This blueberry fudge blends creamy white chocolate with a bright, tangy blueberry swirl for a no-bake dessert that is both elegant and easy to make.

1/2 cup frozen blueberries

2 tablespoons granulated sugar

1 tablespoon freshly squeezed lemon juice

2 1/2 teaspoons cornstarch

3 cups good quality white baking chips

1 cup sweetened condensed milk

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Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, whisking often and breaking up berries, until thickened (about 10 minutes).
Strain the mixture through a fine-mesh sieve into a bowl, pressing to extract liquid. Discard solids and refrigerate the liquid for 1 hour.
In a microwave-safe bowl, combine white baking chips and sweetened condensed milk. Microwave for 1 minute, stir, then continue in 30-second intervals, stirring each time, until smooth.
Gently fold the chilled blueberry mixture into the melted white chocolate a few times to create a marbled effect.
Pour into the prepared dish, smooth the top, and refrigerate for 3 to 4 hours until firm.
Lift out using parchment paper and slice into squares before serving.

You can substitute blueberries with raspberries or strawberries for variation.

A few drops of berry extract can enhance flavor.

Top with dried berries or white chocolate shavings before chilling for decoration.

Store in an airtight container in the refrigerator for up to 1 week.

Keep chilled until serving; let sit briefly at room temperature if a softer texture is desired.

Can be frozen for up to 1 month; thaw in the refrigerator before serving.