Blueberries And Sour Cream Recipes

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BLUEBERRIES AND SOUR CREAM



Blueberries and Sour Cream image

Every day at the resort at 1:00 pm, we (the staff) would charge to the dining room to get last call for lunch. This, of course was breakfast for the band. We would stuff ourselves and invariably end the meal with an order of blueberries and sour cream, which would push it over the top.

Provided by Food Network

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 6

1/2 cup port wine, plus 1/4 cup
1/2 cup sugar
2 teaspoons vanilla extract
1 tablespoon cornstarch
2 pints blueberries
1 sour cream

Steps:

  • In a medium saucepan, boil 1/2 cup of the port wine and the sugar for 3 minutes to cook off some of the alcohol.
  • In the meantime, in a small bowl, whisk together the remaining 1/4 cup port, vanilla, and cornstarch. Add it to the pot and cook until clear, about 3 more minutes. Add 1 pint of the blueberries and continue to cook until the sauce thickens and the blueberries soften. Let cool and add the other blueberries. Serve with a healthy dollop of sour cream.

BLUEBERRY SOUR CREAM COFFEE CAKE



Blueberry Sour Cream Coffee Cake image

One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favorite since. The bake time is a bit longer if you're using frozen berries.

Provided by d newman

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 ⅝ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
  • Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
  • Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 59.5 g, Cholesterol 80.1 mg, Fat 24 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 12.8 g, Sodium 222.9 mg, Sugar 44.4 g

BERRIES WITH SOUR CREAM SAUCE



Berries with Sour Cream Sauce image

Delightfully dressed-up sour cream makes a delicious topping for fresh fruit in this dish shared by Linda Franceschi. "My great-grandmother came up with the recipe, but I lightened it," she writes from her home in Eldred, New York.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 10 servings.

Number Of Ingredients 6

1 quart fresh strawberries, halved
1 pint fresh raspberries
1 pint fresh blueberries
1 pint fresh blackberries
2 cups reduced-fat sour cream
1/4 cup honey

Steps:

  • In a large bowl, combine the first four ingredients. In another bowl, combine the sour cream and honey. Serve with berries.

Nutrition Facts : Calories 147 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 32mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 6g fiber), Protein 4g protein.

SOUR CREAM BLUEBERRY MUFFINS



Sour Cream Blueberry Muffins image

The sour cream brings moistness to these muffins which are bursting with fresh blueberries.

Provided by lutzflcat

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 55m

Yield 16

Number Of Ingredients 18

cooking spray
½ cup all-purpose flour
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup butter, softened
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
2 large eggs
½ cup granulated sugar
½ cup brown sugar
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups blueberries
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
  • Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
  • Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
  • Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.4 g, Cholesterol 37.2 mg, Fat 13.7 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 204.4 mg, Sugar 18.2 g

BLUEBERRY BREAD WITH SOUR CREAM



Blueberry Bread with Sour Cream image

I got this in my Home Economics class! It's my and my friend Ann's first recipe we did together. The worst thing that kept on happening was when we burnt the lemon glaze! It is originally a blueberry muffin recipe, but the bread/muffins are good any way you bake it! Lemonade fits perfectly with this recipe!

Provided by Smiley:D

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 50m

Yield 10

Number Of Ingredients 12

2 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 large egg
1 cup white sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 ¼ cups sour cream
1 ½ cups fresh blueberries
cooking spray
¾ cup white sugar, divided
1 teaspoon lemon zest
¼ cup lemon juice

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Whisk flour, baking powder, and salt in a medium bowl until combined.
  • Whisk egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
  • Add blueberries to the dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Don't overmix.
  • Using a large spoon sprayed with nonstick cooking spray to prevent sticking, spread the batter evenly into the greased loaf pan.
  • Bake in the preheated oven until the top is light brown and a toothpick or skewer inserted into the center of the bread comes out clean, 25 to 30 minutes. Rotate the pan from front to back halfway through the baking time. Let cool for 5 minutes.
  • While bread is cooling, mix 1/2 cup sugar and lemon zest together in a small bowl. Set aside.
  • Bring lemon juice and remaining 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. Brush the top of the bread with glaze, then sprinkle the lemon sugar onto the glaze.

Nutrition Facts : Calories 350.8 calories, Carbohydrate 59.4 g, Cholesterol 43.5 mg, Fat 11.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 6.9 g, Sodium 286.2 mg, Sugar 37.4 g

BLUEBERRY SOUR CREAM PIE



Blueberry Sour Cream Pie image

Categories     Nut     Dessert     Bake     Kid-Friendly     Blueberry     Summer     Sour Cream     Bon Appétit     Small Plates

Yield Serves 8

Number Of Ingredients 19

CRUST
1 1/4 cups all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons sugar
Pinch of salt
4 tablespoons (about) ice water
FILLING
1 cup sour cream
3/4 cup sugar
2 1/2 tablespoons all purpose flour
1 egg, beaten to blend
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
TOPPING
6 tablespoons all purpose flour
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup chopped pecans
2 tablespoons sugar

Steps:

  • FOR CRUST:
  • Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine running, add water by tablespoonfuls until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill until firm, at least 30 minutes.
  • Preheat oven to 400°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust with foil; fill with beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans.
  • FOR FILLING:
  • Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is just set, about 25 minutes.
  • FOR TOPPING:
  • Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room temperature.

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