Prep 5 mins
Cook 3 mins
This recipe comes from The Doanleigh Inn in Kansas City, Missouri. I got it from a web site. I made some adjustments when I prepared it. I only used one cup of sour cream and 1 tablespoon of vanilla. I put on enough brown sugar to completely cover the blueberries, probably 1 to 1 1/4 cups. It really was quite delicious. The blueberries stay plump and juicy. One left over was quite good the next day, eaten cold. I suggest you play around with the proportions too. Very impressive dessert.
- Spoon the blueberries into 4, 4 oz oven proof ramekins.
- Mix the sour cream with the vanilla.
- Spoon over the blueberries.
- Top with the brown sugar.
- Broil 3 to 4 minutes, watching carefully.
- The brown sugar should melt and caramelize- DO NOT LET IT BURN.
- NOTE: This seems like a lot of brown sugar, but it is required.
- *****This is the original recipe as I copied it from the web site.
- See above explanation for adjustments I made.
Sorry, but I couldn't eat this. The flavors and textures just didn't go together for me.
This was so easy!! My blueberries weren't super sweet so I used close to the full amount of sugar. Very yummy! Just microwaved a second bowl for 15 minutes and the warm blueberries are fantastic!
What a great idea! I modified this recipe by using plain non-fat yogurt and only three tablespoons (one serving) of demerara sugar, as I was out of brown. It was delicious, and I can't wait to try it with the blackberries that I have in the fridge!