Blueberries and Cream

Name: Blueberries and Cream
Total time: 5 min
Yield: 4 servings
Cuisine: caribbean
Ingredients: 1 cup heavy cream; 1 cup Greek or other plain whole-milk yogurt; 1/3 cup soft brown sugar, or as needed; 2 cups blueberries

By Nigella Lawson

Total Time: 5 minutes
Rating: 4(134)
Comments: Read comments

Nigella Lawson called this "the ultimate in a no-cook dessert": nothing more than Greek or whole-milk yogurt and heavy cream combined in a bowl and given a thick sprinkled covering of soft brown sugar, light or dark as you wish. It's a dish her grandmother made, calling it Barbados cream (presumably because the sugar she used came from Barbados). After combining the yogurt, cream and sugar, you wrap the bowl in plastic and put it in the fridge for 12 to 24 hours to let the sugar turn into a dark bronze liquid, slowly seeping into the cream and yogurt. It tastes like a light, uncrunched crème brûlée. When you are ready to eat it, take the cream-yogurt mixture to the table with another bowl filled with blueberries. And then sit down and feel quietly pleased with yourself: you have made a lovely summer dessert and have not so much as broken a sweat.

Featured in: A Cold Lunch, Easy on the Cook

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Ingredients

Yield:4 servings

1cup heavy cream
1cup Greek or other plain whole-milk yogurt
⅓cup soft brown sugar, or as needed
2cups blueberries

Ingredient Substitution Guide

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Preparation

Step 1
The day before serving, combine the cream and yogurt in a mixing bowl, and whisk until thick but not stiff. Scrape into a shallow serving bowl about 8 inches in diameter.
Step 2
Sprinkle with enough brown sugar to cover top of yogurt mixture. Cover with plastic wrap, and refrigerate for 12 to 24 hours.
Step 3
Remove yogurt mixture from refrigerator, and allow it to come to room temperature. Serve yogurt and berries in separate bowls, allowing guests to help themselves.

Ratings

4 out of 5

134 user ratings

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Comments

Liberty6 years ago

Used plain full fat Greek yogurt only, stirred vigorously, and not quite 1tbsp dark brown sugar. Also added 2tsp kahula on top of yogurt before adding sugar. guests raved and spent time thinking about what other berries would also be fabulous....

Diane7 years ago

I read the name of the dessert comes from the sugar-Barbados sugar, or Muscovado, is a dark brown sugar high in molasses. The original meaning from 18th century England is that of a less refined and hence a lower-quality sugar. The name comes from the English corruption of the Spanish azúcar mascabado.

Karen B5 years ago

I mistakenly bought sour cream instead of whipping cream. Added more sugar and served the next day. So good that I can’t imagine how cream could improve it, but I’ll try that next—so many blueberries!

Christiane5 months ago

Delicious, and a success at our potluck. I whipped the cream and yogurt, and then deviated from the recipe by mixing in the blueberries and brown sugar before letting it rest overnight. I sprinkled brown sugar on top - more as decoration than for taste.

elizking2 years ago

I made this recipe when it originally appeared in the paper and it got such rave reviews that it has become a family staple. It’s a perfect summer dessert- fruit based, refreshing, no oven required and not too sweet. You can make adjustments but it’s perfect as written.

Phoebe W.4 years ago

Great way to eat some out-of-season blueberries. I mixed 1 tsp vanilla extract into the yogurt/heavy cream mixture. I also used 1/2 the amount of recommended cream and it was still plenty rich. I'll definitely make again!

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