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Blueberry Kombucha

The homemade kombucha brewers are going to love this one! This Blueberry Kombucha recipe is delightfully fruity and easy to brew!

Blueberry kombucha in bottles

I took an unexpected trip back to America a few weeks ago. The first week was spent in the critical cardiac unit of a hospital, the second was spent with tears of joy, and the third involved gallons and gallons of kombucha. And now that our family is back on their feet, letting out a huge sigh of relief, let’s talk about kombucha.

My mom’s kombucha, to be exact. Living in balmy Alabama, her kombucha SCOBY has quickly grown into a massive beast, churning out fresh batches every week. Needless to say, my slow churning cold weather Dutch kombucha is jealous.

So I took advantage of her quick brewing ‘bucha and tested out a bunch of flavors while I was there, to include peach, ginger, apple, and honey! Recipes all coming soon, but today we’re going with a simple fruity basic…Blueberry Kombucha!

Blueberry kombucha in a glass

There are two main fermentation phases when making homemade kombucha:

  1. First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
  2. Second Fermentation: This is when you carbonate the kombucha by adding sugars (like blueberry!) and bottling it.

In order to make this Blueberry Kombucha, you will need to have completed the first fermentation already and have some kombucha that’s ready to be carbonated! The video below shows you how to get to this point.

Ingredients to make Blueberry Kombucha

  • Kombucha from a first fermentation: You’ve brewed your kombucha with the help of your SCOBY and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here).
  • Blueberries: You can use fresh or frozen blueberries to make kombucha!
  • Optional additions: Ginger and/or lemon zest work well with blueberries in this kombucha.
Ingredients to make blueberry kombucha

How to make Blueberry Kombucha

Making your own flavored kombucha with blueberries is super easy. The process goes something like this:

  1. Cook the blueberries: Heat blueberries, water, and sugar in a saucepan until the blueberries burst and begin to breakdown. This not only creates a deeper flavor, but makes it easier for the kombucha to “eat” up the blueberry sugars.
  2. Mix: Stir together kombucha and blueberry mixture to combine them well.
  3. Bottle: Transfer everything to fermentation bottles.
  4. Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
  5. Enjoy: Strain out blueberry pulp (optional), then chill in the fridge before serving.
Ingredients to make blueberry kombucha

Can you use frozen berries in kombucha?

You can use frozen berries to make this flavored kombucha! I love using frozen fruit to make kombucha because it is usually more affordable, doesn’t depend on seasonality, and is already prepped for you.

No need to defrost the berries for this recipe. Simply throw them into the saucepan and cook until they breakdown into a thick liquid.

Pouring blueberry kombucha in a glass
Blueberry kombucha in bottles

Blueberry Kombucha

The homemade kombucha brewers are going to love this one! This Blueberry Kombucha recipe is delightfully fruity and easy to brew!
Print Pin Rate
Course: Beverages (Non-Alcoholic)
Cuisine: American
Keyword: berry kombucha, blueberry kombucha
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Time: 60 minutes or more
Prep: 3 d
Total: 3 d
Servings: 8 cups
Calories: 50kcal
Author: Sarah Bond
5 from 1 vote


  • ½ gallon kombucha from a first fermentation this is not storebought kombucha, 1.9 L
  • ½ cup blueberries fresh or frozen, 100 g
  • ½ cup water 120 mL
  • 1 Tbsp sugar 10 g
  • Optional: 1 tsp lemon zest, small knob of fresh ginger


  • Cook: Add berries, water, and sugar to a medium saucepan (optionally add lemon zest and/or ginger). Cook, uncovered, over medium heat until berries burst, mashing them a bit to form a thick liquid. Let cool to room temperature (to quicken this up, set pan in a sink full of cold water).
  • Mix: In a large glass bowl or pitcher, stir together blueberry mixture and kombucha.
  • Bottle: Transfer kombucha into fermentation bottles*, leaving about 2 inches empty at the top. Seal tightly.
  • Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
  • Enjoy: Strain the kombucha to remove pulp (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.


*If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.


Serving: 1cup (differs by fermentation length) | Calories: 50kcal | Carbohydrates: 12g | Sodium: 10mg | Sugar: 10g
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More Kombucha Flavors To Try

Mango Kombucha

Delightfully tropical and perfectly sweet.

Blueberry Kombucha

Cooked blueberries bring deeply sweet and fruity flavor.

Ginger Pepper Kombucha

Zingy ginger and spicy pepper transform kombucha into a grown up ginger ale.

Strawberry Kombucha

A ruby red classic that's as easy as blending and fermenting.

Pineapple Basil Kombucha

Yes, herbs do belong in your kombucha!

Peach Pie Kombucha

Sweet like pie with hints of maple and vanilla.

Hi, I’m Sarah!

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Comments (4)

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  1. Eric says:

    Is it necessary to add additional sugar to the blueberries when you bottle it? I’m diabetic and want to keep the extra sugar low. Thanks

    1. Sarah says:

      You could get away with not adding the sugar! The natural berry sugars should be enough to carbonate the ‘buch. Happy brewing!

  2. Emily says:

    Hi. Have you ever tried using Monkfruit sweetner (such as Lakanto), in place of sugar? If so, how did it work out. If not, do you have an opinion? Thanks!

    1. Sarah says:

      Hi Emily! I haven’t tried using monkfruit here because kombucha really needs some sort of sugar to ferment. This is one of few recipes where you really cannot use sugar substitutes. BUT you won’t actually be consuming that whole 1 cup of sugar. The sugar is food for the bacteria and yeast. They’ll basically eat it all up and produce wonderful things like acidity and carbonation, and the finished kombucha will be much lower in sugar as a result.