Blueberry Sour Cream Cake

Although I don't have any pictures of this cake, I've made it and remember that it was delicious. It is made in a spring form pan So it is somewhat like a coffee cake but more a dessert, I think.

BLUEBERRY SOUR CREAM CAKE - serves 8 - from the kitchen of M.T.

CAKE BASE:
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 cup butter, soft(room temp)
1/2 cup granulated sugar
1 egg
1 tsp vanilla

2 cups fresh blueberries, picked clean of any stems, etc. Rinse if they are dusty (**do not confuse dust with the white, waxy coating on the outside of blueberries which is called "bloom." This is part of the berry's natural defense mechanism, which protects the berries from sunlight, holding in valuable moisture and extending their shelf life. Bloom is completely natural and not at all harmful. You should not try to wash it off your berries. Raspberries sometimes have bloom as well, though it's not as prevalent as with blueberries.)

CUSTARD:
2 cups sour cream (I would NOT use fat free)
2 eggs
1/2 cup granulated sugar
1 tsp vanilla

Preheat oven to 350 degrees. Grease (with butter) a 9 or 10 inch springform pan.

1. Combine flour and baking powder - set aside.
2. In a medium size bowl, cream the butter & sugar until smooth. Blend in the egg and vanilla, then blend in the flour mixture.
3. Pour the batter into your springform pan.
4. Top the batter with the blueberries
5. Make your custard topping by combining the sour cream, eggs, 1/2 cup of sugar and the tsp of vanilla. Blend well; pour over the blueberries.
6. Bake for 1 hour at 350 degrees or until the edges are lightly browned. Let it sit for at least an hour at room temperature before you remove the outer ring of your springform pan.





** Info on the white coating on blueberries came from QueryCat.com where you can search for over 5,000,000 questions and answers - quite the neat site, I think.