October 3, 2023
Review RecipeBlueberry Fudge

Table of Contents
Rich and creamy with a hint of tangy blueberry flavor, this homemade blueberry fudge will satisfy even the most discerning palettes. With beautiful swirls of vibrant blue throughout the white chocolate fudge, you’ll find this delectable confection hard to resist.

Blueberry Fudge Ingredients

The blueberry topping is juicy and provides a delightful texture alongside the smoothness of the white chocolate fudge.
Adding lemon juice to the blueberry mixture helps add a hint of tanginess to this sweet treat to create the perfect balance of flavors.
For this tasty fudge, you’ll need:
For The Blueberry Topping:
- 1 cup of frozen blueberries
- ¼ cup of granulated sugar
- 2 tablespoons of freshly squeezed lemon juice
- 1½ tablespoons of cornstarch
For The White Chocolate Fudge:
- 3 cups of good quality white baking chips (I used Ghirardelli)
- 1 (14-ounce) can of sweetened condensed milk
- 2 tablespoons of heavy cream
PRO TIP:
Be sure you use sweetened and not evaporated milk. Your fudge will not set if you use evaporated milk.
Substitutions And Additions
LEMON: Add a pinch of lemon zest to the white chocolate fudge mixture for even more citrusy flavor.
How To Make This Blueberry Fudge Recipe
Making homemade blueberry fudge is easier than you think! With just a few simple ingredients, you can whip up your own delicious treat in a matter of minutes.
We will start with making a blueberry reduction on the stovetop, which will be swirled into the white chocolate fudge.
While that is cooling, the white chocolate fudge mixture will come together quickly in the microwave. Finally, you’ll add swirls of blueberry and chill the fudge before slicing and serving.
STEP ONE: Line an 8×8 square pan with parchment paper. Be sure to have an overhang on 2 sides to help lift the fudge out of the baking dish. Set it aside.
OUR RECIPE DEVELOPER SAYS
The parchment paper makes cleaning up a snap and makes it much easier to remove from your pan when it’s time to slice into squares.
STEP TWO: Add the frozen blueberries, sugar, lemon juice, and cornstarch to a 1 to 2-quart heavy-bottomed saucepan over medium heat. Bring the mixture to a low simmer, whisking frequently to break up the berries until the mixture thickens. This should take about 10 minutes.

STEP THREE: Place a fine-mesh strainer over a medium-sized bowl. Add the blueberry mixture to the strainer. Use a silicone spatula to mash the berry mixture through the strainer. Once you have extracted all the strained, thickened blueberry topping, discard the berry hulls. Cover and chill in the refrigerator for 1 hour.

STEP FOUR: Add the white baking chips, condensed milk, and heavy cream to a large microwave-safe bowl. Microwave for 1 minute, stir and continue heating in 30-second intervals. Continue to stir well after each interval until the chocolate is melted and smooth.
STEP FIVE: Add ⅓ cup of the blueberry topping to the fudge mixture (you will have leftover filling). Fold 3 to 4 times. Be sure not to overmix the blueberry pie filling; you just want a marbled effect.
PRO TIP:
There will be leftover blueberry filling from this recipe as it only uses ⅓ cup. Just store it in the fridge and use it in another recipe or over ice cream.

STEP SIX: Pour the fudge into the prepared baking dish. Smooth the top of the fudge. Cover with aluminum foil or plastic wrap and chill in the refrigerator for at least 2 hours.
PRO TIP:
Score the top of the fudge with a sharp knife before chilling to make cutting easier.

STEP SEVEN: Remove the fudge from the pan by the parchment paper overhang. Use a large sharp knife to slice the fudge 6 rows x 6 rows giving you 36 pieces of fudge. Keep refrigerated until you are ready to serve.

