3-Ingredient Blueberry Dessert

This three ingredient blueberry dessert is more than just a simple treat. It revives a nostalgic 1950s JellO mold recipe from my grandmother’s collection, delivering a refreshing balance of sweetness and tang. The secret lies in sour cream, which cuts through the sugary flavors and keeps this classic dessert light and inviting. It’s a perfect choice for holidays or special occasions when you want an easy yet memorable dessert that serves a crowd.

I first made this with my mom from my grandmother’s recipe card and it instantly brought back family memories. It’s one of those desserts that feels like it carries a piece of the past in every bite, and my relatives can’t get enough of it.

Ingredients

• Blueberries: Two 15 ounce cans of blueberries in light syrup use real fruit packed in syrup for natural sweetness and texture
• Strawberry JellO: Two family size 6 ounce boxes of strawberry JellO provide bright color and classic nostalgic flavor quality matters for vibrant, smooth gelatin
• Sour cream: One 16 ounce tub of sour cream adds richness and a tangy edge look for thick sour cream without thickeners for the best texture

Instructions

Strain the Blueberries:

Place a colander or finemesh strainer over a large measuring cup and drain the blueberries to separate the syrup. Add water to the syrup until the liquid totals four cups. This step prevents your dessert from becoming too heavy or overly sweet.

Heat the Liquid and Add JellO:

Pour the syrup mixture into a medium saucepan and heat over medium until it just begins to simmer. Remove the pan from heat and stir in the strawberry JellO powder until fully dissolved. This ensures a smooth gelatin base without granules.

Create an Ice Bath and Partially Chill JellO:

Fill a large mixing bowl with ice cubes and add cold water to make an ice bath. Nest the bowl with the JellO mixture inside it and stir every few minutes until the gelatin thickens slightly but is not fully set. This will take about thirty minutes and helps you incorporate sour cream smoothly.

Add Sour Cream and Blueberries:

Remove the bowl from the ice bath and gently fold in the sour cream and drained blueberries until the sour cream is blended in with no large lumps. A few streaks are fine and part of the charm. This creates the creamy tang that balances the dessert.

Mold the JellO Mixture:

Pour the mixture into a large JellO mold or bundt pan. Tap the mold lightly to settle the mixture evenly, cover it, and place it in the refrigerator to chill completely for at least eight hours or overnight.

Unmold the JellO:

To unmold, dip the mold briefly into warm water to loosen the edges. Place a plate over the mold and invert carefully. If it resists, repeat the dip and try again. Avoid shaking the mold as it may break the delicate dessert.

Serve:

Cut into slices with a cake server and plate immediately. Cover any leftovers with plastic wrap and store in the refrigerator for up to three days.

I love using canned blueberries in light syrup because they bring just the right sweetness and softness. This recipe always reminds me of family holidays when my mom and I would make it together. The care taken at each step made it feel like an act of love more than just preparing dessert.

Storage Tips

Store the dessert covered tightly in the refrigerator and consume within three days as the gelatin texture softens over time. Avoid freezing this dessert as the sour cream and gelatin combination does not hold up well to freezing and thawing.

Ingredient Substitutions

If canned blueberries in syrup are unavailable use frozen blueberries with water and sugar to simulate the syrup, but be sure to heat and combine properly for full flavor. You may substitute plain yogurt for sour cream for a slightly lighter tang, though the texture will be less rich.

Serving Suggestions

Serve slices on simple plates with a dollop of whipped cream or a sprinkle of fresh mint to brighten the presentation. Pair it with a cup of tea or coffee for a nostalgic afternoon snack or after dinner treat.

This retro blueberry JellO is an easy crowd pleaser that tastes like family holidays. It’s a simple, memorable dessert perfect for gatherings.

Common Recipe Questions

→ What is the secret ingredient in this dessert?

Sour cream adds a tangy balance that offsets the sweetness of the strawberry gelatin and blueberry syrup, enhancing the overall flavor.

→ Can I substitute fresh blueberries for canned ones?

Yes, frozen blueberries can be used instead. They should be cooked with water and sugar to create a syrup before adding gelatin for proper texture.

→ How do I easily unmold the gelatin dessert?

Dip the mold briefly in warm water and then invert onto a plate. Repeat if necessary to release the gelatin without breaking it.

→ Is this dessert suitable for making ahead of time?

Absolutely, it needs several hours to chill and set fully, making it perfect for preparing in advance of events.

→ What type of gelatin is recommended?

Strawberry-flavored gelatin works well, adding sweetness and color that complement the blueberries and sour cream.