blueberry yum yum cake

Blueberry Yum Yum – An Old Favorite Revived

When I asked my daughter what she wanted me to cook for her birthday, she didn’t hesitate a bit. Blueberry Yum Yum for dessert and Chicken Alfredo for the main meal. You got it, honey!

Since all my kids are grown, we usually celebrate their birthdays on Sundays. The family gathers at my house after church on Sundays to enjoy a meal together. That’s not the only time we get together, but that’s usually when we celebrate birthdays.

Once upon a time, I made this dessert on a regular basis. It’s a great dessert to take to a potluck, family reunion, and any other occasion. It always gets rave reviews.

You’ll probably find this recipe in every southern church cookbook. I’m sure everyone has their own twist on this favorite, but this is my version.

It seems that recipes, like everything else, ebbs and flows. Remember when Banana Split Cakes were all the rage? And I remember the first time I made the bread in the dutch oven. I’ve noticed it’s had a revival of sorts. Or maybe it’s just the millennial cooks are just now hearing about this easy, no-fail bread.

Whatever the reason, I’m glad my daughter asked me to make Blueberry Yum Yum and encouraged me to take a trip down memory lane.

Blueberry Yum Yum

Combine graham cracker crumbs, butter, and granulated sugar. Mix well and press into the bottom of a 13″ x 9″ baking dish.

Bake crust at 350º for 5-8 minutes. Let cool completely.

With an electric mixer on low, beat cream cheese and powdered sugar until well combined. Stir in half the whipped topping. Spread over cooled crust.

Spread the two cans of blueberry pie filling over the cream cheese layer.

Top with the remaining whipped topping. Refrigerate at least two hours or overnight.

I usually make this the night before I’m serving it.

The original recipe called for Dream Whip. I don’t even know if they make the stuff any longer. It was in powder form and you added milk if my memory serves me correctly. The whipped topping works just fine for me.

Blueberry Yum Yum was a popular dessert back in the day. When my daughter asked for this dessert for her birthday, I knew I needed to revive this one.

Blueberry Yum Yum

I love a layered dessert in the summer time. Wait, who am I kidding? I love a layered dessert anytime!

Based on the huge success of my Oreo Delight and my Lemon Icebox Delight, I’m bringing you a fun new layered dessert called Blueberry Yum Yum. Actually, this is a variation on a recipe that has been around for years. The original recipe calls for you to use raw egg whites in the middle layer, so I just updated it a bit.

This is a sweet and creamy dessert that would also be great with other pie fillings like peach and strawberry! And come on, this has crushed Lorna Doone cookies in it. I just love those things. How can that be bad? Face it. It can’t. Y’all enjoy!

Blueberry Yum Yum


  • 1 (10-ounce) package Lorna Doone Shortbread Cookies
  • 1/4 cup butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 2 (8-ounce) containers frozen whipped topping, thawed
  • 1 (21-ounce) can blueberry pie filling
  • 1 cup chopped pecans


Making This Recipe? Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see how it turned out!

Reader Interactions


Debbie Caraballo says

This sounds delicious! Love the versatility of it as well. Thanks Stacey!

You are so welcome!

Looks so good, however (don’t mean to put a ‘damper’ on it, but…) look @ the fat grams in the cookies! I can tell you for a fact: heart surgery is NO fun; gotta watch those fat grams–they can be reduced if you’re paying attention.

Everything in moderation. Certainly you shouldn’t eat this everyday, but it’s a great treat when you know how to eat a balanced diet. 🙂

I have made this twice for Church and Family gatherings. Dish is cleaned out in no time.

I have made this twice for Church and Family gatherings. Dish is cleaned out in no time. I added fresh blueberries to the pie filling.

Wow! What a way to start the week. 🙂 This looks like a light, cool and refreshing summer afternoon dessert that can really be changed up. There are soooo many wonderful fillings available now to experiment with. I’d love to try this with a shortbread cookie. I’m always excited to see what new recipe(s) you have each week. Thanks for an awesome recipe Stacy, and I look forward to seeing more!

