Blueberry Fool

I’ve learned a lot about fools lately. And not the human kind. I’m talking the dessert kind! I’m not quite sure how I’ve lived these last 30+ years without having experienced the utter deliciousness of a blueberry fool, but I’m thankful to have finally changed my ways.

Fools are traditional British desserts, from what I understand – a compilation of pureed fruit, whipped cream and a little sweetener. I have no idea why the name “fool” so we’ll leave that to speculation. This recipe is really the simplistic combination of fresh blueberries that have been cooked down into a puree of sorts and folded into a light concoction of whipped cream and tangy Greek yogurt.

Every spoonful of this dessert was wondrous. Just wondrous. I couldn’t get over how deliciously gourmet this light and creamy dessert tasted, all the while knowing it took mere minutes to prepare. I’m already in love with several berry and cream desserts. And now this fool of a dessert can be added to that LOVE list, as well.

Blueberry Fool

Blueberry Fool

Yield: Makes 6 servings

Blueberry Fool

Note: The blueberry mixture can be prepared and refrigerated up to a day in advance but don’t prepare the cream mixture until ready to serve.


  • 3 cups fresh blueberries
  • 1/3 cup granulated sugar
  • 1 teaspoon cornstarch
  • Pinch of salt
  • 2 teaspoons lemon juice
  • 1 1/4 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1 small carton (about 5-6 ounces) plain Greek yogurt, regular or nonfat
  • 1 teaspoon vanilla extract
  • Additional blueberries, optional


  1. In a saucepan, combine berries, granulated 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 to room temperature, stirring occasionally. Cover and refrigerate until cold, about 1 hour. This step can be prepared up to a day in advance.
  2. Just before serving, in a large bowl, using an electric mixer (handheld or stand mixer), beat the cream and powdered sugar until soft peaks form. Add yogurt and vanilla and beat until medium peaks form and the mixture is creamy and very thick. If you have trouble getting the cream to whip up, try chilling your bowl and beaters before whipping the cream.
  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.

Recipe Source: adapted slightly from

25 Responses to Blueberry Fool

  1. Gianna R. says:

    Dear Mel,
    Thank you! My mom just bought five pounds of blueberries but between your best blueberry muffins and this fool, they”ll be gone in no time. Actually, we played restaurant while making dinner tonight and the name of our dessert shop was Mel’s Kitchen & Cafe.
    Gianna (age 7)
    P.S. Is your name short for Melanie?

  2. Jnl2211 says:

    Soooo delicious! I happened to have frozen blueberries and it worked out just fine. I also added 1oz of cream cheese to the whipped cream and oh my gosh was it ever so heavenly!! This is something I can eat! Ya know, if I sprinkle homemade granola on it, I just might be able to pass this off as breakfast 😉

  3. […] never had a fool before. They look so creamy and delicious. This blueberry fool looks so […]

  4. I can’t tell you how many days in a row I have eaten greek yogurt with blueberries, vanilla stevia and pistachios. This is way talking to me! Tomorrow I am going to add a splash of cream and lemon, yummy.

  5. grace says:

    greek yogurt, hoorah! this is a lovely treat, made even more spectacular by the gorgeous purple-y blue swirl throughout. bravo!

  6. Sarah P says:

    This sounds awesome! I am going to try it with freeze-dried blueberries, as I don’t have fresh at the moment. Always looking for sweet, nice & easy recipes!

  7. Lisa Mcleod says:

    I meant to say “middle school teacher” 🙂

  8. Lisa Mcleod says:

    Hi Mel! I am a new follower to your website, and I have to say that it has become a slight obsession! Since being at home for the past few months (both on maternity leave and it being summer) I have enjoyed making something new from your site almost every day. It ALWAYS turns out FANTASTIC! From a busy mom of 6 and a full-time middle teacher to boot, thank you for making easy recipes that never fail to please!

  9. Yummy, I love pureed fruit. This looks refreshing 🙂

  10. Wow! Its summer for sure, there are blueberries everywhere! This looks delicious!

  11. Oh my, I would love this for breakfast right now! It sounds amazing and looks so pretty, I bet it would be fabulous with a short bread cookie crumble, yum! Thanks, Chris

  12. Camille says:

    Ohmygoodness does this look delectable!!!! I am going to make this this week!!!!! Thank you!!!

  13. […] got our votes for National Blueberry Month?Daydreamer Desserts for Blueberry Streusel CakeBlueberry Fool from Mel’s Kitchen CafeStrawberry-Blueberry Tart from Carrie Vasios on Serious EatsVery Blueberry Smoothie from Gina at […]

  14. Tomi Ann says:

    What the yum! I can’t wait to try this one!

  15. Luda says:

    Mel- this looks awesome! And it helps that it is so easy to make. Looking through my fridge at the moment, I have the following question. What do you think about using frozen blueberries, and regular yogurt, not greek yogurt. Do you think it will make a big difference?

    • Mel says:

      Luda – all of those factors are worth a try – I just can’t guarantee the results since I haven’t tried it personally. As with all recipes, I think variations are worth attempting. With the frozen blueberries you would want to thaw and drain first and then just watch the liquid in the yogurt to make sure it doesn’t think out the whipped cream mixture (possibly strain the yogurt first??).

  16. Beautiful! I don’t remember ever having a fool before but it looks awesome 🙂

  17. Oh this sounds delightful. A nice twist on berries and cream. Can’t wait to try it!

  18. hi, the fool looks delicious. but where we live (johannesburg) we don’t get fresh blue berries. what about making this with strawberries? any idea?

    • Mel says:

      homeschool 4 muslims – yes, I think you could make this worth with strawberries. Let me know if you try it! (I would just sub the same amount of strawberries for the blueberries.)

  19. Sieglinde says:

    Ohhh YUM! This reminds me of Eton Mess….the dish I have been obsessed with this summer… is basically sweetened whipped cream, sliced strawberries with some strawberry puree mixed in and crumbled Meringue cookies. It is an absolutely HEAVENLY dish!

  20. Kim in MD says:

    I have never had a “fool” before, but I love the combination of berries and cream! This one with blueberries looks especially delicious! 🙂

    Mel- seeing Patricia’s comment above reminds me to tell you that I made a double batch of your french bread rolls for my BBQ. I weighed the dough and made each roll 4 oz. (for hamburgers). A double batch yielded 16 (4 oz.) rolls. They were the perfect size. After cutting them I brushed them with a little garlic butter and grilled them. Oh my gosh…they are THE BEST rolls! I don’t think my family will settle for store bought hamburger rolls anymore! I hope you had a fabulous 4th, Mel! 🙂

    • Mel says:

      Kim – thanks for adding your input on the rolls! I love the garlic butter brushed on them – I bet they were divine!

  21. Patricia says:

    Hi Mel This question has to do with your french bread rolls. I have made these several times and they are always fabulous. I have made them into rolls for sandwiches, but they come out different sizes and I just play around with the cook times and yesterday they came out too dark. So, I am wondering how do you shape them into rolls for say meatball sandwiches and how long do you cook them for? I make one batch at a time and I usually get 7 rolls from it. Would that be about right? Thank you for your help.

    • Mel says:

      Patricia – Kim’s comment above may help but when I make them into other shapes, like for the meatball sandwiches, I usually roll the dough into a log about 3 inches long by 1 inch wide and let them rise until doubled. I probably yield about 6-7 meatball sized sub rolls out of one batch but it varies depending on how big I make them. I don’t vary the cooking time by much, even with the larger rolls because they seem to cook about the same but just keep an eye on them and add time if they need to brown up more or pull them out sooner if they are too dark. Hope that helps a little!

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