1 cup blueberries
1 container (6 ounces) Greek yogurt (vanilla, lemon, or coconut)
1 cup watermelon, plus three pieces diced watermelon
Whipped cream, for serving
In pint canning jar, layer blueberries, yogurt, and 1 cup watermelon. Top with whipped cream and garnish with three diced watermelon pieces.
Note: To make ahead or make thicker, drain Greek yogurt on paper towels to absorb some liquid.