There’s something magical about taking a bite of fudge that practically melts on your tongue. Now imagine that creamy sweetness infused with the tang and brightness of juicy blueberries. That’s exactly what Blueberry Pie Fudge delivers—a delightful twist on a classic treat that feels both familiar and completely new.

This fudge is a recipe I keep tucked in my back pocket for when I want to wow a crowd without spending hours in the kitchen. It’s the kind of treat that looks like it came straight from a boutique candy shop, yet it comes together with just a handful of ingredients and a little patience while it sets. Whether you’re hosting a summer gathering, preparing for the holidays, or just craving something sweet and fruity, this recipe has you covered.

The inspiration came from the way blueberry pie filling pairs so effortlessly with creamy bases. White chocolate and sweetened condensed milk form the rich, silky canvas, while swirls of blueberry pie filling give that gorgeous marbled effect that makes every square look like edible art. To top it all off, scattering fresh blueberries through the fudge adds bursts of juiciness that take it to the next level.

But let me take you back for a moment. I remember the first time I tested this recipe—it was late summer, blueberries were at their peak, and I couldn’t resist trying something different from the usual pie or cobbler. I melted the chocolate, stirred in the condensed milk, and folded in the pie filling. The result when it set was beyond my expectations: fudgy, fruity, and downright irresistible. My family devoured it within hours, and it quickly became a seasonal tradition.

The beauty of this fudge is how adaptable it is. You can make it for summer picnics, gifting during the winter holidays, or even as a surprise sweet for Valentine’s Day (yes, blueberries work year-round when frozen ones are available). Plus, it’s a fun recipe to make with kids—the swirling of the blueberry filling through the fudge is a playful step that never gets old.

Ingredients

3 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
1 cup blueberry pie filling
½ cup fresh blueberries
1 teaspoon vanilla extract
Pinch of salt

Instructions

Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
In a medium saucepan over low heat, melt the white chocolate chips with the sweetened condensed milk, stirring constantly until smooth and fully combined.
Remove from heat and stir in the vanilla extract and pinch of salt.
Pour about half of the mixture into the prepared pan.
Spoon small dollops of blueberry pie filling across the surface and gently swirl with a knife for a marbled effect.
Sprinkle in some fresh blueberries evenly across the layer.
Pour the remaining fudge mixture on top and repeat with more pie filling swirled through.
Scatter the rest of the fresh blueberries over the top.
Refrigerate for at least 3–4 hours, or until fully set.
Lift the fudge from the pan using the parchment, cut into small squares, and serve.