Blueberry Fluff
This post first appeared on Real Housemoms where I am a contributor.
Blueberry Fluff is a simple dessert that’s loaded with fresh blueberries, marshmallows, and almonds. This make-ahead treat is meant to be shared!
I don’t know if it gets better than no-bake desserts. I mean what’s not to love about something you can eat immediately after you stir it up? This Blueberry Fluff is no exception. It starts with a homemade blueberry sauce that takes all of three minutes to whip up, and that gets folded into berries, almonds, Cool Whip, and marshmallows. This recipe is insanely easy to make and is great for potlucks!
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If you’re not familiar with what a “fluff” is, here’s the skinny Minnie. Fluffs are a combination of whipped cream or Cool Whip, fruit, marshmallows, and nuts. Is your mouth watering yet? Good! The best part about fluffs is that you can mix and match the ingredients to make all kinds of amazing combinations. I have a raspberry lemonade fluff planned soon! This recipe makes a big batch that’s great served up as is or with some vanilla wafer cookies for dipping.
How to Make Blueberry Fluff
- Cook blueberries, sugar, cornstarch, and water together in a saucepan until berries soften. Mash and let cool.
- In a mixing bowl stir together Cool Whip, blueberries, marshmallows, almonds, and blueberry sauce.
- Serve in dessert cups or bowls and enjoy!
How easy is that?! I love blueberries in the spring and summer. The homemade blueberry sauce really comes in handy for this recipe. It turns everything a beautiful shade of purple and boosts the blueberry flavor in every bite.
If you’re a blueberry with lemon lover, go ahead and substitute 1 tablespoon water for 1 tablespoon lemon juice in the sauce and add the zest of one lemon to the fluff before mixing. It’ll totally take things to the next level!
Hungry for More?
Blueberry Fluff
Ingredients
- 12 ounces fresh blueberries divided
- 2 tablespoons granulated sugar
- 1 tablespoon corn starch
- 3 tablespoons water
- 3 cups Cool Whip whipped topping (1 tub)
- 3 cups mini marshmallows
- ½ cup almonds sliced
Instructions
- Mix together cornstarch and water in a small bowl. Add 6 ounces of blueberries, sugar, and cornstarch mixture to a small saucepan. Place over medium heat. Cook for 2-3 minutes or until sugar dissolves and blueberries soften. Smash blueberries with a potato masher to create a sauce. (Leave some big pieces.) Set aside to cool to room temperature.
- In a large mixing bowl, stir together Cool Whip. marshmallows, almonds, remaining 6 ounces blueberries, and blueberry sauce until combined.
- Portion fluff into dessert cups or bowls. Top with extra blueberries and almonds if desired.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
you have it cookng for 203 minutes ??
OMG! Thank you for catching that Melanie. It should be 2 to 3 minutes. I must have hit 0 instead of – when typing. ?
Do you use 6 ozs. of the blueberries to make the sauce, the remaining 6 ozs. you say to add in with the Cool Whip, marshmallows & almonds? Thank you!
Hi Janet! Yes, 6 ounces of blueberries for the sauce, and the other 6 ounces go into the fluff mixture.
Could frozen blueberries be used?
Hi Debbie! You could definitely use them to make the sauce, but fresh blueberries are better to be stirred in. That being said, you could skip the fresh blueberries if they’re not in season and just use the sauce to flavor the fluff.
Have you tried this with frozen blueberries? I have a feeling that would not work!
Hi Cindy! I have not tried frozen blueberries. You could definitely use them to make the sauce, but you’d want fresh blueberries stirred in… or you could skip the fresh blueberries if they’re not in season and just use the sauce to flavor the fluff.
How long can this stay in the fridge?
It should keep in the fridge for about 3-5 days in an air tight container.
Can i use melted marchmellows in replacement
Hi Malena. You could use marshmallow fluff (not melted marshmallows) instead of the mini ones. This will change to look and texture of the fluff. It’ll have a loose pudding consistency once the fluff is mixed with the cool whip.