Blueberry Fudge is a luscious, no-bake dessert that blends the creamy richness of white chocolate with the vibrant flavor of blueberries. With its beautiful marbled appearance and smooth texture, it’s as much a treat for the eyes as it is for the taste buds.
Why You’ll Love This Recipe
I like how simple this recipe is—no candy thermometer, no complicated steps, and just a handful of ingredients. It comes together quickly, and the flavor combination of blueberries and white chocolate is refreshing and sweet. The marbled look makes it perfect for sharing or gifting, and it stores beautifully for make-ahead convenience.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Frozen blueberries
- Granulated sugar
- Fresh lemon juice
- Cornstarch
- White baking chips
- Sweetened condensed milk
- Heavy cream
Directions
- Make the blueberry sauce:
I start by combining frozen blueberries, sugar, lemon juice, and cornstarch in a saucepan. I simmer it over medium heat, stirring frequently until it thickens like pie filling (about 8–10 minutes). Once thickened, I strain it through a fine mesh sieve and refrigerate it to cool. - Prepare the fudge base:
In a microwave-safe bowl, I mix the white baking chips, sweetened condensed milk, and heavy cream. I microwave the mixture in 30-second intervals, stirring each time, until it melts and turns smooth. - Combine and swirl:
I pour the melted fudge mixture into a parchment-lined 8×8-inch baking pan. Then I spoon dollops of the cooled blueberry sauce on top and swirl it gently with a knife or skewer to create a marbled effect. - Chill and slice:
I refrigerate the fudge for at least 2 hours to set. Once firm, I lift it out using the parchment and cut it into squares.
Servings and timing
- Servings: About 16 squares
- Prep time: 15 minutes
- Cook time: 10 minutes
- Chill time: 2 hours
- Total time: 2 hours 25 minutes
Variations
- I sometimes swap the blueberries for raspberries or strawberries for a different twist.
- For added crunch, I stir in some chopped nuts like pistachios or almonds.
- Drizzling a little dark chocolate on top gives it a dramatic finish and richer flavor.
Storage/Reheating
I store the fudge in an airtight container in the refrigerator for up to a week. If I want to keep it longer, I wrap pieces in plastic and freeze them in a sealed container for up to three months. When ready to enjoy, I let the pieces thaw in the fridge—no reheating needed since it’s best served chilled.
FAQs
Can I use fresh blueberries instead of frozen?
Yes, I can use fresh blueberries. The cooking time may be slightly shorter since they contain less moisture than frozen ones.
Do I need to strain the blueberry mixture?
I prefer to strain it for a smoother swirl without any skins or seeds. It makes the final fudge look cleaner and more polished.
Can I make this fudge without a microwave?
Definitely. I melt the fudge base on the stovetop over low heat, stirring constantly until smooth.
Why is my fudge too soft?
It might not have been chilled long enough, or the ratio of ingredients could be off. I make sure to follow the recipe closely and give it at least 2 hours in the fridge to firm up.
What’s the best way to cut clean squares?
I use a sharp knife and wipe it clean between cuts. Sometimes I even run the knife under hot water to make slicing smoother.
Conclusion
This Blueberry Fudge is an easy and elegant treat that always impresses. I love how quickly it comes together and how adaptable it is to different flavors. Whether I’m making it for guests or to satisfy my own sweet tooth, it never disappoints.
Print
Blueberry Fudge
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 16 squares
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Blueberry Fudge is a no-bake dessert combining creamy white chocolate with tangy blueberry swirls, offering a sweet and tart treat that’s visually appealing and easy to make.
Ingredients
- 1 cup frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon cornstarch
- 3 cups white baking chips
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons heavy cream
Instructions
- In a saucepan, combine frozen blueberries, granulated sugar, lemon juice, and cornstarch. Simmer for 8-10 minutes until thickened.
- Strain the blueberry mixture through a fine-mesh strainer and refrigerate for at least 1 hour.
- In a microwave-safe bowl, combine white baking chips, sweetened condensed milk, and heavy cream. Microwave in 30-second intervals, stirring until smooth.
- Line an 8×8-inch baking dish with parchment paper and spray with nonstick spray.
- Pour the fudge mixture into the dish. Drop spoonfuls of blueberry sauce on top and swirl with a knife or skewer.
- Refrigerate for at least 2 hours until set. Lift out and cut into squares.
Notes
- You can substitute blueberries with other berries like strawberries or raspberries.
- Add nuts for extra texture.
- Drizzle with melted chocolate for added flavor.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 24g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
