Blueberry Gelatin Dessert

Pat Duran


This recipe came about because I love blueberries,of course; but because I picked so dang many of these Michigan beauties- when I got to the bushes - there were so many- I just kept picking and picking and before I knew it I had 4 lugs of berries. I made pies for the freezer,I made jam , cobbler, buckle,coffee cake and muffins and this recipe. It turned out beautiful. The berries sank to the bottom, then there was blueberry like jello, and the top was all frothy and it looked so beautiful and tasted wonderful. Every time I make it it turns out different, I can't figure it out- it's like magic. My kids were little then and they loved it- my husband thought it was very good and that I was a kitchen wizard.


★★★★★ 1 vote

6 servings
25 Min


  • 1 pkg
    unflavored gelatin(knox)
  • 2 c
    fresh blueberries
  • 1 Tbsp
    fresh lemon juice
  • 1 1/4 c
    cold water, divided
  • 1/2 c
    granulated sugar
  • 1 large
    egg white, unbeaten
  • ·
    whipped cream, sweetened

How to Make Blueberry Gelatin Dessert


  1. Soften gelatin in 1/4 cup of cold water and set aside.
    Place 1 cup of the blueberries in a saucepan with 1/2 c. water. Cover and cook until the skins burst, 3 to 5 minutes. Remove from heat and strain; there should be 3/4 c.
    Stir in softened gelatin, sugar, lemon juice and remaining 1/2 cup of water.Pour into sherbet dessert glasses. Chill until mixture begins to thicken. Beat egg white with electric beater until fluffy. Fold in remaining whole blueberries. Divide up into the sherbet glasses; top with whipped cream,a blueberry and a mint leaf on top, if desired.

Printable Recipe Card

About Blueberry Gelatin Dessert

Main Ingredient: Fruit
Regional Style: American

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