Best 14 Blueberry Pops Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a refreshing and delicious treat to cool you down on a hot summer day? Look no further than blueberry popsicles! These frozen treats are not only delicious, but they are also incredibly easy to make and are a great way to use up those fresh blueberries you have in your fridge. With just a few simple ingredients and a popsicle mold, you can be enjoying a delicious and refreshing blueberry popsicle in just a few hours. So gather your ingredients, grab your popsicle mold, and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY LAYERED BLUEBERRY ICE POPS



Creamy Layered Blueberry Ice Pops image

These delicious ice pops can also be made with raspberries or blackberries. The rosemary sprig and lemon zest bring another layer of flavor. The pops are quick, easy, kid-friendly and freezable. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10 servings.

Number Of Ingredients 9

1/3 cup agave nectar
1/4 cup water
1 fresh rosemary sprig
1 lemon zest strip (2 inch)
1 tablespoon lemon juice
2 cups fresh or frozen blueberries
2 tablespoons sugar
2-1/4 cups frozen whipped topping, thawed
10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks

Steps:

  • For lemon syrup, place first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice; cool completely., Place blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5-7 minutes. Cool completely., Add whipped topping to the lemon syrup, whisking to blend. Transfer half the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. If using paper cups, top with foil and insert sticks through foil., Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing.

Nutrition Facts : Calories 104 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

BLUEBERRY POPS



Blueberry Pops image

When the heat rises, cool off with a delicious frozen treat. Loaded with fresh blueberries, these pops are perfect on hot summer days.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Yield Makes 10 pops

Number Of Ingredients 4

5 cups blueberries
1/2 cup water
1/2 cup sugar
1 tablespoon lemon juice

Steps:

  • In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups.
  • Divide among ten 2 1/2 ounce molds; insert wooden sticks, and freeze until solid, about 3 hours (and up to 1 week). To remove, dip bottom of molds in warm water for 2 to 3 seconds.

Nutrition Facts : Calories 58 g, Fiber 1 g

BLUEBERRY CREAM POPS



Blueberry Cream Pops image

Blueberry and cream pops are such a fun after-school snack. Make them in the morning so the pops are ready to go when the kids come in the door. -Cindy Reams, Philipsburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 pops.

Number Of Ingredients 5

2/3 cup sugar
2/3 cup water
2 cups fresh or frozen blueberries, thawed
1/4 cup heavy whipping cream
8 freezer pop molds or 8 paper cups (3 ounces each) and wooden pop sticks

Steps:

  • For sugar syrup, in a small saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Cool completely., Meanwhile, in a bowl, coarsely mash blueberries; stir in cream and sugar syrup. Spoon into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. To serve, let pops stand at room temperature 10 minutes before unmolding.

Nutrition Facts : Calories 112 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 3mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.

FROZEN BLUEBERRY YOGURT POPS



Frozen Blueberry Yogurt Pops image

Try refreshing Frozen Blueberry Yogurt Pops from Ocean Spray for a treat the whole family can enjoy all summer long.

Provided by Ocean Spray

Categories     Trusted Brands: Recipes and Tips     Ocean Spray®

Time 2h5m

Yield 8

Number Of Ingredients 4

1 cup Ocean Spray® Blueberry Juice Cocktail
1 cup Ocean Spray® Fresh Blueberries, cleaned and rinsed
1 (6 ounce) container fat-free vanilla yogurt
8 wooden craft sticks

Steps:

  • Combine all ingredients in blender. Cover; blend on high speed 15 to 20 seconds or until smooth.
  • Pour into 8 frozen pop molds (2.5 ounces to 3 ounces each). Cover, insert craft sticks, and freeze for 2 hours or until completely firm.
  • To serve, dip outsides of molds into warm water to loosen.

Nutrition Facts : Calories 36.6 calories, Carbohydrate 8.4 g, Cholesterol 0.5 mg, Protein 0.9 g, Sodium 15.3 mg, Sugar 1.8 g

WATERMELON, LEMONADE, AND BLUEBERRY ICE POPS



Watermelon, Lemonade, and Blueberry Ice Pops image

Categories     Dessert     Kid-Friendly     Frozen Dessert     Blueberry     Lemon     Watermelon     Summer     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8

Number Of Ingredients 16

Watermelon ice
2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece)
1/4 cup sugar
8 5-ounce disposable paper cups
8 ice pop sticks or wooden coffee stirrers
Lemon ice
1/2 cup water
1/4 cup sugar
1/2 cup fresh lemon juice
1/4 cup orange juice
1/4 teaspoon vanilla extract
Blueberry ice
2 cups fresh blueberries (from three 1/2-pint containers)
1 cup water
5 tablespoons sugar
1 teaspoon fresh lemon juice

Steps:

  • For watermelon ice:
  • Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.
  • Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
  • For lemon ice:
  • Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
  • Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
  • For blueberry ice:
  • Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.
  • Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.)
  • Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.

