Blueberry-Sour Cream Dessert

A cross between a pie and a cheesecake. Use fresh blueberries when in season. Frozen blueberries work too in this summer-fresh dessert recipe.

Blueberry-Sour Cream Dessert
Photo: Blaine Moats
Prep Time:
40 mins
Cool Time:
60 mins
Bake Time:
50 mins
Total Time:
2 hrs 30 mins
Servings:
12
Yield:
12 to 16 slices

Ingredients

  • 1 recipe Dessert Crust

  • 3 cup fresh or frozen blueberries

  • cup sugar

  • 3 tablespoon quick-cooking tapioca

  • ¼ cup water

  • 1 teaspoon ground cinnamon

  • 1 teaspoon finely shredded lemon peel

  • ¼ teaspoon ground nutmeg

  • 2 ½ cup dairy sour cream

  • 3 egg yolks, slightly beaten

  • ½ cup sugar

  • 1 teaspoon vanilla

  • Fresh blueberries (optional)

Directions

  1. Prepare and bake Dessert Crust. Reduce oven temperature to 350 degrees F. In a medium saucepan, combine 3 cups blueberries, the 1/3 cup sugar, the tapioca, water, cinnamon, lemon peel, and nutmeg. Let stand for 15 minutes. Cook and stir mixture over medium heat until blueberries become juicy and mixture is bubbly. Turn into partially baked Dessert Crust.

  2. In a medium mixing bowl, combine sour cream, egg yolks, the 1/2 cup sugar, and the vanilla. Pour evenly over blueberry mixture.

  3. Bake about 50 minutes or until sour cream layer is set when gently shaken. Cool in pan on a wire rack for 1 hour. With a sharp knife, loosen crust from side of pan; remove side. Cover and chill overnight before serving.

  4. To serve, if desired, garnish with additional blueberries. Makes 12 to 16 slices.

Dessert Crust

Preheat oven to 400°F. In a large mixing bowl, beat 1/2 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Beat in 1/4 cup sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until combined. Beat in 1 egg yolk. Add 1 1/2 cups all-purpose flour; beat until combined. (Mixture will be crumbly). Work dough mixture with your hands just until mixture holds together. Press the mixture on the bottom and 1 1/2 inches up the side of an 9-inch springform pan. Bake about 12 minutes or until edges of crust are lightly browned. Cool on wire a rack while preparing filling.

Nutrition Facts (per serving)

323 Calories
18g Fat
37g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 323
% Daily Value *
Total Fat 18g 23%
Saturated Fat 10g 50%
Cholesterol 107mg 36%
Sodium 141mg 6%
Total Carbohydrate 37g 13%
Total Sugars 20g
Protein 4g
Vitamin C 4.1mg 21%
Calcium 70.7mg 5%
Iron 1.1mg 6%
Potassium 114mg 2%
Folate, total 40.3mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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