3-Ingredient Blueberry Dessert

This simple threeingredient blueberry dessert is a nostalgic treasure from my grandmother’s recipe box. It captures the charm of vintage JellO molds, blending sweet blueberries, tangy sour cream, and strawberry gelatin into a refreshing treat that’s perfect for gatherings or special occasions. The secret addition of sour cream balances the sweetness, giving it a creamy texture and a unique, slightly tangy flavor that keeps this dessert from feeling too sugary.

I first made this recipe with my mom during holiday gatherings, and every time I taste it, I’m transported back to those fun, warm family moments spent in the kitchen. Now it’s a favorite I love to share with friends and family alike.

Ingredients

• Two 15ounce cans of blueberries in light syrup: canned blueberries add sweetness and convenience look for good quality cans that have a syrup, not pie filling
• Two familysize 6ounce boxes of strawberry JellO: provides the classic fruity gelatin base pick the original strawberry flavor for that perfect balance
• One 16ounce tub of sour cream: this creamy ingredient gives the dessert its tang and richness choose a thick highquality sour cream without additives, like Tillamook, for the best texture and flavor

Instructions

Strain the Blueberries:

Carefully pour the blueberries and syrup into a fine mesh strainer or colander over a large measuring cup. Add cold water to the collected syrup until you reach four cups total liquid. This ensures your gelatin mixture will have the right consistency.

Heat the Liquid and Add the JellO:

Pour the liquid into a medium saucepan and bring it just to a simmer over medium heat, watching carefully so it doesn't boil. Remove the pan from heat and stir in the strawberry JellO powder continuously for one to two minutes until fully dissolved with no grains left. Pour this smooth mixture into a medium mixing bowl.

Make an Ice Bath and Begin Chilling the JellO:

Fill a large mixing bowl halfway with ice cubes, then add cold tap water to create an ice bath. Set the bowl with the JellO mixture into this ice bath, making sure the water reaches about halfway up the sides of the smaller bowl. Stir the gelatin every few minutes. It should become slightly wobbly but not firm, about 45 to 55 degrees Fahrenheit, which takes around 30 minutes. This step is crucial to avoid lumps when adding sour cream.

Add the Sour Cream and Blueberries:

Remove the mixing bowl from the ice bath. Slowly fold in the sour cream and the strained blueberries, stirring gently until the mixture is blended well. It’s okay if there are some streaks of white sour cream visible but no large lumps.

Mold the JellO Mixture:

Pour the combined mixture into a large 10 and a half cup JellO mold or a bundt pan. Gently tap the mold on the countertop a few times so the gelatin settles evenly. Cover it with plastic wrap and refrigerate for at least eight hours or overnight until fully firm.

Unmold the JellO:

Fill a large bowl halfway with warm water, be careful not to make the water too hot. Dip the mold into the water for about ten seconds and then carefully flip it onto a serving plate. If it doesn’t release easily, repeat the warm water dip a couple more times. Using a small offset spatula or butter knife to gently separate the edges can help if it sticks.

Serve:

Slice with a cake server and plate. This dessert is best enjoyed fresh but can be stored in the fridge for up to three days covered.

The sour cream is the star for me. It tames the artificial edge of the strawberry jelly and brings a homemade feel that makes you remember family kitchens and holidays. Every time I make it, I think about my grandmother and those special afternoons spent cooking side by side.

Storage Tips

Keep the dessert covered tightly with plastic wrap in the refrigerator. It stays fresh and firm for up to three days but is best eaten sooner for the best texture and flavor. If you want to make it in advance for a party, prepare it the night before.

Ingredient Substitutions

If canned blueberries in syrup are hard to find, use two cups of frozen blueberries with four cups water and three quarters cup sugar added to the saucepan. Simmer and dissolve the sugar before adding the gelatin. Using fresh blueberries can work too but may require extra sweetening.

Serving Suggestions

Serve this molded dessert on its own to celebrate the blueberry flavor or pair it with whipped cream or a dollop of vanilla yogurt. It also complements light vanilla or lemon cakes well, creating a nostalgic and colorful dessert table centerpiece.

This nostalgic threeingredient blueberry dessert is simple to make and ideal for parties. Chill it overnight for the best texture and flavor.

Common Questions About Recipes

→ What is the secret ingredient that balances sweetness?

Sour cream adds a tangy richness that cuts through the sweetness, giving the dessert a refreshing balance.

→ Can I use frozen blueberries instead of canned?

Yes, frozen blueberries can replace canned ones. Simmer with water and sugar beforehand to mimic syrupy sweetness.

→ How do I unmold the gelatin dessert without breaking it?

Dip the mold briefly in warm water several times, then invert onto a plate. Avoid shaking to keep its shape.

→ What type of gelatin is used in this dessert?

Strawberry-flavored gelatin powder is used to provide both flavor and structure to the dessert.

→ How long should the dessert chill before serving?

Allow the gelatin to fully set by chilling for at least 8 hours or overnight in the refrigerator.

→ Can I prepare this dessert ahead of time?

Yes, this dessert is ideal for making ahead since it needs time to chill and set properly.