ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blueberry Fool

Photo: Kate Mathis; Styling: Paul Grimes
Prep time 15 mins
Chill time 1 hr
Cook time 10 mins
Yield Serves 6


  • 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

Nutrition Information

  • calories 308
  • fat 21 g
  • satfat 13 g
  • protein 3 g
  • carbohydrate 31 g
  • fiber 2 g
  • cholesterol 73 mg
  • sodium 80 mg

How to Make It

  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.