Saturday, November 19, 2011

Blueberry Sour Cream Cake


1 stick butter, softened
2/3 cup sugar, divided
1 egg
2 teaspoons vanilla, divided
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 cups fresh blueberries
2 cups sour cream
2 egg yolks
1/4 teaspoon ground cardamom
1/4 teaspoon grated lemon peel


Preheat oven to 350 degrees F.  Grease 9 inch springform pan.

Beat together butter and 1/3 cup sugar in large bowl until light and fluffy.  Blend in egg and 1 teaspoon vanilla.

Combine flour, baking powder and salt in medium bowl.  Add to butter mixture, mxing until well blended.  Spread in prepared pan; cover with blueberries.

Combine 1/3 cup sugar, 1 teaspoon vanilla, sour cream, egg yolks, carnamom and lemon peel; pour over blueberries.

Bake 50 to 55 minutes or until set.  Cool 10 minutes.  Loosen cake from rim of pan.  Cool completely before removing rim of pan.

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