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Blueberry Fool Chocolate Cake Recipe

Summer will be here soon and that means lots of fresh fruit  My family’s favorite fruit is blueberries, although strawberries are a close second.  We love to just eat them fresh, but sometimes we use them for dessert.  I have made Strawberry Fool before, but last week my daughter Eleanor decided to make Blueberry Fool, and then use it as a filling for a chocolate cake.  She made a thick layer of filling, just about as thick as the cake layers. It looked and tasted amazing!

Blueberry Fool Chocolate Cake

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She used a boxed cake mix and standard cream cheese frosting for the cake, so I am only including the Fool recipe.

Yield: 12

Blueberry Fool Recipe

Blueberry Fool Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 2 cup blueberries, thawed if frozen
  • 2 Tablespoon lemon juice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 7 Tablespoon sugar
  • 2 cup cream


  1. Mix the blueberries, lemon juice, cinnamon and salt with 4 T. of the sugar in a saucepan. Bring it to a boil and simmer, stirring for about 10 minutes to soften the blueberries.
  2. Let it cool a few minutes, then put into a food processor and puree. Filter it through a fine sieve to get out as much liquid as possible. Refrigerate the puree for about an hour.
  3. Beat the cream on high speed in a mixer with the remaining 3 T of sugar. Whip until soft peaks form. Fold the puree gently into the cream until the color mixes and it turns purple. Refrigerate for about 1/2 an hour before using to fill the cake.


Nutrition facts are estimates.

Nutrition Information:



Amount Per Serving: Calories: 178Saturated Fat: 9gCholesterol: 54mgSodium: 63mgCarbohydrates: 11gSugar: 9gProtein: 1g


Blueberry Fool Cake



By on June 9th, 2013

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