Bakin’ Berries

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Blueberry-Sour-Cream-CakeBerry season is coming to a close, and one of my favorite berry recipes is going back onto the shelf for another year. This is my mom’s recipe, which came about as most do: “What am I going to do with all of these blueberries?” I am not even sure where the original recipe came from. As this was long before the Internet and food blogs, perhaps the source is where all great recipes come from: an old, small, Southern church cookbook.

Over the years, I have experimented and made a few changes, but I really love the simplicity and the fact that most of these ingredients you may have in your refrigerator right now!

Unlike a dense cheesecake, this pie is very light in texture, really giving the berries a chance to shine. I use blueberries or blackberries (or a combination of both!) based on what I just got at the farmers’ market. I am sure that raspberries would also work.

Resist the urge to eat it out of the oven. Let it set up and chill it. Served cold out of the refrigerator, it’s just what you will crave on a hot summer day!

Berry Sour Cream Pie (serves 8)

  • 2 cups sour cream
  • 3 Tbsps. flour
  • ½ cup and 3 Tbsps. brown sugar
  • 1 egg
  • 2 cups berries (blueberries, blackberries, or raspberries), washed and dried

For the crust*:

  • 1 ½ cups fine graham cracker crumbs
  • 6 Tbsps. melted butter
  • ¼ cup sugar

Preheat oven to 350 degrees F.

Make the crust: Mix all ingredients with a fork or pulse in a food processor. Spread evenly in a spring form pan or pie pan; use your fingers to firmly press mixture over the bottom and a ½-inch up the sides (if desired). Bake until the crust is lightly browned and firm to the touch, 10 to 15 minutes.

Turn the oven up to 400 degrees F.

Prepare the fillings in the meantime: In a small bowl, combine sour cream, flour and 3 Tbsps. of brown sugar. Then add the egg. In a separate bowl, mix berries and ½ cup of brown sugar.

Assemble the pie: Pour half of the sour cream filling into the crust. Layer all of the berries. Then pour the remaining filling on top. Smooth out and bake for 25 minutes or until the outside is set and the center jiggles just slightly. Cool at room temperature. Serve at room temperature or chilled. Store in the refrigerator.

**You may use a store-bought crust, but it’s so easy to make; why not give it try?!

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Durham Magazine

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