Blueberry Lemonade Smoothie

This simple blueberry lemonade smoothie recipe is an ideal nourishing snack and brings a little sunshine on dreary winter days.

Here’s a vibrant, tangy sip that will make you temporarily forget about the cold. Seriously, how is it still January? Christmas seems like a distant memory.

If you are looking to wake up your taste buds, then this is the recipe for you. We throw the lemon – peel and all – into the blender, and then balance out the sourness with sweet blueberries (from that freezer stash of course!).

This is the time of year that I stock Simple Bites kitchen full of ingredients for smoothies. Frozen fruits and vegetables, non-dairy milks, jars of seeds and nut butters – this is my one of strategies for healthy eating in winter.

I didn’t know I needed a smoothie cookbook until ‘Smoothie Project‘ landed in my kitchen. Friend and fellow blogger, Catherine McCord knocked this one out of the park. It’s very inspirational – all 100 recipes.

My kids probably flagged thirty recipes from Smoothie Project to try in the first few days. We blended and slurped on repeat, and a few favourites emerged from our dedicated taste testing.

My teen swears by ‘Pure Gold’ a creamy concoction with mango, turmeric, lime and coconut water. So refreshing! I fell for the wake-you-up bold flavours of the Blueberry Lemonade smoothie that today’s recipe is based on.

Blueberry Lemonade Smoothie Ingredients

Catherine’s original recipe didn’t call for any vegetables, but in the Simple Bites kitchen we try to include them in every smoothie. Cauliflower, spinach, avocado and sweet potato are our favourites – all frozen and ready to go.

Cauliflower works well in this smoothie, because it doesn’t bring any flavour to the forefront. Since we want the lemon and berries to really shine through, it’s best for the veggie to take a back seat in this drink.

Our Blueberry Lemonade Smoothie ingredients are:

  • Blueberries, wild or other
  • Lemon, Meyer lemon or regular
  • Plain yogourt, or kefir
  • Coconut water
  • Cauliflower, frozen, raw or steamed
  • Ground Cardamom
  • Honey, or maple
  • Hemp Hearts – or any super boost you like

Use what you have and don’t be shy to play around with substitutions.

A note about sweetener for this Blueberry Lemonade Smoothie: it’s entirely up to you and your tastebuds.

Most of the time I use frozen wild Nova Scotia blueberries for this recipe and no additional sweetener is necessary. They are so very sweet and because they grow in abundance, here, are one of the more affordable frozen berries.

When the smoothie is made with commercial blueberries, however, I find that a drizzle of honey or maple syrup perfectly balances out the tanginess. Just taste as you go. Let me know how you like it in the comments!

More Smoothie Love:

Tangy and refreshing, this pretty purple Blueberry Lemonade Smoothie would be perfect for upcoming Valentine celebrations. It’s a great accompaniment to these Beet Buckwheat Pancakes. Talk about a breakfast of champions!

Blueberry Lemonade Smoothie

This simple blueberry lemonade smoothie recipe is an ideal nourishing snack and brings a little sunshine on dreary winter days.
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Course: Drinks
Cuisine: Mediterranean
Keyword: Gluten-free
Essential Ingredient: Blueberries
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 serving
Calories: 260kcal


  • 1/2 Meyer lemon or lemon
  • 1 cup frozen blueberries
  • 1/4 cup plain yogurt
  • 1/8 teaspoon ground cardamom
  • 1 Tablespoon liquid honey
  • 1 teaspoon hemp hearts
  • 1/2 cup coconut water
  • 2-3 cauliflower florets raw or frozen


  • Chop lemon with peel and pith, discarding the seeds. Add to a high-powered blender.
  • Combine all the remaining ingredients in a blender and blend until smooth. Taste, and adjust with a little more honey, if desired. Smoothie should be tart and tangy!


Calories: 260kcal | Carbohydrates: 54g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 159mg | Potassium: 583mg | Fiber: 9g | Sugar: 39g | Vitamin A: 141IU | Vitamin C: 46mg | Calcium: 142mg | Iron: 1mg
About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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