Blueberry Smoothie Bowl

This isn't just a smoothie poured into a bowl. The secret here is the consistency—it should be thick, almost like soft-serve ice cream, so it can hold up a mountain of crunchy toppings. Packed with antioxidants from blueberries and natural sweetness from bananas, this is a breakfast that feels like dessert.

Prep time: 5 minutes

Serves: 1 large bowl

Ingredients

The Smoothie Base:

Frozen Blueberries: 1 generous cup (approx. 150g). Crucial: They must be frozen to get the thick texture.

Frozen Banana: 1 medium, ripe banana. 

Liquid: 1/4 to 1/2 cup (60ml - 120ml) unsweetened almond milk or oat milk. Start with less!

Creaminess Booster (Optional): 2 tablespoons Greek yoghurt OR 1/4 avocado for healthy fats.

Thickener (Optional): 1 tablespoon chia seeds or flax seeds.

The Toppings (The Fun Part!):

1/4 cup crunchy granola

A handful of fresh berries (blueberries, raspberries)

1 tablespoon nut butter (almond or peanut butter), for drizzling

1 teaspoon desiccated coconut or coconut flakes

1 teaspoon seeds (pepitas, sunflower, or hemp hearts)

Instructions

1. Load the Blender. Add your liquid (milk/yoghurt) to the blender first. This helps the blades spin freely. Next, add the frozen banana slices, frozen blueberries, and chia seeds (if using).

2. Blend Low and Slow Start the blender on a low speed to break down the frozen chunks. Increase the speed to high.

3. The "Tamp" Technique (Crucial Step!) You will likely need to stop the blender once or twice to scrape down the sides with a spatula.

If you have a high-powered blender (like a Vitamix or Ninja) with a "tamper" stick: Use the tamper whilst blending to push the frozen fruit down into the blades.

If your mixture is stuck: Add just a tablespoon more liquid at a time. Be careful—if you add too much liquid, you'll end up with soup instead of a bowl!

4. Assemble Once the mixture is thick, creamy, and smooth (it should hold its shape on a spoon), scrape it into your favourite serving bowl.

5. Decorate. This is where you get creative. Arrange your toppings in neat lines or concentric circles for that "Instagram-worthy" look. Drizzle with nut butter right before serving. Enjoy immediately before it melts!

My UK Supermarket Favourites

Where do I get the best ingredients for this bowl?

The Blueberries: For the smoothie base, the basic frozen blueberries from Aldi or Tesco are perfect and budget-friendly. However, for the fresh toppings, I highly recommend looking for Scottish-grown blueberries when they are in season (July-September)—they are incredibly sweet.

The Yoghurt: If you aren't vegan, the secret to an ultra-creamy bowl is thick Greek yoghurt. FAGE Total 5% is my go-to. For a dairy-free option, Alpro Greek Style is surprisingly thick.

The Crunch: A smoothie bowl needs texture! I love Lizi's Low Sugar Granola (available in Sainsbury's/Waitrose) because it doesn't overpower the fruit with sweetness.

Blender Talk

You don’t need a £500 blender, but you do need some power to crush frozen fruit without lots of liquid.

I use a Ninja blender with the "Auto-iQ" technology, and it handles frozen bananas effortlessly.

A NutriBullet (900 series or higher) also works great for single servings.