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You’re only a (blueberry) fool if you don’t make this ridiculously easy and delicious dessert right now!
I’m pretty much a ten year old boy trapped in a grown up girl’s body. And it’s a good thing because otherwise I would live in a consistently irritated state in my house full of boys. We’re forever joking in our house, poking fun at each other and no one is spared. So it’s no surprise that April Fool’s Day is a no holds barred prank fest. And mama has to live up.
tortured tricked our boys over the years with some seemingly innocuous pranks. We’ve done the brown “E’s” in a tray for dessert (a tray full of the letter E cut out of brown paper), green milk in their cups and the old salt and sugar switcheroo. This year their breakfast will be a bowl of their favorite cereal frozen in milk. Simple, but sure to elicit laughs from the boys that think Adam Sandler is a genius. Listen, I’m not raising rocket scientists.
And I have a special dessert planned for their favorite holiday. A blueberry fool. A fool is a simple, creamy and indulgent dessert that is incredibly easy to execute. Cook up a fruit compote, whip up some sweetened cream and fold the two together. Just scoop it into a pretty dish, drizzle and serve. Not sure why it’s called a fool, because there is nothing foolish about this dish. Pair it with a homemade graham cracker and it can also pull double duty as a sweet dessert dip.
This year April Fool’s Day will be a mix of salty (pranks) and sweet (dessert). I’m hoping to balance out the youthful testosterone with a little mommy sweetness. I have no idea what’s in store for me today, but fingers crossed I’ve bought myself some goodwill with this creamy blueberry fool. But if they come for me, I’m ready. Because the benefit of living with these crazy boys means I’m starting to think like them. And you don’t want to mess with a girl armed with eggs, a rolling pin and nothing to lose.
Happy April Fool’s Day!
- 6 oz blueberries
- 1/4 cup sugar
- 1/2 tsp kosher salt
- zest of one lemon
- 1 Tbsp fresh lemon juice
- 2 cups heavy cream
- 1/4 cup confectioners sugar
- 1 tsp vanilla extract
In a small non-reactive saucepan combine blueberries, sugar, salt, lemon zest and lemon juice.
Cook for 5-7 mins over medium heat, until the blueberries begin to burst and the sauce begins to thicken.
Remove, cool to room temperature and then chill in refrigerator.
Pour heavy cream into a large bowl and whip until soft peaks are formed.
Add confectioners sugar and vanilla extract and whip until stiff peaks are formed.
Fold chilled blueberries into whipped cream, holding off about a half cup to drizzle over the top.
Scoop into serving cups and drizzle with reserved blueberries and top graham cracker crumbles if desired.