Blueberry-Sour Cream Dessert
A luscious blueberry-sour cream dessert featuring a crunchy nutty topping, creamy filling, and sweet blueberry pie filling, perfect for gatherings or a comforting treat.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine cake mix, chopped nuts, graham cracker crumbs, and melted margarine or butter.
- Mix at low speed until crumbly.
- Reserve 1 1/2 cups of the crumb mixture for topping.
- Press the remaining mixture into a 9x13 inch pan.
- Spread blueberry pie filling evenly over the crust.
- In a small bowl, blend sour cream, egg, and nutmeg until smooth.
- Pour the sour cream mixture over the pie filling and spread evenly.
- Sprinkle the reserved crumb mixture on top.
- Bake for 40 to 50 minutes until topping is golden.
- Serve warm or cold. Refrigerate leftovers.
Tips & Substitutions
For a nut-free version, you can omit the finely chopped nuts or replace them with additional graham cracker crumbs. To enhance the flavor, consider adding a teaspoon of vanilla extract to the sour cream mixture. If you prefer a sweeter dessert, you can mix in a couple of tablespoons of sugar to the sour cream blend for added sweetness.
Serving Suggestions
Serve this delightful Blueberry-Sour Cream Dessert with a dollop of whipped cream for an added touch of indulgence. It pairs beautifully with Janis' Fruit Pie for a varied dessert spread. For a complete meal, consider serving it alongside grilled meats or a fresh salad to balance the sweetness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for 20-30 seconds or until warmed through. This dessert can also be enjoyed cold, making it a versatile treat for any occasion.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry-Sour Cream Dessert contains roughly 178 calories, with 2g protein, 20g carbohydrates, and 10g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh blueberries instead of pie filling?
Yes, you can use fresh blueberries, but you'll need to cook them down with some sugar and cornstarch to create a filling-like consistency. Simmer the blueberries until they release their juices and thicken slightly, then use this mixture in place of the pie filling.
What can I substitute for sour cream?
Greek yogurt is an excellent substitute for sour cream in this recipe. It will provide a similar tanginess and creaminess. If you prefer a dairy-free option, you can use coconut yogurt, but keep in mind that it may add a slight coconut flavor to the dessert.
Can I make this dessert ahead of time?
Absolutely! You can prepare the dessert a day in advance and refrigerate it overnight. This allows the flavors to meld beautifully. Just cover it tightly with plastic wrap or foil before refrigerating. Serve it chilled or reheat it before serving, depending on your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).