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Gallery Blueberry Fool Credit: Jonathan Lovekin Recipe Summary prep: 20 mins total: 3 hrs 20 mins Servings: 6

Ingredients Ingredient Checklist 2 cups frozen wild blueberries, thawed, or fresh blueberries 2 tablespoons fresh lemon juice (from 1 lemon) Scant 1/4 teaspoon ground cinnamon 7 tablespoons sugar, divided 1/4 teaspoon coarse salt 2 cups heavy cream

Gallery Blueberry Fool Credit: Jonathan Lovekin

Recipe Summary prep: 20 mins total: 3 hrs 20 mins Servings: 6

Blueberry Fool      Credit: Jonathan Lovekin

Blueberry Fool

Credit: Jonathan Lovekin

Blueberry Fool

Recipe Summary prep: 20 mins total: 3 hrs 20 mins Servings: 6

Recipe Summary

prep: 20 mins total: 3 hrs 20 mins

Servings: 6

prep: 20 mins

total: 3 hrs 20 mins

prep:

20 mins

total:

3 hrs 20 mins

Servings: 6

6

Ingredients

Ingredients

  • 2 cups frozen wild blueberries, thawed, or fresh blueberries 2 tablespoons fresh lemon juice (from 1 lemon) Scant 1/4 teaspoon ground cinnamon 7 tablespoons sugar, divided 1/4 teaspoon coarse salt 2 cups heavy cream

Directions

Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.

Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. (Do not overmix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.

Reviews (4)

 Add Rating & Review     38 Ratings   5 star values:        7    4 star values:        10    3 star values:        16    2 star values:        3    1 star values:        2

Reviews (4)

Add Rating & Review     38 Ratings   5 star values:        7    4 star values:        10    3 star values:        16    2 star values:        3    1 star values:        2

Add Rating & Review

38 Ratings 5 star values: 7 4 star values: 10 3 star values: 16 2 star values: 3 1 star values: 2

38 Ratings 5 star values: 7 4 star values: 10 3 star values: 16 2 star values: 3 1 star values: 2

38 Ratings 5 star values: 7 4 star values: 10 3 star values: 16 2 star values: 3 1 star values: 2

  • 5 star values: 7 4 star values: 10 3 star values: 16 2 star values: 3 1 star values: 2

    Martha Stewart Member     Rating: 5 stars       07/04/2014   I followed instructions exactly. Tastes fantastic! The color was a bit off. Way more purple than white, but who cares! It was a big hit at the party!  

Martha Stewart Member     Rating: 5 stars       06/29/2014   I made this yesterday, and for some reason it tasted exactly like Key Lime Pie filling. It was totally delicious but didn't taste like blueberries at all.  

Martha Stewart Member     Rating: Unrated       06/23/2014   Made this over the weekend. Very easy to do. I didn't puree the fruit or strain it. I'm calling it "rustic". Then added crushed graham cracker on top of each served portion. So yummy! The cream flavor softened by the next morning and texture was more mousselike as stated. It was good as a topping on our pancakes the next day. This would make a great filling for a cake as well.  

Martha Stewart Member     Rating: 1 stars       06/08/2014   Blueberry fool looks great with the swirls running through but this recipe is SO sickly sweet! - I only used HALF sugar quantities but still sickly! I may make again but will leave out ALL the added sugar unless the blueberries are particularly sour.

    Martha Stewart Member

    Rating: 5 stars 07/04/2014

I followed instructions exactly. Tastes fantastic! The color was a bit off. Way more purple than white, but who cares! It was a big hit at the party!

Rating: 5 stars

Rating: 5 stars 06/29/2014

I made this yesterday, and for some reason it tasted exactly like Key Lime Pie filling. It was totally delicious but didn’t taste like blueberries at all.

Rating: Unrated 06/23/2014

Made this over the weekend. Very easy to do. I didn’t puree the fruit or strain it. I’m calling it “rustic”. Then added crushed graham cracker on top of each served portion. So yummy! The cream flavor softened by the next morning and texture was more mousselike as stated. It was good as a topping on our pancakes the next day. This would make a great filling for a cake as well.

Rating: Unrated

Rating: 1 stars 06/08/2014

Blueberry fool looks great with the swirls running through but this recipe is SO sickly sweet! - I only used HALF sugar quantities but still sickly! I may make again but will leave out ALL the added sugar unless the blueberries are particularly sour.

Rating: 1 stars

All Reviews for Blueberry Fool

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All Reviews for Blueberry Fool

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    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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