Blueberry Fool

Blueberry Fool Recipe
Photo: Kate Mathis; Styling: Paul Grimes


Serves 6

Cost per Serving:


Recipe from


Recipe Time

Prep: 15 Minutes
Chill: 1 Hours
Cook: 10 Minutes

Nutritional Information

Calories 308
Fat 21 g
Satfat 13 g
Protein 3 g
Carbohydrate 31 g
Fiber 2 g
Cholesterol 73 mg
Sodium 80 mg


3 cups blueberries
1/3 cup plus 1 Tbsp. sugar
3/4 teaspoon cornstarch
Pinch of salt
2 teaspoons lemon juice
1 1/4 cups heavy cream
1/2 cup plain Greek yogurt (not nonfat)
1 teaspoon vanilla extract
Additional blueberries, optional


1. In a saucepan, combine berries, 1/3 cup sugar, cornstarch, salt and lemon juice. Cook over medium-low heat, stirring often, until sugar dissolves, berries have softened and juices have thickened slightly, about 10 minutes. Remove from heat, transfer to a bowl and let cool, stirring occasionally. Cover and refrigerate until cold, about 1 hour.

2. In a chilled bowl, using an electric mixer with chilled beaters, beat cream and remaining 1 Tbsp. sugar until soft peaks form. Add yogurt and vanilla and beat until medium peaks form.

3. Using a large spatula, gently fold blueberry mixture into cream mixture until just barely combined, with streaks remaining. Divide mixture among 6 bowls, top with additional blueberries, if desired, and serve.