3-Ingredient Blueberry Dessert

This simple blueberry JellO mold dessert revives a cherished family recipe from the 1950s, offering a nostalgic treat that perfectly balances sweetness with a tangy twist. Made with just three ingredients, it’s an easy to make dessert that captures the charm of old fashioned gatherings and sets beautifully in an elegant mold.

I first discovered this recipe in my grandmother’s collection and each time I make it, it brings back warm memories of family holidays and the joy of making dessert together

Ingredients

• Two 15ounce cans blueberries in light syrup: nothing fancy but look for plump berries in syrup rather than pie filling to keep the texture and sweetness just right
• Two familysize sixounce boxes strawberry JellO: the classic flavor that pairs beautifully with blueberries
• One 16ounce tub sour cream: choose a rich thick sour cream like Tillamook that has no additives so it blends smoothly and adds the perfect tang

Instructions

Sieve the Blueberries:

Use a fine mesh strainer or colander to drain the canned blueberries over a large liquid measuring cup carefully measure and then add cold water to the syrup until you have four cups of liquid total this liquid will form the base for dissolving the gelatin

Heat the Liquid and Dissolve the JellO:

Pour the four cups of liquid into a medium saucepan heat it over medium until it just begins to simmer then remove it from heat promptly to avoid boiling off too much liquid immediately add the strawberry JellO powder stirring briskly and continuously until all granules dissolve into a smooth vibrant mixture

Chill the JellO Partially:

Create an ice bath in a large bowl by filling it with ice cubes and cold water then lower the bowl with the JellO liquid into this bath stir gently every few minutes until the mixture thickens to a lightly wobbly state roughly between 45 and 55 degrees Fahrenheit this usually takes about 30 minutes

Incorporate Sour Cream and Blueberries:

Remove the JellO bowl from the ice bath now stir in the entire tub of sour cream mixing thoroughly to combine it well with no large lumps remaining then fold in the drained blueberries distributing them evenly without breaking the berries

Pour into Mold and Chill Fully:

Transfer the mixture carefully into a 10 and a half cup JellO mold or a bundt pan tap the mold gently on your countertop a few times to settle the mix evenly cover it with plastic wrap then refrigerate for at least eight hours or overnight until fully firm

Unmold the Gelatin Dessert:

To remove the JellO from its mold dip the mold quickly into warm water about ten seconds then place a serving plate on top and invert it gently if it doesn’t release easily repeat the warming dip and inversion slowly it will come out without cracking if handled patiently

Serve Immediately:

Slice the molded dessert with a cake server cut into neat slices and serve chilled enjoy this cool and tangy treat right away

The secret ingredient in this recipe is the sour cream it’s what really elevates the dessert beyond a simple sweet gelatin into something rich and nuanced. I have vivid memories of making this with my mom at holiday family gatherings where everyone eagerly awaited the moment we sliced into the mold and served it up.

Ingredient Substitutions

If canned blueberries are unavailable swap in two cups of frozen blueberries. Begin by combining the frozen berries with four cups of water and three quarters of a cup of sugar in the saucepan then simmer until the sugar dissolves before adding the JellO powder off the heat. This variation rivals the original and is convenient when fresh or canned blueberries run low.

Storage Tips

Cover leftovers with plastic wrap or store them in an airtight container and chill promptly. While the JellO mold holds up for three days refrigerated don’t freeze it because the texture will become grainy and watery upon thawing.

Serving Suggestions

This dessert pairs well with a dollop of whipped cream for extra richness or alongside a crisp biscuit for added texture. It’s a perfect light finish to meals especially summer barbecues or holiday feasts.

This nostalgic blueberry JellO mold is simple to make and perfect for gatherings. Chill patiently for the best texture.

Common Recipe Questions

→ What is the secret ingredient that balances sweetness?

Sour cream is added to cut through the sweetness, giving the dessert a rich, tangy flavor and creamy texture.

→ Can frozen blueberries be used instead of canned?

Yes, frozen blueberries can replace canned ones by simmering with sugar and water before adding gelatin.

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

Dipping the mold briefly in warm water loosens it, allowing the dessert to slide out smoothly without damage.

→ How long should the dessert be chilled before serving?

Chill the gelatin mixture for at least 8 hours or overnight to ensure it sets completely.

→ What type of gelatin is used in this dessert?

Strawberry flavored gelatin is used to provide body and a complementary fruity flavor.

→ Is it important to strain the blueberry syrup?

Straining the blueberries separates syrup for the gelatin base, helping achieve a smooth texture without fruit pieces.