Thanks, Denise! Hope you’ll enjoy it!

I have used the Pecan Sandies & the Shortbread cookies as the crust before and they were absolutely delicious!! The cost is less for them as well which was a big plus…

Hi Stacey! Seeing your Blueberry Yum Yum recipe really brings back memories. My Mom used to make Cherry Yum Yum EVERY weekend in the summer when I was growing up. It was probably only a summer or two after she got the recipe but it seems like it was a long time. I’ve been thinking about it recently.

I remember the original recipe called for Dream Whip – that was before Cool Whip days!

Thanks for sharing an oldie but goodie – with your updates of course.

It’s my pleasure!

Estelle Manning says

I remember the Dream Whip also. Do they still make it?

They do still make it! I saw some in the baking section of the grocery store just the other day.

dream whip can be found with the jello in walmart

Cristine Pena says

How many cups? of whipped heavy cream would you need to substitute for the Cool Whip?
I don’t buy the stuff as within minutes I am very I’ll.

You’ll need 6 cups of whipped cream to replace the Cool Whip. So you’ll need about 3 cups of whipping cream to start.

I use dream whip in a blueberry pie that I make. Everyone always ask that I bring those to family, and church functions. Does anyone remember Fruit Float? Love your recipes Stacey!

Thanks, Peggy! I can’t say I remember Fruit Float, but I certainly want to hear more!

Since it’s blueberry season, what adjustments would be necessary to use fresh blueberries. I just picked 3 pounds yesterday and would certainly prefer using those instead of something from a can. It looks delicious.

Hi Sara! Honesty, I’m not sure, having never done that before. You could do it by simply replacing the filling layer with berries, or I guess you could make a blueberry pie filling just as if you were going to make a pie and use that instead. If you try it, please let me know how it turns out. Enjoy!

1 qt. blueberries
1 c. water
1 c. sugar or splenda- can add a little sugar with splenda
3-4 Tbs. cornstarch
lemon juice or vanilla optional
1/4 c. blueberries from quart

Mix splenda or sugar and cornstarch in saucepan. Stir in water. Add i/4 c. blueberries. Cook over medium heat stirring gently as it starts bubbling and thickening. When it has thickened, stir in blueberries. Cool. Can put pan in cold water and stir to cool faster. Use as blueberry filling.

Thanks for the recipe! That’s a great thing to have here in case someone wants to make it with fresh berries!

My mom use to make this all of the time for holidays and family gatherings. She never used blueberry pie filling, she always used her fresh blueberries that she picked from her brushes every summer. Her freezer was always full of blueberries. Miss those days.

I bet it’s great with fresh berries!

Get rid of the sugar and the artificial substitutes.
Get Swerve. It comes in both granulated and confectioners!
Swerve is made of erythritol and oligosaccharides which happen to be good for you.

Bev Shaffer says

I can’t wait to try this yummy recipe! My favorite pie filling is cherry but blueberry is good too!
Thanks Stacey!

This would be great with cherry! Enjoy!

I just saw you on Fox & Friends & cannot wait to get your cookbook & try some of your recipes. The bacon & blue broccoli salad sounds devine! Thank you for sharing.

Thanks for the support, Judy!

It sounds, and looks t be a dessert that one like me (who loves blueberries) would really enjoy. It is already on my menu. I do not however know where in Manitoba Canada I can purchase LORNA DOONE cookies.

Doris Cripps says

I’m sure you can find short bread cookies in Canada. Or, even graham or vanilla wafers would work well in this recipe.

I’m sure any shortbread cookie will work fine.

Nazareth Ibarra says

OMG i just made this and it turned out amazing. I a few modifications to it. I used whipping cream to make the whip cream instead of buying the frozen ( turned out cheaper in the long haul) and i made my own blueberry filler (which i grow in my back yard, and which took me forever to do, but worth it although i think i will be buying the canned later on unless i’m making a bunch of pies then i’ll do mine) . turned out amazing before i knew it i pretty much ate the whole pie (yea sweets are my guilty pleasure). Will definitely be making more amazing recipe 🙂

Nazareth Ibarra says

Edit i meant to put “I did quite a few modifications to it”

I’m just tickled you enjoyed it! Way to make it your own!

