Blueberry Fool

Blueberry Fool

Celebrate the medical findings in SCIENA’s latest academic journal: When adding antioxidant-rich blueberries to heavy cream and sugar,  a combustion is released in our digestive system negating all of the cream’s caloric intake.

(April Fools!)

Gotcha’ or not, you’re no fool when making a fool, which is simply whipped cream combined with any number of sweetened fruit concoctions. This recipe is simple, light, refreshing–how could it fail to please?

Recipe: Blueberry Fool


  • 4 cups (apx. 1 1/2 pounds) blueberries
  • 6 tablespoons light brown sugar
  • 2 teaspoons freshly squeezed lemon juice
  • 2 cups heavy cream
  • 2 tablespoons confectioner’s sugar plus extra for dusting
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon freshly grated nutmeg
  • Fresh mint sprigs, optional garnish


  1. In a small, nonreactive saucepan, combine blueberries, lemon juice, sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 8 minutes. Remove from heat, and transfer to a small bowl; you should have about 2-2 1/2 cups. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold or refrigerate until well-chilled.
  2. In a separate bowl, combine cream, confectioner’s sugar, vanilla and nutmeg. Beat until stiff peaks form; fold in 1- 1 1/2 cups of the blueberry sauce. Divide blueberry whipped cream between six small bowls or dessert dishes, and spoon remaining sauce over tops. Dust with confectioner’s sugar and garnish with mint sprigs, if using.

Time: 30 minutes, plus time to chill hot blueberry mixture.

Number of servings (yield): 6

Copyright © Peggy Lampman’s dinnerFeed.


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