Double Blueberry Biscotti

by Michele Pesula Kuegler | May 18th, 2021 | Breakfast Dishes, Desserts, Recipes

Blueberries in and on top of this biscotti make for a doubly delicious dessert

double blueberry biscotti
double blueberry biscotti

Double Blueberry Biscotti

Michele Pesula Kuegler

Prep Time 40 mins
Cook Time 50 mins
Total Time 1 hr 30 mins

Course Dessert
Cuisine Baked goods

Servings 24



  • 1/3 cup butter softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 cups flour
  • 1/2 cup dried blueberries
  • 1 cup powdered sugar
  • Skim milk
  • ½ cup freeze dried blueberries



  • Preheat oven to 350
  • Combine butter and sugar in stand mixer; mix on speed 2 for 2 minutes.
  • Add eggs, one at a time, mixing until combined.
  • Add vanilla extract, mixing until blended.
  • Add baking powder, salt, and flour, mixing until combined.
  • Add blueberries, stirring until evenly distributed.
  • Divide dough in half.
  • Shape each half into 9″ x 3″ rectangle, using floured hands.
  • Set each loaf 2″ apart on a parchment paper-lined baking sheet.
  • Bake for 30 minutes or until the dough is set.
  • Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on cookie sheet.
  • Using a butcher knife, cut the loaves into diagonal slices, 3/4″ thick.
  • Place slices on cookie sheet with the cut sides down; bake for 8 to 9 minutes.
  • Turn over slices, and bake for 8 to 9 minutes more.
  • Remove biscotti from oven, and allow to cool completely on a cooling rack.
  • Combine powdered sugar and milk (1 teaspoon at a time), stirring well, until desired consistency is reached.
  • Using a spoon, spread a layer of glaze on the top of each biscotti.
  • Pulse freeze-dried blueberries in a blender.
  • Sprinkle blueberry dust over the wet glaze.
  • Allow glaze to set, approximately 15 minutes. (Using the refrigerator can help speed this up.)


For biscotti with more blueberry flavor, the amount of dried blueberries can be increased to 1 cup.

Keyword baked goods, biscotti, blueberry biscotti, homemade biscotti

This recipe was originally published in May 2019. To learn about my inspiration for this recipe, keep reading.

I bought freeze-dried blueberries a few months ago to make Blueberry White Chocolate Truffles. Since then I have had the remainder of the bag in my pantry, and I’ve wondered how to use them. Yes, they’re fine to eat by the handful, but how else could I use them in the recipe?

What I kept coming back to was this one quandry: Who wants to eat blue food???

The first answer to that question is young children. Think about the fun flavors of ice cream at a shop. There usually is some blue ice cream with sprinkles or animal-shaped chocolates that targets the younger set. I’m not cooking for that age group.

The second answer is no one. When I visualize food I think of many colors of the rainbow, but blue isn’t one of them. Sure, there are a few cocktails that are blue (and yummy), but almost all desserts, salads, side dishes, etc. are not in the blue family.

Thus, what could I prepare that would allow me to integrate the freeze-dried blueberries and still be visually appealing? The answer came to me a la Chopped. The solution to many a tricky ingredient is “Put it in the blender!” From there this recipe was born.

The beautiful part about blitzing the freeze-dried blueberries is that it produced a blue-ish/purple-ish topping, which wasn’t as vibrant as I feared. In fact, I thought it was even kind of pretty.

For a whole bunch of blueberry flavor, without it being ridiculously blue, make a batch of these biscotti.

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