In a medium saucepan, combine the blueberries, water, sugar and juice. Bring to a boil and immediately reduce heat to simmer. Allow mixture to simmer for 20 minutes - stirring occasionally. Turn off heat.

Allow blueberry mixture to cool before proceeding.

Pour blueberry mixture into a blender and pulse until smooth. Add the buttermilk and pulse until well blended. Refrigerate overnight or until chilled.

When ready to serve, transfer blueberry soup to 6 to 8 small glasses. Dot the tops of each serving with three very small spoonfuls (about 1/2 teaspoon) of yogurt. Drag a toothpick through the center of each dot to create hearts.

Garnish with mint if desired.

Serves 6 to 8. Enjoy!


This unique blueberry breakfast soup is from the Artist's Inn & Gallery in Terre Hill, Pennsylvania. Variations on this dish are also popular aboard cruise ships.

Mr Breakfast would like to thank Bed+Breakfast for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From J. Lundgren

Swedes use blueberry soup for "stomach ailments". It is good for what ails you. ;-)

Comment submitted: 7/25/2014 (#18939)



From callie789 (Team Breakfast Member)

Rating (out of 5):

It was pretty good, a delicious breakfast treat. Not the absolute best, but I would recommend it.

Comment submitted: 3/20/2011 (#12333)

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