Blueberry sour cream cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1½ | cup | Flour |
| ½ | cup | Sugar |
| ½ | cup | Butter, at room temperature |
| 1½ | teaspoon | Baking powder |
| 1 | Egg | |
| 1½ | teaspoon | Vanilla |
| 4 | cups | Fresh or frozen blueberries |
| Thawed | ||
| Custard | ||
| 2 | cups | Sour cream |
| 2 | Egg yolks | |
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla |
Directions
Position rack in center of oven and preheat oven to 350'. Generously butter 9-or 10-inch springform pan. In a large bowl, combine flour, sugar, ½ cup butter, baking powder, and vanilla and mix thoroughly.
Turn into prepared pan and sprinkle evenly with blueberries. Combine sour cream, egg yolks, sugar, and vanilla. Blend well. Pour over blueberries. Bake 1 hour or until edges of custard are lightly browned. Serves 10 to 12.
Source: Maryland's Way -- Hammond Harwood House Assn., Inc. Annapolis Maryland > Submitted By STEPHEN MARK TOMPKINS <STOMPKI@...> On 06-22-95; 0609