Creamy Blueberry and Peach Green Smoothie

5 from 1 vote
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The best combination of late summer fruit blended up in an easy smoothie recipe! I’m going to give you a few tips for freezing berries, plus my secret ingredient for how to make the creamiest green smoothie.

Blueberry, Peaches & Cream Green Smoothies

Blueberry and Peach Green Smoothies in sipping cups with straws.

Perhaps it’s a terms that has gotten a bit overused, but I do consider myself a foodie. And not just a foodie that enjoys that flavors and aromas of food, but a foodie that enjoys making and experimenting with food – different foods, different preparations, different combinations, different techniques. But sometimes I feel like I haven’t earned that “foodie” title because there are some things I haven’t mastered, and many that I haven’t even attempted.

I can’t make a pie crust to save my life. Though I have worked with it, I’m scared of yeast, unless I’m just dumping it in my bread machine. I’ve only dabbled in gluten-free baking. Haven’t even attempted a macaron. Canning? Forget it. Nevermind the time and effort, which is usually spent on Facebook cleaning up after spending quality time with my kids, and the fact that I can’t grow anything to save my life, I am scared to death of exploding glass jars, botulism, and all of the risks that everyone assures me are not really risks if you follow a few simple instructions. So while I do someday hope to perfect pie crust and make a swoon-worthy macaron, I’ll leave canning to the pros.

A Blueberry and Peach Green Smoothie in a sipping cup with a straw.

But one thing I can do is freeze stuff. I know you’re thinking that you can just chuck food in the freezer, right? What’s so difficult? Well, I’m not saying it’s rocket science, but after making homemade baby and toddler food in bulk for two kids, I have learned a thing or two. So here are a couple of my suggestions.

  • For berries, wash and dry them thoroughly, place in a single layer on a sheet pan that you’ve lined with plastic wrap or parchment and place it in the freezer. Once frozen solid, transfer them to a freezer-safe storage container or plastic freezer bags, press out any excess air, and seal. The berries can then be easily measured out to put into smoothies, muffins, pancakes, and other recipes. This single-layer tip also works with steamed cubes of carrots or winter squash, and even broccoli and cauliflower florets or pear and apple slices. These are great to have on hand for not only the babes as they are first getting introduced to solid foods, but also for quick toddler snacks and lunches.
  • And while the “green” side of me wants to use as few plastic storage bags as possible, don’t try to cram as much as possible in them because every time you open it up to get out some frozen fruit, you let in air and moisture. If it takes you awhile to get to the bottom of that bag, the last of its contents will be full of ice crystals and freezer burn, and you’ll just want to throw it away anyway, defeating the whole purpose of saving produce when it is at the peak of ripeness and the lowest cost.
  • You can also great “smoothie packs” by portioning out just the right amount of fruit for your smoothie recipe into individual sandwich bags. Using frozen fruit gives it that frosty texture without needing to water it down with a ton of ice.

So now that you know how to freeze your fruit, you can make summer smoothies all year long. Oh wait, I promised you a secret ingredient for making a green smoothie extra creamy…

Blueberry and Peach Green Smoothies in sipping cups with straws.

What makes these Blueberry, Peaches & Cream Green Smoothies the creamiest, dreamiest ever? OK, I may loves me some Greek yogurt in pretty much everything, and while I do often put it in smoothies, like my Strawberry Cheesecake Smoothie, I actually love to use…  wait for it… cottage cheese!

Wait, stop, hold everything! Cottage cheese? That curdly, funky stuff that you either love or hate (I happen to be on the love side, but that’s another story for another day)? OK, all you haters out there, just trust me on this one. I mentioned it to a cottage cheese hater, and this is the text I got back from her.

Photo Aug 05, 10 42 39 AM

See! Trust me on this one, people! The curds disappear into a creamy base, there is no tartness like you can get from Greek yogurt, and the bit of salt really enhances the sweetness of the fruit, just like when you add salt to a brownie, cookie, or cake recipe. If you just can’t wrap your head around it, go on and use Greek yogurt. It’s all good. You’ll still enjoy my favorite late summer fruit combination in this yummy green smoothie.