How To Serve
Blueberry pie fudge can be a delectable treat whether enjoyed alone or served with something else.
To bring out the full richness of blueberry fudge, it pairs perfectly with other sweet and tart flavors. A sprinkle of lemon zest complements its intense sweetness, as does a scoop of tart strawberry sorbet.
Alternatively, opt for buttery shortbread cookies; the perfect partner to any rich decadence.
For those looking for something extra special, why not serve up some banana ice cream along with a piece of fudge?
If you want to try your hand at more fudge recipes, our chocolate fudge and marshmallow fudge are two decadent choices.
MORE FUDGE RECIPES
Storage
IN THE FRIDGE: Store any leftover fudge in an airtight container in the refrigerator for up to 7 days.
IN THE FREEZER: You can freeze the blueberry white chocolate fudge for up to 2 months. Wrap the fudge in waxed paper and then in gallon-size freezer-safe bags. Allow the fudge to thaw overnight in the refrigerator before serving.
PRO TIP:
If you choose to freeze this blueberry swirl fudge recipe, I do recommend leaving the fudge whole and not sliced. The fruit can “bleed” when defrosting.

For those who love both fudge and berries, this blueberry fudge is a must-try treat. Its slightly tart notes are brought out when it melts on your tongue, and it is sure to delight from the very first bite.
FREQUENTLY ASKED QUESTIONS
This easy recipe can be frozen in an airtight container for up to two months.
This delicious fudge does need to be refrigerated; otherwise, it will get too soft sitting on the counter.
To easily slice the fudge, dip a large sharp flat knife in boiling water, dry it completely and cut one long slice (the heat will help the blade to glide through).
More Recipes You’ll Love
- Oreo Fudge
- Reese’s Pieces Fudge
- Gingerbread Fudge
- Tiger Fudge
- Strawberry Fudge
- Blueberry Lemon Blondies
- Blueberry Delight
- Strawberry Shortcake Fudge
- Blueberry Upside Down Cake
- Old Fashioned Peanut Butter Fudge
- Blueberry Cookies
- Blueberry Cobbler Recipe
- Blueberry Hand Pies
- Chocolate Peanut Butter Fudge
- Blueberry Dump Cake
- Mini Blueberry Pies
- Grinch Fudge
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- Lemon Curd

Blueberry Fudge
Ingredients
Blueberry Topping
- 1 cup frozen blueberries
- ¼ cup granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1½ tablespoons cornstarch
White Chocolate Fudge
- 3 cups good quality white baking chips, I used Ghirardelli
- 14 ounces sweetened condensed milk
- 2 tablespoons heavy cream
Instructions
- Line an 8×8 baking dish with parchment paper. Be sure to have an overhang on 2 sides to help lift the fudge out of the baking dish. Set it aside.
- Add the frozen blueberries, sugar, lemon juice, and cornstarch to a 1 to 2-quart heavy-bottomed saucepan over medium heat. Bring the mixture to a low simmer, whisking frequently to break up the berries until the mixture thickens. This should take about 10 minutes.
- Place a fine-mesh strainer over a medium-sized bowl. Add the blueberry mixture to the strainer. Use a silicone spatula to mash the berry mixture through the strainer. Once you have extracted all the strained, thickened blueberry topping, discard the berry hulls. Cover and chill in the refrigerator for 1 hour.
- Add the white baking chips, condensed milk, and heavy cream to a large microwave-safe bowl. Microwave for 1 minute, stir and continue heating in 30-second intervals. Continue to stir well after each interval until the chocolate is melted and smooth.
- Add ⅓ cup of the blueberry topping to the fudge mixture. Fold 3 to 4 times. Be sure not to overmix the pie filling; you just want a marbled effect.
- Pour the fudge into the prepared baking dish. Smooth the top of the fudge. Cover and chill in the refrigerator for at least 2 hours.
- Remove the fudge from the pan by the overhang of parchment paper. Use a large sharp knife to slice the fudge 6 rows x 6 rows giving you 36 pieces of fudge. Keep refrigerated until you are ready to serve.
Video
Notes
- Be sure you use sweetened and not evaporated milk. Your fudge will not set if you use evaporated milk.
- The parchment paper makes cleaning up a snap and makes it much easier to remove from your pan when it’s time to slice into squares.
- Score the top of the fudge with a sharp knife before chilling to make cutting easier.
- If you choose to freeze this blueberry swirl fudge recipe, I do recommend leaving the fudge whole and not sliced. The fruit can “bleed” when defrosting.
Comments
Jerri says
You said add 1/3 cup blueberry mixture to fudge but didn’t say what to do with the rest of the blueberry mixture
Layne Kangas says
Hi, Jerri – there will be leftover blueberry mixture that isn’t used in the fudge that you can use for something else. Enjoy!