Nazareth Ibarra says

oh yea i made another one right after is still setting as we speak so i can give some to my mom and grandma and see if they like it 😀

Tracie Jackson says

The recipe sounds amazing – I am going to try it this weekend. I have to travel with it in a car for about 2 hour is there anything special I need to do.

Keep it cool and it should travel just fine. I’d make sure it has some time in the fridge (preferably overnight) before the trip so it’s good and set.

I made this for tonight’s dessert and it was wonderful. I had to substitute Nilla Wafers because it was the only cookie I had on hand. I used the Berry Blend Pie Filling which has blueberries, strawberries and raspberry but that worked also. Thanks for the recipe…I will definitely make again…and again…

So glad you enjoyed it!!

I made this wonderful dessert yesterday. I had dinner guest and needed a quick dessert. It turned out great….thank you

So glad y’all enjoyed it!!

Was wondering if I could replace the powdered sugar with Splenda (I’m diabetic) and if I were to make my own pie filling using Spenda, if it would taste as good as your recipe.

I’ve only made it with powdered sugar. I’m not sure Splenda would give it the same texture.

make your own powered sugar with splenda just put it in a blender add some corn starch and it’s exactly the same. I don’t use any sugar anymore as my husband is diabetic so it’s Splenda for me.

Thanks for the tip!

jess branch says

I made this last month and my girlfriends raved over it. Since it was for a fourth of july party I added some red, white and blue sprinkles. Very patriotic. I loved this so much that I just purchased your book and cannot wait for it to get here! Thank you!

Angela Dansby says

My sister and I made this last Saturday while at the beach. It was so simple to make and delicious! Yum Yum is definitely an appropriate name for this dessert.

So glad y’all enjoyed it, Angela!

I stumbled on to your site last night and fell asleep in my recliner looking at all of your Southern recipes. It was like Eureka I have found a gold mine of recipes I love. Many of them brought back childhood memories (deviled ham and pimento spread) . First thing I did this morning was get back on the site and will probably spend the day here. Reading recipes to me is better than reading a good book. I am over our church kitchen and the first one to try for Sunday fellowship will be the Blueberry Crumb Delight , this just has to be delicious.

Helen, I’m so glad you’ve enjoyed the site! I hope you all will enjoy that dessert – it’s certainly one of my family’s favorites!

Tammy Coltrane says

I have had cherry yum yum but made with layers of graham crackers .
It is really good.I just put a layer of crackers,then a layer of the mixture filling and then a layer of the fruit . At the end top it with cool whip and crush several crackers and put on top for decoration . Soo delicious !

Sounds amazing, Tammy!

Exactly how many shortbread cookies do I need to use.? I have the lorna doone’s 1.5 oz individually packaged 30 count 6 in each package I know 30 is too much so exactly how much?

Hi Drew! You’ll need about 40 cookies. The 10-ounce package lists 4 cookies as a serving and has 10 servings. Enjoy!

sandi watson says

my mom made this years ago with cherry pie filling. she made a graham cracker crust instead of cookies.

Melody Barlow says

Hi. My Mother-In-Law makes a variation of this, but uses graham crackers for the crust, and makes a layer of custard-like filling using sweetened, condensed milk and lemon juice. I think your version is going to be more like a cheesecake?, at least the filling part. A great idea for a summer dessert. Thanks for posting.

Yep! It’s great either way. My version is a bit like cheesecake. 🙂

What are Lorna Doone Cookies? Can they be replaced for something else?

Graham crackers or any other shortbread cookies should work.

Tried animal crackers?
ATK makes a scratch lemon cheesecake to die for.
I make my own animal crackers first. Then the cheesecake. Mmmmmm!
It freezes well.

I haven’t, but I’m such a fan of Lorna Doones that I just always use those.

Sometimes my tum tum needs a good yum yum…..if you want heart healthy “eat an apple”. Cannot wait to give this recipe a whirl. So happy to have found you on Pinterest. Love your site Stacey.

