Blueberry Yoghurt Cup

17 Sep 2023

Cooking the blueberries in advance and leaving to cool gives this yogurt cup a delicious taste, well worth a little extra work. Crunchy granola is also perfect to make this a satisfying breakfast.


250g fresh blueberries
40ml water
1 x 5ml spoon honey
Few drops of vanilla extract
1 x 15ml spoon cornflour dissolved into 2 x 15ml spoon of water
100g granola, crunchy oat cereal or muesli
400ml of natural low-fat yogurt


Wooden spoon
Measuring jug
Measuring spoons
4 x teaspoons for serving
4 x Clear glass or dish (approx. 150ml capacity)
Mixing bowl


  1. Wash the blueberries and drain using a colander.
  2. Place 200g of blueberries in the sauce pan. Cover with 40ml water and add honey and vanilla.
  3. Heat over medium-high heat until mixture comes to
    a low boil and the blueberries start to break apart.
  4. Dissolve the cornflour in water in the mixing bowl and add to the blueberry mixture, bring to a boil and stir gently with a wooden spoon. If too thick add a little more water and turn the heat down, cook for
    3–4 minutes until the sauce is thick and glossy.
  5. Remove from the heat and cool.
  6. In a 150ml glass or dish, add 1 x 15ml spoon natural yogurt to the bottom, sprinkle with granola, layer with 1 x 15ml spoon blueberry sauce, repeat to
    the top.
  7. Sprinkle fresh blueberries on top and serve.

Skills used include:
Washing, weighing, measuring, boiling, cooling and serving.

Top Tips

  • Remember to cool the blueberry sauce before serving.
  • Blueberries from Chile are in season from January – March, and British Blueberries are in season from June – September.

Something to try next time

  • Try adding other berries, such as strawberries, raspberries or blackberries.
  • If you don’t want to cook the blueberries, place in a medium bowl and crush with a fork.

Prepare now, eat later

  • You can make the blueberry sauce, cool and freeze, just remember to defrost before serving.