Topped with zesty lemon sugar, these Chocolate Covered Blueberries are a quick and easy treat that’s perfect for summer. Just 5 ingredients needed!
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These chocolate covered blueberries are such a fun summer treat. They’re just perfect for satisfying a chocolate craving and if you prefer desserts that are more tart than sweet, these may be perfect.
Plump and sweet fresh blueberries are coated in chocolate (either dark or semi-sweet, your chocolate!) then topped with a lemon zest sugar. It’s the perfect balance of tart and sweet. I love to make dark chocolate blueberries because I find that dark chocolate pairs so well with the blueberry flavor and the sugar topping.
These make a great afternoon treat or dessert – and they store well, so I expect they’ll make a frequent appearance in my kitchen this summer!
Ingredients & Substitutions
- Blueberries – Choose plump, firm berries – not ones that are overly ripe and squishy.
- Chocolate – You can use semi-sweet or dark chocolate. I prefer dark chocolate covered blueberries but use whatever you prefer. Just be sure to use a quality chocolate, as it will make a difference!
- Coconut oil – Helps prevent the melted chocolate from seizing and makes it smooth and shiny.
- Lemon – Lemon zest gives a fresh lemon flavor to the sugar topping.
- Granulated sugar – Combined with the lemon zest, this creates the tangy-sweet lemon sugar topping.
Can I Use Frozen Blueberries?
You’ll want to use fresh blueberries when making this chocolate covered blueberry recipe. Frozen blueberries get too soft when they thaw, which would cause them to break down. Plus, they have too much moisture which will prevent the chocolate from sticking and cause them to ooze.
How to Make Chocolate Covered Blueberries
To make your chocolate covered blueberries, begin by washing and drying the blueberries. Let them sit on a clean dish towel to completely air dry for an hour or two. This step is essential as moisture can cause the chocolate to seize and not stick.
In a small bowl, add the lemon zest and granulated sugar. Stir, coating the lemon zest with the sugar so it creates a sugary crumble.
In a microwave-safe bowl, melt the chocolate for 30-second intervals, stirring between rounds. Stop when the chocolate is nearly melted and stir. The warm chocolate will melt any remaining chocolate pieces. If you overheat the chocolate, it will burn so be sure to stir frequently.
Add the dried blueberries to the bowl of warm melted chocolate. Stir gently to coat the blueberries completely.
Drop spoonfuls of 4-5 chocolate blueberries on a baking sheet lined with parchment paper. Be sure to leave space between each spoonful, so the chocolates aren’t touching.
Sprinkle a pinch of the sugared lemon zest on top of each chocolate covered blueberry bunch.
Place the tray of chocolate blueberries in the fridge to set for a half hour. Enjoy!
Can I Use Other Fruit?
Yes, you can substitute the blueberries with pretty much any fruit you think would be good dipped in chocolate. (Which is…pretty much all of them!)
If you use raspberries or blueberries, I recommend dipping them in the chocolate with a fork and tapping to remove the chocolate. Stirring them can cause the delicate berries to break apart.
Dark chocolate covered blueberries will last in the fridge for up to a week in an airtight container once the chocolate has completely set and is no longer sticky. You can add parchment paper between layers to prevent them from sticking to each other. Let them come to room temperature for a few minutes on the counter or eat them cold right out of the fridge for a little crunch.
Can I Freeze Chocolate Blueberries?
Yes, you can freeze these chocolate covered blueberries! Once they’ve set completely, just store in an airtight, freezer-safe container. I recommend parchment paper between layers so they don’t stick and you can just pull them from the freezer as desired.
More Blueberry Recipes:
Chocolate Covered Blueberries
- 1 cup blueberries
- 4 oz dark or semi-sweet chocolate
- 1 ½ tsp coconut oil
- 1 tsp granulated sugar
- 1 lemon zested
- Wash the blueberries and let them sit on a clean dish towel to completely air dry for about and hour or two.
- In a small bowl add the zest of one lemon and a tsp of granulated sugar and stir. You want to coat the lemon zest with the sugar so that it creates a sort of sugary crumble.
- In a medium microwave safe bowl add the chocolate for 30 second intervals stirring in between rounds. Stop when the chocolate is nearly melted. Stirring the remaining warm chocolate will melt what is left. You do not want to overheat the chocolate and burn it.
- Add the dried blueberries to the warm chocolate and stir gently to coat the blueberries completely.
- Line a baking sheet with parchment paper and drop spoonfuls of 4-5 blueberries on the sheet leaving space in between so the chocolates aren't touching.
- Add a pinch of the sugared lemon zest to the top of each blueberry cluster and then place the sheet of chocolate blueberries in the fridge to set for a half hour.
- Serve once the chocolate on the blueberries has set.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.