Rich Blueberry Cream Cake

    (155)
    1 hour 20 minutes

    A really lovely dessert - a dense cake layer is topped with a rich blueberry and sour cream layer. Serve with whipped cream and enjoy!


    124 people made this

    Ingredients
    Serves: 10 

    • 1 1/2 cups (185g) plain flour
    • 1/2 cup (110g) white sugar
    • 1 1/2 teaspoons baking powder
    • 125g butter
    • 1 egg
    • 1 teaspoon vanilla essence
    • 4 cups blueberries
    • 2 cups sour cream
    • 1/2 cup (110g) white sugar
    • 2 egg yolks
    • 1 teaspoon vanilla essence

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat the oven to 190 degrees C. Grease a 23cm springform pan.
    2. In a medium bowl, stir together the flour, 1/2 cup of sugar and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
    3. In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
    4. Bake for 60 to 70 minutes in the preheated oven until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

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    Reviews and Ratings
    Global Ratings:
    (155)

    Reviews in English (110)

    by
    68

    I made this a second time and it was fabulous! The first time I did not mix the berries and the creamed mixture. What a difference and what a great dessert. My entire family loved it. Just make sure to mix the berries and cream-not layer them as I did first time around.  -  22 May 2005  (Review from Allrecipes USA and Canada)

    by
    49

    being from nova scotia myself, I had to try this recipe. I had the inlaws over for supper and it was a HUGE hit!! I was concerned cooking it because when I took it out of the oven, it was still really "jiggly". so I left it in the spring pan and put it in the fridge for a couple hours. It firmed right up and tasted WONDERFUL. I will be making this agiin, and maybe trying to substitue different fruit!!!  -  24 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    36

    Listing this as a cake recipe is a misnomer. It is in reality more of a tart. I would describe the crust as more cookie like than cake like. I have a recipe with the exact same ingredients and directions, but it is called "Sour Cream Fruit Tart" with the possibility of interchanging fresh fruits as the star of the dessert. I have made it with peaches and red raspberries to rave reviews. My only addition has been to change the amount of sugar mixed with the sour cream from 1/2 cup to one cup when making the blueberry version. This is simple to make with incredible eye and taste appeal which makes people think you are an incredibly talented baker. I have read all the comments about this recipe and noticed a few bad comments about this recipe. One: You must use the exact pan size called for. Two: Never use the new non stick or glass bottom spring form pans. Stick with the old cheapo regular spring forms. You will get better results. Three: Never ever use frozen or canned fruit with this recipe. You just don't get the same results.  -  22 Jul 2008  (Review from Allrecipes USA and Canada)

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