This blueberry parfaits recipe has all the flavors of a blueberry streusel pie without the work of making a pastry! The blueberry pie and granola layers make for a fun summer dessert parfait and the white chocolate cream puts it over top.
All that and these parfaits are a single serving dessert, so no having to share. Bonus!
I don’t know about you, but August is the month when I can’t eat enough blueberries.
Or perhaps it’s more I can’t buy enough blueberries. I go to the farmer’s market and can’t resist buying a container. I’m at the farmstand and more blueberries! And then there is the annual trip my daughter and I take to the ‘pick your own’ farm nearby.
Maybe I should work on my self control…but blueberries! 🙂
While we eat a fair number of them by the handful and I freeze some as well, now is the time for me to dip into my store of favorite blueberry recipes and also try out a few new ones since I know the fresh, local blueberries will be gone again all too soon.
This particular recipe is one of my favorites. Ever since I saw it in an issue of Fine Cooking, I’ve been making blueberry parfaits. I’ve made a few changes to the original over the years but I can’t beat the combination of the blueberry pie filling, crunchy granola, and white chocolate cream.
Because how can you go wrong with the combination of blueberry pie filling layered with buttery, nutty streusel all finished off with white chocolate creamy topping?
How do you make blueberry parfaits with white chocolate cream?
There is a bit of complication here since you have to make each of the three layers and allow time to let each of them cool before you can assemble them. But all will be forgotten and forgiven once your spoon dips down into the cup to scoop up some blueberry parfait and the flavors explode into your mouth.
However, each step is easy. It’s mostly a matter of getting started ahead of time and leaving enough space in your day for all the layers to cool before assembling them into a parfait.
First Step: Make the streusel. If you like a more rustic and chewy streusel you can mix this together with your hands. I prefer mine finely ground which means it’s just a matter of pouring it all into a food processor and then pulsing until it’s chopped to your taste. Spread out on a cookie sheet, bake, stir a few times, and all done!
Second Step: Make the white chocolate cream. Here you can go easy and use white chocolate chips or chop up white chocolate bars. Just note the chips are not actual chocolate (though they are very easy to work with!).
Third Step: Make the pie filling. This is a simple matter of mashing up the blueberries filling mixture a bit, simmering it, and then (and here’s the hard part) waiting for it to cool.
Fourth Step: This one’s my favorite! Assemble the blueberry parfaits. 🙂 And eat them!
If you try my recipe for Blueberry Parfaits, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
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What are you waiting for? Blueberry pie in a cup! Now is the time to make it!
– Happy Eating, Annemarie
Granola and White Chocolate Blueberry Parfaits
- 2/3 cup (3 oz) all purpose flour
- 1/2 cup old fashioned rolled oats, not instant or quick-cooking
- 1/2 cup (2 oz) slivered almonds
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 pinch table salt
- 6 tbsp (3 oz) cold unsalted butter, cut into 1/2-inch cubes
- 3 oz white chocolate, finely chopped, or mini white chocolate chips
- 1 cup heavy cream, divided, 1/2 cup in the ganache and 1/2 cup added later
- 4 cups (1-1/4 lb) fresh blueberries
- 6 tbsp granulated sugar
- 4 tsp cornstarch
- 1/4 tsp ground cinnamon
- 1 tbsp chopped fresh mint
- 1/4 tsp table salt
- 1 tbsp cold unsalted butter
- 1/2 tsp fresh lemon juice
- garnishes: chopped white chocolate, blueberries, mint leaves
- Heat oven to 325F.
- In a food processor, pulse together flour, oats, almonds, sugars, and salt a few times. Add the butter and continue pulsing until ingredients are well mixed and finely chopped.
- Spread out the streusel on a baking sheet and bake, stirring a few times, until golden brown, about 20 minutes.
- Take the streusel out of the oven and let it cool to room temperature.
- Put the white chocolate in a medium bowl.
- Bring the 1/2 cup of cream to a boil and then pour it over the chocolate. Let sit for about 1 minute, then whisk until smooth and glossy.
- Cover the bowl with plastic wrap, then transfer the bowl to the refrigerator and chill for at least one hour, up to 24 hours.
- Once chilled, add the remaining 1/2 cup of cream and whip with a hand mixer until stiff peaks form. Refrigerate the white chocolate cream until you are ready to assemble the parfaits.
- In a large pot, stir together the blueberries, sugar, cornstarch, cinnamon, mint, and salt. Use a large fork or potato masher to break up some of blueberries and release their juices.
- Heat the pot on medium, stirring frequently, until the mixture begins to boil. Then reduce the heat to low.
- Simmer the blueberries on low, stirring constantly, until thick, about 2 minutes.
- Take the pot off the heat. Stir in the butter and lemon juice until the butter is melted.
- Let the filling cool until it is just warm.
- Set out 6 parfait glasses.
- Divide the streusel into thirds. Layer the first third of streusel into the bottom of each parfait glass. Then divide half of the filling among the glasses. Continue layering: another layer of streusel, the remaining half of the filling, and then last of the streusel.
- Top each glass with some of the white chocolate cream.
- Garnish with more chopped white chocolate, blueberries, and/or mint leaves.
- Inspiration: Adapted from Blueberry Pie Parfaits with White Chocolate Cream by Fine Cooking.
- To Make Ahead: The streusel will keep for up to 1-2 days if stored in an air-tight container at room temperature. The white chocolate cream can be made the day before and refrigerated until ready to use. The blueberry filling can be made in the morning and kept at room temperature until needed, or made up to 3 days ahead.
- White Chocolate Cream: The chocolate cream is basically a whipped ganache. If you've ever made a ganache before, it's the same idea.