Last weekend I went blueberry picking at a farm up north of Seattle, in the area where I went to high school.
It was really refreshing to breathe a little country air, and pick our fruit straight from the source!
I had never tasted blueberries like this before. They were AMAZING. So plump and roly poly, and absolutely bursting with flavor.
I knew I wanted to make some sort of dessert with them. After searching the internet a bit, I came across “Blueberry Fool” a couple times. I’d never even heard of this before, but it looked simple and sweet…everything a dessert should be.
Blueberries are cooked down with sugar, and lemon juice/zest is added. This sauce is seriously so scrumptious.
The sauce is then folded into whipped cream, topped with more sauce, and garnished with a lemon shortbread cookie. I just picked up some packaged cookies at Target:
This dessert was light and yet fulfilling – perfect for summer. You can’t go wrong with lemon and blueberries, especially when the blueberries are fresh and flavorful. I hope you give it a try!
Makes 4-6 desserts
2 cups blueberries
1/4 cup sugar
Pinch of salt
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon grated lemon zest
1 1/3 cups heavy cream
1-2 tablespoons confectioner’s sugar
1/2 teaspoon vanilla extract
Lemon shortbread or wafer cookies, for serving
In a medium saucepan, heat 1 1/2 cups blueberries, 1/4 cup sugar and salt over medium heat. When mixture begins to bubble, turn heat to medium-low and cook until blueberries are soft (about five minutes), stirring occasionally. Stir in the lemon juice and lemon zest and remove from heat. Stir in the extra berries.
Let cool to room temperature. Or to speed up the process, you can transfer mixture to a bowl and set in a bigger bowl of ice water. Stir occasionally until cooled.
Beat heavy cream until soft peaks form. Add in the confectioner’s sugar and vanilla extract and beat until combined.
Gently fold in the cooled blueberry sauce, setting aside 1/2 cup of sauce for later. Fill dessert dishes with whipped cream mixture. Top with remaining sauce, as well as lemon shortbread cookies. Enjoy!