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Fluffy Blueberry Salad

A no-cook, refreshing blueberry salad with whipped cream, sour cream, and mini marshmallows, perfect for potlucks and summer gatherings.
Print it Pin Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert, Side
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 cups fresh blueberries Look for firm, plump berries.
  • 1 cup whipped cream Stabilized whipped cream or whipped topping works.
  • 1/2 cup sour cream Can substitute with Greek yogurt for a lighter version.
  • 1/2 cup mini marshmallows
  • 1/4 cup sugar Adjust to taste; powdered sugar can be used.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Rinse and dry the blueberries. Remove any stems or soft berries.
  2. In a large bowl, add the whipped cream, sour cream, sugar, and vanilla extract. Stir briefly until the sugar dissolves and the mixture is smooth.
  3. Gently fold in the blueberries and mini marshmallows using a spatula to avoid crushing the berries.
  4. Taste and adjust sweetness if needed — add a tablespoon more sugar if your berries are tart.
  5. Cover the bowl and chill in the refrigerator for at least 30 minutes.
  6. Give it a gentle stir before serving and spoon into bowls or a salad dish.

Notes

Store leftovers in an airtight container for up to 48 hours. Best enjoyed the same day or within one day for peak texture.