And if you still aren’t on the green smoothie bandwagon, leave out the greens, or go with baby spinach. That what I always use. My grocery store was out of the big containers of organic baby spinach last week, so I picked up baby kale, and I’m sorry, people, I just can’t get over the taste of it in my fruity smoothies. But spinach and I are totally cool.


A Blueberry and Peach Green Smoothie in a sipping cup with a straw.


A Blueberry and Peach Green Smoothie in a sipping cup with a straw.

How do you preserve summer’s bounty?

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A Blueberry and Peach Green Smoothie in a sipping cup with a straw.
5 from 1 vote

Blueberry Peach Smoothie

The best combination of late summer fruit blended up in an easy smoothie recipe! Plus a secret ingredient for the creamiest green smoothie.
Prep: 2 minutes
Total: 2 minutes


  • A large handful of baby spinach or another dark leafy green
  • 1/2 cup cottage cheese or plain Greek yogurt
  • 1 cup milk (dairy or nondairy)
  • 1 cup frozen blueberries
  • 1 peach cut into cubes, fresh or frozen
  • 1-2 teaspoons honey or maple syrup if needed, depending on how sweet your fruit is
  • Optional 1-3 ice cubes if you want a frostier texture
  • Optional 1 teaspoon flax or chia seeds


  • Place all of the ingredients except the honey and ice in your blender in the order listed, and puree until smooth.
  • Add honey or maple syrup, if needed, and ice cubes, if desired, and puree again until smooth.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.



Want some more smoothies?


Plus here are a ton of great tips, tutorials, and recipes for “Saving Summer” from the #SundaySupper contributors:

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts

A Blueberry and Peach Green Smoothie in a sipping cup with a straw.
  1. Fina

    I tried your smoothie but since I don’t like almond milk I used 1% milk and added some vanilla extract. Also I had to decrease the amount since it makes two smoothies. Also about the milk since I decreased the amount I kept the cup of milk so it will blend and it worked. Will be adding some cinnamon next time for more flavor.

  2. I love this post, I can so identify with being afraid of canning. Plus all that other stuff I haven’t yet attempted too. Like macarons. And puff pastry. Yeah…

    The smoothie looks awesome, and I love your glasses!

  3. I’m a cottage cheese hater too, so now I’m just going to HAVE to try this one too!!! : )

    I can’t believe you made all your own baby food!! I lived for the organic pouches… !

  4. The “secret” to my best low-fat chocolate mocha cheese cake was cottage cheese–everyone loved it (probably because no one suspected it had cottage cheese!) I’m going to get some for our smoothies now–the Nutribullet really pulverizes everything (including kale!), so I’m going for it!

  5. Okay, I love cottage cheese … and there isn’t much I won’t eat … but I’m just not sure about cottage cheese in a smoothie!

    All in all, it sounds positively delicious (blueberries and peaches!) … so I’m going to have to give it a whirl!

    Thanks for sharing!

  6. I’m a cottage cheese hater – I’ve tried and tried and can’t get there. But you’ve got me all curious with the smoothies. I can totally see why it would work so well. Does it matter whether you use full fat, low fat, or non fat?

  7. I’ve totally heard this before about cottage cheese in smoothies. As weird as it sounds (even though I do like the stuff), I really need to try it. Thick and creamy smoothies are my fave<3

  8. I am a huge cottage cheese fan but forget to buy it. I love it simply with black pepper and have got my family to love it that way too. I love your smoothie and we have the same smoothie glasses!!!

  9. These look delightfully yummy! I “may” be able to get the green past my crew of tiny slurpers with the help of the blueberries! We may have to make some freezer smoothie packs with these in them for fast early morning breakfasts!

  10. Yum! Looks so healthy & tasty! I didn’t get a chance to post for this #SundaySupper, if I did I’d probably talk about the huge batches of tomato & whatever extra veggies I had sauce I made & froze when doing our local CSA.

  11. I gotta admit that while I’m not a hater exactly, cottage cheese has never really appealed to me as something to eat, just like that. In my very first job, just out of school, my boss brought cottage cheese, tuna in water and two rice cakes every single day for lunch. I thought she was nuts. She loved it. To each her own. But, in a smoothie, with sweet fruit? I could totally see the slight saltiness working. After all, I do sprinkle watermelon and cut oranges with salt and that makes them taste sweeter. Pinning on my Recipes to Try board, Brianne. You’ve convinced me.

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