Lemon Blueberry Vinaigrette (No Blender)

This zesty, delicious lemon 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 silky smooth blueberry vinaigrette is lively, 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 (use maple syrup if you like).  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!

Equipment you’ll need

• Small pan and large spoon
• Fine sieve
• Jar/bottle for storing the dressing

How to make lemon blueberry vinaigrette: step-by-step

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.  If you use frozen blueberries this process will take about 2 minutes longer.

2. Put the fruit mixture through a fine 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.

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 used a fine 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).  After your blueberry mixture has cooled completely combine it with the rest of the ingredients and puree.
• 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.
• You can swap blueberries for raspberries or strawberries in this recipe.
• Store in a bottle or jar and refrigerate for up to a week.  Shake before use.  Not suitable for freezing.

Serving suggestions 

This easy lemon blueberry vinaigrette is delicious drizzled over simple salads or grilled vegetables.  Try it with cantaloupe salad or strawberry and spinach salad. It’s also delicious drizzled over grilled chicken salad.

You might also like

• Vegan Caesar Salad Dressing with Silken Tofu
• Zucchini Noodle Salad with Blueberries, Walnuts & Feta

Check out also this collection of over 15 easy vegan salads.

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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Lemon Blueberry Vinaigrette (No Blender)

This lemon blueberry vinaigrette can be made using either fresh or frozen blueberries so you can enjoy it any time you like.

5 from 2 votes

Print Pin Rate

Course: Condiment, Salad

Cuisine: vegetarian

Prep Time: 5 minutes

Cook Time: 5 minutes

Cooling time: 10 minutes

Total Time: 20 minutes

Servings: 10 servings

Calories: 77kcal

Author: Monika Dabrowski

Ingredients

• 1 cup blueberries fresh or frozen
• 1 tbsp honey or maple syrup
• 2½ tbsp lemon juice plus zest of 1 small lemon
• 2 tbsp balsamic vinegar
• 5 tbsp 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. 
• Put the mixture through a fine sieve and stir 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 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).  After your blueberry mixture has cooled completely combine it with the rest of the ingredients and puree. 

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.

You can swap blueberries for raspberries or strawberries in this recipe.

Nutrition

Serving: 1serving | Calories: 77kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 1mg | Potassium: 19mg | Fiber: 1g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 3mg | Iron: 1mg

*Nutritional information is automatically generated and should be considered as an estimate.

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