Get the Recipe:
Blueberry Fool
This easy blueberry fool combines homemade blueberry purée with lightly sweetened whipped cream for a simple no-bake dessert that’s creamy, refreshing, and perfect for summer.
Ingredients
- 10 to 12 ounces (280 to 340 g) blueberries, about 2 cups by volume
- 2 to 3 tablespoons (25 to 37 g) granulated sugar
- 1 to 2 teaspoons lemon juice
- 2 cups (480 ml) heavy cream
- 2 to 3 tablespoons (14 to 20 g) confectioners' sugar
- 1 teaspoon vanilla extract
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Instructions
- Place the berries and the granulated sugar in a saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries break down and release their juices. Remove from the heat and strain in the lemon juice.
- Let cool completely, then purée until smooth. (Strain if you’d like a smoother texture.) Refrigerate until chilled.
- Using an electric mixer with a whisk attachment, whip the cream until it begins to thicken. Add the confectioners' sugar and vanilla, and continue whipping to soft or medium peaks.
- Gently fold about 3/4 of the blueberry purée into the whipped cream, leaving some streaks for a swirled effect.
- Spoon into serving dishes and top with the remaining purée. For a pretty finish, gently swirl the purée into the cream.
- Serve immediately, or cover and refrigerate for up to 24 hours before serving.
Alternatively, fold in all of the purée if you prefer a simpler presentation.
Notes
- Taste the blueberries after cooking and add a little more sugar if needed.
- For puréeing, use a blender, food processor, or immersion blender. For a more rustic texture, simply mash them with a fork or a potato masher.
- Let the blueberry purée cool completely before folding it into the whipped cream.
- For a smoother texture, strain the blueberry purée before mixing it with the whipped cream.
- For the prettiest presentation, fold gently and stop while there are still visible streaks and swirls of blueberry.
- For a simpler presentation, you can fold all of the blueberry purée into the whipped cream instead of reserving some for topping.
- The blueberry purée can be made up to 2 days in advance and refrigerated.
- The assembled blueberry fool can be refrigerated for up to 24 hours before serving. The whipped cream may lose a bit of volume over time, but the dessert will still taste delicious. Garnish just before serving for the freshest appearance.
- Serve in 6- to 8-ounce glasses or dessert bowls for an elegant presentation.
- Garnish ideas: fresh blueberries, lemon zest, mint leaves, cookie pieces or crumbs, toasted sliced almonds, white chocolate shavings
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