Do Blueberries and Caramel Go Together?

Autumn caramel cake with blueberries.

Blueberries and caramel can go together in a variety of dishes. You can try blueberry caramel sauce, blueberry caramel cobbler, blueberry caramel cheesecakes, and several other recipes. The flavor will be unique, so don’t be afraid to try a few of the recipes we have shared.

Do Blueberries and Caramel Go Together Taste and Texture Wise?

Sauce: A sweet and sticky caramel sauce can be infused with strawberries for a blueberry caramel sauce

Milkshake: It’s rare to see caramel and blueberries together in a milkshake, but you can try to experiment with this combination for a unique drink.

Cheesecake: Blueberry and caramel cheesecake are a good option if you plan to use the two ingredients together.

Blueberry and Caramel Recipes

1. Blueberry Caramel Sauce

Blueberries infuse a sticky, sweet caramel sauce with a fresh, summery flavor.


  • 1 pound of blueberries
  • 1 pound of sugar
  • 1 cup of water
  • A quarter-cup of lemon juice


  • Blueberries should be pureed in a food processor.
  • In a saucepan, combine the sugar and water, boil over medium heat, and simmer for 8-10 minutes, or until the sugar has melted and the liquid has turned a deep amber color.
  • Remove from the heat and stir in the blueberry puree carefully.
  • Return to fire, reduce to low heat, and simmer for 5 minutes. Strain the solids through a fine-mesh strainer, then return to heat and continue to cook until it thickens, about 10 minutes.
  • Remove from the heat, stir in the lemon juice, and cool to room temperature.

2. Blueberry Salted Caramel Cobber

Driscoll’s blueberry cobbler with salted caramel on a cast iron skillet is unrivaled.


For the filling

  • 6 oz. room temperature salted caramel sauce
  • Blueberries (48 oz.)
  • 1/2 cup sugar (granulated)
  • 3 tbsp. orange juice
  • 1/4 tsp. cinnamon powder
  • 1/8 tsp. nutmeg
  • 1/4 cup tapioca
  • 1 tsp. caramel flavoring
  • 1/2 teaspoon coarse salt

For the biscuits

  • 2 1/2 cup flour (all-purpose)
  • 1/2 cup sugar (granulated)
  • 2 tsp. baking powder
  • a half teaspoon of salt
  • 1/2 cup frozen butter
  • a single package (3 ounces) room temperature cream cheese
  • 2 tablespoons thick whipping cream plus 1/3 cup
  • 1 1/2 tsp. caramel flavoring


  • Preheat the oven to 375 ℉. Set aside a baking sheet lined with parchment paper.
  • Combine the blueberries, orange juice, sugar, caramel extract, nutmeg, cinnamon, and tapioca in a medium saucepan over low heat. Cook for 8 minutes, or until the mixture is soft and tender, stirring occasionally. Transfer the blueberry mixture to a 10″ x 14″ iron pan that has been lightly oiled (cooking spray works great). Remove from the equation.
  • Sift together sugar, flour, baking powder, and salt in a large mixing basin; completely combine. Using 2 forks or a pastry cutter, chop in the butter until the mixture resembles coarse crumbs. Cut in the cream cheese with your fingertips until it is well mixed. Whisk together the cream and caramel extract in a separate bowl, then add to the flour mixture. Mix until the dough comes together with your fingers once more. Roll out the dough onto parchment paper into a 12-inch thick round. (Flour the surface if the dough is too sticky to handle). Using a 3-inch round cutter, cut out roughly 12-14 rounds, then put and press the rounds over the blueberry mixture. Cut out around 10 stars with a 12″ star cutter and about 7 stars with a 3″ star cutter for a finer layout, then put and press stars gently overlapping each other over the blueberry mixture.
  • Place the iron skillet on the baking sheet that has been prepared. Cover the skillet with parchment paper and bake for 45 minutes, or until the blueberries are boiling. Bake for 10 more minutes after removing the parchment paper. Scones should have a golden brown color to them.
  • Place the iron skillet on a wire rack to cool for about 30 minutes. Use a spoon to spread the salted caramel topping throughout the cobbler and sprinkle with sea salt as a finishing touch. Serve with whipped cream if desired. This can be kept in the fridge for up to two days.

