Dessert

Hammonton NJ Inspired Blueberry Cannoli Recipe

ByMaya Quinn January 31, 2026January 31, 2026

Introduction

This Hammonton NJ Inspired Blueberry Cannoli is a delightful twist on the classic Italian dessert. Combining creamy ricotta and heavy cream with bittersweet chocolate and fresh blueberry syrup, it offers a rich, fruity flavor perfect for any occasion.

The image shows five cannoli arranged side by side on a white plate with a subtle cracked pattern. Each cannolo has a golden-brown, crispy shell, folded over slightly on the sides, creating a hollow tube shape. Inside the shell is a thick, creamy filling that is light purple with small dark specks, indicating a smooth texture with bits of flavor mixed in. The plate is placed on a white marbled surface that provides a clean, simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups ricotta cheese (strained if too wet)
1 cup heavy cream
2 cup powdered sugar (adjust to taste)
3 tablespoons vanilla extract
4 cup 72% bittersweet chocolate chips
Blueberry syrup (see below)

Blueberry syrup

1 1/2 cup fresh or frozen Jersey blueberries
1 1/2 cup water
2/3 cup sugar
1 teaspoon lemon juice

Instructions

Step 1: To make the blueberry syrup, combine blueberries, water, sugar, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for about 15 minutes until the mixture thickens slightly. Strain the syrup, reserving some pulp if desired. Let it cool.
Step 2: In a mixing bowl, whisk together the heavy cream and powdered sugar until soft peaks form.
Step 3: Add the ricotta cheese, vanilla extract, and reserved blueberry syrup with pulp into the cream mixture. Mix well until smooth and creamy.
Step 4: Fold in the bittersweet chocolate chips gently to combine.
Step 5: Taste the cannoli cream and adjust sweetness by adding more powdered sugar if desired.
Step 6: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Step 7: Once chilled, use the filling to stuff cannoli shells, fill pastries or cakes, or serve as a dip for fruit. Enjoy!

Tips & Variations

Strain the ricotta well to avoid a watery filling, ensuring a thicker, creamier texture.
For added crunch, mix in chopped nuts like pistachios or almonds along with the chocolate chips.
If you prefer a more intense blueberry flavor, add a splash of blueberry liqueur to the cream mixture.
Use homemade or store-bought cannoli shells to save time while maintaining authenticity.

Storage

Store the cannoli cream in an airtight container in the refrigerator for up to 3 days. Stir gently before use. Fill cannoli shells just before serving to keep them crisp. Leftover filled cannoli are best eaten immediately, as the shells can become soggy after refrigeration.

How to Serve

The image shows three cannoli on a white marbled surface. Each cannoli has a light brown, crispy, textured shell with small holes and patterns. Inside the shell, there is a thick, creamy, purple filling that is smooth with tiny dark specks visible. Fresh blueberries are scattered around the cannoli, adding a pop of dark blue color. The focus is on the front cannoli, with the others slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of berry in place of blueberries?

Yes, you can substitute raspberries, blackberries, or strawberries to create a different fruit flavor. Adjust the sugar in the syrup according to the sweetness of the berries.

How do I prevent the cannoli shells from getting soggy?

Fill the cannoli shells just before serving and avoid storing filled shells for long periods. The filling’s moisture will soften the shells over time, reducing the crispness.