Blueberry Fool

When I say Martha Stewart what is the first thing that pops into your head? I bet a few bad things. But one thing I will always remember is my mother obsessed with recording her shows everyday! Attempting to do her crafts and make her food. I remember when I was little I collected the “Got Milk” ads from her magazines. I had nearly every one!

My sister had to make a pot luck meal for work and she chose Blueberry Fool. I thought it was going to be like a fluff. But my goodness the taste was so heavenly! I keep calling it Romantic Bliss. The recipe as follows came from Martha Stewart’s magazine! So worth making!

Blueberry Fool pic 1


2 Cups Frozen or Fresh Blueberries

2 Tablespoons Fresh Lemon Juice

Scant 1/4 Teaspoon Ground Cinnamon

7 Tablespoons Sugar, Divided

1/4 Teaspoon Coarse Salt

2 Cups Heavy Cream


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 Over mix!

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.




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