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Blueberry Punch

Blueberry Punch

2 litres


  • 2 cups (300 g) B.C. blueberries, fresh or frozen, divided
  • ½ cup (100 g) Granulated sugar
  • 2 tbsp (30 ml) Lemon juice, freshly squeezed
  • 2 cups (480 ml) Cranberry juice, chilled
  • 2 cups (480 ml) Pineapple juice, chilled
  • 1 cup (240 ml) Pure blueberry juice, chilled
  • 1 cup (150 g) Raspberries, fresh or frozen
  • 1 bottle (750 ml) Sparkling wine or club soda, chilled


  1. For the blueberry syrup, boil 1 cup of blueberries with the sugar, lemon juice and 1 cup of water for 10 minutes.
  2. Mash the blueberries with a potato masher and strain the juice through a fine mesh sieve, discarding the solids. Allow to cool.
  3. In a large pitcher, add the cooled syrup, remaining blueberries, cranberry juice, pineapple juice and raspberries.
  4. Serve on ice, topped up with either sparkling wine or club soda.