Rating: 5 stars
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  • 1 Rating
Source: Midwest Living

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Credit: Blaine Moats

Recipe Summary

prep:
40 mins
cool:
1 hr
bake:
50 mins
total:
2 hrs 30 mins
Servings:
12
Yield:
12 to 16 slices
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare and bake Dessert Crust. Reduce oven temperature to 350 degrees F. In a medium saucepan, combine 3 cups blueberries, the 1/3 cup sugar, the tapioca, water, cinnamon, lemon peel, and nutmeg. Let stand for 15 minutes. Cook and stir mixture over medium heat until blueberries become juicy and mixture is bubbly. Turn into partially baked Dessert Crust.

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  • In a medium mixing bowl, combine sour cream, egg yolks, the 1/2 cup sugar, and the vanilla. Pour evenly over blueberry mixture.

  • Bake about 50 minutes or until sour cream layer is set when gently shaken. Cool in pan on a wire rack for 1 hour. With a sharp knife, loosen crust from side of pan; remove side. Cover and chill overnight before serving.

  • To serve, if desired, garnish with additional blueberries. Makes 12 to 16 slices.

Nutrition Facts

323 calories; fat 18g; cholesterol 107mg; saturated fat 10g; carbohydrates 37g; mono fat 6g; poly fat 1g; insoluble fiber 2g; sugars 20g; protein 4g; vitamin a 583.1IU; vitamin c 4.1mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.2mcg; sodium 141mg; potassium 114mg; calcium 70.7mg; iron 1.1mg.
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