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Blueberry Mousse


An easy but impressive delicious dessert! Sour cream gives this blueberry mousse a wonderful, subtle tanginess. It's always a huge hit whenever I serve this yummy dish!

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Rate this recipe 4.3/5 (10 Votes)


  • 1 cup blueberries, plus more for garnish
  • 1/2 cup sugar
  • 1 teaspoon kosher salt
  • 1 cup sour cream
  • 8 ounces cream cheese, softened
  • 1 cup heavy cream, chilled
  • Chopped pistachios, for garnish


Servings 6
Preparation time 30mins
Cooking time 60mins
Adapted from


Step 1

In a small saucepan, mash the 1 cup of blueberries with the sugar and salt and bring to a simmer over moderate heat. Cook, stirring, until jammy, about 10 minutes. Remove from the heat and scrape the jam into a food processor. Let cool completely.

Add the sour cream and cream cheese to the food processor and puree with the jam until smooth. In a large bowl, beat the heavy cream 
to soft peaks. Fold in the berry cream until blended. Spoon the mousse into glasses and sprinkle with chopped pistachios and blueberries.

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