Rich Blueberry Cream Cake

    Rich Blueberry Cream Cake


    124 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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