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    Home » Recipes » Desserts

    Swedish Blueberry Soup (Blåbärssoppa)

    Published: Jan 25, 2021 · Modified: May 18, 2023 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    It’s a dessert! And yes, it’s called Blueberry Soup (Blåbärssoppa), not blueberry juice. It warms you up in winter and cools you down during summer — and the best part? It’s absolutely delicious!

    An overhead shot of a bowl of Swedish Blueberry Soup, with fresh blueberries on the side and a saucepan.

    Known locally as ‘blåbärssoppa,‘ Swedish blueberry soup is traditionally made with bilberries, sometimes called European blueberries.  

    They are common in Northern Europe, dark blue in color (almost near black) and smaller than the American blueberries. 

    But nowadays, since fresh American blueberries are generally available in the supermarket, they’re now commonly used to make this soup. 

    It is the most popular beverage on Sweden’s longest ski marathon, every first Sunday of March.  Almost every skier carries a vacuum flask of blåbärssoppa with them.

    No need for you to go skiing to enjoy this treat, though.  

    Serve it as a warm after-meal dessert in winter, and a cold blueberry soup in summer time. Yum 🙂

    IF YOU WANT MORE TRADITIONAL SWEDISH RECIPES, YOU WILL LIKE THESE POSTS!

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    Ingredients

    An image showing all the ingredients you need to prepare blueberry soup at home.
    • Blueberries – you can use fresh or frozen blueberries.

    If using frozen, there is no need to thaw them.  Just combine them directly in the saucepan with water and sugar for boiling.

    • Sugar – regular white sugar is excellent for this blueberry soup recipe.
    • Cornstarch – just use your favorite brand; to thicken the soup a bit.
    • Cream – you can use light cream or heavy cream.  Just whip it for a few minutes, then place at least a dollop on your blueberry soup when serving.
    A saucepan with Swedish blueberry soup, ready for serving, with bowls next to it.

    Instructions

    Start preparing your blåbärssoppa by combining the blueberries with sugar and one and a half cups of water in a medium-sized saucepan.

    Combining sugar with water and blueberriess to prepare the soup.

    Set on medium-high heat, cover with a lid, and bring to a boil.

    Adjust heat to low and simmer for ten to fifteen minutes, or until the blueberries turned soft.  

    Stir occasionally to make sure nothing sticks on the bottom of the pan.

    Take the saucepan out of the heat and use an immersion blender to puree some or all of the blueberries.

    Blitzing the berries as preparation for blueberry soup.

    Using a small bowl, combine and mix cornstarch with one tablespoon of cold water.

    Combining cornstarch with water before adding to blueberry soup.

    Place the saucepan back on the heat and slowly pour the cornstarch and water mix.

    Adding dissolved cornstarch into the pureed blueberries to thicken the soup.

    Continue stirring your blåbärssoppa until it thickens; adjust the taste at this point as well.

    Take the pan off the heat and transfer the soup into serving bowls.

    Place a dollop of whipped cream on top of your blåbärssoppa, if desired.

    Serve.

    A closer shot of a pan of blueberry soup, highlighting the texture and silkiness of the soup.

    Helpful tips

    • Make sure blueberries were rinsed properly (dried parts have been removed, etc.).
    • If you want it to be more ‘soupy,’ add more water than what’s indicated in this recipe.
    • Do not forget to stir occasionally while waiting to boil and while simmering.
    • If you want it thicker, add more corn starch at the end.
    • You can puree all the berries, or just half if you prefer to see bits in the soup — as I did in this recipe.
    • If you want to enjoy cold blueberry soup (for warmer months), chill it for at least two hours in the refrigerator before serving.

    Looks so tempting, right?  Give blåbärssoppa a try and let me know what you think in the comment section below!

    OR YOU CAN GET MORE IDEAS FROM THIS LIST OF INTERNATIONAL DESSERTS!

    IF YOU WANT MORE NORDIC DISHES, YOU WILL LIKE THESE RECIPES BY COUNTRY!

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    📖 Recipe

    Latest (May23) feature image for Swedish blueberry soup, serving it with cream on top.

    Swedish Blueberry Soup Recipe (Blåbärssoppa)

    Nope, it's not blueberry juice; it's Blueberry Soup (Blåbärssoppa)! You can easily prepare this traditional dessert from Sweden in the comfort of your own home — and the whole year-round!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Swedish
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 3
    Calories: 127kcal
    Author: Neriz

    Equipment

    • Medium-Sized Saucepan
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Rubber Spatula
    • Immersion Blender

    Ingredients

    • 2 & 1/2 cups blueberries, fresh or frozen
    • 3 to 4 tbsp sugar
    • 1 tbsp corn starch
    • whipped cream, optional

    Instructions

    • Combine blueberries, sugar, and 1 & 1/2 cups of water in a medium-sized saucepan, over medium heat.
    • Cover with a lid and bring to a boil.
    • Adjust heat to low, then simmer for 10 to 15 minutes.  Mix occasionally to ensure that nothing sticks at the bottom of the pan.
    • Take the pan off the heat and use an immersion blender to puree the softened blueberries.  
    • In a separate small bowl, mix cornstarch with 1 tablespoon of cold water.
    • Place the pan back into the heat and slowly pour the cornstarch mixture while stirring.
    • Continue stirring your blueberry soup until it thickens, while adjusting the taste by adding more sugar, if preferred.
    • Remove the pan from the heat and transfer it into serving bowls.
    • Place a dollop of whipped cream on top of each serving of blueberry soup, then serve.

    Notes

    • Cook’s Tip #1:  You can use fresh or frozen blueberries. If using frozen ones, no need to thaw it; combine it directly with sugar and water in a pan, and boil.
    • Cook’s Tip #2:  If using cream, light cream (half & half) or heavy cream (double cream) can be used.
    • Cook’s Tip #3:  Remember to stir the berries occasionally while waiting for them to boil and while simmering. It ensures nothing will be sticking at the bottom of the pan.
    • Cook’s Tip #4:  You can puree all the berries, or just a portion of it if you want to keep bits of it in the soup — as I did in this recipe.
    • Cook’s Tip #5:  If you want to enjoy cold blueberry soup, chill it for at least two hours in the refrigerator before serving.

    Nutrition

    Calories: 127kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 95mg | Fiber: 3g | Sugar: 24g | Vitamin A: 67IU | Vitamin C: 12mg | Calcium: 8mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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    Reader Interactions

    Comments

    1. SLK

      December 14, 2023 at 6:00 pm

      It was a huge surprise! Delicious! warm and tasty. For my party I think I’ll make fresh whipped cream. I added a cinnamon stick and 4 raspberries to the boil because I saw on another recipe that adding a few raspberries add more flavor . Blueberry flavor still rules. I put it in the vita mix so it was competely smooth.

      Reply
    5 from 1 vote (1 rating without comment)

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