Easy to make blueberry frozen yogurt! Made with fresh or frozen blueberries. Lighter than ice cream and packs a blueberry flavor punch!
“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
- Prep time: 20 minutes
- Chilling and Churning time: 3 hours, 30 minutes
- Yield: Make about 1 quart
Frozen blueberries work great for this recipe.
Ingredients
- 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
Method
1 Cook blueberries with lemon juice, sugar, salt, cinnamon: 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 yogurt, milk, then chill: 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 in ice cream maker: 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.
