Blueberry Pretzel Salad is a mouthwatering combination of a creamy filling, crunchy sugared pretzels, and sweet blueberries. Everyone will want the recipe!
Summer is the best time of the year for fresh fruit and berries are the star! This blueberry pretzel salad is the perfect thing to bring to a summer party but it is so good that you’ll want to continue to make it year round.
For this pretzel salad recipe, I added blueberry pie filling to give it some gorgeous color but I’ve also included instruction for how to make it with just fresh blueberries.
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Where is the blueberry pretzel salad recipe? In this post, I will share step-by-step instructions with photos for how to make the salad, as well as answering FAQs about the recipe and sharing a short video showing the recipe in motion. But you can go directly to the recipe by scrolling down to the bottom of the post.
How To Make Blueberry Pretzel Salad
One of the things that makes this salad so fabulous is the sugared pretzels! Roughly chop or break enough pretzels to make 1 1/2 cups. Add brown sugar and melted butter and stir until combined.
Spread the mixture out in a large rimmed baking sheet.
Bake at 400˚F for about 7 minutes. Remove from the oven and allow the sugared pretzels to cool. Break the pretzels into small pieces and set aside.
Put the softened cream cheese, granulated sugar, and vanilla extract in a bowl and beat until smooth.
Put the cream cheese mixture into a large bowl and fold in the cool whip until combined. Set the mixture aside.
How To Fold In Ingredients
What does it mean to fold in an ingredient? To fold in ingredients is to combine heavy and light ingredients without flattening air out of the lighter ingredients. Always add (or fold) the lighter ingredients into the heavier ones.
How do you fold in ingredients? The way that you fold the ingredients is to use a large rubber or silicone spatula to gently scoop the mixture from the bottom of the bowl and turn it out onto the top of the mixture in a folding motion until combined.
For this recipe I wanted to make the mixture a beautiful blue color, so instead of using only fresh fruit as I did in my Tropical Fruit Pretzel Salad, I added blueberry pie filling.
How To Use ONLY Fresh Blueberries
If you prefer to use all blueberries (and skip the blueberry pie filling) you can do that as well. To do so add 1/4 cup of granulated sugar to the cream cheese mixture for a total of 1/2 cup. Then, use three cups of fresh blueberries for the fruit.
Can blueberry pretzel salad be made ahead of time?
If you want to make blueberry pretzel salad ahead of time, it is best to wait and mix it up closer to serving time. The problem with mixing everything together too far in advance is that the salad can get watery and the pretzels can get soggy.
To prepare it in advance, bake the sugared pretzels, allow them to cool and store them in an airtight container. Make the cream cheese and cool whip mixture and store it in a container in the fridge. Mix up the blueberry pie filling and fresh blueberry and store them in another container in the fridge.
When there are only a couple of hours until serving time, fold everything together in a large bowl. Store in the fridge if not serving immediately.
To garnish the blueberry pretzel salad in the bowl, set aside a few fresh blueberries and some fo the sugared pretzels and sprinkle them on top after mixing everything together.
The garnish helps everyone see what is in the salad since it is hard to tell when everything is coated in the creamy white mixture.
More Pretzel Salad Recipes We Love
Strawberry Pecan Pretzel Salad is one of the MOST POPULAR recipes. It’s cool and creamy with caramelized brown sugar pretzels and diced strawberries. There won’t be any leftovers of this dessert salad!
This Cranberry Pecan Pretzel Salad recipe with cranberry sauce, sugared pecans and pretzels is perfect for holiday dinners from Thanksgiving to Christmas.
This Caramel Apple Pretzel Salad recipe is a delicious way to enjoy a taste of fall with crunchy apples, candied pretzels, and sweet caramel sauce.
Here Are More Delicious Blueberry Recipes
Blueberry Cheesecake Dessert was my husband’s childhood favorite with a light, moist cheesecake topped with blueberry pie filling and whipped cream.
This Blueberry Sauce recipe is easy to make and so delicious on everything from ice cream to pancakes. You can use fresh or frozen blueberries.
A No Bake Blueberry Cheesecake is super easy to make. It is a great dessert for making ahead of time to serve to guests or to bring to a friend’s house.
This classic Blueberry Pie recipe from Crazy For Crust can be made with a lattice, a double crust, or a crumble topping. Use fresh or frozen blueberries to have this easy classic pie recipe all year long.
- Mix together chopped pretzels, brown sugar, and melted butter. Spread on a large rimmed baking sheet. Bake at 400˚F for 6-8 minutes. Allow the pretzels to cool and then break them into small pieces. Set aside.
- Beat together softened cream cheese, granulated sugar, and vanilla extract. Fold in the cool whip. Set aside.
- Combine the blueberry pie filling and blueberries.
- Add the blueberry mixture and sugared pretzels to the bowl with the cream cheese mixture. Fold to combine. Serve within a few hours. Store in the refrigerator until ready to serve.
To prepare ahead of time, keep the sugar pretzels, cream cheese/cool whip mixture, and the blueberry mixture separate until closer to serving time.
Nutrition Information:Yield: 20 Serving Size: 20 Servings
Amount Per Serving: Calories: 227Saturated Fat: 6gCholesterol: 24mgSodium: 166mgCarbohydrates: 32gFiber: 1gSugar: 25gProtein: 1g