1/4 cup plus 1/2 teaspoon superfine sugar or to taste
1 to 2 tablespoons fresh lemon juice or to taste
1/2 cup heavy cream
1 teaspoon vanilla extract
In a blender, combine the blueberries with 1/4 cup of the sugar and the lemon juice; blend until the mixture is very finely pureed and transfer the puree to a bowl.
In a medium bowl with electric beaters, beat the cream until it forms soft peaks, add the remaining 1/2 teaspoon sugar and the vanilla and beat again just enough to incorporate the sugar and vanilla.
Gently pour the whipped cream on top of the blueberry puree and with just a few stokes, fold the cream into the puree to form streaks. You don’t want the cream to combine with the puree, you want the two to remain as separate as possible. Spoon the mixture into ice pop molds, leaving a 1/2-inch gap at the top and freeze them solid before serving (about 8 hours).
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