Blueberry Frozen Yogurt

“I found my thrill, on Blueberry Hill…” While I’m pretty sure this song isn’t about blueberries, every time I hear it all that comes to mind is a huge mound of them waiting for me to dig in. (Like Rock Candy Mountain, but made of blueberries.)

During the summer when they’re in season, I can’t get enough of them. I’ll buy baskets of blueberries just for me to eat, all by myself. No guilt. No justification needed (though if you do need a reason, they’re great for your brain and are considered a superfood).

Blueberry Frozen Yogurt

Half a basket gets dumped into the morning’s cereal, the rest nibbled throughout the day. We keep bags of frozen blueberries around for pancakes or smoothies; fresh ones are usually just eaten straight.

With this blueberry frozen yogurt recipe, you can use either fresh or frozen blueberries, though you might want to lean to the frozen as you are going to freeze them anyway, and the frozen berries are usually cheaper. The tartness of the yogurt seems to just intensify the flavor of the blueberries, and a little cinnamon adds a touch of spice.

Updated, from the recipe archive. First posted 2009.

Blueberry Frozen Yogurt Recipe

  • Prep time: 20 minutes
  • Chilling and Churning time: 3 hours, 30 minutes
  • Yield: Make about 1 quart

Frozen blueberries work great for this recipe.



  • 3 cups fresh or frozen blueberries (about 1 lb)
  • 3 Tbsp lemon juice
  • 3/4 cup to 1 cup of sugar (depending on how sweet your blueberries are, and how sweet you want the result to be)
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1 1/2 cups full fat plain yogurt (full fat yogurt is preferred, if you use low-fat or non-fat yogurt, substitute 1/4 cup of it with heavy whipping cream)
  • 1/2 cup whole milk


1 Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat. Strain out the blueberry skins and let the juicy blueberry syrup cool for 10 minutes.

2 Stir in the yogurt and milk until completely incorporated. Cover and chill the mixture in the refrigerator for several hours (or overnight) until completely cold.

3 Process the blueberry yogurt mixture in your ice cream maker according to manufacturer's instructions (usually about 25 minutes). Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours.

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Showing 4 of 22 Comments

  • Ophelia

    This looks delicious! There are so many blueberries at the market right now, I can’t wait to try this.

    Elise, does homemade frozen yogurt get icy the same way homemade sorbet or ice cream does if I keep it in the freezer for a few days? In other words, will I be “forced” to eat this entire batch in one sitting?

    Yes, it will get icy if you let it sit in the freezer for more than a couple days. You can help delay the iciness by adding a tablespoon of corn syrup to the mix before churning, or 2 Tbsp of vodka. But over time it will still get icy. ~Elise

  • Andrea

    This sounds amazing! But for those of us without ice cream makers, should we still get good results with the freezing and stirring method? (i.e. Freeze for 30 minutes, stir vigorously, repeat)

    Good question, I don’t know. But if you try it, let us know how it turns out. ~Elise

  • Patty

    We’re big fans of blueberries, too, and this looks wonderful, Elise. Do you think a non-fat Greek yogurt would work as well?

    This recipe needs the fat. So if you use non-fat yogurt, add some cream. ~Elise

  • Stephanie

    I thought that this was delicious and so did my 18-month-old. She really loves berries and yogurt anyway, so this was a major hit. And I love the color!

    Just as a side note, since falling upon your website last week, I’ve cooked from it every day! My husband commented the other day that I’ve really stepped things up with the meals lately, so I have you to thank! I really enjoy your informative website and all the tasty recipes.

    Hello Stephanie, I’m so glad you are finding the site useful. Cheers, ~Elise

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