Rich Blueberry Cream Cake

Rich Blueberry Cream Cake


123 people made this

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


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

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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