Blueberry Sour Cream Cake

I don't know what's taken me so long to blog about this one; I make it all the time. This is one of the easiest dessert recipes I make, and is one of most well received desserts. It's also very light so it's good to serve after a heavy meal. 

What more can I say? It's delicious and you must try it.

Blueberry Sour Cream Cake

Serves 8-10

Printable Recipe

Ingredients

• 1/2 cup sugar
• 1/2 cup butter, room temperature
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1 box frozen blueberries (about two cups)
• 2 cups sour cream
• 2 egg yolks (yes, more eggs, but this time, yolks)
• 1/2 cup sugar (yes, more sugar)
• 1 tsp vanilla (yes, more vanilla)

Directions

• Preheat oven to 350 degrees. Generously butter 9" or 10" springform pan.
• Beat sugar and butter until soft. Add the whole egg and 1 tsp vanilla. Stir baking powder into flour and gradually add to creamed mixture. Turn into prepared pan.
• Sprinkle blueberries on top to cover. If using frozen berries, no need to defrost.
• In another bowl, combine sour cream, yolks, sugar and vanilla and blend well. Pour over berries.
• Bake for 1 hour or until edges of custard are lightly brown.
• Let cool before removing sides of pans.