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Blueberry Sour Cream Flan – or use any fruit topping!

Blueberry Sour Cream Flan. Just a few simple ingredients come together in one of the easiest and most luscious dessert recipes ever!

Blueberry Sour Cream Flan

Blueberry Sour Cream Flan

Originally posted Nov 15, 2011. Updated November 2017 with new photos and metric conversion measurement made available.

Her’s a video of this recipe I made with CBC Newfoundland several years ago.

Just a few simple ingredients come together to form this creamy, slightly tangy, baked custard flan on a graham crumb base and topped with a delicious blueberry compote. The basic recipe can be used with any fruit topping of your choice.

This sour cream custard flan, especially the blueberry version, may be the single most baked dessert ever at our house. I’m sure I’ve made hundreds of them over the years probably serving it to thousands over the last 25 years or so since I first tried this recipe.

The slight tangy note of the sour cream is ideal with fresh berries or berry compotes to top this not-too-sweet but rich and creamy dessert. Almost everyone who tries it at our house leaves with the recipe.

Blueberry Sour Cream Flan

Blueberry Sour Cream Flan

Its secret is its elegant simplicity. It is just a baked custard sitting on a graham crumb crust and it could not be easier to prepare. The only trick with this recipe is NOT over baking it. Once the custard sets, it is done, even if the custard wobbles like jelly at the center. The custard will firm as it cools to creamy perfection.

We make this flan and top it with seasonal berries and fruits during the summer and then with fruit jams or compotes during the winter. It truly is an ideal year round dessert.

Blueberry Sour Cream Flan image with title text

Blueberry Sour Cream Flan

Like this Blueberry Sour Cream Flan recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.

You can make this same recipe with practically any fruit topping you like, including Newfoundland Favourite Bakeapples!.

Bakeapple Sour Cream Flan with Text

Originally posted Nov 15, 2011. Updated November 2017 with new photos and metric conversion made available.

You might also like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection

Newfoundland Christmas Cookie Recipes photo collage for Pinterest

Newfoundland Christmas Cookie Recipes

5 from 4 votes
Blueberry Sour Cream Flan
Blueberry Sour Cream Flan
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Blueberry Sour Cream Flan - one of the easiest and most luscious dessert recipes ever! Just a few simple ingredients come together to form this creamy, slightly tangy, baked custard on a graham crumb base and topped with a delicious blueberry compote. The basic recipe can be used with any fruit topping of your choice.
Course: Dessert
Cuisine: North American
Servings: 12 Servings
Calories: 319 kcal
Author: Barry C. Parsons
Ingredients
FOR THE GRAHAM CRUMB CRUST
  • cups graham cracker crumbs
  • ¼ cup melted butter
  • 2 tbsp sugar
FOR THE FLAN LAYER
  • Three , 8 oz tubs of sour cream (3 cups)
  • 1 cup sugar
  • 3 large eggs
  • 3 tsp vanilla extract
FOR THE BLUEBERRY COMPOTE
  • 2 cups blueberries (fresh or frozen)
  • ½ cup sugar
  • 1 tsp finely grated lemon zest (optional)
  • ½ tsp cinnamon (optional)
  • 1 rounded tablespoon corn starch
  • ¼ cup water
Instructions
  1. Grease the bottom of a 9 inch springform pan or better, line it with parchment paper.
  2. Mix together the graham crumbs, melted butter, and 2 tbsp sugar until well combined.
  3. Press into the bottom of the greased or parchment lined springform pan.
  4. For the custard part of this desert it is important to use full fat sour cream or the filling will not set. I use 18% milk fat sour cream that is sometimes sold as “restaurant style” or “extra thick”.
  5. Whisk together the sour cream, 1 cup sugar, eggs and vanilla until the sugar is dissolved.
  6. Pour onto the prepared graham crumb crust and bake at 300 degrees F for about an hour. May need up to 10 minutes more depending on your oven. The custard will still be quite jiggly at the center when done and may be just beginning to brown slightly at the edges, although no color at all is necessary for the flan to be properly baked.
  7. Allow the flan to cool to room temperature then refrigerate for a couple of hours before topping with blueberry topping.
TO PREPARE THE BLUEBERRY COMPOTE
  1. Bring the berries and sugar to a very gentle boil. (plus the lemon zest and cinnamon if you are using them)
  2. Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly. Boil gently for 1 additional minute stirring constantly. Cool and pour over the cooled flan. Refrigerate for 2 - 3 hours before serving.
Recipe Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

 

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Sam

Wednesday 16th of September 2020

So I’m a little confused on the compote part. In step one it says bring berries/sugar to a boil...do you mean with the water already added? Step two has you mix the corn starch and water, so I doubt it...but I’m not wrapping my head around boiling just berries and sugar, haha. Help?

shirley

Saturday 9th of May 2020

Delish! Thanks!

Carolyn

Tuesday 1st of October 2019

Can you reduce the amount of sugar?

Barry C. Parsons

Saturday 5th of October 2019

Sure, a little if you want.

Helen Whitsitt

Wednesday 11th of September 2019

I always enjoy cooking and eating your recipes. I have never had a bad one yet. Keep up the good work.

Joan

Sunday 25th of August 2019

Could you try this with plain yogurt instead of sour cream?

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