Thanks so much, Anne! Hope you find lots you enjoy!!

Made this for a get together and it was a absolute hit!!

Awesome! Glad y’all enjoyed it!!

It was delicious, with a few adjustments. For a 9 x 13 pan you need 2 sleeves of Lorna Doone cookies and a stick of melted butter to cover the pan and make it stick (mix in pan) and keep in oven a little longer than 5 minutes, 2 cream cheeses to cover the top, and more than one can of blueberries to actually taste the blueberries.

I cut the recipe in half and made a 9 inch pie out of it. I love lemon with blueberries, so I added a bit of fresh squeezed lemon juice in with the blueberry pie filling to give it a little something extra. Can’t wait until after it’s chilled to try it for a birthday dessert!

Yum! Sounds great! So glad it turned out great for you!

I was thinking of adding lemon to the cream cheese mix.

That would be delicious!

Whoo hoo! I just found you. I’ve been looking at your recipes, and I’m thrilled. I was excited to find this recipe. Is there a substitute I can use for cream cheese? It makes me gag, no matter how it’s used. Thanks!

Welcome, Kathy! I’m not sure there’s a way around the cream cheese in this particular recipe.

Kathy, you might try mascarpone cheese. It’s lighter and slightly sweeter than cream cheese-not quite the pungent flavor but still creamy. You should be able to find it at most grocers.

This recipe was DELISH! I did substitute the cookie crust with Lemon Oreos and added Lime zest/juice to the cream cheese layer. I also ended up making my own blueberry compote, cooked down with a little sugar and blueberry balsamic vinegar (I had some fresh blueberries and needed to use them). Amazing! I got tons of compliments. Thanks for sharing. I don’t normally eat sweets and I ate half a pan of this myself! I’ve made this twice in the last 6 weeks. 😉

So glad you enjoyed it, Krista!!

Pat streetman says

I made this dessert, it is amazing!

Awesome! Tickled you enjoyed it!


Pineapple sounds great in this!!

Deidra sipes says

I made this for thanksgiving for my family everyone loved it. They even want me too make it for Christmas. But it’s not the healthiest but it is supposed to be a dessert so I don’t think it Matters much. I’m 13 by the way.

Look at you!! I’m impressed, Diedra! Glad to hear you impressed everyone!

If you are making your own filling leave half of the berries raw and them when the others are cooked. We love the texture the raw berries give.

For Some One Who Is A Self Taught Cook I Found These Recipe To Be Easy To Follow I Cooked It For Sunday Dinner An There Was Nothing Left Everyone Loved It .

I love hearing that, Jewel!!

Stacy, as another blogger mentioned, this recipe takes me back to days when I was much younger and Mom made it. Loved it then, and will love it again! Thank you so much for publishing another fantastic recipe … believe me, I’ve tried many and they could all be called Yum Yum.

You are so sweet, Kay! Your comment absolutely made my day! Enjoy!! 🙂

Corinne Mayo says

My husband and I just had the tastiest southern comfort lunch at a little place off the beaten path. I mean we were impressed! Our server asked if we would like dessert and we quickly declined because of how full we were. The server mentioned that all of their desserts were homemade. That got our attention! I ordered lemon meringue pie and my husband ordered the blueberry delight. We tasted each other’s pie and hands down the blueberry delight became the star! It was incredible! On our drive home my husband suggests I look for the recipe which I did. I found your recipe and we are thrilled! Thank you for sharing it. We are hitting the grocery store for the ingredients before going home! Guess what I will be doing this evening?

I sure hope that you’ll enjoy this one just as much!

I assume that other kinds of pie filling can be used for this, Stacey? My husband does not care for blueberries, much to my sorrow, LOL. He would, however, eat Cool-Whip like one would eat ice cream. Maybe I could sneak it by him? THX for another great recipe!

LOL! Yes, most other types of pie filling will work too! And I’m right there with him on the Cool Whip! 🙂

This Blueberry Yum Yum is a delicious layered dessert that your family will love!