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U.S. Highbush Blueberry Council

Scandinavian Blueberry Bisque


  • 4 cups fresh or frozen blueberries
  • 6 cups orange juice
  • 1/4 cup firmly-packed light brown sugar
  • 1/4 teaspoon ground cinnamon2 tablespoons cornstarch
  • 2 tablespoons water
  • 3/4 teaspoon grated orange peel
  • Sour cream or Greek yogurt, for garnish


  1. In a large saucepan, combine blueberries, orange juice, brown sugar and cinnamon.  Bring to a boil.
  2. In a small bowl, combine cornstarch and water; gradually stir into blueberry mixture.
  3. Cook, stirring frequently, until mixture comes to a simmer and thickens slightly.
  4. Remove from heat; stir in orange peel.
  5. Let cool 15 minutes.
  6. In a blender, puree in batches in blender; pour into a bowl. Cover and chill.
  7. Serve soup cold with a swirl of sour cream and a few blueberries, if desired.

Number of servings (yield): 8

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