Blueberry Fudge made with blueberries, lemon, cornstarch, sweetened condensed milk, white chocolate, butter, and vanilla for a fruity, creamy treat.
It’s funny how certain foods stick with you, right? Not in a “stuck to your ribs” way, more like how a song from high school sneaks into your mind when you least expect it. That’s what Blueberry Fudge is for me. A weird, wonderful little flavor memory that shows up at the oddest times.
I actually fell in love with blueberry fudge by accident — the good kind of accident, not the “why did I put my phone in the fridge again” kind. I was visiting this little coastal town — you know those places where the boardwalk feels sticky from melted ice cream and kids keep running past like they have secret rocket boosters? Anyway, tucked between a saltwater taffy store and a shop selling overpriced candles shaped like seashells, there was this fudge place. Like one of those old-school ones where they slap the fudge against a marble slab and talk about it like it’s a newborn baby.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I bought a square of blueberry swirl fudge mostly because it looked too pretty not to try. And I swear, the moment it hit my tongue, it was like someone bottled the feeling of summer and mixed it with nostalgia and a tiny bit of mischief. That first bite tasted like a memory I didn’t even know I had — maybe of childhood summers, of blue-stained lips from popsicles, or just the soft ache of wanting to freeze a moment forever.
And maybe I’m romanticizing Blueberry Fudge way too much here, but sometimes food hits you in that way. Have you ever tasted something and immediately felt a little emotional for reasons you can’t quite explain? Because same.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Blueberry Fudge Recipe?
I love this fudge for so many reasons, some practical, some slightly chaotic. First off, it looks like you took an art class… or at least watched one of those oddly satisfying marble-pour videos at 2 a.m. The blueberry swirls make it feel fancy even though the whole dessert is surprisingly low-effort.
But here’s the part that keeps pulling me back to this recipe: Blueberry Fudge tastes like someone rewrote the rules of what fudge is allowed to be. Traditional fudge is heavy and sweet, the kind you eat and immediately think, “Okay, I need to lie down for a bit.” But blueberry swirl fudge gives you this brightness — a little tart, a little sweet, almost playful. It’s like the dessert version of a plot twist you didn’t see coming but you’re glad it happened.
Also? It feels like the kind of thing you’d bring to a potluck if you wanted to quietly flex without being too obvious. People will ask, “Wait… you MADE this?” and you can just shrug with that humble-but-not-that-humble smile.
Ingredient Notes:
Before diving into making your Blueberry Fudge, let’s talk about why each ingredient matters — or at least why I think it matters. (Feel free to disagree, I won’t be offended.)
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Blueberries: Fresh or frozen — I honestly use whatever’s cheaper or closer. Frozen blueberries feel almost cinematic when they hit the hot pan and burst open.
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Lemon Juice: That tiny splash that somehow wakes up the whole dessert the way a cold morning breeze wakes up your face.
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Cornstarch: The glue that keeps the blueberry mixture from running wild like watercolor paint.
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Sweetened Condensed Milk: The soul of fudge. Thick, sweet, very dramatic.
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White Chocolate: Creamy, smooth, and yes — easy to scorch when you’re not looking. Kind of like the friend who needs gentle handling.
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Butter: Because life is simply better with butter.
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Vanilla: Adds warmth, like the final line in a poem.
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Kosher Salt: Just a pinch, but trust me, it matters. It’s like adding contrast to a photo — suddenly everything feels sharper.
How To Make Blueberry Fudge?
Step 1 — Make the Blueberry Reduction
Add blueberries, lemon juice, and cornstarch to a pan. Medium heat. Slowly. As they simmer, they start popping — like nature’s own bubble wrap. Stir them around and gently mash a few. After about 10 minutes, they thicken into this gorgeous, moody purple sauce that looks like it belongs in a fantasy movie.
Set aside 3 tablespoons. That’s your swirl magic.
Step 2 — Prep Your Pan
Butter it, line it with parchment, let the paper hang over the sides like little handles. Future you will whisper “thank you.”
Step 3 — Melt the Fudge Base
Sweetened condensed milk + white chocolate + medium heat = a combination that demands your attention. Stir constantly so the chocolate doesn’t scorch (white chocolate has no chill). Once it melts into a silky mixture, stir in the butter, vanilla, and salt.
Step 4 — Combine the Worlds
Add most of your blueberry mixture — not all — into the fudge base and swirl it around lazily. You’re not painting a wall; you want streaks. Pockets. Ribbons of flavor.
Step 5 — Pour and Swirl
Want To Save This Recipe?
