I know I’ve said it before, but this recipe now reigns as the easiest one we’ve ever done. Maybe…well, it’s one of them anyway! It’s a homemade blueberry sauce that’s folded into freshly whipped cream with more blueberry sauce on top. A cookie wedged in there somewhere is optional, but that’s like saying ice cream is optional when there’s pie, right? On the cookie goes!
While I’d do a couple of things differently next time I made this, the fun thing about it is it’s one of those recipes inside of a recipe. Which means that there’s a part of the recipe that can be extracted and used for something else if you so choose. This time it’s the blueberry sauce. It’s pretty delicious stuff!
If you’re anything like me at all, you’ve managed to wheedle some freshly picked berries from your dear, sweet mom. I didn’t protest too much when our mom handed these over, no sir.
Turning your blueberries into a delectable, fruity sauce is easy. It seems at first like mere sugar and blueberries won’t break down into a liquid, but soon enough it happens. It took ours about 8 minutes of heating on the stove before the berry juices started to flow. When it’s done cooking on the stove, just stir in some lemon and juice to give it a bright pop of added flavor.
A few more fresh berries after the fact gives the sauce a nice contrasting texture. From here we placed it in the fridge to help cool it down. It only needed about fifteen minutes or so to do so and placing it in a bowl and not leaving it in the pan helped.
OK, so you can whip it, right? Yep, real good. Just get out that stand or hand mixer and morph some rich cream into cloudy, fluffy whipped cream. My store didn’t have heavy whipping cream that day, so I’m afraid regular had to do. The shame. Totally kidding, it works fine, of course.
When the cream is whipped simply fold in the cooled blueberry sauce. There’s no need to thoroughly mix it in. You can leave some streaks of white cream. From this point, the dessert tastes best if it’s cooled a bit more in the fridge, but you can serve it right away, too, if needed.
And there you have it! One incredibly easy, really tasty and pretty dessert. From start to finish you’re looking at a breezy 45 minutes to an hour, given the cooling time for the sauce. Speaking of that sauce – mmmm mmm! Kidlet tasted it and approved. It would be great on ice cream, mixed into homemade ice cream, and if you want to turn it into something like pancake syrup, just strain it through a fine mesh sieve (this is the part I’d do next time) to separate out the blueberry skins. It’s a versatile part of the recipe. Hope you enjoy this easy, fun recipe!
Prep Time: 55 minutes Cook time: 5 minutes Level: Easy Serves: 4-6
- 2 cups blueberries
- 1/4 cup plus 1 tablespoon sugar
- Pinch of salt
- 1/2 teaspoon grated lemon zest
- 1 1/2 teaspoons fresh lemon juice
- 1 1/3 cups heavy cream
- 1/2 teaspoon vanilla extract
- Shortbread or wafer cookies, for serving
Make the blueberry sauce: Heat 1 1/2 cups blueberries, 1/4 cup sugar and the salt in a saucepan over medium heat until bubbling. Reduce the heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes. Stir in the lemon zest and juice; remove from the heat. Stir in the remaining 1/2 cup blueberries and let the mixture cool to room temperature.
Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form. Beat in the vanilla and the remaining 1 tablespoon sugar. Gently fold all but 1/3 cup of the blueberry sauce into the whipped cream. Divide among glasses and top with the remaining blueberry sauce. Serve with cookies.
If making this ahead, I would do each step up to topping with the extra blueberry sauce. Refrigerate the whipped cream for a couple of hours or so, but don’t plan to do this step a day ahead. It’s best made and served the day you want to use it. Chill for a bit, put in your serving glasses or dishes, then top with the sauce.