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). 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.

Blueberry Frozen Yogurt Recipe

  • Yield: Make about 1 quart.

Frozen blueberries work great for this recipe.

Ingredients

  • 3 cups fresh or frozen blueberries (about 1 1lb)
  • 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

Method

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 and let cool for 10 minutes.

If you want a smooth result, you can process the cooled mixture in a food processor, or skip, in which case you'll have pieces of blueberries which can add flavorful texture to the frozen yogurt.

2 Stir in the yogurt and milk until completely incorporated. 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.

blueberry-frozen-yogurt-2.jpg

12 Comments

  1. 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

  2. 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

  3. 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

  4. 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

  5. Auriel

    I made this yesterday without an ice cream maker and it came out delicious. I think next time I will definitely run it through a food processor though. The texture was a little coarse. Overall it was delicious! I’ll definitely be trying more from your site. Thanks!

  6. Chris

    The color is what grabbed me. Made this last weekend with some blueberries I got on sale. The color was right on, taste was fabulous (my 22 month old daughter loves it), but the texture was not too great. I ran it through a food processor, but the blueberry skins were not the problem, but all the seeds inside.

    I will definitely make this again, but next time I am straining the mixture. This is one of many of your recipes that I have enjoyed. Thanks Elise!

    That’s interesting. I’ve never encountered seedy blueberries before. ~Elise

  7. Mae

    Thanks much for the great recipe! It tastes perfect to me, much better than Pinkberry. I used fresh berries and added a shy cup of sugar. The taste comes out to be more on the sour side, which I like, but my boyfriend wanted sweeter so we just added some sweet topping on top :-)

  8. Sharon in WA

    I made the blueberry yogurt over the weekend and it was fantastic. I used non-fat yogurt, but instead of the whole milk, I used some half and half I had leftover from another recipe. Yum. I followed your method and mashed the blueberries. My husband and I both loved it. I have enough yogurt and cream left, so I’m trying to figure out a new flavor. Thanks for the great recipe.

    So glad you liked it! You might also want to check out the strawberry frozen yogurt recipe; it’s another favorite. ~Elise

  9. Ellen Allard

    Oh yes, this looks fabulous. I wonder if it could be made dairy-free. I’d like to try it with soy yogurt and silk creamer. Do you have any thoughts about using these alternative ingredients? I’d love your advice.

  10. Victoria Alexander Lane

    I tried this recipe with blueberries I had frozen from this years Maine wild blueberry crop. I changed it by using Splenda and frozen berries. I had a little trouble with it being thick. I put it all in the blender, too much, then mixed it by hand and put it in the ice cream maker, too thick. Gave up and put it in the freezer. This is a killer recipe, even with all the changes I made it is REALLY good.

  11. Natalya

    Can I substitute sugar with splenda?

    Hi Natalya, I don’t know, but if you try it, please let us know how it turn out for you. ~Elise

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