Blueberry Fool

Photo: Kate Mathis; Styling: Paul Grimes

Yield: Serves 6
Cost per Serving: $1.35
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:
Chill: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 308
  • Fat: 21g
  • Saturated fat: 13g
  • Protein: 3g
  • Carbohydrate: 31g
  • Fiber: 2g
  • Cholesterol: 73mg
  • Sodium: 80mg


  • 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. 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. 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. 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.
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