Easy Blueberry Fool Recipe – Whipped Cream & Condensed Milk Delight

Last Updated on 2 months by Neha Deshmukh

Easy Blueberry Fool Recipe – Whipped Cream & Condensed Milk Delight

Hey everyone! If you’re looking for a dessert that’s unbelievably easy, wonderfully creamy, and bursting with fresh berry flavor, you have to try this Blueberry Fool. I first made this when I was craving something sweet but didn’t want to spend hours in the kitchen. It’s been a family favorite ever since! It’s a classic British dessert, but honestly, it feels right at home alongside Indian sweets – a lovely light finish to a rich meal.

Why You’ll Love This Recipe

This Blueberry Fool is seriously a dream. It takes just a few simple ingredients and minimal effort to create a dessert that looks and tastes impressive. It’s light, fluffy, and the perfect balance of sweet and tart. Plus, it’s ready in under two hours – most of which is chilling time! Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delightful treat:

• 125 gm fresh blueberries (about 1 cup)
• 2 tbsp sugar
• 1 tsp vanilla extract
• 200 ml whipping cream (about ¾ cup + 1 tbsp)
• 2 tbsp condensed milk

Ingredient Notes

Let’s talk ingredients for a sec! Using really good ingredients makes all the difference.

• Blueberries: Fresh blueberries are best – their flavor is just unbeatable! If you can find them plump and juicy, even better.
• Vanilla Extract: Don’t skimp on the vanilla! A good quality vanilla extract adds so much depth of flavor. I prefer using a pure vanilla extract.
• Whipping Cream: You need to use whipping cream (at least 30% milkfat) for this recipe. It’s what gives the fool its lovely, light texture. I usually go for a regular whipping cream, but double cream works beautifully too for an extra rich result.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, let’s make the blueberry compote. In a saucepan, combine the blueberries and sugar. Cook over low heat, stirring occasionally, until the blueberries are mushy and have released their juices – about 10-15 minutes.
2. Stir in the vanilla extract and let the compote cool completely. This is important, or it will melt the whipped cream!
3. Now for the fun part – whipping the cream! In a chilled bowl, whip the cold whipping cream until stiff peaks form. You can use a hand mixer or a stand mixer. Be careful not to overwhip, or you’ll end up with butter!
4. Gently fold in the condensed milk into the whipped cream. This adds a lovely sweetness and helps stabilize the cream.
5. Finally, gently fold the cooled blueberry compote into the whipped cream mixture. Be gentle! You want to keep the mixture light and airy.
6. Divide the mixture into serving bowls and refrigerate for at least 2 hours to allow it to set. This is where the magic happens!

Expert Tips

Here are a few little tricks I’ve learned over the years:

• Chill everything! Chilled bowls and cream whip up much faster and hold their shape better.
• Don’t rush the cooling. A warm blueberry compote will deflate the whipped cream.
• Gentle folding is key. You want to combine the ingredients without knocking the air out of the cream.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the whipping cream for chilled coconut cream (the thick part from a refrigerated can). It gives a lovely tropical twist!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: N/A – this is a sweet treat!
• Festival Adaptations: This is perfect for summer! It’s light, refreshing, and feels so festive. My aunt always makes it for our summer picnics.

Serving Suggestions

This Blueberry Fool is delicious on its own, but here are a few ideas to take it to the next level:

• Garnish with a few fresh blueberries or raspberries.
• A sprinkle of chopped pistachios adds a nice crunch.
• Serve with a delicate biscuit or shortbread cookie.

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still be delicious.

FAQs

Let’s answer some common questions:

• What is a Blueberry Fool traditionally? Traditionally, a fool is a classic English dessert made with fruit purée folded into whipped cream. It’s been around for centuries!
• Can I use frozen blueberries? Yes, you can! Just thaw them completely and drain off any excess liquid before cooking.
• How far in advance can I make this? You can make the blueberry compote a day ahead and store it in the fridge. But I recommend assembling the fool just a few hours before serving for the best texture.
• What is the best way to whip the cream? Make sure your cream and bowl are cold, and start on low speed, gradually increasing to high. Watch carefully to avoid overwhipping!
• Can I add lemon zest for extra flavor? Absolutely! A little lemon zest would brighten up the flavors beautifully. About ½ tsp would be perfect.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy baking!