Nordic blueberry soup (blåbärssoppa)
July 22, 2026 · 2 min read
Blåbärssoppa — blueberry soup — is a genuinely traditional Swedish dessert that most non-Scandinavians haven't encountered. It's simpler than it sounds: blueberries simmered with a little sugar and thickened lightly with potato starch until the consistency is somewhere between juice and a thin compote. Served warm or cold.
It tastes like concentrated blueberry with a pleasant thickness. The tartness of the berries comes through clearly. A spoon of plain skyr stirred in, or served alongside, is the traditional accompaniment that adds protein and a dairy contrast.
Ingredients
- 400 g (about 14 oz) fresh or frozen blueberries
- 500 ml (2 cups) water
- 2 tablespoons sugar (adjust to taste)
- 1 tablespoon potato starch (or cornstarch)
- 2 tablespoons cold water (for dissolving the starch)
- 1/2 teaspoon lemon juice
- Optional for serving: a spoon of plain skyr or yogurt
Steps
- Combine the blueberries, 500 ml water, and sugar in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, until the blueberries have softened and given up their juice, about 8–10 minutes.
- In a small bowl, dissolve the potato starch in 2 tablespoons of cold water. Add to the simmering soup and stir constantly for 1–2 minutes until the soup thickens slightly and turns glossy.
- Remove from heat. Add the lemon juice and taste for sweetness. The soup should be tart-sweet.
- Serve warm, or refrigerate and serve cold. Both are traditional. Top each bowl with a spoon of plain skyr or yogurt if you like.
Notes and swaps
Blueberries: fresh and frozen work equally well. The Nordic diet berries guide notes that bilberries (the European wild blueberry) are the traditional ingredient, but cultivated blueberries are the practical substitute in the US.
Sugar: the amount is a guide. Frozen blueberries are sometimes tarter than fresh; wild blueberries (available frozen) are more intensely flavored and may need slightly more sweetener. Taste and adjust.
Starch: potato starch is traditional and gives a cleaner, glossier result. Cornstarch works fine as a substitute. Either way, dissolve in cold water before adding to the hot soup — adding dry starch directly causes lumps.
Temperature: both warm and cold versions are traditional. Warm is more comforting in winter; cold is refreshing in summer. The texture changes slightly when cold — a bit more set, almost like a thick sauce.
Variation: add a cinnamon stick to the simmering berries and remove before serving for a spiced version.
The macros here are estimates. Tell Nordic Diet Companion "blueberry soup with a spoon of skyr" and it counts the berries and fermented dairy for the day's pattern. See Nordic dinner ideas for other dessert and meal ideas, and the Nordic diet pantry for what to keep on hand.