“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
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
Read More: Blueberry Frozen Yogurt
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