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U.S. Highbush Blueberry Council

Blueberry Lemon Vinaigrette

Chef Jason K. Morse, CEC, ©5280 Culinary, LLC

Blueberry Lemon Vinaigrette – the sweet and tangy addition to any salad for an unforgettable dish.


  • 1 cup white balsamic vinegar
  • 1/4 cup champagne vinegar
  • 1/2 cup lemon curd
  • 1/4 cup lemon juice
  • 1 cup fresh blueberries
  • 1 tablespoon fresh basil
  • 4 tablespoons clover honey
  • 2 tablespoons Dijon honey mustard
  • 1 cup olive oil
  • 3/4 teaspoon garlic, granulated
  • 1 1/2 teaspoon salt
  • 1/8 teaspoon white ground pepper


  1. In a blender, combine all ingredients, except the oil. Use the blender’s “pulse” speed to mix ingredients and then blend at low for 1 minute.
  2. Increase blender speed to medium, then slowly add the oil through the center cover in the blender’s lid. Place center cover back on.
  3. Increase blender speed to high and blend for 1 minute.
  4. Turn off and unplug the blender. Using a wooden spoon, taste the dressing and adjust as needed. Note: Blend after each adjustment to ensure proper mixing of seasonings.
  5. Once final, transfer into mason jars for storage.

Number of servings (yield): 34 servings (about 1 fl oz. per serving)

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