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Contest-Winning Blueberry Cream Dessert Recipe
Contest-Winning Blueberry Cream Dessert Recipe photo by Taste of Home

Contest-Winning Blueberry Cream Dessert Recipe

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Here is a tasty, cool treat I especially enjoy serving for spring or summer luncheons or as a light finish to dinner. Feel free to vary the flavor to strawberry, orange, raspberry or whatever fruit is in season.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:9 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 9 servings


  • 1 cup (8 ounces) sour cream
  • 3/4 cup (6 ounces) blueberry yogurt
  • 1 envelope unflavored gelatin
  • 3/4 cup cold water
  • 3/4 cup sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1 cup fresh blueberries
  • 1/2 cup heavy whipping cream, whipped

Nutritional Facts

1 serving (1 piece) equals 288 calories, 16 g fat (10 g saturated fat), 48 mg cholesterol, 175 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a small bowl, combine sour cream and yogurt; set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add 1/2 cup sugar. Cook and stir over low heat until gelatin is completely dissolved.
  2. Remove from the heat; stir in vanilla and sour cream mixture until blended. Transfer to a large bowl. Chill until partially set.
  3. Meanwhile, in a small bowl, combine the graham cracker crumbs, butter and remaining sugar; set aside 1/4 cup for topping. Press the remaining crumb mixture into an ungreased 8-in. square dish; set aside.
  4. Stir blueberries into gelatin mixture; fold in whipped cream. Spoon into crust. Sprinkle with reserved crumb mixture. Chill until set. Refrigerate leftovers. Yield: 9 servings.
Originally published as Blueberry Cream Dessert in Country Woman May/June 2006, p41

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jul. 12, 2012

"Really like the taste of this dessert and especially how easy it was to make; being I'm really not into baking :)"

Reviewed Jul. 20, 2011

"We both loved this dessert. It's so light, and the flavor of the fresh blueberries is enhanced by the not-too-sweet cream. It's also nice that you don't have to bake it, especially when it's 90+ degrees outside."

Reviewed Apr. 25, 2011

"I loved this dessert; however, I would use half the graham cracker crust ingredients for the bottom, and I would bake it for 10 or 15 minutes. Also, blueberries are so expensive right now, so I used frozen blueberries and drained them well."

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