3-Ingredient Blueberry Dessert (Printer-Friendly)
A simple classic blueberry gelatin mold featuring a tangy ingredient for balanced flavor.
# What You’ll Need:
→ Fruit
01 -
2 (15-ounce) cans blueberries in light syrup
→ Gelatin
02 -
2 family-size (6-ounce) boxes strawberry gelatin powder
→ Dairy
03 -
1 (16-ounce) tub sour cream
→ Liquid
04 -
Water to adjust syrup to total 4 cups liquid
# Steps to Follow:
01 -
Drain blueberries using a fine mesh strainer into a large liquid measuring cup. Add enough water to the collected syrup to total 4 cups of liquid.
02 -
Pour the liquid into a medium saucepan and bring just to a simmer over medium heat. Remove from heat and whisk in strawberry gelatin powder until fully dissolved and smooth, about 1 to 2 minutes.
03 -
Place a few cups of ice cubes and water in a large bowl to create an ice bath. Lower the bowl containing the gelatin mixture into the ice bath. Stir intermittently until the gelatin thickens to a lightly gelled, wobbly state at 45 to 55 degrees Fahrenheit, approximately 30 minutes.
04 -
Remove the gelatin bowl from the ice bath. Stir in the sour cream until mostly incorporated with some white streaks remaining. Gently fold in the blueberries.
05 -
Pour the mixture into a 10½-cup Jell-O mold or bundt pan. Tap gently to remove air bubbles. Cover with plastic wrap and refrigerate until fully set, at least 8 hours or overnight.
06 -
Dip the mold briefly into warm water (approx 10 seconds), then invert onto a serving plate. Repeat dipping and inverting as needed until mold releases smoothly.
07 -
Slice the molded gelatin with a cake server and serve immediately. Refrigerate leftovers tightly covered for up to 3 days.
# Helpful Hints:
01 -
For easier release, slide a small offset spatula or butter knife around the mold’s edge to break suction.
02 -
Use canned blueberries in syrup; frozen can be substituted by simmering with water and sugar before adding gelatin.