Spread into the pan. Dollop the reserved blueberry mixture on top. Swirl it with a toothpick the way you’d swirl cream into iced coffee — gently, casually, with no deep plan.
Step 6 — Let Time Do Its Thing
Refrigerate for 2–3 hours or until firm. Try not to check it every 15 minutes — the fridge will judge you.
Storage Options:
Blueberry Fudge stores beautifully in the fridge for up to a week. Just keep it in an airtight container so it doesn’t pick up the scent of last night’s leftovers. It freezes wonderfully too — layer parchment between pieces so they don’t fuse into a single blueberry monolith.
Variations and Substitutions:
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Raspberry or blackberry fudge: Same technique, totally different vibe.
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Lemon zest: Brightens everything like a summer playlist.
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Add nuts: Pecans or almonds give it a bite.
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Lavender: Tiny pinch. VERY tiny. For “I shop at farmers’ markets” energy.
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Cream cheese swirl: Makes it taste like blueberry cheesecake disguised as fudge.
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Dark chocolate base: For people who say white chocolate “isn’t real chocolate” (I have opinions, but I’ll stay polite).
What to Serve with Blueberry Fudge?
Think of these as the supporting actors for your Blueberry Fudge:
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Hot tea: Earl Grey makes it feel romantic.
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Iced coffee: Sweet + bitter = perfection.
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Sparkling wine: Because why not?
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Vanilla ice cream: The easiest yes you’ll ever say.
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A dessert board: Blueberry Fudge adds color like confetti.
Frequently Asked Questions:
Can I use frozen blueberries?
Yes, totally. They work great and keep the mixture cold enough that you don’t feel rushed.
Can I microwave the fudge base?
You can. But white chocolate is… emotional. Stovetop is safer.
Can I make it ahead?
Absolutely. It somehow tastes even better the next day, like it settled into itself.
And that’s the whole, sweet, swirly journey of making homemade Blueberry Fudge — messy in the best ways, comforting, a little nostalgic, and surprisingly magical for something made with only a handful of ingredients.
If you try it, tell me everything. I genuinely want to know how your batch turns out.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Blueberry Fudge
Ingredients
Blueberry Reduction:
- 1 cup fresh or frozen unthawed blueberries
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons cornstarch
Fudge Base:
- 1 14 oz. can sweetened condensed milk
- 20 oz. white chocolate
- 3 tablespoons unsalted butter cubed and at room temperature
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Instructions
Prepare the Blueberry Reduction
- Combine the blueberries, lemon juice, and cornstarch in a medium saucepan over medium heat. Bring the mixture to a simmer. Stir frequently and mash the blueberries gently as they cook. Continue simmering for 10–12 minutes, or until the mixture has thickened. Remove from heat.
- (Optionally, strain the blueberry mixture through a fine-mesh sieve to remove solids.)
- Reserve 3 tablespoons of the blueberry reduction in a separate bowl for swirling; set both portions aside.
Prepare the Baking Dish
- Grease an 8- or 9-inch baking dish lightly with butter or nonstick spray. Line it with parchment paper, ensuring excess parchment hangs over the edges for easy removal.
Melt the Fudge Base
- In a medium saucepan over medium heat, combine the sweetened condensed milk and white chocolate. Stir continuously until the mixture is fully melted and smooth, approximately 8–10 minutes. Add the butter, vanilla extract, and kosher salt. Stir until the butter is fully incorporated, then remove from heat.
Incorporate the Blueberry Reduction
- Add the blueberry reduction (excluding the reserved 3 tablespoons) to the fudge mixture. Stir only 1–3 times to create subtle streaks without fully blending the mixture.
Transfer to the Baking Dish
- Using a rubber spatula, pour the fudge mixture into the prepared baking dish and spread evenly.
Create the Blueberry Swirl Pattern
- Drop small spoonfuls of the reserved blueberry reduction onto the surface of the fudge. Use a toothpick or skewer to swirl the reduction into a marbled pattern.
Chill and Set
- Refrigerate the fudge for 2–3 hours, or until fully set. Once firm, lift the fudge from the baking dish using the parchment overhang. Slice into squares and serve.
Notes
- Ensure the white chocolate, sweetened condensed milk, and vanilla extract are certified gluten-free, as manufacturing practices vary.
- Blueberries, lemon juice, cornstarch, butter, and kosher salt are naturally gluten-free.
- Avoid cross-contamination by using clean utensils, cookware, and parchment paper.
- If serving individuals with celiac disease or gluten sensitivity, store the fudge separately from gluten-containing foods.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
