Blueberries with Maple Whipped Cream
This recipe is from Everyday Food reader Daniel Lee Mishkin, of South Portland, Maine.
- Total Time:
- Servings: 6
Source: Everyday Food, June 2008
- 3 cups fresh blueberries
- 1/4 cup packed light-brown sugar
- 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
- 3/4 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup pure maple syrup
In a medium bowl, combine blueberries, sugar, and lemon zest and juice; set aside.
Using an electric mixer on high speed, whip heavy cream and sour cream in a large bowl until soft peaks form, about 2 minutes. Keep on whipping, and add maple syrup in a steady stream; continue to whip until maple cream is thick and velvety, about 1 minute more. Divide berries among serving bowls; top with maple cream.