Blueberry Sour Cream Cake
YIELD: 9-inch springform pan – eight servings
We grow the best wild blueberries in Maine. They are small and very tasty. During the season, late July and August, I try to use our homegrown blueberries as much as possible. I usually get them in the flats from the man who grows them.
Mix:
1 1⁄2 cups flour
1⁄2 cup sugar
1 stick butter
1 1⁄2 teaspoons baking powder
1 egg
1 teaspoon vanilla
1 quart blueberries
Combine:
2 cups sour cream
2 egg yolks
1⁄2 cup sugar
1 teaspoon vanilla
Mix flour, sugar, butter, baking powder, egg and vanilla and pat into a buttered springform pan. Place blueberries on top and combine remaining ingredients and pour over all and bake at 350 degrees for 1 hour and 15 minutes. Let cool before you eat.
Recipe from Schooner Stephen Taber
Category: Food and Recipes
Tags: Blueberry Sour Cream Cake, Maine Blueberries, windjammer cooking
