Start your morning with something simple, fresh, and naturally sweet. This Honeyed Greek Yogurt with Blueberry Jam is a quick and wholesome breakfast that tastes like a treat. Featuring ripe, in-season blueberries and no refined sugar, it’s the perfect way to beautiful and flavourful blueberries this summer!
A Classic Combination with a Twist
Honey, lemon, and blueberries are timeless breakfast flavours. They work beautifully together to create a bright, sweet, and balanced bite.
Rather than sweetening the jam, I mix the honey and lemon zest directly into the Greek yogurt. This keeps the yogurt smooth, citrusy, and lightly sweet, while allowing the blueberry jam to shine. I love doing this since Greek yogurt can sometimes taste plain or too tangy on its own. The honey and lemon bring life and vibrancy to every spoonful and just a little goes a long way!
The Jam: Just Blueberries
This blueberry jam is incredibly easy to make. Add fresh blueberries and a few tablespoons of water to a small saucepan. Simmer until the berries burst and their juices thicken.
No sugar. No thickeners. Just pure blueberry flavour!
Let the jam cool completely. It will thicken as it rests, turning into a spoonable, spreadable jam that’s perfect over creamy yogurt.
Get the Recipe: Honeyed Greek Yogurt with Blueberry Jam
Honeyed Greek Yogurt with Blueberry Jam
Ingredients
- 2 cups fresh blueberries
- 1/4 cup water
- 2 cups Greek yogurt
- 1 teaspoon lemon zest grated, plus more for garnish
- 2 teaspoons honey
- Sprig of mint for garnish
Instructions
- Begin by making the blueberry jam. Place the blueberries in a small sauce pan with the water. Heat the blueberries over medium-high heat until bubbly. Reduce the heat to medium-low and cook the berries for another 5 minutes, or until the blueberries have all burst open and are soft. Place the blueberry jam in a bowl and let it cool completely in the refrigerator for 30 minutes.
- Next, make the honeyed Greek yogurt. Add the Greek yogurt to a mixing bowl and add the lemon zest and honey. Mix everything together to combine. Divide the yogurt mixture between two small bowls and place in the refrigerator with the blueberry jam.
- Once the blueberry jam has cooled, scoop as much of the blueberry jam as desired on top of the yogurt and garnish with extra lemon zest and a sprig of mint. Serve immediately and enjoy!
Notes
- This makes a great meal prep recipe! Make the blueberry jam and yogurt and store in separate containers in the refrigerator until ready to use. Both will keep for about 5 days.