Sour Cream Blueberry Lemon Flan. A new twist on a decades old family favourite dessert at our house. The combination of lemon and blueberry is bound to be a hit in this incredibly easy, lusciously creamy dessert.
Each Year at Christmas, a few friends get a special dessert delivered for their Christmas Eve or Christmas Day celebrations. Sometimes it’s a new cheesecake idea of mine or a special dessert cake and sometimes it’s a version of one of our family’s favourites, a sour cream based flan that I’ve been making for decades.
I love the recipe for its versatility and its simplicity. It’s essentially a very simple to prepare baked custard flan that uses sour cream as the base ingredient. This gives it a little tangy edge that I think goes particularly well with almost any fruit or berries. Over the years we’ve topped it with sautéed apples, strawberries, bakeapple jam, blackberries or blueberries.
The plain blueberry version of this flan has always been the most popular in our house. Newfoundland wild blueberries are the best and we always have some my Dad picked the summer before, waiting in the freezer to make a simple topping for the dessert. Blueberry and lemon in desserts is a bit of a recurrent theme around here, so this year, I decided to try a lemon twist to this old standard recipe and it was delicious.
It was a big hit at my neighbour Joan’s Christmas party last weekend too, so I decided to post the recipe as a potential dessert for your one of your Holiday occasions, be it Christmas Eve, Christmas Day or New Years dinner. I think though, that you’ll come to love the recipe for an easy but impressive dessert year round.
Like this Blueberry Lemon Flan recipe?
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- 1¼ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp sugar
- oz Three 8 tubs of sour cream (3 cups)
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract
- zest of one lemon very finely minced
- 2 cups blueberries fresh or frozen
- ½ cup sugar
- 1 tsp finely grated lemon zest optional
- 1 tablespoon rounded corn starch
- ¼ cup water
Grease the bottom of a 9 inch springform pan or better, line it with parchment paper.
Mix together the graham crumbs, melted butter, and 2 tbsp sugar until well combined.
Press into the bottom of the greased or parchment lined springform pan.
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”.
Whisk together the sour cream, 1 cup sugar, eggs, vanilla, lemon extract and lemon zest until the sugar is dissolved.
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.
Allow the flan to cool to room temperature then refrigerate for a couple of hours before topping with blueberry topping.
Bring the berries and sugar to a very gentle boil. (plus the lemon zest if you are using it)
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.
Garnish with some grated lemon zest, whipped cream or candied lemon peel.
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