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Blueberries dessert soup

Author: Les Cultures de chez nous
Soupe dessert aux bleuets
Preparation 15
Baking 10
Portions 8
Freezing No


  • 1 L (4 cups) of frozen or fresh blueberries
  • 1.5 L (6 cups) of orange juice
  • 50 ml (1/4 cup) of brown sugar
  • 1 ml (1/4 teaspoon) of ground cinnamon
  • 25 ml (2 tablespoons) of cornstarch
  • 25 ml (2 tablespoons) of water
  • 4 ml (3/4 teaspoon) of orange zest
  • Buttermilk or original yogurt
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  • In a casserole, mix blueberries, orange juice, brown sugar and cinnamon. Bring to a boil. Dissolve cornstarch with water and gradually add to the mixture of blueberries while stirring.
  • Cook while stirring until it lightly thickers. Remove from heat and add orange zest. Cool down 5 minutes. In a mixer, mix half the mixture of blueberries until obtaining a puree, then pour in a bowl. Repeat with the other half.
  • Cover and refrigerate until evrything is cooled down. Garnish with buttermilk or yogurt and garnish with few blueberries if desired.

Chef's notes