This easy blueberry Eton mess recipe is ready in 5 minutes. It is one of my favorite blueberry recipes for summer because it is perfect for whipping together with little effort. An Eton mess is a combination of crumbled meringue cookies, fresh seasonal fruit and soft whipped cream. Instead of making a blueberry compote, I’ve used a homemade jam stirred into the cream to give the dessert added blueberry flavor.
This no-cook treat is so easy, it’s the perfect recipe to make with kids. By swapping homemade jam for a blueberry compote, this dessert comes together in record time.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
Eton mess with blueberries
Making this is about as easy as it gets. This dessert comes together in 5 minutes flat, with the help of store-bought meringue cookies.
With the heat of the summer, turning on the oven to bake meringue doesn’t always appeal to me, so buying these cookies is a shortcut that saves time and energy.
For times when dessert is necessary, but turning on the oven is not. An Eton mess can be made with almost any fruit. Summer is right around the corner, so stick with berries or even stone fruit.
Ingredients for a blueberry Eton mess
All you need for this recipe are these six ingredients. It is very simple, it’s not meant to be a fancy, fussy dessert.
Which, in my book, makes it absolutely perfect for summertime – the season for low-key food. I happen to have fresh blueberries that I picked in my fridge and I wanted to enjoy them as is, so I chose not to cook them.
There is a link to a recipe for cooking the blueberries (in the recipe card), if you want to try that too. If you happen to have homemade blueberry jam, use it. If not, buy a good quality jam with only a handful of ingredients and not too much sugar.
Before you start anything, the first thing you want to do is put the whisk attachment and a metal mixing bowl in the freezer.
I find it helpful, especially if you plan to use small glasses, to use a piping bag to layer in the whipped cream mixture.
Once the bowl is chilled, take it out of the freezer and whip the cream with powdered sugar and vanilla until soft peaks form.
Then, gently fold the jam into the cream. With a rubber spatula, scrape down to the bottom of the bowl and lightly fold over the top in one smooth motion. The cream should be streaked with jam, not completely mixed in. This makes for more interesting bites!
Gently folding instead of stirring will keep the air in the whipped cream. If you are too rough with it, or stir it instead of folding, you’ll stir the air right out of your cream.
Blueberry Eton mess recipe
As you can see, I made this into a parfait in small juice glasses. Another option is to make it into one big dish, like a trifle.
There is no wrong way to do it, but making this Eton mess in a small glass looked really pretty and also kept the servings reasonable.
This is especially helpful if you are making this blueberry recipe for a party or get-together of any kind. Guests can serve themselves by taking a glass and you don’t have to worry about leaving a big dish out on a table.
Here are answers to a few questions I’ve received over the years about making an Eton mess recipe.
No, but that doesn’t make it any less delicious. Traditionally, the fruit is cooked down into a compote. If you’d prefer to go a more traditional route, make the blueberry sauce in my no bake blueberry cheesecake bars. Skip blending it into a purée and spoon the berries over the Eton mess.
If you want to make this ahead of time, I would suggest making all of the components and storing them separately. Assemble shortly before you plan to serve. If you leave it for more than a few hours, the meringue cookies will become soft. Not necessarily a bad thing, but they lose their texture.
Omit the meringue cookies and you have a dessert called a “fool”. Fruit is cooked down into a compote and stirred into whipped cream. That’s really the only difference.
By keeping the mixing bowl and whisk attachment very cold, the cream will whip up faster. When making whipped cream, it’s best to keep everything, including the heavy cream, as cold as possible.
More no bake desserts
- No bake chocolate cheesecake – Rich and dense like a traditional cheesecake, minus the oven.
- Strawberry no bake cheesecake bars – Graham cracker crust filled with creamy cheesecake filling.
- Coconut rum balls – An adults only treat.
- No bake lemon cheesecake parfaits – A sweet, tart, lemony no-bake treat.
If you love this blueberry Eton mess recipe, please give it 5 stars!
Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.
- 2 cups heavy whipping cream
- 3 tbsp. powdered sugar
- 1 tsp vanilla extract or vanilla bean paste
- 1/4 cup store-bought blueberry jam or homemade black & blue jam
- 1 pint blueberries, rinsed and completely dried
- 4oz. meringue cookies, crumbled (or if you are feeling adventurous, use this meringue recipe as a guide)
- Place medium sized metal bowl and whisk attachment for hand mixer in freezer for 15 minutes.
- Remove bowl from freezer and add heavy cream, powdered sugar and vanilla.
- Beat on high speed until soft, billowy peaks form.
- Gently fold blueberry jam into the whipped cream.
- In a glass, alternate layers of blueberry whipped cream, crushed meringue cookies and fresh blueberries.
- Serve immediately.
Best served immediately, but if you need to make it in advance, make all of the components and assemble dessert shortly before serving.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 432Total Fat: 31gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 90mgSodium: 47mgCarbohydrates: 37gFiber: 2gSugar: 31gProtein: 3g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂
Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!
Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!
Originally published 5/13/13, most recent update 5/28/21.