A lightly sweet, spoonable blueberry topping for crepes, Greek yogurt, oatmeal, toast… basically anything that needs a little “dessert vibes.”

This is one of my favorite make-ahead fridge staples because it takes 10 minutes, tastes like a treat, and you can use it all week (and my granddaughter loves it in sourdough crepes!)

Below are two versions:

1. Classic (no tofu) = more like a loose chia jam
2. Creamy (with silken tofu) = more like a blueberry pudding (so good in crepes)

1) Classic Blueberry Chia “Pudding-Jam” (No Tofu)

Ingredients

• 2 cups frozen blueberries
• 2 tbsp water (add up to 4 tbsp for extra-loose)
• 2 tbsp sugar (or maple syrup)
• 2 tbsp chia seeds
• Optional: 1 tsp lemon juice + ½ tsp vanilla + pinch of salt

Directions

1. Add blueberries, water, and sugar to a small pot. Simmer 5–7 minutes until juicy and bubbling.
2. Mash a bit with a fork (leave some berries whole if you like).
3. Remove from heat. Stir in chia (and optional lemon/vanilla/salt).
4. Let sit 10 minutes, stir again, then chill 1–2 hours to thicken.

Make it “a little loose”

If it thickens more than you want after chilling, stir in 1–2 tbsp water (or a splash of milk), and it loosens right up.

Approx macros (no tofu)

Whole batch: ~380 calories, 6.2g protein, 8.4g fat, 78.0g carbs, 15.4g fiber (net carbs ~62.6g)
Per 2 tbsp (assuming ~2 cups total yield / 32 tbsp): ~24 calories, 0.4g protein, 0.5g fat, 4.9g carbs, 1.0g fiber

2) Creamy Blueberry Chia Pudding (With ½ Cup Silken Tofu)

Ingredients

• 2 cups frozen blueberries
• 2 tbsp water
• 2 tbsp sugar (or maple syrup)
• ½ cup silken/soft tofu
• 2 tbsp chia seeds (keeps it a little looser)
• Optional: 1 tsp lemon juice + ½ tsp vanilla + pinch of salt

Directions

1. Simmer blueberries + water + sugar for 5–7 minutes.
2. Let cool 5–10 minutes (so it’s not piping hot).
3. Blend the blueberry mixture with ½ cup silken tofu until smooth-ish.
4. Stir in chia seeds.
5. Let sit 10 minutes, stir again, then chill 1–2 hours.

Texture notes

• Want it even looser? Use 1½ tbsp chia (or add a splash of milk after chilling).
• Want it thicker like pudding? Use 3 tbsp chia.

Approx macros (with ½ cup silken tofu)

Whole batch: ~450 calories, 13.2g protein, 12.4g fat, 80.0g carbs, 15.9g fiber (net carbs ~64.1g)
Per 2 tbsp (assuming ~2½ cups total yield / 40 tbsp): ~23 calories, 0.7g protein, 0.6g fat, 4.0g carbs, 0.8g fiber

Macros are estimates and can vary by brand (especially tofu). If you want exact numbers, tell me your tofu brand + the final yield (cups or tablespoons).

Storage + Freezing

• Fridge: 5–7 days in a sealed jar.
• Freeze: Yes. Freeze in small portions (muffin cups or ice cube trays). Thaw in the fridge and stir well. If it’s watery, add ½–1 tsp chia and let it sit 10 minutes to re-thicken.

Here’s a few “Protein Snack Menu” you can use with either version (regular blueberry chia OR the tofu-creamy one).

1) Blueberry Cheesecake Bowl

• ¾–1 cup plain Greek yogurt
• 1–2 tbsp blueberry chia
• Optional: splash of vanilla + sprinkle of cinnamon
  Protein: ~15–25g (depends on yogurt)

2) Cottage Cheese Parfait

• ¾ cup cottage cheese
• 1–2 tbsp blueberry chia
• Optional: 1 tbsp chopped walnuts or pecans
  Protein: ~18–25g

3) Crepe Protein Filling

• Spread 1–2 tbsp blueberry chia inside crepe
• Add ½ cup Greek yogurt or ½ cup cottage cheese
• Optional: 1 tsp lemon zest (so good)
  Protein: ~12–20g (before any extra toppings)

4) “Fluff” Dip (for fruit or graham crackers)

• ½ cup Greek yogurt
• 1–2 tbsp blueberry chia
• Optional: 1–2 tbsp protein powder (vanilla or unflavoured)
  Protein: ~10–20g (higher if you add protein powder)

5) Toast That Actually Fills You Up

• Toast + 2 tbsp peanut/almond butter
• 1 tbsp blueberry chia on top
• Optional: 1 tbsp hemp hearts
  Protein: ~10–18g