Wild Blueberry Flan

Cook Time
75 Minutes
15 servings


1 1/2 cups (375mL) all-purpose flour
1/2 cup (125mL) granulated sugar
1 tsp.(5mL) baking powder
1/2 cup (125mL) softened butter or margarine
1 egg
1/2 tsp.(2mL) almond extract
5 cups (1.25mL)blueberries, fresh or frozen
2 Tbsp (25mL) orange juice or liqueur
2 Tbsp (25mL) minute tapioca
1 tsp. (5mL) grated lemon rind
2 cups (500mL) sour cream
2 egg yolks
1/2 cup (125mL) granulated sugar
1/2 tsp. (2mL) almond extract


  1. Crust: In a small mixing bowl, blend flour, sugar and baking powder. Cut in the butter; stir in the egg and almond extract to make a soft dough. Press dough into the bottom and half way up the sides of a 9- inch (23- cm) spring form pan.
  2. Filling: In a small bowl, mix together blueberries, orange juice or liqueur, tapioca and lemon rind. Spoon into crust. In a small bowl, whisk together the sour cream, egg yolks, sugar and almond extract, stirring until well blended and smooth. Spoon over the blueberry mixture. Bake in a preheated 350°F (180°C) oven for 1 to 1 1/4 hours or until set. Remove from oven and cool on a wire rack.
  3. Serve chilled topped with whipped cream. (Recipe from Nova Scotia Cooking)
  4. Makes 15 servings.
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