Peach and Blueberry Smoothie
Nothing says summer like juicy peaches and sweet blueberries, and when you blend them into a smoothie, it doesn’t get much better! This Blueberry Peach Smoothie is thick, creamy, and bursting with greens, protein, and fruit. It’s a simple way to enjoy a tasty breakfast, quick snack, or refreshing treat anytime.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Blender
- Dietary Info: Gluten-free
- Skill Level: Easy
You might be surprised to hear that my home state of New Jersey produces amazing peaches and blueberries! There’s nothing better than sinking my teeth into a fresh summer peach or sprinkling a handful of blueberries over a bowl of yogurt. And as good as they are individually, they are even better together. Like they say, what grows together goes together!
I have always loved adding a handful of blueberries to my Gluten Free Peach Cobbler, or combining them in Grilled Peach Parfaits or Homemade Fruit Leather. But freezing them at their peak of freshness means I can enjoy this favorite fruit combo any time of the year in a thick and delicious Blueberry Peach Smoothie!
Blueberry Peach Smoothie – A Sip of Summer!
You are going to love this smoothie, and here’s why…
- Yummy fruit combo. The peaches and blueberries perfectly complement each other, just like a Strawberry Banana Smoothie, where two fruits are better than one!
- The secret to creaminess. While I love Greek yogurt for making everything from Ranch to Cheesecake Dip, in smoothies, like my Strawberry Cheesecake Smoothie, I actually love to use… wait for it… cottage cheese! I explain more in the Ingredients section below, but trust me on this one. I’ve converted even those who can’t stand cottage cheese.
- A year-round treat. Whether you freeze your own in the summer of buy bags of frozen fruit from the grocery store, you’ll always have peaches and blueberries at peak freshness so you can always enjoy the summer vibes.
Recipe Ingredients
Here’s the rundown on what you’ll need to blend up a blueberry peach smoothie.
- Greens. I like to use a large handful of baby spinach because I find that it’s a dark leafy green that completely disappears into the smoothie. However, you can use kale or whatever you prefer.
- Cottage cheese. Even if you aren’t a cottage cheese fan, you’ll find the curds disappear into a creamy base, there is no tartness like you can get from Greek yogurt, and the bit of salt 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.
- Milk. And dairy or nondairy milk will do. I use unsweetened almond milk.
- Frozen blueberries. Buy them already frozen, or see my tips below on how to freeze fresh ones.
- Peach. You can use fresh or frozen, you’ll just need to adjust the amount of ice you add to get the frostiness you like.
- Honey or maple syrup. If needed, depending on how sweet your fruit is
- Ice cubes. Use as much or as little as you prefer.
- Mix-ins. Try to optional addition of flax or chia seeds to thicken your smoothie. You can also add protein powder, collagen, creatine, or any boosts you like.
Tips for Success
- Freeze fresh blueberries. This is a great idea when they are in season. 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.
- Make “smoothie packs”. Portion out just the right amount of fruit and greens for your smoothie recipe into individual sandwich bags. Then just toss it into the blender with the milk, cottage cheese, and sweetener when you are ready to blend.
- Add spinach at the bottom. I always pile my frozen fruit and ice on top of the greens so that it is submerged and breaks down quickly, and you don’t have to overblend the smoothie.
- Change it up. You can always swap the blueberries for strawberries, raspberries, blackberries, or cherries for a slightly different but still perfect for late summer flavor combo.
More Smoothie Recipes
Blueberry Peach Smoothie
Ingredients
- 1 cup milk , dairy or nondairy (I use unsweetenend almondmilk)
- 1/2 cup cottage cheese or plain Greek yogurt
- a large handful of baby spinach or another dark leafy green
- 1 cup frozen blueberries
- 1 fresh or frozen peach , cut into slices (about 1/2 cup)
- 1-2 teaspoons honey or maple syrup if needed, depending on how sweet your fruit is
- up to 1/2 cup ice cubes , optional if you want a frostier texture
- 1 teaspoon flax or chia seeds , optional
Instructions
- Place 1 cup milk, 1/2 cup cottage cheese or plain Greek yogurt, a large handful of baby spinach or another dark leafy green, 1 cup frozen blueberries, 1 fresh or frozen peach, and, if desired, 1-2 teaspoons honey or maple syrup, up to 1/2 cup ice cubes and/or1 teaspoon flax or chia seeds based on your preferred texture and sweetness in your blender.
- Blend until smooth and enjoy right away.
Notes
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I can see that cottage cheese would be a great addition for a smoothie – adds thick creaminess without the tang.
PS, I’m terrified of canning, though it is on my bucket list – I think it will have to be done in a supervised class –
Yes, I need to find a class too!
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!!!
Black pepper is interesting! I like it with fruit on too. I love those glasses!
This sounds amazing! I love it!!!
Thanks!
I can’t wrap my head around using cottage cheese but I am so intrigued that I am going to try it – stay tuned!
Trust me!! Can’t wait to see what you think!
You know how i love smoothies! This is beautiful recipe!
Thanks Jennifer! Smoothies are the best!
I’m always up for sneaking in some veggies when I can! Since we love smoothies, this would be a great idea!
Extra veggies is always a good thing!
What a way to sneak in leafy greens with this smoothie! Great tips too for freezing.
The color or blueberries is perfect for hiding the green. Though my little guys aren’t scared of green smoothies, luckily!
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!
Blueberries definitely hide the green! And I am telling you, baby spinach all the way. If I use anything else, I can taste it.
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.
I want to join a CSA again next year! Hopefully I can get better abour prepping and freezing to save the extras!
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.
Oh good, give it a shot! Tuna and cottage cheese really isn’t for me, but grapes or cantaloupe and cottage cheese is my preference.