BLUEBERRY YOGURT POPS



Blueberry Yogurt Pops image

Protein-filled blueberry yogurt pops that are great for summer.

Provided by Abigail Siders

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 4h10m

Yield 12

Number Of Ingredients 3

1 (32 ounce) container Greek yogurt
12 ounces fresh blueberries
1 tablespoon honey

Steps:

  • Blend yogurt, blueberries, and honey together in a blender until smooth; pour into ice pop molds or small plastic cups with wooden sticks added at the end.
  • Freeze until pops are solid, about 4 hours.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 8.6 g, Cholesterol 17 mg, Fat 7.7 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 3.8 g, Sodium 49.5 mg, Sugar 7.3 g

ROYAL BLUEBERRY ICE POPS



Royal Blueberry Ice Pops image

Categories     Berry     Dairy     Dessert     Freeze/Chill     Yogurt     Blueberry     Summer     Honey     Bon Appétit

Yield Makes 8

Number Of Ingredients 5

2 1/2-pint baskets fresh blueberries, rinsed, drained
1 8-ounce container blueberry yogurt
1/4 cup water
1/4 cup honey
2 tablespoons sugar

Steps:

  • Combine all ingredients in processor and puree until smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.

WATERMELON-BLUEBERRY ICE POPS



Watermelon-Blueberry Ice Pops image

These pops are made by floating whole blueberries in watermelon puree, and then freezing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 10

Number Of Ingredients 5

5 cups diced (about 2 pounds) seedless watermelon
2/3 cup sugar
1/4 cup freshly squeezed lemon juice
2 tablespoons light corn syrup
1 cup blueberries

Steps:

  • Process melon, sugar, lemon juice, and corn syrup in a food processor until smooth. Pass through a fine sieve into a large measuring cup; discard solids.
  • Stir berries into watermelon mixture; divide among 10 4-ounce ice-pop molds. Freeze overnight.

WATERMELON,LEMONADE, AND BLUEBERRY ICE POPS



Watermelon,Lemonade, and Blueberry Ice Pops image

This is basically your "bomb pop" with the red(watermelon),white(lemonade) and blue (blueberry) but of course homemade with fresh ingredients!

Provided by Jamallah Bergman

Categories     Fruit Desserts

Number Of Ingredients 16

WATERMELON ICE
2 1/2 c (1/2 inch cubes) seeded watermelon (from 2 pound piece)
1/4 c sugar
8 5oz disposable paper cups
8 ice pop sticks or wooden coffee stirrers
LEMON ICE
1/2 c water
1/4 c sugar
1/2 c fresh lemon juice
1/4 c orange juice
1/4 tsp vanilla extract
BLUEBERRY ICE
2 c fresh blueberries (from 3 1/2 pint containers)
1 c water
5 Tbsp sugar
1 tsp fresh lemon juice

Steps:

  • 1. For watermelon ice: Blend watermelon and sugar in processor until smooth. Strain puree into bowl,pressing solids to extract as much fruit as possible.
  • 2. Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tbsp each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4 inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting the bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
  • 3. For Lemon Ice: Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temp.
  • 4. Place pan with frozen pops on work surface;carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tbsp each) Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
  • 5. For Blueberry Ice: Stir blueberries, 1 cup water,sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temp.
  • 6. Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tbsp each) Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. keep frozen)
  • 7. Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.

FROZEN BLUEBERRY POPS



Frozen Blueberry Pops image

Frosty blueberry pops make a refreshing -- and healthy -- summer dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 10

Number Of Ingredients 3

2 cups Ocean Spray blueberry juice
1 1/4 cups blueberries (about 120 blueberries; 12 per mold)
1/2 cup strained Greek yogurt

Steps:

  • Fill a 10-pop freezer-pop maker halfway with 1 1/4 cups blueberry juice (about 2 1/2 tablespoons per mold); add 6 blueberries to each mold. Place tops on molds and insert sticks; freeze until completely solid, about 4 hours.
  • In a medium bowl, whisk together remaining 3/4 cup blueberry juice and yogurt until smooth.
  • Remove pops from freezer and carefully remove tops. Fill molds evenly with blueberry-yogurt mixture, leaving about a 3/4-inch space from top. Add 6 more blueberries to each mold; cover with tops. Freeze until completely frozen, about 4 hours.

