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Blueberry Lemon Dip Mix

This summery mix is bursting with blueberry lemon flavor. We fill this mix with blueberries from Michigan and Maine and real lemon pieces. Sweet and flavorful, this dip is perfect with fruit, baked into a cake, or spread on bagels.

  • No Added Salt
  • No Wheat
  • No MSG
  • Vegetarian
  • Made in Michigan


Blueberry Lemon Cake

  • 1 packet Blueberry Lemon Dip Mix
  • 1/4 cup hot water
  • 1 box (18-oz.) lemon cake mix
  • 1 container (6– to 8-oz.) of yogurt*
  • 4 eggs
  • Cooking oil spray

*You may use plain, blueberry, lemon or vanilla yogurt.


Preheat oven to 350°. Combine Blueberry Lemon Dip Mix and hot water. Allow to set for minimum of 10 minutes. Using a tube cake or bundt pan, spray with cooking oil. Combine dry cake mix, yogurt, and eggs (do not add oil
and water if cake mix directions require.) Blend until moist, then beat for 2 minutes at medium speed. Gently stir in Blueberry Lemon mixture; do not use mixer. Pour batter into prepared pan. Bake in oven for 40 minutes or until done. Cool for 15 minutes before removing from pan. Sprinkle with confectioners (powdered) sugar.

Makes 8 to 12 servings.

Blueberry Lemon Cream Cheese Pie

Ingredients needed: 

  • 1 pkg. Blueberry Lemon Dip Mix
  • 1/4 cup hot water
  • 2 pkg. (8 oz. ea.) cream cheese; softened
  • 1 container (8 oz.) frozen whipped topping
  • (Cool Whip®), thawed and divided
  • 1/4 cup confectioners/powdered sugar
  • 9-inch graham cracker pie crust


Combine Blueberry Lemon Dip Mix and hot water; allow to set minimum of 10 minutes. Using an electric mixer blend softened cream cheese and powdered sugar together. Add half of container of thawed whipped topping. Blend on low for 1 minute. Gently fold in Blueberry Lemon mixture, by hand. (Do not use a mixer.) Mix well. Place blueberry cream cheese mixture into graham cracker crust. Place in refrigerator or freezer. Top with remaining whipped topping. May garnish with lemon zest and fresh blueberries if desired.