in a big pitcher or drink dispenser. Right before guests arrive, add ice, lemon slices, mint, and a handful of extra berries.
Totally up to you. Straining gives a smooth, clean look. Leaving it in gives a more rustic vibe.
Absolutely. Just note that it won’t be vegan if that’s a concern.
Yes, Meyer lemons work, but they’ll make the lemonade a bit softer and less tangy, as they're sweeter and less acidic. I use regular lemons for a classic flavor, but if you have Meyers, feel free to experiment.
I can’t wait for you to try this blueberry lemonade! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Blueberry Lemonade
Equipment
- High-speed blender not strictly high-speed unless you're using frozen blueberries
- Nut milk bag optional
Ingredients
- 4 cups water, divided
- ½ cup maple syrup, OR ¼ cup maple syrup + ¼ cup and 1 tablespoon coconut sugar
- 1.5 cups blueberries, fresh or frozen
- ¾ cup fresh-squeezed lemon juice
- Optional toppings: Blueberries, lemon slices, pinch of sea salt, fresh mint leaves
Instructions
- In a blender, add 1 cup of water, the maple syrup (or maple + coconut sugar blend), and the blueberries. Blend on medium-high for about 1 minute or until completely smooth.
- (Optional) Strain through a fine mesh sieve or nut milk bag for a smoother lemonade.
- In a large pitcher, pour in the blueberry puree, lemon juice, and remaining 3 cups of water. Stir well.
- Pour over ice, garnish as you like, and enjoy. I love adding a pinch of sea salt to each glass - it brings out all the flavor.
Notes
- If using frozen blueberries you may need to thaw them before blending if you don't have a high-speed blender.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach (INHC) with advanced training in hormone health, trained yoga instructor, former restaurant owner, and mom of nine who’s been plant-based for over 20 years. She’s cooked approximately 4,382 pots of beans and reinvented comfort food more times than she can count. She’s completed multiple half marathons and a Tough Mudder because she can’t resist a new adventure — and apparently, she can’t vacation without cooking either, since her juicer (beets and greens, too) and pasta pot always come along. Julie’s work has been featured in HuffPost, Yahoo, YourTango, Mamamia, MSN, Redfin, Better Humans, and The Good Men Project. Through her blog, coaching, and weekly newsletter, she helps others simplify wellness, build lasting habits, and feel good again — one grounded, delicious choice at a time.
Julie Gaeta says
This blueberry lemonade is such a summertime treat—refreshing, a little tangy, and just sweet enough. I love making a big pitcher to keep in the fridge. It always disappears fast around here!