Blueberry Pie Fudge

The perfect combination of sweet and tart, our Blueberry Pie Fudge is made with real blueberries and creamy white chocolate for an irresistible flavor.

I am a big fan of fudge.  It's one of those things that is so easy to make and you can make in many different flavors.

I'd be willing to say I have a minimum of 10 fudge recipes on my blog if not more.   I usually make fudge around the holidays but I'm always searching for fun summer fudge recipes.

This recipe is for Blueberry Pie Fudge.   I want to take a minute and say that when I first saw a photo of it I was super excited but also very skeptical.   I know how chocolate reacts to fruit and it isn't good so I wasn't sure how this was going to turn out.

Ingredients:

• Blueberries (choose larger berries that will burst open)
• Lemon Juice (fresh is best but you can use bottled)
• sugar
• cornstarch
• sweetened condensed milk (use a name brand, I find store brands too runny)
• white chocolate (you can use white chocolate chips, a bar, or melts)
• butter (I prefer salted in this recipe)
• vanilla extract

Fruit will often make chocolate seize or it adds a ton of moisture so I didn't think this fudge would set up right but I was willing to try.

I had several issues with this fudge.  The base of the fudge itself was totally fine and not a problem.  The problems all came from the blueberries.

I made the recipe as it was written and the blueberries became a hard mess in my pan that was not able to be stirred into my fudge.  So the next time I made the blueberries I added a little sugar and water.

It left the blueberry sauce thick but spreadable.  I made the fudge with that but it wouldn't set up as I thought.   About half of the fudge was edible but the other half was a sloppy mess.

I will say this though.  The fudge tastes incredible.  It has flavors of white chocolate, blueberries, and a hint of lemon.  It really does taste like blueberry pie in a piece of fudge.  I decided to give the recipe one more shot to see if I could get it to work.

My Blueberry Recipes:

• Baked Lemon Blueberry Donuts
• Blueberry Zucchini Bread
• Blueberry Lavender Tea Cookies
• No Churn Blueberry Ice Cream
• Blueberry Oatmeal Bars

This time I cut the amount of blueberries in half, cooked them over low heat, and added in a little sugar.  I stirred this mixture into the chocolate and hoped for the best.

The fudge came out soft but it was set and I could pick it up to eat it.   It was a success!   I wrote the recipe with these changes and hope you will give it a try.  You may need to adjust the amount of blueberries yourself but this recipe is worth the effort!

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Blueberry Pie Fudge

Prep Time: 15 minutes

Cook Time: 15 minutes

Inactive Time: 3 hours

Total Time: 3 hours 30 minutes

Blueberry Pie Fudge Recipe Type : dessert Author: Heather Lynne Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: serves 16 A creamy combination of white chocolate and homemade blueberry pie filling.

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Ingredients

• ½ c. blueberries
• 1 T. lemon juice
• 2 T. sugar
• 2 t. cornstarch
• 14 oz. can sweetened condensed milk
• 20 oz. white chocolate
• 2 T. butter
• 1 t. vanilla

Instructions

1. Line an 8 x 8 baking pan with foil. Set aside.
2. In a small saucepan combine the blueberries, lemon juice, sugar and cornstarch. Heat over medium low heat, stirring frequently, until the blueberries start to burst.
3. Crush the blueberries as best you can and increase the heat to medium. Cook for 5-10 minutes, stirring frequently so it doesn't burn, cook until the mixture is thick. Remove from heat.
4. In a medium saucepan combine the sweetened condensed milk and white chocolate. Cook over medium low heat, stirring frequently, until the chocolate has melted and the mixture is smooth.
5. Add in the butter and cook, stirring frequently, until the butter has melted. Stir in the vanilla. Remove from heat.
6. Remove 3 tablespoons of the blueberry mixture from the pan. Pour the blueberries left in the pan on top of the white chocolate mixture. Using a rubber spatula turn the mixture 3 times just to get it swirled but not mixed together. Pour into prepared pan.
7. Place dollops of the remaining blueberries on top of the fudge and use a butter knife to swirl it into the fudge.
8. Refrigerate for at least 3 hours.
9. Remove from refrigerator and use foil to pull it out of the pan. Cut into squares and serve.

Notes

Recipe adapted from 12 Tomatoes

More Blueberry Recipes:

• Blueberry Lemonade by Caroline's Cooking
• Blueberry, Honey, and Goat Cheese Naan Pizza by Cheese Curd In Paradise
• Blueberry Cheesecake Bars by Cookaholic Wife
• Blueberry Skillet Cookie by Crumb Top Baking
• Blueberry Buckle by Savory Moments
• Roasted Blueberry Ice Cream by Daily Dish Recipes
• Vegan Blueberry Coconut Pie by The Baking Fairy