3. Blueberry Cornbread with Salted Caramel Sauce

This is a delightful dish that is sure to appeal to both adults and kids.


For cornbread

  • 1 unsalted butter stick
  • cornmeal, 2 cups
  • 2 cups unbleached all-purpose flour
  • 1 pound of sugar
  • 1 teaspoon of baking soda
  • 2 teaspoons of baking powder
  • 1 1/2 teaspoons of salt
  • 2 quarts of buttermilk
  • 4 quail eggs
  • 2 1/4 cup blueberries, fresh

For caramel sauce

  • 1 1/2 pound of sugar
  • 1 cup of water
  • 1 quart of thick cream
  • 3 tbsp. butter (unsalted)
  • 1 1/2 teaspoons of salt


For cornbread

  • Blueberries should be rinsed and dried. See the note if you’re using frozen blueberries.
  • Preheat the oven to 400°F and position a rack in the center.
  • Grease and line a 9″x13″ cake pan with a 13″x18″ sheet of parchment, covering the bottom and two 13″ sides of the pan (the two 9″ sides will still be exposed). Crease the paper along the bottom margins of the 13″ sides of the pan, as well as fold and crease the parchment’s 13″ ends, so that the flaps overhang the pan’s outside.
  • Melt the butter in a small saucepan over low heat, stopping just before it melts entirely. The remaining butter will be melted by the residual heat.
  • In a large mixing basin, whisk together the cornmeal, flour, 1 cup sugar, baking soda, baking powder, and salt.
  • In a medium mixing basin, whisk together the buttermilk and eggs. Slowly drizzle in the butter and stir to incorporate.
  • Fill a well in the dry ingredients with the liquid and stir to combine. Just until the dry ingredients are thoroughly absorbed into the liquid, combine with a fork. The consistency should be wet and gloppy rather than liquid.
  • 2/3 of the batter should be poured into the cake pan and spread evenly, pressing into the corners. Half of the blueberries should be sprinkled in and distributed evenly. Pour the remaining batter on top and smooth it out evenly. Press down upon the berries until they’re covered by the batter, then add the remainder of the blueberries, distributing them equally.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. If the toothpick is clean, but the top is still wobbling when you move the pan, wait for a few minutes more.
  • Remove the pan from the oven and set it aside for 10 minutes to cool. To loosen the cornbread, run a butter knife over the edges that are touching the 9″ sides of the pan. Transfer the cornbread to a cooling rack using the paper handles. Place a baking sheet on top of the cornbread and carefully flip the sheet, cornbread, and cooling rack over, then remove the cooling rack and remove the parchment. After that, remove the cooling rack and turn the cornbread over and take off the sheet.

For caramel sauce

  • Add the 1 1/2 cups sugar to a medium, heavy-bottomed saucepan and gently shake to distribute the sugar evenly. Pour the water in slowly enough to wet all of the sugar.
  • Have a whisk available, as well as the cream, butter, and salt (all separate from one another), but don’t add them yet.
  • Preheat the stove to medium heat. During this part, be very careful not to stir. The sugar will dissolve, and the water will begin to boil. After around five minutes, start keeping an eye on the boiling syrup.
  • The syrup will begin to brown after around 7-8 minutes. It may darken faster at the borders; at this stage, gently swirl the pan to spread the darker areas. Turn off the heat when the syrup has reached a rich honey color, then add the cream and whisk rapidly to incorporate. It may appear that the mixture is seizing up, but keep whisking, and it will return to a liquid state. After the mixture has settled, whisk in the butter and salt until smooth.
  • Pour the caramel sauce into a heat-resistant glass and set it aside to cool. It will be runny at first, but as it cools, it will thicken significantly.

Combining the two

  • Fill a beautiful glass jar with caramel sauce and a tight-fitting lid. Return the cornbread to the cake pan to cut/arrange later, or cut and arrange on a plate or tray and carry covered with plastic wrap. Prepare a spoon for visitors to drizzle the caramel sauce with.

Final Thoughts

Blueberries and caramel go together quite well, taste and texture-wise. You can try the two ingredients together in different combinations, as we have shown above.

View more like this:
Types of Blueberries
When Do You Plant Blueberries? When is the Strawberry Season?
When Do Blueberries Bloom?
What Can You Do with Frozen Blueberries?
How to Properly Clean and Wash Blueberries

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