This zesty, delicious blueberry vinaigrette can be made using either fresh or frozen blueberries so you can enjoy it any time you like. Ready in 20 minutes.
This 6-ingredient blueberry vinaigrette is lively, silky smooth, delicious and very easy to make. In order to get the maximum flavour out of the blueberries I decided to first cook them very briefly with a bit of honey.
Another advantage of using this method is being able to use either fresh or frozen blueberries. So you can bring a little bit of summer to your table any time you like!
Blueberry vinaigrette ingredients and substitutions
- Blueberries: either strawberries or raspberries will work well, too.
- Honey: use maple or agave syrup instead if desired.
- Balsamic vinegar adds more depth of flavour.
- Lemon juice as well as zest for a burst of citrus.
- Vegetable oil: use rapeseed or another good quality vegetable oil (I recommend cold-pressed).
- A pinch of salt and pepper helps bring all the flavours together.
Equipment you’ll need
- Small pan and large spoon
- Fine mesh sieve
- Jar/bottle for storing the dressing
Step-by-step recipe instructions
1.Place the blueberries (fresh or frozen) with the honey in a pan and cook for about 5 minutes squashing the fruit with the back of a spoon. The fruit will release lots of juice which will become syrupy after a few minutes.
Top tip
If using frozen blueberries this process will take about 2 minutes longer.
2. Pass the fruit mixture through a fine mesh sieve stirring and squashing the fruit with the back of a spoon to separate the juice from the pulp. Set aside to cool completely.
3. Combine the blueberry juice with the other ingredients and stir well. Store in a bottle/jar. Keep refrigerated.
Serving suggestions
This easy lemon blueberry vinaigrette is delicious drizzled over simple salads or grilled vegetables. Try it with cantaloupe salad, quinoa roasted fruit salad or strawberry and spinach salad. It’s also delicious drizzled over grilled chicken salad.
Top tips
- Use either fresh or frozen blueberries. Sweeten with honey or maple syrup.
- Once you’ve extracted the juice from the blueberries do NOT throw out the pulp – add it into a smoothie or enjoy with a bit of yogurt.
- You can add even more flavour into this vinaigrette by cooking the blueberries with freshly chopped mint or basil (about 1 tablespoon each) or thyme (1 teaspoon).
- Use a fine citrus zester.
- I usually use cold pressed rapeseed oil but any good quality vegetable oil will work. I do not recommend olive oil as it can be a little overpowering in salad dressings, though this is a personal view so use your favourite oil.
- Store your blueberry vinaigrette in a bottle or jar and refrigerate for up to a week. Shake before use. Not suitable for freezing.
Using a blender
I used a fine mesh sieve to separate the juice from the pulp of the blueberries but you can puree all the ingredients in a blender if you prefer (although the dressing may not be as smooth).
To use a blender combine your blueberry mixture (once completely cooled) with the rest of the ingredients and puree.
Related recipes
- Vegan Caesar Salad Dressing with Silken Tofu
- Blueberry Salad with Walnuts & Feta
- Healthy Ranch Dressing with Fresh Herbs
- How to Make a Simple Fruit Compote
Keep in touch!
How has your zesty blueberry dressing turned out for you? Let me know in the comments below, thanks!
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Blueberry Vinaigrette (No Blender)
Ingredients
- 1 cup (140 g) blueberries fresh or frozen
- 1 tablespoon honey or maple syrup or to taste
- 2½ tablespoons lemon juice plus zest of 1 small lemon
- 2 tablespoons balsamic vinegar
- 5 tablespoons vegetable oil
- Pinch of salt and pepper
Instructions
- Place your blueberries in a small pan, add the honey and bring to a boil. Cook for about 5 minutes stirring and squashing the fruit with the back of a spoon.
- Pass the mixture through a fine mesh sieve and stir thoroughly to separate the juice from the pulp. Cool the juice completely.
- Combine the blueberry juice with the rest of the ingredients and store in a bottle or jar. Keep refrigerated.
Notes
- Use either fresh or frozen blueberries. Sweeten with honey or maple syrup.
- Once you’ve extracted the juice from the blueberries do NOT throw out the pulp – add it into a smoothie or enjoy with a bit of yogurt.
- You can add even more flavour into this vinaigrette by cooking the blueberries with freshly chopped mint or basil (about 1 tablespoon each) or thyme (1 teaspoon).
- Use a fine citrus zester.
- I used a fine mesh sieve to separate the juice from the pulp of the blueberries but you can puree all the ingredients in a blender if you prefer (although the dressing may not be as smooth). Puree all the dressing ingredients (including the cooked blueberries) until smooth.
- I usually use cold pressed rapeseed oil but any good quality vegetable oil will work. I do not recommend olive oil as it can be a little overpowering in salad dressings, though this is a personal view so use your favourite oil.
- Store your blueberry vinaigrette in a bottle or jar and refrigerate for up to a week. Shake before use. Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
DeeDee
Great Idea!!
Monika
Thanks!
Kat (The Baking Explorer)
This is just the kind of tangy salad dressing I like!
Monika
Thank you!
Jenny Walters
What a great and delicious recipe. I just love the sound of it. Quite genius! Thank you for sharing with #CookBlogShare !
Monika
Thank you!