Do Blueberries and Grapes Go Together?

Blueberries and grapes in a heart-shaped container.

Blueberries and grapes can certainly be eaten together. Researchers discovered that combining a polyphenol-rich grape extract with a polyphenol-rich blueberry extract considerably boosted the positive benefits of the grape extract and that the combination created a far more strong effect than either extract alone.

We have shared a few recipes that combine blueberries and grapes.

Do Blueberries and Grapes Go Together Taste and Texture Wise?

Blueberries and grapes go well together in terms of taste and texture.

Salad: If you’re fond of fruit salad, you will love combining blueberry and grapes in a bowl. Oranges can also be added to enhance the flavor

Smoothie: Blueberry and grape recipe tastes great and is full of nutrition.

Dessert: Blueberry and grape pies might not be popular, but they have a unique flavor that might interest you.

Blueberry and Grape Recipes

1. Blueberry Grape Smoothie

Try this smoothie for a rich and tasty smoothie that only takes a few minutes to make. Take in every last drop!


  • 1 cup grape juice
  • 1/2 cup cold water (I used almond milk) or milk of choice
  • 1 cup ice cubes (or more if you want a thicker smoothie)
  • 1 1/2 cup frozen blueberries –
  • 1 banana (small) or 1/2 banana (larger)
  • Optional: 1 tbsp. honey or agave nectar
  • Optional: 1-2 drops stevia or 1 packet
  • a half teaspoon of vanilla extract
  • a quarter teaspoon of cinnamon
  • 2 heaping tbsp. plain or vanilla yogurt, coconut or soy yogurt for vegans, or leave off


  • Combine all ingredients in a blender and blend until smooth.
  • If necessary, add cold water or milk.
  • Whirl until the mixture is smooth and creamy.

2. Blueberry Grape Salad

This quick and easy fruit salad combines a splash of lime, luscious strawberries, blueberries, grapes, kiwi, pineapple pieces, and mandarin oranges.


  • 1 pound sliced and hulled strawberries
  • 1 pint blueberries, fresh
  • 2 cups fresh pineapple cubes
  • 3 kiwis, peeled and half-moon sliced
  • 2 cups halved seedless green or red grapes
  • 2 tsp. lime juice
  • 1 tbsp. honey (optional)
  • 1/4 teaspoon lime zest


  • Toss blueberries, strawberries, kiwi, pineapple, and grapes, together in a large mixing dish. Whisk together lime juice and lime zest in a small bowl.
  • Drizzle the lime dressing over the fresh fruit combination. Serve.
  • Keep leftovers in the refrigerator for 3-5 days in an airtight container.

Read more here:
Different Types of Blueberries
How To Store Blueberries – Full Guide
Best Substitute to Blueberries
How To Prevent Birds From Eating Blueberries – Blueberry Caring Guide
How To Remove Blueberry Stain?

3. Berry and Grape Crumble

Try this delicious blueberry and grape crumble to dazzle your taste buds.


  • 4 cups halved seedless grapes
  • 4 cups blueberries (fresh or frozen)
  • 1 cup thawed sliced frozen or fresh strawberries
  • 2/3 cup granulated sugar or 3/4 cup turbinado (wash raw) sugar
  • Cornstarch, 1/3 cup
  • 1 tablespoon lemon juice 1 1/2 teaspoons grated lemon zest
  • crumble:
  • 1 1/2 cups all-purpose gluten-free baking flour
  • A half teaspoon of baking powder
  • A third cup of coconut oil
  • 1 big room-temperature egg
  • 1 teaspoon extract de vanille
  • 1 teaspoon turbinado sugar (washed raw) for the cinnamon-sugar topping
  • 1/2 teaspoon cinnamon powder


  • Preheat the oven to 375°F. Combine the first 7 ingredients in a large mixing basin; transfer to a greased 2-quart baking dish.
  • In a food processor, combine flour, sugar, and baking powder; process until blended. Pulse in the coconut oil, egg, and vanilla until the mixture is crumbly. Sprinkle on top of the fruit mixture. To make the topping, combine all of the ingredients and sprinkle over the crumble. (The dish will be overflowing.) Place on a baking sheet with a rim.
  • Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling. Serve immediately.

4. Blueberry and Grape Pie

This delectable, juicy blueberry and grape pie, with its delicate, flaky crust, is the perfect early fall dessert.


For crust

  • 3 1/2 cup crust (490 g)
  • 2 tablespoons white granulated sugar all-purpose flour
  • 2 tsp. salt (kosher)
  • 2 1/2 sticks or 1 1/4 cup (300 g) unsalted cold butter
  • 1/3 cup of ice-cold water
  • 1/3 cup bourbon

For filling

  • 3 mugs (455 g or 1 pound) grapes
  • 3 mugs (455 g or 1 pound) blueberries
  • 1 medium apple, peeled, seeded, and grated on a box grater with the coarse hole
  • A quarter cup (150 g) sugar granules, white
  • A quarter cup (35 g) flour made from tapioca (or cornstarch)
  • 2 tbsp. balsamic vinaigrette
  • A half teaspoon of cinnamon
  • 1/4 teaspoon of kosher salt

To put together

  • A little extra flour to sprinkle on the rolling surface
  • 1 big yolk of an egg
  • 2 tbsp. white sugar, granulated or effervescent


  • In a large mixing basin, combine the flour, sugar, and salt to make the crust dough. Cut the butter into 1/2-inch cubes and toss with the flour to coat. Flatten the butter cubes with your fingertips until they are completely shattered. Begin pressing and squeezing the butter between your fingertips until the ingredients clump together. Toss the mixture with a fork to incorporate the water and vodka until it forms a dough. Add a bit of extra flour and fold it in if the mixture seems too wet, but the dough is supposed to be moist. If the dough appears to be drying out, add another tablespoon or two of water. Split the dough in half, then gather and flatten one half into a large 1/2-inch thick disc. Wrap the dough in plastic wrap securely and repeat with the remaining dough. Refrigerate for at least an hour or overnight.
  • Once the dough has cooled, make the filling by combining all of the ingredients in a large mixing bowl and gently mixing to coat all of the ingredients.
  • On a floured work surface, roll out one disc of dough into a 10-inch round circle, then fit it into a 9-inch deep-dish pie plate. Fill the pie crust with the grape and blueberry filling. Cut the other disc dough into strips after rolling it out to the same size. Turn the pie 90 degrees and arrange the second-longest strip perpendicular to the first over the filling in the center. The pie should have an “X” on it. Turn the third and fourth pieces of dough 90 degrees and arrange them to the right and left of the central strip. Turn the dough 90 degrees and insert two more strips, raising the strips up to “weave” the strips above and below the previously placed strips. Continue to top the pie until it is completely covered, keeping the short pastry strips for the pie’s ends. Crimp the sides of the pie in a decorative manner, folding the top crust’s ends into the edges.
  • Chill the crust in the fridge for 15 minutes before serving. Preheat oven to 400°F while the pie chills. Place the pie on a rimmed baking sheet to collect any drips when it has chilled. Brush the top of the pie crust with an egg yolk and 1 tablespoon of water mixture. Sprinkle sugar on top of the pie and bake at 400°F for 20 minutes. Reduce the heat to 350 degrees Fahrenheit and bake for another 60 to 80 minutes, or until the filling is bubbling hot. Halfway through baking, take a look at the pie. To avoid burning, cover the crust with aluminum foil if it begins to brown too quickly. Serve hot or at room temperature, but leave aside for a few minutes to allow the filling to firm up.

Final Thoughts

If you wish to combine blueberries and grapes together, use the recipes listed above. They will allow you to make full use of the two delicious fruits.

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