KB’s Salty-Sweet Blueberry Pretzel Salad
KB’s Salty-Sweet Blueberry Pretzel Salad: The retro-inspired summer dessert that’s crashing every cookout (and stealing hearts).
This delicious blueberry pretzel salad is a sweet and salty summer dessert recipe made with a crunchy pretzel crust, a sweet and creamy cream cheese layer, and a juicy blueberry pie filling on top—with fresh blueberries for a little extra. It’s the kind of nostalgic dessert that makes people say, “Wait, what is this?!” in the best way possible.
🥨 What is Blueberry Pretzel Salad?
Spoiler: It’s not salad. There is zero lettuce involved. Zero vegetables, actually. But it is one of the tastiest blueberry desserts out there—and she’s got layers.
It’s a Midwest classic (usually strawberry), reimagined for blueberry lovers. We’re talking:
- A salty-crunchy buttery pretzel crust
- A dreamy whipped cream + cream cheese layer that tastes like cheesecake clouds
- A blueberry pie topping that’s juicy, jammy, and loaded with fresh blueberries
It’s giving retro potluck energy, but in a trendy 2025 kind of way.
💡 Did You Know?
Pretzels date back over 1,400 years and were originally a symbol of good luck. In this case, they’re a symbol of good taste. You’re welcome.
Why You’ll Love This Dessert
✅ Salty + Sweet = Always Elite
✅ Make-ahead friendly (the fridge actually improves the texture!)
✅ Great for summer parties, showers, and weeknight “I need a bite of something sweet” moments
✅ No gelatin = easy for beginners
✅ It’s lowkey addictive. Sorry not sorry.
Kristin’s Tips & Tricks
👩🏼🍳 Crush your pretzels in a bag with a rolling pin for chunkier texture (don’t pulverize into sand).
🫐 Use fresh whipped cream if you’re anti-tub (I see you).
🧊 Let the crust cool fully before adding anything creamy—unless you want dessert soup.
📦 Stores like a dream in the fridge for up to 3 days.
Make It Your Own
✨ Swap in cherry or raspberry pie filling
✨ Try a graham cracker crust if you hate pretzels (weirdo, but okay)
Final Thoughts
This isn’t just a dessert—it’s a summer mood. It’s salty, sweet, creamy, crunchy, cool, and nostalgic all at once. The kind of thing you bring to a party and end up texting the recipe to five people afterward. Honestly? It’s giving “main character energy” for the dessert table.
So go ahead—make it, name drop it, and get ready for compliments.
KB’s Salty-Sweet Blueberry Pretzel Salad
Ingredients
Pretzel Crust:
- 2 ½ cups coarsely crushed pretzels Not into a powder
- ⅔ cup brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ¾ cup 1 ½ sticks butter, melted
Cream Cheese Mixture:
- 1 cup powdered sugar
- 8 oz cream cheese softened
- 8 oz Cool Whip or whipped topping
Blueberry Topping: (You can skip this and do two cans of blueberry pie filling)
- 1 ½ cups fresh blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 21 oz canned blueberry pie filling
Instructions
- Preheat oven to 375°F. Lightly spray a 9×13 baking dish with nonstick spray.
- Crush pretzels in a food processor or zip-top bag. (Not too much) In a large bowl, combine pretzels, brown sugar, flour, and vanilla. Stir in melted butter. Press mixture into the baking dish in an even layer, reserving ½ cup for topping.
- Bake for 10 minutes. Cool completely.
- In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Stir and cook over medium heat until the mixture thickens and the berries burst (about 5–7 minutes). Remove from heat and let cool.
- In a medium bowl, beat cream cheese with an electric mixer until smooth (2–3 minutes). Add powdered sugar and beat until combined. Gently fold in Cool Whip until smooth and fluffy.
- Once crust is cooled, spread the cream cheese mixture evenly over the crust. Spoon blueberry pie filling over the cream layer, then drizzle the cooled homemade blueberry topping over that. Sprinkle reserved pretzel mixture on top.
- Cover with foil or plastic wrap and refrigerate for at least 4 hours or overnight. Slice, serve cold, and enjoy!
It looks delicious, can’t wait to make this, thank you!