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Blueberry Sour Cream Cake


A deliciously moist cake, great for afternoon tea or dessert.


1/2 cup sugar

125g butter, softened

1 egg

1 teaspoon vanilla essence

1 cup flour

1 1/2 teaspoons baking powder

3 cups blueberries

2 cups sour cream

2 Traditional Free Range egg yolks

1/2 cup sugar

1 teaspoon vanilla

Preheat oven to 180 C. Mix together sugar, butter, egg and vanilla essence. Add flour and baking powder and mix until smooth. Spread in lined 25cm spring form pan. Cover with blueberries. Mix together the sour cream, egg yolks, sugar and vanilla and pour over the berries. Bake for 1 hour or until topping is golden and completely set around the outside but slightly wobbly in the centre. It will set more as it cools.

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