Baked Blueberries

"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."
photo by Ms B. photo by Ms B.
photo by Ms B.
photo by JRH8598 photo by JRH8598
photo by Ms B. photo by Ms B.
photo by Ms B. photo by Ms B.
Ready In:




  • 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.

Questions & Replies

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  1. Sorry, but I couldn't eat this. The flavors and textures just didn't go together for me.
  2. 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!
  3. 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!
  4. DH and I enjoyed this lovely dessert; however, we both felt that the vanilla flavor was too strong so I will reduce that the next time I make it. Also I do agree that one could cut back on the amounts of sour cream and brown sugar.
  5. Delicious!! I used frozen berries, which I microwaved before adding the other ingredients (It was the perfect size for our toaster oven!) I also found it just a bit too sweet and cut down on the sugar the second time. We will definately be making this again.


  1. This was great. We used yogurt in place of the sour cream. utter simplicity.
  2. What a lovely, simple and delicious treat. I wanted to make 2 of these and this is how I did it: I had two containers of blueberries that were each 4.4 oz which turned out to be about 3/4 of a cup. So I put a whole container of blueberries into each ramekin (sorry I don't know the size of the ramekins but they are pretty large). I used one cup of plain yogurt (instead of sour cream) and mixed it with one tablespoon of vanilla and covered the blueberries with it and used all of the yogurt mixture. I measured out a full cup of packed dark brown sugar and sprinkled it over the tops but after using a little more than half of that I decided that was enough sugar. I broiled in the oven for 3 1/2 minutes and they started smoking but luckily I got out in time before they burned . The top was slightly crunchy and I was surprised the yogurt was still cold after being in the oven but found I loved the contrast of the temperatures within the dish. Cold creaminess in contrast to warm melty gooey crunchy sugar is a very good thing indeed. Next time, I will use the entire amount of brown sugar the recipe calls for as the sugar reduces dramatically after cooking. A wonderful and indulgent way to enjoy blueberries. Would be a great dessert to serve to guests as it's simple to prepare, has great presentation value and is unique too.



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