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large white bowl with green salad topped with cucumber and blueberries. Small glass pitcher with blueberry vinaigrette dressing on left. Two wood spoons and fresh blueberries in foreground. Gray striped napkin underneath

Blueberry Vinaigrette in 5 Minutes

Author: Janet Harlow
Course: Sauces and Dressings
Cuisine: American
Servings: 6
This blueberry vinaigrette recipe has just a few ingredients but packs a punch in flavor. It will add a gorgeous color and the perfect sweet and tart balance to a salad. Just 5 minutes and 6 ingredients are all you need,
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Prep Time 7 mins


  • c fresh blueberries Frozen can be used if thawed first, but measure BEFORE thawing.
  • ¾ c extra virgin olive oil
  • ¼ Tbsp white balsamic or white wine vinegar
  • 1-2 Tbsp agave, maple syrup or honey
  • 1 small to medium sized garlic clove
  • 1-2 pinches black pepper optional


  • Taste a blueberry. Is it sweet and flavorful? Tart? If it is very sweet I recommend starting with 1 Tbsp sweetener. Add more after the vinaigrette is blended, if needed.
  • Gently smash the garlic clove with your hand to loosen the skin. Remove it and discard.
  • Place all the ingredients in a bowl (for an immersion blender) or in the food processor or blender.
  • Run on high for 30 seconds - 1 minute. The mixture should be smooth and magenta pink.
  • Run the mixture through a fine mesh strainer to remove the blueberry skin.
  • Taste. Do you prefer it more sweet? Stir in 1-2 tsps of sweetener. Prefer it more sour? Add 2 tsps vinegar. Is it missing that indescribable something? Stir in 2 pinches salt. Is it too sour? Add another Tbsp of oil and a tsp of sweetener. Is it too bitter? Stir in a couple of pinches of salt.
  • Store this vinaigrette in the refrigerator. It will stay fresh for at least a week, If it thickens too much after refrigerating, heat it in the microwave for 10-15 seconds.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.