BLUEBERRY SWIRL ICE POPS



Blueberry Swirl Ice Pops image

You can't beat the taste of pure, fresh ingredients -- like ripe berries, tangy yogurt. and sweet cream -- in these homemade ice pops.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Yield Makes 8

Number Of Ingredients 4

6 ounces blueberries (1 cup)
3/4 cup sugar
1 cup low-fat plain Greek yogurt
1 cup heavy cream

Steps:

  • In a small saucepan, bring blueberries and 1/4 cup sugar to a boil over high. Reduce heat and simmer, crushing berries against side of pan with a wooden spoon, until mixture is syrupy, 3 minutes. Transfer to a small bowl and refrigerate until cool, 30 minutes.
  • In a medium bowl, whisk together 1/2 cup sugar, yogurt, and cream until sugar dissolves, about 2 minutes. Pour yogurt and blueberry mixtures, alternating them, into eight 3-ounce ice-pop molds, making 5 or 6 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, about 6 hours (or up to 2 weeks).

Nutrition Facts : Calories 205 g, Fat 12 g, Protein 3 g, SaturatedFat 7 g

ICE CREAM AND BLUEBERRY POPS



Ice Cream and Blueberry Pops image

This iconic, lip-staining treat matures into a creamy dessert-on-a-stick. Simply blend your favorite berries into vanilla ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 14

Number Of Ingredients 4

22 ounces (5 1/2 cups) blueberries
1 tablespoon plus 1/2 teaspoon fresh lemon juice
1/4 cup sugar
1 quart vanilla ice cream

Steps:

  • Cook blueberries, lemon juice, and sugar in a medium saucepan over medium heat, stirring occasionally, until berries release their juices, about 10 minutes. Strain mixture through a fine sieve, pressing on berries to extract liquid. Discard solids.
  • Refrigerate until cold, about 1 hour. Transfer to a blender along with ice cream, and puree until smooth. Divide mixture among fourteen 2 1/2-ounce ice-pop molds, and freeze until hardened, at least 4 hours.

STRAWBERRY-BLUEBERRY POPS



Strawberry-Blueberry Pops image

Provided by Gina Marie Miraglia Eriquez

Categories     Dessert     Fourth of July     Low Fat     Vegetarian     Kid-Friendly     Graduation     Father's Day     Backyard BBQ     Frozen Dessert     Blueberry     Strawberry     Summer     Shower     Vegan     Engagement Party     Bon Appétit     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8-10

Number Of Ingredients 8

Strawberry purée:
1 pound fresh strawberries, hulled, halved
1/4 cup sugar
1 teaspoon fresh lemon juice
Blueberry Purée:
12 ounces fresh blueberries (about 2 1/2 cups)
1/3 cup sugar
1 teaspoon fresh lime juice

Steps:

  • For strawberry purée
  • Purée all ingredients and 1/4 cup water in a food processor until smooth. Set a fine-mesh strainer over a small pitcher; strain, pressing on solids to extract about 1 1/4 cups purée. Set aside.
  • For blueberry purée:
  • Purée all ingredients and 3 tablespoons water in a food processor until smooth. Set a fine-mesh strainer over a small pitcher; strain, pressing on solids to extract about 1 1/4 cups purée.
  • Pour 1 tablespoon strawberry purée into each mold; freeze until just firm, about 30 minutes. Add 1 tablespoon blueberry purée to each mold. Freeze until just firm, about 30 minutes. Repeat until molds are filled. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds; serve.

BLUEBERRY FIZZ POPS



Blueberry Fizz Pops image

The whole family will go bananas when they taste Margie Haen's fizzy concoction of frozen berries and grape juice. Let's see those smiling purple lips. -Margie Haen, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 16 pops.

Number Of Ingredients 5

2 cups fresh or frozen blueberries
1 medium ripe banana
3 to 4 drops neon purple food coloring, optional
2 cups sparkling Concord grape juice
16 freezer pop molds or 16 paper cups (3 ounces each) and wooden pop sticks

Steps:

  • Place blueberries, banana and, if desired, food coloring in a blender; cover and process until smooth. Add grape juice and process until blended., Fill each mold or cup with 1/4 cup blueberry mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.

Tips:

  • Use ripe blueberries: For the best flavor, use ripe, plump blueberries. Avoid berries that are bruised or moldy.
  • Freeze the blueberries before making the pops: This will help them keep their shape and prevent them from becoming too icy.
  • Use a variety of liquids: You can use water, milk, yogurt, or even coconut water to make blueberry pops. This will give them different flavors and textures.
  • Add some sweetness: If you like your pops to be sweet, you can add some sugar, honey, or maple syrup to the mixture.
  • Get creative with your toppings: You can top your blueberry pops with a variety of things, such as granola, nuts, seeds, or even fresh fruit.

Conclusion:

Blueberry pops are a delicious and refreshing treat that are perfect for summer. They are also a great way to get your kids to eat more fruit. With so many different recipes to choose from, you are sure to find one that you love. So next time you are looking for a healthy and delicious snack, reach for a blueberry pop!

Related Topics