Many years ago I traveled to San Francisco for training for a new job. I arrived the weekend before so that I could tour the city (I had never been), and for whatever reason I have never forgotten a dessert I had there. I don’t remember the rest of the meal – or even the name of the restaurant – but I remember that dessert.
It was a blueberry cobbler. I know. I don’t “do” fruit. And how many cobblers have I ever made you? None, right?
But there were a few things that set this cobbler apart. The first was the fruit filling. Not thick or gummy at all, but more like just-barely-cooked-down blueberries. Perfect. Next was the streusel topping. As you know I am SERIOUS about my streusel, and this streusel delivered. Crunchy-crumbly-buttery, with that hit of salt that should be streusel law, IMHO. Last? The ice cream accompaniment. It was neither the standard vanilla, nor my go-to coffee, but a sour cream base that – while not the flavor I ever gravitate toward – was the spot-on flavor for that dish.
So I was thinking – as I do – could I turn that memorable dessert into a popsicle?
A cream cheese-sour cream base, a swirl of just-barely-cooked-down blueberries, and a LOT of my crazy-addictive streusel.
I think you will love these; we can’t stop eating them around here!
1 cup blueberries
2 tablespoons honey
2 tablespoons butter
2 tablespoons + 1/4 cup granulated sugar
2 tablespoons light brown sugar
1/4 teaspoon cinnamon
1/2 cup flour
pinch of kosher salt
4 ounces cream cheese
4 ounces sour cream
1/2 cup heavy cream
1/4 cup sugar
pinch of salt
Bring the blueberries and honey to boil over medium-high heat, then simmer for 10 minutes. Cool to room temperature.
While blueberries are cooking/cooling, make the streusel: Pre-heat oven to 375 degrees; line a baking sheet with parchment paper. Melt the butter in a medium saucepan – remove from heat and add the 2 tablespoons granulated sugar, the brown sugar, cinnamon, flour and a pinch of salt. Stir with a fork to create clumps and spread out onto your prepared baking sheet. Bake for 10 – 15 minutes or till golden brown, stirring occasionally with a fork to break up any large clumps. Cool to room temperature.
Beat the cream cheese and remaining 1/4 cup granulated sugar till fluffy. Add the sour cream and beat again. Add the heavy cream and beat till soft peaks form.
Spoon a little of the cream cheese mixture into the bottoms of your popsicle molds. Follow with a bit of blueberries, then some streusel. Keep layering till molds are filled, tamping down after each addition to level the mixture and eliminate any air pockets. Insert your popsicle sticks and freeze overnight.
Remove pops from molds by running briefly under hot water – keep frozen till ready to serve.
This delicious recipe brought to you by Sheri Silver
You can find all of my popsicles on Pinterest!