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.
Provided by dojemi
Categories Dessert
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- 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.
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Bikash Chaudhary
[email protected]I'm always looking for new ways to use up my fresh blueberries, and this recipe is a great one! The baked blueberries are a delicious and healthy snack, and they're also a great addition to yogurt, oatmeal, or pancakes.
bisti akther bisti
[email protected]I made these baked blueberries for a brunch party, and they were a huge hit! Everyone loved the combination of sweet and tart, and they couldn't get enough of them.
Syedaa Zahra
[email protected]I'm on a low-sugar diet, so I reduced the amount of sugar in the recipe by half. The blueberries were still plenty sweet, and I didn't feel like I was missing out on anything.
md zayed
[email protected]I added a scoop of vanilla ice cream to my baked blueberries, and it was the perfect finishing touch! The cold, creamy ice cream complemented the warm, juicy blueberries perfectly.
Ali Aliyah
[email protected]I didn't have any fresh blueberries on hand, so I used frozen blueberries instead. They worked just as well, and the dish turned out great!
Ralepelle Molepo
[email protected]I'm allergic to cinnamon, so I omitted it from the recipe. The blueberries were still delicious, but I missed the extra warmth and flavor that the cinnamon would have added.
CoCo King
[email protected]I followed the recipe exactly, but my blueberries turned out a bit mushy. I think I might have overcooked them. Other than that, the dish was still delicious.
Arafat Juwel
[email protected]These baked blueberries were a bit too tart for my taste. I think I'll add a bit more sugar next time. Otherwise, the recipe was easy to follow and the blueberries were cooked evenly.
Ashley Fern
[email protected]I'm not a huge fan of blueberries, but I decided to give this recipe a try anyway. I was pleasantly surprised! The blueberries were roasted to perfection, and the sugar and cinnamon added just the right amount of sweetness. I even went back for secon
Igbinerae Success
[email protected]OMG, these baked blueberries are heavenly! They're so easy to make, yet they taste like they came straight out of a fancy restaurant. The blueberries were plump, juicy, and bursting with flavor. I loved the crispy topping and the hint of lemon zest.
Dani Butt
[email protected]I was skeptical about baking blueberries, but I'm glad I gave this recipe a try. The blueberries came out perfectly roasted, with a slight caramelized exterior and a soft, juicy interior. The cinnamon and sugar added a delightful warmth and sweetness
Sany Ahmed
[email protected]I've tried many baked blueberry recipes, but this one takes the cake! The combination of fresh blueberries, sugar, and lemon juice creates a perfect balance of flavors. The blueberries were plump, juicy, and burst with flavor in every bite. I'm defin
Mengis Tsegay
[email protected]These baked blueberries were a delightful treat! The burst of flavor in each bite was simply irresistible. I followed the recipe precisely, and the blueberries turned out perfectly tender and juicy, with a hint of sweetness that wasn't overpowering.